Steak Taste Test

Years ago, a local legend, Allen Benton, of Benton’s Country Hams (he is also a beef guy) advised me that even deer tenderloin is tender so no need to pay extra for high grade beef tenderloin and since I’d eaten nice, tender deer tenderloin, I believed him.  However, when Bev came home the other day with a package of prime beef tenderloin steaks (I’d never seen them before) from Sam’s Club, we decided to do a little comparison with a choice filet she bought at Walmart.  The first thing I noticed was the big difference in appearance in both color and marbling.

The marbling surprised me because I’ve cut up a lot of whole tenderloins and never found much in any of them but I may have been getting select.  To cook, we went our usual Montreal Steak Seasoning and high then medium heat – I was planning to use reverse sear but my probe thermometer malfunctioned.

We got some more of those nice big mushrooms from our neighbor and sauteed them in olive oil, butter, and worcestershire  to go with the meat.   

I nearly forgot the plated shot while we were taste testing.

And the verdict is that we thought the prime steak was a little more tender and with a little more flavor and since Bev paid about $13 for the choice and $17 for the prime, I suggested the prime was worth the difference and she should buy them for Pat and her (the filet lovers) when she found them – I’m a rib-eye or strip steak guy myself.  The schrooms were also very good.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

3/29/19 event date