From the Kitchen – port peppercorn sauce and a petit beef tenderloin filet

steakAlthough we’ve wandered a bit off of the South Beach diet lately, we are doing pretty well in keeping any new weight from being added back on.   It does help us to weigh ourselves every day, just to keep an eye on things.  We also got back some lab reports and everything is better, including cholesterol (your mileage may vary).

One of the things we started when losing weight is buying a whole beef tenderloin, doing a little butchering ourselves, and keeping easy to cook filets in the freezer. I did a stint in the meat department of a fancy grocery store and gained the skill of being able to take apart a tenderloin e.g. removing the silverskin, and knowing how the multiple muscles run to get the best result (I also became a good hand at discombobulating a whole chicken. Get a set of kitchen scissors, but a sharp knife also works fine). Out of a whole tenderloin, I generally get around a pound of inedible scraps, a pound or two of scraps I can use in stirfry or stroganoff, and, depending on the size of the tenderloin, 10-13 nice filets.

The steaks were simply cooked at high heat in butter. I do like mine “Pittsburgh style”, very brown on the outside and damn near raw otherwise.   We often use cast iron but a heavy non-stick frying pan also works if you pay attention.

The side was a baked potato, done a la the Joy of Cooking method (slick potatoes with oil or butter, then 40O F for 20-30 minutes, then pierce and put in for another 20-30 minutes). We didn’t have sour cream but we did have a nice purchased tzatziki from Cedar’s (a little more dill in it than I generally put in my own but not bad at all).

The sauce is something I’ve been wanting to try for years. When I was in college, I went to a nice restaurant in the Shadyside area of Pittsburgh called Pasta Piatto (or at least I think that was the name). They had this steak absolutely crusted with coarsely crushed black peppercorns with this fabulous slightly sweet red wine sauce on it. I spent an entire month’s allowance (for extra things I might need at college) on this. I also learned that one should make sure that one’s hosts are indeed going to pay for your dinner rather than assuming it.

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