It's really nice when Independence Day falls either on a Friday or Monday. You really get to enjoy a nice long weekend. I usually do double duty on the first weekend in July....both to celebrate the 4th, and to celebrate Sammy and Frankie's Birthday. This year, instead of grilling, I decided to stay indoors. I dropped by Iowa Meat Farms and grabbed a 2lb Beef Tenderloin. If anything, I've always gotten pretty good service at IMF, they cut and tied a tenderloin while I waited. I also picked up some beef rib bones for Da' Boyz. At home I sliced off about one-fourth of the tenderloin, this was their share. I seasoned the tenderloin well, and seared it in my cast iron skillet, and finished in the oven. No rocket science, here.
While waiting for the tenderloin to finish, I smoked some corn in my stovetop smoker.
I had also browned the Da' Boyz share of meat and bones, thrown that in the oven as well. Sammy, who really doesn't care much for all the chopping, hacking, and pounding in the kitchen, going against character, kept hanging around. I think he knew something was up.
As much as I love Beef Tenderloin, I enjoy Beef Tenderloin sandwiches even more! So while I'm waiting for the beef to finish off, I prepped some Roasted Mushrooms. This time, I just used some white button and criminis. After mixing, I dumped it on a large piece of foil, made s double layer of mushrooms:
I folded up the foil into a little pouch. I also sliced 4 bulbs of garlic crosswise, topped with sea salt and olive oil, and wrapped in aluminum foil.
Then I started up on some mirin caramelized onions. Real easy stuff:
Mirin Caramelized Onions
2 medium sweet onions sliced
4-6 Tb Mirin
2-3 Tb White Sugar
2 Tb Extra Virgin Olive Oil
Salt and Cracked Pepper to Taste
1 - Place onions is a cool dry pan.
2 - Turn heat to medium. Stir onions every few minutes.
3 - After about 5 minutes, when onions start to soften, add Olive Oil, 2 Tb Sugar, Salt and pepper, and stir.
4 - When onions have started getting translucent add 3 Tb mirin, stir turn heat down to low, and cover.
5 - Check onions and stir about every 5 minutes or so. When onions start getting "sticky" taste, and adjust flavoring.
6 - When onions are golden, soft, and "sticky" they are ready.
You can adjust the recipe for any number of uses...add garlic, butter, rosemary, oregano, balsamic vinegar, crushed red pepper, etc, etc... I gave "ballpark" amounts, because they'll have to be adjusted based on the sweetness of the onions.
So, even though I had a nice Beef Tenderloin Salad.
I was thinking ahead to today's sandwich:
Some prepared Horseradish mixed with roasted garlic, a layer of beef tenderloin, a layer of mirin caramelized onions, some roasted mushrooms....
On Ciabatta I got from Bread and Cie. Topped with local tomatoes(from the Fruit Stand), onion sprouts, and arugula.
Of course while eating the sandwich, I was already thinking ahead. Hmmm, maybe a nice pasta with the roasted mushrooms and garlic?
We hope everyone is having a fun, safe, and delici-yoso long weekend!
Wow, meat from IMF for Da' Boyz! Bear is so jealous right now. I love IMF... the quality's excellent. It's a great resource to have so close by.
Posted by: moowiesqrd | Saturday, 05 July 2008 at 10:18 PM
that sandwich looked so good! happy 4th!
Posted by: kat | Sunday, 06 July 2008 at 02:42 AM
Nice looking tenderloin!
No cooking for us this 4th, but we did have some Memphis-style ribs and pulled pork...
Posted by: mike | Sunday, 06 July 2008 at 07:35 AM
More great pictures. I've shopped at IMF for years, and the quality of the meat is always great.
Like the way you keep thinking ahead for the next thing to cook with the tenderloin.
That sandwich looks yummy!
Thanks,
Posted by: Stephen | Sunday, 06 July 2008 at 11:34 AM
I had to keep the dogs away from the computer while I read the post so they wouldn't see what Da Boyz were getting!
That sandwich looks top shelf!
Posted by: Carol | Sunday, 06 July 2008 at 02:04 PM
Ohhh delish!
Posted by: Roger | Sunday, 06 July 2008 at 03:40 PM
That is a good-lookin' piece of meat! Mr. Tall and I have been meaning to check out IMF, which is probably a good, if not better, alternative to Bristol Farms. Nicely done with your use of the ingredients in several meals!
Posted by: Little Miss Contrary | Sunday, 06 July 2008 at 06:41 PM
Wow, incredible! I've always wanted to sear a whole cut of tenderloin - this may be my inspiration! Nice way to think ahead and plan the sandwiches - smart!
Posted by: tastymealsathome | Sunday, 06 July 2008 at 09:09 PM
Hi GF - I've always had pretty good experiences at Iowa Meat Farms.
Hi Kat - It was delici-yoso!!!
Hi Mike - Yes, I saw that! You really had a great fourth.
Hi Stephen - With rising prices, we've had to pay a bit more attention to make sure we don't waste.
Hi Carol - Once a year they get steak. I chopped up a few onces of their tenderloin(unseasoned) mixed with rice(they are Asian dogs), and the loved it.
Hi Roger - It was! congrats on your graduation BTW!
Hi LMCC - Thanks, we're trying to be good, and not waste.
Hi TMAH - It's a nice cut of meat....and can be used so many ways!
Posted by: Kirk | Sunday, 06 July 2008 at 09:30 PM
Yum meat good anytime with anything any day ;-)
Posted by: nhbilly | Monday, 07 July 2008 at 08:28 AM
Sunday! Sunday! Sunday!!!
Thanks again for an "idea".
Gawd I love mushrooms and onions! Beef is a great foil for those. ;)
Posted by: janfrederick | Monday, 07 July 2008 at 09:07 AM
Hi Billy - Yes, you're right...it is!
Hi Jan - I'm so glad you're able to make use of our posts!
Posted by: Kirk | Monday, 07 July 2008 at 06:44 PM
OMG dude that all looks like an amazing feast.
Posted by: foodhoe | Monday, 14 July 2008 at 06:38 PM
Hi FH - Thanks....we tried to stretch it, and think ahead.
Posted by: Kirk | Monday, 14 July 2008 at 08:32 PM