T1B

Another can't knock it until you've tried it recipe for me. I'd have a hard time frying up a swordfish steak.

It's kind of like the time I ground up beef tenderloin and bacon together and made burgers for a tailgate party. My best friend asked me what kind of meat it was. I told him beef tenderloin. He said "If you ever do that to a filet again I'll punch you in the face."

In any case, I would give it a try.

mvscal wrote:chardonnay

TFU - LIAT

my gramps used to buy top round ground from his butcher. Holy shit was that a good burger. Used to eat the stuff raw. Damn was it good. I kinda have to agree with your buddy though. The tenderloin is so fukking nice as a steak. Why prechew it like that? The top round probably made as good a burger, but it kind of needs a little prechewing.

mvscal wrote:I'll bet they were pretty fucking good, too. The French call that bifteck hache so you were on firmer culinary footing than your buddy. They don't necessarily use tenderloin, but it does tend to be a better cut of beef than regular burger. Bacon was nice touch as well.

They were awesome which is why I think it prompted him to ask me what kind of meat it was. I served them medium because I wanted the bacon throughout to cook. Didn't want raw bacon in the middle with a rare or medium rare tenderloin burger. I used bacon not only for flavor but mainly to help hold it together while cooking/flipping. I also had bacon cook on the grill as well. Melted pepperjack cheese on the burgers at the end. Served them with a horseradish/mayo mixture, bacon lettuce and sliced avocado on a flame-kissed kaiser roll.

You miss a lot of boats with a dogmatic approach like that. There isn't any one orthodox way to prepare a cut of meat.

Exactly. I just tried to impress our tailgate group and it didn't fail. I've since done the tenderloin burger, but not too much. Every now and agian, our butcher here has a sale on beef tenderloin. $8.99/lb. I usually buy a whole tenderloin, make steaks out of it, but I'll take a lot of the good trimmings and make a burger out of it for myself.

That burger sounds awesome.

A couple years back, therewas a sale at WINCO (super-cheap grocery store Out West -- "Washington Idaho Nevada California Oregon... WINCO) on these big boxes of frozen, pre-wrapped filets. It was like 10lbs for $10, or some such deal that made it awfully tough to not buy.

There was a catch... easily the worst filet I've ever had.


But damn --pull the toothpicks out, and grind the whole bacon-wrapped deal up in a burger... even shitty tenderloin with bacon was pretty fuggin good.


BTW- I'll claim BODE over IF. He didn't have any Walla Walla Sweets to put on the burger. I don't think those make it far from the West. Heaven forbid we "export" the Double Sweets. You guys really are missing out.

Tenderloin is a fine steak. If you can't get sirloin or a rib-eye. Tenderloin is a nice steak to feed the women-folk.

Sorry, I'm being shameless here, and just want my name at the top of the massive pile-on that's about to happen to the guy who just claimed sirloin was better than tenderloin.


Alabama is better than Utah.

Sin,
Goobs


Falling into a boiling vat of oil is better than getting blown by a Playmate.

Sin,
Goobs


Retarded people are smarter than Rhodes Scholars.


Sin,
Goobs



MGMT is better than Led Zepplin.


Sin, Goobs

Rack Dins.

Dinsdale wrote:Sorry, I'm being shameless here, and just want my name at the top of the massive pile-on that's about to happen to the guy who just claimed sirloin was better than tenderloin.

Tenderloin is tender. That's about all it has going on. Sirloin has flavor, due to the presence of fat. But props to you, Dins, for waving your pompoms and going U-rah-rah for the girl-steaks. Yes, I'll take a nice New York Strip over a tenderloin any day of the week. Idiot.

I'll take a nice new york strip over any other steak, including rib eye, any day of the week.

Like you said, tenderloin is tender, and has its uses. Lacking in flavor it needs dressing up of some kind to make it worthwhile. The OL loves a filet but rarely gets to eat one - at home at least - because I'm the only one who knows how to work the grill.

mvscal wrote:

Mikey wrote: because I'm the only one who knows how to work the grill.

Yeah, it's pretty tough. Salt, pepper, oil and a pair of tongs. I won't tell. It's a useful mystique to cultivate.

