Yes it’s a lot of work but I look forward to this every year.
I debone the breast and remove the tenderloins. The breast gets marinated and yes some goes to poppers but most goes straight on the grill to medium rare.
The tenderloins are sautéed with butter, onion and garlic then mixed with brown gravy and put over toast.
The hearts taste like little pieces of beef filet. Coarse salt, pepper, skewer and sear for about 45s per side. Great with a good whiskey.
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I debone the breast and remove the tenderloins. The breast gets marinated and yes some goes to poppers but most goes straight on the grill to medium rare.
The tenderloins are sautéed with butter, onion and garlic then mixed with brown gravy and put over toast.
The hearts taste like little pieces of beef filet. Coarse salt, pepper, skewer and sear for about 45s per side. Great with a good whiskey.
Sent from my iPhone using Tapatalk
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