Wednesday, July 20, 2011

Thee Steak, Bistek!

Its finally here, made with beef tenderloin and cooked to perfection (medium-rare), we proudly present, Bistek.  Some may think the cow may still be alive and mooing with it being medium-rare, but trust us it was delicious.  The tenderloin was marinated over night in soy sauce, lemon juice, lemon zest, bay leaf, and lots of pepper and garlic.

24 hours later.....

The tenderloin was seared and was left to finish cooking in the oven.  The leftover marinate was reduced and thickened, serving as the Bistek's sauce.  We served the steak with crispy shallots, caramelized pearl onions, mixed greens and frites, giving birth to Alo and Boot's Filipino version of steak frites.  Hope you guys enjoy!

-Alo and Boots
"He cooks, I eat. That's it!"




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4 comments:

  1. AnonymousJuly 21, 2011 at 5:40 AM

    hmmmmm perfect!:))

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  2. DadiNingsJuly 21, 2011 at 1:00 PM

    You guys are amazing. You are the best!

    ReplyDelete
  3. junbelJuly 22, 2011 at 8:15 PM

    Privileged not only to witness the process but also to taste & enjoy the masterpieces in this blog. I can see your future guys!!

    ReplyDelete
  4. UVBNXAVED.July 22, 2011 at 10:35 PM

    I gotta say this one looks so good tasting the dish isn't necessary!

    I can imagine biting into the tenderloin medallion cooked medium-rare. The tangy sauce hits your palate first but takes a backseat when you feel the contrasting crunch of the shallots and the juicy, tender beef in all its minerally and grassy glory.

    Then the sour-salty-umami-ful sauce tickles you back to images of your grandmother cooking one of the many Filipino comfort food that we all grew up on.

    Alas, one will need reminding that those pommes frites are starting to feel lonely on the plate and are longing to join their comrades: happily settling down in your tummy with a swig of a good Chianti or plain ol' Stella Artois.

    Good eats!

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