Beef for All of Us

I had two fillets of beef tenderloin that I should eat up. One regular 250g grass-fed Oz, and one lovely Argentinian grass-fed 300g. Thawed them out for dinner. The Oz tenderloin for Choya and the Argentinian fillet for us. I had time to pop out to get some bok choi. Gonna do the beef Asian style in the form of steak donburi for us. 

Our Argentinian tenderloin is beautiful and shouldn’t be cooked through. If tenderloin fillets are done right, they are juicy and super flavorful. Marinated ours simply, and added a dash of shoyu. Grilled the man’s steak medium-rare, and mine medium-towards-rare. The way I prefer it is a very pink medium. Few restaurants bother to humor me. Hahaha. Never mind, I’ll cook it myself. Gosh, this new Staub frying pan does its job soooo well. #ImpieCooks2024

Seared the Girl’s Oz steak blue. She loves it this way. She has her raw base, but it’s nice to get some cooked toppers to boggle her mind and tantalize her tastebuds. There’s no boredom for her meals in this home. 

She loves accompanying us out for meals. But she especially loves having dinner together with us at home. It pleases her to smell the same proteins ingested for everyone. She had her juicy steak with yoghurt and pumpkin, and coriander. 

As the steaks are being seared and finished, I boiled up 1-go of Japanese short-grain rice in the donabe. Both would need to rest, so the timing is perfect. They could all rest while I got the sunny-side-up done. 

The man thoroughly enjoyed his dinner too. For someone who doesn't take too much carbs at dinner, he took a whole bowl of rice the moment he learnt that it was cooked in the donabe. There were loads of onions and garlic plus shallots. He also added a liberal spoonful of furikake to the rice. Wah.