This was my surprise contribution to our family Christmas. 5 pound tenderloin raised in Uruguay. It is F1 wagyu, but I know that's not important for a tenderloin. Trimmed it into 2 roasts, 2 steaks, and some medallions. I knew I wouldn't have any kitchen space at Christmas, so had to change it up a bit from how I would normally do it. First an overnight salt brine with 1.5% Prince William Sound sea salt (shout out Whittier Alaska). SV at 135f with fresh thyme for 2.5 hours. Patted dry, slathered in tallow, dusted with garlic powder & pepper. Then seared on my pop's infrared propane grill. Probably the hottest it's ever been. I would have made it a little more rare for just me, and used a cast iron for better crust. But it came out phenomenal. Served with a chimichurri that almost stole the show! 10/10 would make again.
by Existing_Lie_2917
2 Comments
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Chimi looks yummy