Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

Eatmywords

Eatmywords

Treat it like a good tenderloin or fillet.  I try to keep it simple like Shelby w traditional sears to oven (400F aprx 10 min depending thickness/desired temp).  I've done straight broiler for thinner cuts and even strips or cubes for stir fries.  It's hard to mess up unless overcooked.   It's usually leaner than beef so can use a bit more fat - butter, oil, etc.  Whatever pan sc you, peppercorn,  brandy cream, etc. but a sweet fruit like blackberry or even figs works really well.    

Eatmywords

Eatmywords

Treat it like a good tenderloin or fillet.  I try to keep it simple like Shelby w traditional sears to oven (400F aprx 10 min depending thickness/desired temp).  I've done straight broiler for thinner cuts and even strips or cubes for stir fries.  It's hard to mess up unless overcooked.   It's usually leaner than beef so can use a bit more fat - butter, oil, whatever.  Whatever pan sc you like will work, peppercorn,  brandy cream, etc. but Like Kayb a sweet fruit like blackberry or even figs works really well.    

×
×
  • Create New...