How about a few tenderlion receipes?
08-19-2004, 09:15 PM
#1
Thread Starter
Join Date: Jun 2003
Location: Maryland
Posts: 156
How about a few tenderlion receipes?
Any interesting tenderlion receipes out there? I have a few left and would like to try something interesting. Lets hear what you have! I can always count on this forum for some tasty ideas!
Piney
Piney
08-20-2004, 11:30 AM
#2
Join Date: Jul 2004
Location: Idaho
Posts: 42
RE: How about a few tenderlion receipes?
depending on size and consistency, you could pound them flat, use wax paper as a barrier, and make a filling out of ricotta, spinach, onion, garlic and a four cheese italian blend. Mix up the filling and rub on the loins. Roll the loins and either tie them up with string or use tooth picks. Grill 'em or pan fry in oil.
08-20-2004, 11:55 AM
#3
Giant Nontypical
Join Date: Jul 2004
Location:
Posts: 6,357
RE: How about a few tenderlion receipes?
MD Piney: Funny you should ask! I'm starting preparations for my favorite tenderloin recipe tonight.
Ingredients:
heavy cream
3 juniper berries 1/4 teaspoon thyme 1/4 teaspoon marjoram
salt & pepper 1/2 cup dry red wine (such as california pinot noir)
1 LB venison tenderloin, aka "backstrap"
Night before:
Cut tenderloin into steaks 1/2" to 3/4" thick and marinade overnight in
1/4 cup dry red wine (California pinot noir is my favorite, but others will
do), 1/4 teaspoon of thyme, 1/4 teaspoon of marjoram, 3 crushed juniper
berries, 1/4 teaspoon of coarsely ground black pepper, and 1/4 teaspoon
of salt. I usually just put these in a large zip-lock plastic bag, carefully
squeeze the air out of the bag before zipping. I refrigerate and turn the
bag over from time to time when I think of it.
Next day:
Remove steaks from the bag, reserving the marinade. Let the steaks
dry on several paper towels. Pat dry. Salt and pepper a little on both
sides. Dredge in flour. Fry for 90 seconds per side in clarified butter
in a very hot skillet (clarified butter does not burn easily and can
readily be made simply by (1) melting the butter, (2) skimming the
scum off the top of the butter leaving a clear yellow liquid with milky
residue in the bottom of the pan, and (3) pouring the clear yellow liquid
into a separate bowl, leaving the milky residue in the bottom of the
pan. The clear yellow liquid you poured off is clarified butter. This
is quick and easy.) Put the cooked steaks on a warm plate and
keep in a warm oven while you make the sauce. I typically pre-heat
my oven to 200 degrees with a plate inside. I turn off the oven,
begin the frying, and then transfer the steaks to this warmed plate
in the oven.
Pour the reserved marinade liquid and spices into the frying pan
without removing the butter from the pan. Add an additional
1/4 cup of the dry red wine. Turn the heat to high and boil,
reducing the volume of liquid to about 1/3 the original volume.
Turn the heat down to medium heat. Add 1/2 cup of heavy
cream. Bring to boil and let boil, stirring, until the cream thickens
a little -- maybe five minutes after you add the cream.
Pull the steaks out of the oven and put the steaks on the table
with a sauce bowl containing the sauce. This is very good.
Put something under the hot plate or it may damage your
table top. Drink the remainder of the dry red wine with your
dinner.
The cooking time is pretty short, maybe 10 minutes from steak
into the skillet to sauce being poured into the sauce boat. If
you are coordinating with preparation of other side dishes bear
this in mind. I like to serve poached pears stuffed with
lignonberries and Alsatian spatzle.
Poach pears by peeling, cutting in half lengthwise, removing
core and stem. Boil in water to cover which has had the juice
of 1/2 lemon added and 3 tablespoons of sugar. Boil until
a fork or toothpick easily penetrates the pears. Cool overnight
in the refrigerator, maybe covering with plastic wrap after
the heat of boiling has gone a little. Before serving the next
day, put a dollop of lignonberry preserves into the scooped
out center of the pears.
