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PART OF OSCAR PARTY MENU
DAILY POST MAR 3rd:  WANT BEEF?

GLUTEN-FREE

S H O P

BUTCHER
Beef tenderloin, cut 1 1/2″  to 2″ thick
GROCERY
Fresh ground pepper

C O O K  /  P R E P A R E

INGREDIENTS
Beef tenderloin
Pepper
COOKING
Grill or Broil; use this chart as a guide for internal temperature with an instant meat thermometer:
Time                           Temp             Description
Rare                       120° – 125°      Red in the center, juice deep red.
Medium-Rare          130° – 135°      Pink in the center, juice red.
Medium                  140° – 145°      A bit of pink in the center.
Medium-Well           150° – 155°      No pink in the center.
Well Done              160°                  Center is the color of shoe leather.

1. Lightly oil the grill or broiler pan to prevent sticking.
2. Put steak on broiler pan or in the center of the outdoor grill above the coals.  Sprinkle with pepper.
3. Put the meat as close to the flame as possible (about an inch away), and keep an eye on it while cooking.  If the flame on the outdoor grill flares up too hot, squirt with a quick spray of water.
4. Leave the steak alone until the first side is grilled a nice, dark color, no longer a dull gray-brown.
5. Do not puncture the meat — you’ll just drain the juice — turn with tongs.
6. Grill on the second side until done.

S E R V E

Remove to platter and let rest for 5 min to allow the juices to recede back into the meat before cutting.  Serve with sautéed onions or mushrooms, potato and a tossed salad.

W O R K P L A C E   L U N C H

Leftover steak is great sliced in a sandwich or on top of a salad.

FREEZING (RAW)

Slice the tenderloin 1 1/2 to 2 inches thick.  Dry with a paper towel to remove excess moisture.  Gather the smaller bits together for individual portions.  Place steaks in a plastic container pressing into neat rounds that do not touch one another (so they don’t stick together when frozen).  Freeze for a day until solid.  Remove steaks and put into a grip lock freezer bag; not a bad idea to double-bag for increased protection.  Date the bag using a ballpoint pen.  Use frozen steak within six months.  Remove them as needed, selecting the size for the meal you’re making.  Thaw before cooking.