I used to buy cheaper cuts of steak in larger portions until the last few years. Now I specifically buy smaller steaks and almost exclusively tenderloin. I have a guy down the street (George the Butcher) who cuts them fresh for me every time I’m in the mood. On this particular night, I was lured into the thickness of these sirloins that were on special, so I picked them up as well as a small filet.
They looked great, but they were no match for the filet mignon in flavour or tenderness. So I am back on a strict tenderloin-only policy! I think my taste for cooking time is changing a little too. I used to be a rare to blue rare person, but I think I’m leaning a little more toward medium rare theses days. Something undeniable wonderful happens to the fats when you cook just a little longer than rare. The sides here are my garlic-yogurt new potatoes and candied carrot bunches. The garnish is actually some split flower stems. Getting hungry?
