Meat

The Burger Lab: The Pueblo Slopper (And How To Make Pueblo Green Chili)

Fancy Holiday Steak Made Easy | Fancy Holiday Steak Made Easy Marty M makes a delicious steak dinner perfect for your holiday dinner. Forget beer can chicken, this shotglass steak... | By Kiera & Ryan & Danny & Justine | Alright, y'all. Now that we've got our beef tenderloin cut into equal parts, we're going to go ahead and we're going to mix our sauce. We're going to start with about a/ 4 tablespoon of our melted butter Now we're going to add about four ounces of our beef broth. Think that's pretty good. And now, we're going to bring in our red wine and we're going to do about another four ounces of our red wine. I think we'll call that four ounces. Alright, y'all. Now, we are just going to give this a quick mix We're going to put our strainer on here and we're just going to come over here to our shot glasses and we're just going to pour a couple ounces into each glass. Now that we got our sauce into each of our glasses, we are just going to just arrange them a little bit here on our mat. Alright, Now I've got some sauteed mushrooms and we're going to put just a little bit couple pieces into each one of our glasses. This is just I don't know. It's probably like five or six of our portobello mushrooms that I sauteed and just a little bit of butter with some you know garlic and a little bit of onion powder. I think that's plenty and now we're just going to add a little bit of our minced garlic. And I'm going to use about a teaspoon of our garlic here. I'm just going to plop that in there. Need a little bit less than a teaspoon. Alright. All of this smells great already. Thanks to the garlic. Now that we've got our sauce prepared, we're going to go ahead and we're going to prepare our fillet and we're just going to roll it around here and I'm just using a little kosher salt and some black pepper. Pretty traditional here. Make sure we got a nice coating. Looks pretty good. We are just going to bring in our knife again and we're just going to make a nice incision right down the middle. Not all the way through. Just down enough. So, you get this nice pocket like that. Oh man that looks so good. Beautiful. We're just going to use our fans here. We're just going to kind of work this open. See the grain of that meat? Oh gosh, this looks so good. Now, we're just going to take our hunk of steak here and we are just going to put this fillet right on top of our shot glass and we are just going to slide this down Alright y'all. Our steaks are ready for the oven. We're going to put these in at four twenty-five. Uh probably for about 15 minutes. Alright y'all. It is about 25 minutes. But our steaks are cooked pretty pretty close to medium. So just the way I like it. And can't wait to show you what's next. Steak here. And bring this over to our plate. We're just going to take our little steak cap off. Look at that beautiful pocket that we're left with and we're going to go ahead. We're going to give our gravy a quick stir. Now y'all we are going to come in. This is how I like to do this with a nice scoop of mashed potatoes and we are going to put that right there in the center. Smoosh that down. Perfect. Alright, that looks good. Now, y'all we're just going to take our shot glass. We're going to pour those delicious mushrooms and that nice kind of red wine sauce over top of our steak. We're just going to Oh man. Y'all this is so good. I'm cheating. I looked at the color already because I wanted to be the first one to see it. But y'all we have just got a perfect medium rare. Medium I would say. Green. See how we did. Cheers. Y'all this is great. Have some fun. Try something a little different. You know just while it's cooking that nice infusion that it gets. Kinda similar. Just kind of like a fancy beer can chicken. But with a steak. Oh my gosh. Got our potatoes. You know, maybe some asparagus, some broccoli. It's all this is missing. What a meal. Thanks so much for watching. Hope you all have a wonderful evening.

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