“Meat and Potatoes”

(Serves 4)

Bistro Tender, Teres Major Muscle… from the Chuck

METHOD:

1. Oil, season, bistro tenders, mesquite broil like any steak to desired degree of doneness
2. For “Tobacco Onions” dredge sliced onions in flour, deep fry at 325 degrees, till lightly brown but not crunchy.
3. Steam or simmer potatoes till cooked, about 30 minutes; halve, oil, season and grill a minute or 2 on each side
4. Arrange potatoes on plate, slice fan cooked bistro tender, top with tobacco onions, and your fresh seasonal vegetable selection.
5. Finish with “Sonoran Magic”, cook 2 Tablespoons unsalted butter in a sauté pan with 1 Tablespoon fresh chopped garlic, till brown or noisette.
6. Deglaze with 1 teaspoon Unsalted Sonoran Seasoning, 1oz Worcestershire Sauce, and 4oz rich beef froth or Au Jus, spoon over meat and serve. What is unique is the cut of meat.