Trying to cut back on my portions I decided to get a variety pack from Omaha steaks. Actually found what I thought was a good deal so I ordered it. of course while trying to check out they hit me with "hey for just a little more add on 4 beef tenderloins!..." So I did. they work out well they are already vacuum packed. So I just take them out of the freezer and straight into the Hot tub time machine (just add 30 min for the thaw) the portions are on the small side (the sirloin steak was 5 oz's I usually go for the 12 to 14 oz ones) but as I said I'm trying to cut back subbing in vegetables for the other 7 oz of food. (SV'd at the same time in a different container) The steaks were very tasty the pork chops were very good! haven't done the chicken yet haven't really liked the Chicken I tried SV'd. I did the Tenderloins that came with the pack. They were perfectly cooked but then I remembered why I dont usually do Tenderloin. They dont really have much taste. Unless you make a pan sauce which I have not figured out how to do. So Just got in another gadjet today! (from the Netherlands!) its came with tubs that you could pull a vacuum on! So I can marinade proteins in 20 to 30 min! (instead of 4 to 8 hours) So now I need a good no make that Great Marinade for Beef Tenderloin (or well steaks in general!) So PLEASE if you have one (and of course are willing to share it with the world!) add it here! You will be doing my Taste buds a big favor!!
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First, here is some reading material on marinades and vacuums courtesy of Doc Blonder.
ClickMe
I prefer to compliment good beef flavor that is fat-less with caramelized onions and mushrooms.
You could also try slicing in 1/4" slices and wrapping in bacon. That will help your "cutting back of portions."
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"Ok good call dont cross the streams" I mean wrap the beacon 1st
Good tip thanks!
Last edited by GadjetGriller; December 7, 2016, 10:43 AM. -
yeah The original one Didnt go see the so Called reboot.
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Historically I don't marinate tenderloins ... but once they're out of the SV hot tub, I season them fairly liberally with garlic salt, onion salt, and dried basil that I crush to a powder as I sprinkle it on ... then it's off to the Genesis sear station for some seriously fast browning. FWIW, I don't season the steaks before SV because under vacuum some weird and unpleasant flavors seem to develop.Comment
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This recipe, (for chicken), has a super pan sauce. I think it would work with beef and beef broth subbed. I would cook the meat on the grill low and slow though. And maybe red wine instead of white?
This is our favorite chicken recipe bar none bye the way.Comment
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Thanks I think I'll try it with chicken 1st sounds wonderful!! (dont know about finding fresh chervil around west Texas but its optional!) thanks for the recipe!! -
GadjetGriller - I forgot to mention that I add sliced mushrooms to the pan sauce. I do microwave the 'rooms first to get rid of some of the moisture in them. Also, I don't use the chervil.
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Experiment with Basque sauce as a marinade. Shake the bottle well before applying. I love it for lamb and beef kabobs.Comment
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tbob4 is this the same company: https://www.basquecompany.com/ Gotta figure out how everybody links the site to words like "This" lolLast edited by GadjetGriller; December 6, 2016, 04:06 PM.
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Hot tub time machine -> purge treatment + butter + red wine + thyme. reduce by half, love life.
But tenderloin is always light on flavor. If I were marinating, I would do an hour in a ziplock, with some mix to amp umami. Mushroom powder, soy sauce, umami bomb, that type of thing.Comment
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"Hot tub time machine -> purge treatment + butter + red wine + thyme. reduce by half, love life."
Potkettleblack I may have to have shirts printed up with that on it!! So what everybody is saying is Mushrooms and soy sauce!! ok will do! Thanks!!Comment
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Ok off to find Mushroom Powder!! gonna mix that and soy sauce for the marinade and then after the sear sprinkle with Pepper (of course) and grated Parmesan cheese!then add a sided of caramelized Onions!! Wow I'm drooling just a little!! Oh and vegetables yes gotta have some type of vegetables!!Comment
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Well that's exactly what I did! couldnt find powder so finally at Sprouts found the dried Porcinis (@3.99 an oz! What I got didn't register on their scale so they charged me 25 cents!) came home and they are now near a powder!! -
Nice Blog!! Looked very good! bookmarked for future endeavors! Thanks (not so sure about the apple bacon one though lol) -
The apple bacon one needs a lot of work. That blog was a project of the last shutdown. I don't have time/energy to do a lot of MC@H projects without a shutdown or vacation time.
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The only thing I serve with beef tenderloin is a bernaise sauce... on the side.👌Comment
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This may sound crazy but we marinate choice tenderloin in Kroger balsamic salad dressing.
-Gone straight from bag to grill
-Removed from bag dried with paper towel and seasoned with cow crust
-even froze them & took to extended family in Canada
All have turned out great with the reverse searComment
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GadjetGriller commented
December 6th, 2016, 10:01 PM
I look forward to trying it!! (I also want to try a Hollandaise sauce for Christmas morning!!)
GadjetGriller ... as Potkettleblack said, making hollandaise is very easy in the hot tub. Follow the directions for that on many SV websites. While your hollandaise is cooking in the hot tub put 4oz of white wine vinegar in a small sauce pan, add a couple sprigs of tarragon. Reduce it down to 2oz, strain it and add it to the hollandaise you put in the mixer and you have a bernaise sauce. Hollandaise is the mother sauce for bernaise.
Hollandaise sauce is very good with fish. I use it for my eggs Benedict and I use it on asparagus too. It's just a great easy sauce to have in your arsenal of flavor builders. Plus... it looks pretty on your plate.Last edited by Breadhead; December 6, 2016, 09:41 PM.Comment
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Thanks Breadhead, Eggs Benedict is hopefully the final outcome for Christmas morning. It was my Dads Favorite meal So want to do it as a remembrance of him. But it has to be good or the emotion is sort of lost lol -
Do a few practice runs on the poached eggs and the hollandaise sauce in your SV bath tub. You will be surprised how simple it really is after you figure it out. It will be a forehead slapper once you nail it. It's very reproducible once you get it right. Take pictures.👍
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GadjetGriller ...
Be aware... there is 2 different ways to do poached eggs in the SV bath tub. One is the fast way. One is the slow way.
If I'm only cooking for myself or just a couple of people I use the fast method. I set the cooking temperature of the water at 167° and put the eggs in the water, shell on, for 13/14 minutes. Timing is everything on this method. If they go too long you will get a soft boiled egg.
When I'm cooking for a large crowd I use the slow method because I don't want to be rushed and risk the possibility of over cooking my eggs because I was distracted. I set the bath tub temperature at 154° and drop the eggs in a couple of hours before I anticipate serving them. This method allows lots of leeway on timing. They will not over cook your eggs even if you leave them in the water for 6 to 10 hours.
Your friends and family will be blown away when they watch you crack open an egg shell and out slides a perfect poached egg.🙀
If you really want to make your eggs benedict look perfect... crack the shell and slide the poached egg out into a large spoon. There will be some residual egg white that you can separate from the egg before putting it on your English muffin. I only do that step when I'm really trying to have a beautiful presentation. I don't bother when it's just me.Comment
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Thanks Breadhead I'll use the slow method (I'm easily distracted!) I like the Spoon idea! When I 1st got the Anova soft boiled eggs was the 1st thing I tried. I didn't like the Residue you spoke of (Although Mom who the eggs were for loved them and didn't mind the runny stuff) Thanks again! -
Good idea! Mom will eat any that I do so I'm golden either way!! but really want it to be special on Christmas!!
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