Friday, August 03, 2007

Terres Major Steaks with Green Fried Tomatoes, Ham, and Bearnaise

I have been serving this cut of beef as a Thursday special for over a year now. It is cut from a little used shoulder muscle. It resembles tenderloin, but is smaller cut into medallions, they almost look like tenderloin tips. I have heard of some places passing them off as such. I have served them in several ways, butterflied, stuffed, wrapped with bacon-etc. They sell really well and make a great steak option, keeping the cost under $20-difficult for good beef steak. I enjoy them. They have great beefy flavor while being a bit chewier than tenderloin, they are much more tender than sirloin-another option to keep steak prices under $20.

This is their latest form. First the medallions are marinated with garlic, Rosemary, and olive oil. Grill the medallions;to serve, place a fried green tomato on the plate, top the tomato with a thin slice of ham, then top with the medallion. A spoonful of Bearnaise over the steak finishes it. A little bit on the fussy side, I agree, but quite delicious.

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