Green beans, smashed red potatoes with parsley and bacon, and seared chunks of beef tenderloin chain (translation: the long strip of meat that comes from the side of a whole beef tenderloin before it is cut into filets; a meaty delicacy usually saved and consumed by the butcher because it's not attractive to customers). Mr. Mac bought a "pismo" (whole beef tenderloin) at our local restaurant supply warehouse. He paid $11 per pound for top-quality Angus beef, and was able to butcher out 8 steaks plus the chain meat, for a cut price of about $15 per pound (once the fat, silverskin, and other unwanted parts had been removed). Not bad for supremely tender, lean, and juicy tenderloin steaks! It's really nice to have a few steaks in the freezer for those red meat cravings (does everyone have those or is it just us?). The chain meat was very flavorful and delicious, the green beans (frozen and microwaved in the bag - so easy and a great time-saver) tasted fresh and snappy, and, well, you just can't argue with potatoes and bacon. Have I mentioned that we like bacon? A lot. Maybe too much. Mmmm....bacon.
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