How did a former vegetarian come to be the proud owner of 1/4 of a cow? Well, it’s a long story that involves familial bovines. I hail from a farming family, and when the opportunity to buy humanely raised meat came up, I took it. But how do you eat that much cow? Slowly, very slowly.
You see, Team Practical Cook is not a huge meat-eating family. But the individual packaging gives us the opportunity to make more than one meal out of the beef filet, accompanied by a variety of veggies.
The advantages of high-quality beef? You don’t have to do much. This was salt, pepper, and a fairly quick medium-high heat sear in a cast iron skillet, in bacon fat. Yes, when in doubt, use bacon fat.
And of course, like all the books tell you, because in this case they’re right, let it rest. Don’t steam it, tent it with foil.
Then slice and serve. Beef can be very quick and easy. Of course, if you’re a fan of all things bovine, as Miss Clairol is, go for a big roast. It’s a great option when you’re feeding a crowd, love beef, and don’t have a ton of time. The leftovers are great, and a roast is less fussy than endless single dishes.
But for me on a weeknight, it’s sides and a steak. More plant than cow.
Are you a fan of beef? Is it what’s for dinner? Post a comment below, even the vegetarians can pipe up, or Tweet.
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Stay tuned tomorrow for Marsala Mushrooms Recipe.