Maybe I should have said - the only one interested in working the grill.

I realized almost 22 years ago that, if I wanted to eat on a regular basis, I would be the one doing the cooking in this family unit. It's not that the OL can't cook (there are several items that she can do quite well and she raised a daughter on her own before we got married), it's just that she doesn't place that much importance on eating. If it was up to her she would procrastinate dinner off the calendar 75% of the time.

That's cool though, because I've always used the kitchen as a kind of place to unwind after I get home from work. And I like having control over what I eat.

Mikey wrote:I'll take a nice new york strip over any other steak, including rib eye, any day of the week.

Like you said, tenderloin is tender, and has its uses. Lacking in flavor it needs dressing up of some kind to make it worthwhile. The OL loves a filet but rarely gets to eat one - at home at least - because I'm the only one who knows how to work the grill.

The New York is my favorite as well. Perhaps Dins didn't know the NY strip is part of the sirloin. I seldom do steaks on the grill any more. Cast iron skillet fairly hot with a little peanut oil. 3 minutes on the first side, 4 minutes on the second, and into the oven to cook to the right internal temperature. You need nice thick steaks to do this, but this is a method used by many top steak houses.

Not sure I would call a tenderloin a "lady steak." I do realize that the lack of fat in a tenderloin takes away from the taste. That's why I always wrap my filets with bacon, or in the case of this burger, ground some bacon in it. However, while I like a good ribeye, I tend to eat half of the steak and half of it remains half chewed on the plate. [softball]I DO NOT like a mouthful of fat,[/softball] and many ribeyes tend to have more fat than I prefer.

Although, I was at the French Lick Hotel and Casino recently at the 1875 Steakhouse. My bro-in-law-to-be ordered the Kobe Ribeye 32 oz. steak. It was served still on the bone. Looked kind of like this, but the bone on his was sticking out like 10" or so. Fuckin thing was $95.



Anyhow, he let me try some of it. It was damn good. A ribeye I could get used to...but not for $95.

I rarely order steaks anyways. I prefer to make my own at home. When I do order, I typically get a porterhouse or t-bone.

finally, some love for the porterhouse. another favorite from my childhood was the london broil. A cheap tough hunk of flesh that is great.....if you know how to cook/cut it. My gramps unfortunately forgot to tell me exactly how he did it. i have tried and it's decent, but, not as good as he did it.

mvscal wrote:
Marinate the fuck out of it, don't cook it past medium rare and you should be OK.

And maillard the hell out of the outside.

Actually, my bro-in-law-to-be held up his plate for me and I took a picture of this fucking thing.

Get ready Irie for some meat gazing. The $95 32 oz. Kobe Ribeye at 1875 Steakhouse in French Lick, IN.

$95, and the best they can do to gussy it up for appearance is to yank some weeds from the yard and chuck it on the plate?

Dinsdale wrote:Sorry, I'm being shameless here, and just want my name at the top of the massive pile-on that's about to happen to the guy who just claimed sirloin was better than tenderloin.

Still waiting for the massive pile-on over here, boss.

Goobs, it's not my fault you failed supply/demand economics.

Dinsdale wrote:Sorry, Goobs, I was wrong.

See? It wasn't that hard, was it?

Goober McTuber wrote: Still waiting for the massive pile-on over here, boss.

It's the cooking forum, for tuna noodle casseroles sake.

This is where the "tough" guys go to get in touch with their more feminine self.

Fucking fags.

You're supposed to go out and kill it, drag it home and make the woman cook it, while you lay around, drink beer, and watch football.

Hello?

mvscal wrote:Women are cooks. Men are chefs.

And Whitey's a busboy.

This thread delivered the goods.

I'll gladly pay you tuesday for a tenderloin burger today.

sin,

B smack

mvscal wrote:Women are cooks. Men are chefs.

Yeah well every time a female "home style cooking" contestant
went on the original Japanese version o Iron Chef
the Iron Chef got his ass kicked
the sad defeated looks on the Iron Chef's faces when they lost were hilarious :twisted:

get back in the kitchen and make us something to eat, toots.