Quoting Dale Shipp to Michael Loo <=-

the better steaks can't be had from the supermarket

What kind of steak might that be?

Prime grade, well aged. Just 1% of cattle get grade prime. High end
restaurants get all of it. The stores get the next two grades down,
Choice and Select.

Prime grade is produced from young, well-fed beef cattle. It has
abundant fat marbling.

Choice grade is high quality, but has less marbling than Prime.

Select grade is leaner than the higher grades. It is fairly tender,
but, because it has less marbling, it may lack some of the juiciness
and flavor of the higher grades.

In Canada the definition of prime is identical to yours but we split
the rest into three categories: AAA which is almost prime, AA and A.

BTW "Prime Rib" is just a phony restaurant marketing term for a
standing rib roast and has nothing to do with prime graded meat.

I would choke at having to pay $25 per pound for beef steak,
except perhaps at a restaurant.

But that restaurant will charge you $50 per pound or more if its
prime meat!

For special occasions, I've paid as high as $18.50 per pound for AAA
strip loin and porterhouse steaks, and whole tenderloin roasts.

This tenderloin recipe is from Kerr's younger Galloping Gourmet
days before his switch to his health food TV show.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chateaubriand with Anchovy Butter
Categories: Beef, Bacon, Mushrooms, Sauces, Anchovies
Yield: 2 Servings

1 lb Center cut beef tenderloin
4 sl Beef Marrow or substitute
Bacon in a pinch
1/4 Vidalia sweet onion, peeled,
Finely chopped or
4 Scallions, finely sliced
1 lg Mushroom, finely sliced
2 tb Dry red wine
1 ts Rosemary
Salt
Freshly ground pepper
Clarified butter
ANCHOVY BUTTER:
3 tb Butter
1 ts Anchovy paste or
2 Anchovies, drained, minced
1 tb Chopped parsley

Cut pocket lengthwise in side of tenderloin, leaving 1/2-inch
uncut at each end. Place marrow into hot pan and add spring
onions. Fry gently and add mushrooms. Add wine, rosemary, and salt
and pepper. Scrape mixture to one side of pan so it cooks
indirectly over the heat.

Preheat broiler. Stuff pocket of meat with mushroom-onion mixture.
Tie meat at each end to secure filling and season with salt and
pepper. Brush roasting rack with butter and place meat on rack,
basting with more butter. Broil 2 inches from heat, 5 minutes on
each side, basting frequently. Cut into 1/2-inch thick slices.
Smooth over with anchovy butter.

Anchovy Butter: Place butter, anchovy paste and parsley on a
board and work together into a smooth paste.

Adapted from a Recipe by Graham Kerr

From: Ssmnita

MMMMM


Cheers

Jim


... You will never hear about the truly perfect crime.

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