Alsatian spatzle is a kind of flour dumpling. I think it is very unlike
what is called spatzle in German restaurants, but that is just
my opinion. I can provide the recipe at a later time, but think
it is something like this: 4 egg yolks, 1/2 cup water, 2 cups of
flour, 1/4 teaspoon of nutmeg, 1 tablespoon of arrowroot,
about 1/2 teaspoon of salt (adjust this based on cooking
experience -- I don't measure this, I taste the dough and judge
based on taste -- the 1/2 teaspoon is safe to start from). Blend
this all up and let is sit for an hour if you have the time, not
critical if you don't. Bring a large pot of water to the boil. Pour
about 2 tablespoons of oil onto the top of the water. Using two
spoons, scoop up a little of the spatzle dough, maybe the size
of a nickel coin, and scrape this into the boiling water with the
other spoon. The dough will fall to the bottom of the pan. Add
more chunks of dough until the bottom of the pan is more or
less covered then stop. The pieces of dough will raise to the
surface of the water when they are cooked. Remove them
to a sieve or colander placed over a bowl to catch the water
which may drip off them. Add more spatzle dough and continue
cooking/removing until all the dough is used up. Melt a lot
of butter in a large sauce pan -- maybe 2/3 stick of butter --
and add the spatzle from the colander or sieve. Put the
sauce pan over medium heat and continually toss the spatzle
in the butter. Stop and take a sip of wine or beer. Resume
tossing. When the spatzle is thoroughly coated with butter
and also reheated, serve. You might want to adjust the salt
at this point, or you may let your guests adjust the salt for
themselves. The spatzle is chewey in consistency. By the
way, I typically do NOT wait until the spatzle rises to the surface
on its own, as this takes more time than I have patience
for. I'll let it cook for a couple of minutes and then I scrape
the pieces up off the bottom with a slotted spoon. They seem
to pop-up readily when I do this, leading me to believe they
are actually done. If they are not done, they will taste doughy
rather than chewey. In this case, you will know to cook them
longer next time. If you drop bigger chunks of dough into
the water, it will take longer for these to cook versus smaller
chunks. I like the smaller chunks, but this takes more time
to cook and more fussing -- so I kind of hit some sort of
compromise. Often I try to get my wife or daughter to
do this tedious operation and brow beat them into taking the
time and trouble to make small chunks.
Ingredients:
heavy cream
3 juniper berries 1/4 teaspoon thyme 1/4 teaspoon marjoram
salt & pepper 1/2 cup dry red wine (such as california pinot noir)
1 LB venison tenderloin, aka "backstrap"
Night before:
Cut tenderloin into steaks 1/2" to 3/4" thick and marinade overnight in
1/4 cup dry red wine (California pinot noir is my favorite, but others will
do), 1/4 teaspoon of thyme, 1/4 teaspoon of marjoram, 3 crushed juniper
berries, 1/4 teaspoon of coarsely ground black pepper, and 1/4 teaspoon
of salt. I usually just put these in a large zip-lock plastic bag, carefully
squeeze the air out of the bag before zipping. I refrigerate and turn the
bag over from time to time when I think of it.
Next day:
Remove steaks from the bag, reserving the marinade. Let the steaks
dry on several paper towels. Pat dry. Salt and pepper a little on both
sides. Dredge in flour. Fry for 90 seconds per side in clarified butter
in a very hot skillet (clarified butter does not burn easily and can
readily be made simply by (1) melting the butter, (2) skimming the
scum off the top of the butter leaving a clear yellow liquid with milky
residue in the bottom of the pan, and (3) pouring the clear yellow liquid
into a separate bowl, leaving the milky residue in the bottom of the
pan. The clear yellow liquid you poured off is clarified butter. This
is quick and easy.) Put the cooked steaks on a warm plate and
keep in a warm oven while you make the sauce. I typically pre-heat
my oven to 200 degrees with a plate inside. I turn off the oven,
begin the frying, and then transfer the steaks to this warmed plate
in the oven.
Pour the reserved marinade liquid and spices into the frying pan
without removing the butter from the pan. Add an additional
1/4 cup of the dry red wine. Turn the heat to high and boil,
reducing the volume of liquid to about 1/3 the original volume.
Turn the heat down to medium heat. Add 1/2 cup of heavy
cream. Bring to boil and let boil, stirring, until the cream thickens
a little -- maybe five minutes after you add the cream.
Pull the steaks out of the oven and put the steaks on the table
with a sauce bowl containing the sauce. This is very good.
Put something under the hot plate or it may damage your
table top. Drink the remainder of the dry red wine with your
dinner.
The cooking time is pretty short, maybe 10 minutes from steak
into the skillet to sauce being poured into the sauce boat. If
you are coordinating with preparation of other side dishes bear
this in mind. I like to serve poached pears stuffed with
lignonberries and Alsatian spatzle.
