Red Meat

tenderloin mealEven though the weather has been wetter and cooler here over the last couple of weeks, it was nice enough today to barbecue up a couple of beef tenderloin steaks. This delicious meal didn’t take all that much time for us since the sides were left over from a previous meal.

I cooked the steaks on the grill with no seasoning other than olive oil (to keep ’em from sticking to the grill) and some fresh cracked pepper – seven minutes each side on a hot grill.

For the side dishes, we had some mashed potatoes with spinach and braised, chopped Brussels sprouts and bacon bits. As mentioned before, these only had to be nuked in the micro for a couple of minutes.

Damsel and I walked it off afterwards.

Tomorrow, we’re cooking in the crockpot since we’re going to the shooting range. In addition to the time at the range we will be cleaning up the equipment for an hour after we get home. Not enough time to prepare a conventional meal – not to worry though, tomorrow’s recipe is for Hungarian Goulash.

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