Do any of you guys have that one Aunt? The one that always made you feel special and had just a little something extra to her personality? Mine was my Aunt Ginny, my Dad’s sister. She was definitely the fun Aunt, and she was fabulous. And she was a fabulous cook, too. I have a couple of her recipes on my site but my favorite is The Best Beef Stroganoff.
If there’s one thing I don’t spend a lot of money one, it’s usually any kind of expensive beef or steak; it’s pretty “rare” around our house. (I have a rule; one bad joke per post, so you’re safe, now.) When I do splurge, it’s not your average dinner night, and for a special occasion dinner, this recipe for Medallions of Beef with Red Wine Reduction has become kind of my “signature” dish.
I’m going to talk about Buying and Prepping a Tenderloin, Beef or Pork at a budget price. If you’re not on a budget and buy at a butcher, it could be this won’t apply to you unless you need to do some trimming. If you are on a budget, It’s likely you’re buying at the grocery store or buyer’s club and we’re in the same boat. I shop very carefully for both beef and pork tenderloin, and I’ve learned a few things over the years (actually decades). While beef tenderloin is reserved for the most special of occasions, I frequently use pork tenderloin as a special or company dinner; it’s a budget cut compared to the beef tenderloin