The other Steak was giving my some headache, as the tenderloin was quite big but only half as thick as the other side. Like that, it would be almost impossible to cook both sides to medium.
Well, before i waste a good steak i rather get creative, so i cut both pieces of meat off the bone.
The Roastbeef will be grilled as usual, but for the thin tenderloin i have better plans
First, i had to increase the surface to mass ratio in favour of the surface.
In other words, pound the **** out of it...
Then i spread a goat cheese, mixed with roasted garlic and chopped rosemary
Next Stop : Fesh Basil
Italian, air dried pork belly, crisped up on the grill
Roscoff Onions and red Bell Pepper, roasted in Olive Oil , seasoned with S & P
Rolled it up , wrapped in Bacon and tied it together with butchers String
This is gonna have to wait in the refrigerator til tomorrow, as i cant
grill it today
At least i´ll have something to look forward to at work, tomorrow.
Btw, i just noticed i used 2 kinds of Bacon in one recipe, beat that !
Hope my doc doesnt get to read this