Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: urnmor on January 01, 2022, 10:15:26 PM
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For New Year’s Day Dinner I went into my archives of cookbooks and magazines found my back issues of Art Culinaire (The International Magazine in Good Taste). After reviewing multiple back issues tI decided on my version of Beef Tenderloin and Onion Butter with Pickled Onions. I did not have any beef Tenderloin however I did have a 2 inch cut of grass-fed and free range prime ribeye. Other changes were a red onion in lieu of pearl onions (again none in the pantry) and thinly sliced potatoes cooked in the air frier. Now one of the challenges with dinner like this is planning as some of the main ingredients take hours and even days to prepare. In this case the pickled onions took three hours, the beef sauce an hour to reduce and the the ribeye two hours to cook to temp using Sous Vide method. Except for the steak sauce much of the time did not require my attention. That said the I did not start prepping early enough so dinner was a little later than usual. But that was OK as I was fortified by a glass or two of Cabernet Sauvignon from the Robert Craig Winery. To serve the ribeye was sliced in 2 inch portions placed over the steak sauce with the pickled onions and potatoes down the side. A dollop of onion butter was place on the ribeye.
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Looks as if that turned out well. My taste-a-vision says it's very good.
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Very nice plated meal once again. Your wife must feel like she is going to a 4 star restaurant several times a week.
How were the pickled onions served - cold, room temp, warmed up?
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Great looking meal!
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Thumbs up on that meal! Excellent!!!
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Very nice plated meal once again. Your wife must feel like she is going to a 4 star restaurant several times a week.
How were the pickled onions served - cold, room temp, warmed up?
I plated the pickled onions at room temp.
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Fantastic looking meal!