We got our hands on a couple of beef tenderloins for a really good price. Even after making the Beef Tenderloin in Salt Crust, we still had some leftover loin. So Annie defrosted it, cut it up into steaks, and prepared them according to this recipe from Bruce Aidells.
We also steam-fried some asparagus.
Finished plate with roasted bell peppers and a baked organic russet potato.
This was so yummy. Bruce Aidells sure knows how to cook meat!
Aloha, Nate
Related recipes: Beef Tenderloin in Salt Crust, Churrasco Taco, Killer Kalbi, Korean Pancake, Thai Beef Salad
Sunday, March 18, 2007
Filet Mignon with Steamed Asparagus
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2 Comments:
Very creative! Take a look at my site sometime -- we have very similar tastes.
Cooking4health.com
Looks so good!
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