Tenderloin and fixins


 
S

Steve Colby

TVWBB Member
Grilled up some tenderloin for me and my wife. For sides I did some sichuan style asparagus and she did some shrooms and broccoli inside.

First up was getting the asparagus going. Sauted up some onions and garlic in evoo
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Then added the asparagus
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Sauted that all for a bit. Threw on the tenderloin one for my wife and one for me
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Asparagus done and set to the side for a moment.
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Plated and ready for dinner
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As you can tell I really dont care for a lot of broccoli. The asparagus on the other hand, I think I ate almost 3/4 of a pound. There is just enough left for lunch tomorrow.
 
Looks delicious.

I agree- I actually said it today- "Give me a pound of asparagus, basted in butter, salt and pepper, grilled, and maybe some sauce bernaise to sprinkle on, and it is dinner time".

But the tenderloin- what's that? Such a marbled piece of meat, is it pig or cow? Looks totally different from what I'm used to.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Colby:
Sauted that all for a bit. Threw on the tenderloin one for my wife and one for me
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</div></BLOCKQUOTE>

Looks like your wife is like mine, she'd prefer food grilled on the gasser
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. I'm still trying to cure her of that.

Great looking meal!!
 
Thanks all.

It is beef. I bought a whole loin and cut it my self. I didn't take a lot of time to trim it up much.

Yup, She don't mind the it on the performer or bge but would rather have her stuff on the gasser.
 
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