Poach pears by peeling, cutting in half lengthwise, removing
core and stem. Boil in water to cover which has had the juice
of 1/2 lemon added and 3 tablespoons of sugar. Boil until
a fork or toothpick easily penetrates the pears. Cool overnight
in the refrigerator, maybe covering with plastic wrap after
the heat of boiling has gone a little. Before serving the next
day, put a dollop of lignonberry preserves into the scooped
out center of the pears.
Alsatian spatzle is a kind of flour dumpling. I think it is very unlike
what is called spatzle in German restaurants, but that is just
my opinion. I can provide the recipe at a later time, but think
it is something like this: 4 egg yolks, 1/2 cup water, 2 cups of
flour, 1/4 teaspoon of nutmeg, 1 tablespoon of arrowroot,
about 1/2 teaspoon of salt (adjust this based on cooking
experience -- I don't measure this, I taste the dough and judge
based on taste -- the 1/2 teaspoon is safe to start from). Blend
this all up and let is sit for an hour if you have the time, not
critical if you don't. Bring a large pot of water to the boil. Pour
about 2 tablespoons of oil onto the top of the water. Using two
spoons, scoop up a little of the spatzle dough, maybe the size
of a nickel coin, and scrape this into the boiling water with the
other spoon. The dough will fall to the bottom of the pan. Add
more chunks of dough until the bottom of the pan is more or
less covered then stop. The pieces of dough will raise to the
surface of the water when they are cooked. Remove them
to a sieve or colander placed over a bowl to catch the water
which may drip off them. Add more spatzle dough and continue
cooking/removing until all the dough is used up. Melt a lot
of butter in a large sauce pan -- maybe 2/3 stick of butter --
and add the spatzle from the colander or sieve. Put the
sauce pan over medium heat and continually toss the spatzle
in the butter. Stop and take a sip of wine or beer. Resume
tossing. When the spatzle is thoroughly coated with butter
and also reheated, serve. You might want to adjust the salt
at this point, or you may let your guests adjust the salt for
themselves. The spatzle is chewey in consistency. By the
way, I typically do NOT wait until the spatzle rises to the surface
on its own, as this takes more time than I have patience
for. I'll let it cook for a couple of minutes and then I scrape
the pieces up off the bottom with a slotted spoon. They seem
to pop-up readily when I do this, leading me to believe they
are actually done. If they are not done, they will taste doughy
rather than chewey. In this case, you will know to cook them
longer next time. If you drop bigger chunks of dough into
the water, it will take longer for these to cook versus smaller
chunks. I like the smaller chunks, but this takes more time
to cook and more fussing -- so I kind of hit some sort of
compromise. Often I try to get my wife or daughter to
do this tedious operation and brow beat them into taking the
time and trouble to make small chunks.
08-21-2004, 08:50 PM
#5
Thread Starter
Join Date: Jun 2003
Location: Maryland
Posts: 156
RE: How about a few tenderlion receipes?
Pheasbo,
Think your receipe might be the one I try first then if I'm brave enough go the Alsatian route. Just a rookie cook that wants to try some different ideas.
Piney
Think your receipe might be the one I try first then if I'm brave enough go the Alsatian route. Just a rookie cook that wants to try some different ideas.
Piney
08-21-2004, 09:29 PM
#6
Join Date: Dec 2003
Location: Mormonville, Utah!
Posts: 2,753
RE: How about a few tenderlion receipes?
Good way to go with the tender loins is to cut them thick 3/4"-1" and make a slit and a pocket. Stuff with chunks of bleu cheese. Let sit in 1 cup olive oil and 1/4 worceshire sauce overnight. Either fry or grill, serve with a baked potatoe.
08-22-2004, 08:59 AM
#7
Join Date: Feb 2003
Location: chiefland Florida USA
Posts: 5,417
RE: How about a few tenderlion receipes?
season with ,garlic powder(or fresh crushed garlic);lowyers seasoning ; cavunghs seasoning ; everglades seasoning,fresh ground pepper.
put into ziplock and pour 1/4 cup zesty Italian salad dressing seal and leave overnight.
put on hot grill till med. to med. well. serve with fresh yeast rolls , baked patatoes,and a fresh salad.
put into ziplock and pour 1/4 cup zesty Italian salad dressing seal and leave overnight.
put on hot grill till med. to med. well. serve with fresh yeast rolls , baked patatoes,and a fresh salad.
08-22-2004, 12:04 PM
#8
Giant Nontypical
Join Date: Jul 2004
Location:
Posts: 6,357
RE: How about a few tenderlion receipes?
