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Stefan's Beef and Salad Stefan Mueller A birthday meal for my 76th birthday Yield: a tenderloin's worth tenderloin garlic sea salt pepper assorted vegetables suitable for grilling salad greens 1. Cut a few small shallow pockets (a paring knife works well) randomly along the top and bottom of the tenderloin and insert a small sliver (or medium sized shaving of garlic) into each pocket. 2. Rub the tenderloin on all sides with olive oil. 3. Sprinkle the top with a good sea salt (I like to use the Hawaiian red salt) and coat heavily with coarse ground pepper. Pat down with your hand and repeat on bottom side (I also chopped up some garlic very fine and sprinkled that along the top and bottom). 4. Place in a container covered w/saran wrap and let sit in the fridge for a bit (½ hour to 1 hour should be good). Or you can just leave it out uncovered for the same amount of time. If you do put it in the fridge, make sure it sits at room temperature for at least 30-40 minutes before grilling. The meat can either be cooked on a grill or in the broiler. Whichever you choose, it's best to get the cooking surface very hot prior to placing the meat down. Because tenderloin has a large center and tapers down to the tail, it will be more consistent to flip the tail around until the meat is all the same width and tie the end with cooking string. I usually flip the meat when it releases from the cooking surface without having to force it, and remove it from the grill when a thermometer reads about 135o-140o in the thicker part. It's important to let the meat sit for 5-10 minutes untouched prior to slicing. Slice thin and at an angle and place on a bed of greens of your choice. Anything else can be added (roasted peppers, sautéed mushrooms and zucchini, even nuts and fruits). Sue always does the dressing. The amount of garlic slivers and finely chopped garlic, salt and pepper should all be according to taste. |
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