Broke down a couple BMS 6/8 rated tenderloins from First Light Farm USA a couple days ago. When you break down tenderloins, you get a bunch of nice steaks but you also get a tail from each one. Still an amazingly tender, and flavorful piece of meat. While not as pretty as the filet steaks one gets, they're worthy of cooking the right way.
These were seasoned and then dry brined with 2 Gringos Chupacabra Steak Seasoning, smoked over mesquite then reverse seared. Served with smoked fresh snap beans and parmesan and white truffle mashed potatoes.
Absolutely delicious!
by Unique-Discussion326
12 Comments
Look fantastic
I usually don’t buy much beef anymore because of how expensive it is now, but I think I might have to take a little trip to the farm this weekend and pick up some tenderloins. I live near a farm that has a nice little store on it. All kinds of fresh meats.
Beautiful steaks and cooked perfectly. Nicely done!
Fantastic!
My mouth is watering
Good job.
It looks amazing — love the bark!
This is how I buy filet all the time. I go to Sam’s Club and buy the packages of tails. Trim some into steaks, or medallions and vacuum seal. Then reverse sear the thinner pieces and slice. We can get 2-3 dinners out of one pack.
Are those “tails” what is called tri-tip in some parts of the US?
I butterfly it about 4 inches from the end, and tie it into 3 or 4 steaks
Amazing! Looks tasty
One of my local grocery stores regularly sells packages of tails for less $ than full tenderloin steaks. I think it’s a steal.