Date: Jan 2, 2012
Today, lazy to eat outside. So, again, I cooked again!
When you are at Hubert's or at Cold Storage, and you see these bones marrow. But it!
Take the bones from the freezer, and let it defroze about 10-20 minutes outside at room temperature.
Preheat the oven to 240 degrees.
Put on top the bones the following:
1. Olive Oil
2. Pinch of Sea Salt
3. Pince of Black Pepper
4. A slice or two French Butter
Let the oven roast it for 10-12 minutes.
When it is done, it looks like this. It looks like this when it is just freshly out of the oven.
You can use a fork to eat it.
You need to dig out the marrow and eat it.
Sometimes you need to suck it!
Even Kay Kay's loves it.
This is what you are eating. The Bone Marrows.
Next, How to cook a Tenderloin.
Tenderloin usually looks like this. It is a very thick loin cut of the beef. Usually, they have to tie it at the middle so that it does not go out of shape when you cook it.
I got this from Culina.
As usual, heat the steak pan. And then, season the steak with sea salt and pepper with Olive oil. And then, straigh place it on the steak pan.
As it is a very thick cut, so, you have to watch how the beef is cooked. When the "cook part" reach the middle, around 6-9 minutes, you turn it around. OK. Since the steak is thick, so, you use a slightly less power fire to cook this steak. Go to refer to my previous post on how to cook a steak. The mechanism is the same, but the timing is slightly different.
Just observe your steak. When the middle part is about to cook, that means the steak is almost ready. So, another 6-9 minutes on the other side.
It does not matter the steak still got a lot of blood. So, quickly transfer it to a aluminium foil, and wrap it. Then, use a cloth to wrap the steak in the Aluminium foil. This is to rest the steak. So, if you take 18 minutes to cook your whole steak, let it reast up to 18 minutes too. The steak is still cooking on its own heat.
Here is how the steak looks like. See the pink bloody bloody look? Its a Medium raw cooked Tenderloin. It is nice. The steak taste is still inside. And it is very very juicy.
Next, is the Sirloin.
I actually dont like to cook Sirloin. It is easily cooked. haha Today, I will try to use a small fire to cook it.
Here is the end product of my Sirloin Steak. Very nice too.
So, you can serve it on the same plate if you wish to. Left Sirloin, and Right Tenderloin.
I also cook a side dish, the fried rice.
And today, I pair it with a Bordeaux Rogue 2008 from Rothschild Lafite. Very nice combination.
Don't be afraid of cooking steak. If I can cook, so can you!
I eat what I like to cook!
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