Fierce Foodie: Yummy, Easy Meat!
I like meat. Yes, I am a very happy little carnivore. I like my meat pink, still bleeding, oozing warm red yumminess from its center onto my mashed potatoes, dying them pink. Some people find this very disturbing. To them I say, I am sorry. I am sorry you will never enjoy the sheer bloody goodness of a good steak done rare. But for those of us who are in on it, a tender, juicy steak is a divine thing. It is basically sex in culinary form. Pure, primal, intense and when done well, amazingly satisfying.
But if you are like me, you get nervous about buying an expensive cut of meat for fear of ruining it. Somehow we’ve all been brainwashed into thinking steak must be grilled, preferably with some sort of complicated plan and a meat thermometer. This, however, is not the case. Your frying pan can aid you in your lust for meaty goodness. All you need are a few simple ingredients and some thinly sliced tenderloin and you will be on your way to carnivorous joy.
Mommy Hamadani’s Asian-style Tenderloin (for 2 or 1 greedy person)
6-8oz Tenderloin, thinly sliced into pieces no more than half an inch thick
1 Tbsp veg oil
1/3 cup soy sauce
juice of 1 medium-sized lemon
Chop onion in half and slice thinly. Saute onion until browned in 1 Tbsp oil over medium heat in frying pan. Set aside. Saute thinly sliced tenderloin in same frying pan over medium heat. Cook to desired pinkness, then remove from heat and add soy sauce and fresh lemon juice. Top with onions and serve.