MD Piney: I cook for a hobby, and usually only on for a Saturday night dinner. The venison portion of the meal really doesn't take that long. About 5-10 minutes to drain, dry, season, and dredge in flouor. About 5 minutes to make the clarified butter. 3-5 minutes to sautee the steaks. About 10-15 minutes to add liquids to pan, reduce them, add cream, and thicken the sauce. That is about 30 minutes from taking the marinading venison tenderloins out of the refrigerator to eating. Poaching the pears takes maybe 10 minutes to peel, slice in half, and core. About 20 minutes to bring water to boil, cook pears, remove pears, arrange on serving plate, and put in refrigerator to cool. Later, just before serving, adding about a teaspoon of the lignonberries can be done in about 1 minute. Mixing the spatzle takes maybe 10-15 minutes and boiling it takes maybe 20 minutes.
So all told, something less than 1.5 hours. Also, you can do other things during some of these operations. Like when the sauce is reducing you can be heating the spatzle through or setting the table or reading the newspaper.
By the way, my recipe calls for 1/4 cup of cognac, a kind of brandy, in the sauce along with the dry red wine. If you omitted it you might not miss it, but I thought I would mention it just to stay accurate with what I do. I cooked this meal last night and served it to my wife, two daughters, son, and a visiting neighbor boy. While my wife doesn't care for the pears much and my son doesn't care for the spatzle much, everyone enjoyed the filets and sauce very much and everything vanished from the table in a hurry!
So all told, something less than 1.5 hours. Also, you can do other things during some of these operations. Like when the sauce is reducing you can be heating the spatzle through or setting the table or reading the newspaper.
By the way, my recipe calls for 1/4 cup of cognac, a kind of brandy, in the sauce along with the dry red wine. If you omitted it you might not miss it, but I thought I would mention it just to stay accurate with what I do. I cooked this meal last night and served it to my wife, two daughters, son, and a visiting neighbor boy. While my wife doesn't care for the pears much and my son doesn't care for the spatzle much, everyone enjoyed the filets and sauce very much and everything vanished from the table in a hurry!
08-22-2004, 12:31 PM
#9
Join Date: Aug 2004
Location: Trenton, MI
Posts: 33
RE: How about a few tenderlion receipes?
Bacon Wrapped Tenderloins (on the grill)
Cut your tenderloins about 1 inch thick. I marinate them in soy sauce, kosher salt, fresh gound black pepper, garlic powder for a couple of hours in the fridge.
Get some thick sliced hickory smoked bacon, & wrap each tenderloin with 1 or 2 pieces (depending how much you like bacon)
Then skewer (sp?) them w/ a shish-ka-bob stick, or tooth pick. Note: if you a gonna use wooded skewers, soak them in water for a few minutes. This will help them not catch on fire so quickly on the grill.
Cook the over a medium fire, be carefull - don't start a grease fire.
I like'em medium rare
ENJOY!
Cut your tenderloins about 1 inch thick. I marinate them in soy sauce, kosher salt, fresh gound black pepper, garlic powder for a couple of hours in the fridge.
Get some thick sliced hickory smoked bacon, & wrap each tenderloin with 1 or 2 pieces (depending how much you like bacon)
Then skewer (sp?) them w/ a shish-ka-bob stick, or tooth pick. Note: if you a gonna use wooded skewers, soak them in water for a few minutes. This will help them not catch on fire so quickly on the grill.
Cook the over a medium fire, be carefull - don't start a grease fire.
I like'em medium rare
ENJOY!
08-22-2004, 05:35 PM
#10
Join Date: Aug 2004
Location:
Posts: 97
RE: How about a few tenderlion receipes?
MmmMmmMMM!! My mouth is watering and my stomach just began to growl! Yum! Thanks for sharing.
My question to Alsatian. I know that Juniper berries have been used for flavoring, as well as having medicinal properties. That said, I understand that they are/can be toxic. If I remember correctly.
I have a book regarding this, though somewhere lost downstairs in the basement. You might want to look up the medicinal value of the plant & warnings. If someone has a medical condition and/or taking medication...you may want to be certain that the berries won't undermine or contradict the medication.
My question is, have you heard of this? Or aware of the amount which is considered safer, considering that it has been used and currently being used safely for flavoring?
My question to Alsatian. I know that Juniper berries have been used for flavoring, as well as having medicinal properties. That said, I understand that they are/can be toxic. If I remember correctly.
I have a book regarding this, though somewhere lost downstairs in the basement. You might want to look up the medicinal value of the plant & warnings. If someone has a medical condition and/or taking medication...you may want to be certain that the berries won't undermine or contradict the medication.
My question is, have you heard of this? Or aware of the amount which is considered safer, considering that it has been used and currently being used safely for flavoring?