Hi, I'm Erin and this is Our Wyoming Life.
Beef it’s what’s for dinner.
Stick around to the end of the video to find out how you can win two free Our Wyoming Life
steaks.
Shipped right to your door.
I get asked all the time at farmers’ market how to make things.
Some of the most asked questions are what do you do with a kohli rabi?
I always say slice it, salt it and eat it raw.
Another common question is what is this really pretty rhubarb looking thing.
That’s rainbow chard.
I like it best chopped and sautéed with a little garlic and olive oil.
What’s your favorite steak?
Actually our favorite you won’t even find on the price sheet.
Mike and I both love the tenderloin filet.
We love it so much that we don’t even sell it.
We keep all the filets for ourselves.
Yes it’s pretty selfish but I like to think of it as one of the few rewards that we take
for ourselves for all the hard work we do.
I’m going to show you our favorite way to cook a tenderloin filet.
This steak has been completely thawed and has been sitting on the counter for the last
30 minutes warming up a little.
This will help keep it super tender once it’s cooked.
The only seasoning I’m going to use on the steak is a liberal sprinkling of salt and
some fresh cracked pepper.
Make sure to get both sides.
I will also need some garlic and a few sprigs of fresh thyme.
Over at the stove I’m going to use a heavy bottom pan.
I want a skillet that can get super hot.
The oven is turned on to 400 and is ready to go.
Some olive oil and a little canola oil go into the pan and then it’s turned on medium
high to get screaming hot.
Once the pan is ready I place the steak in.
It cooks for 2-3 minutes without being messed with.
I want it to form a really great crust on the bottom.
It should release easily when it’s ready to be flipped.
2 more minutes and then it’s time to add the thyme, garlic and a liberal scoop of butter.
Once the butter melts a large spoon is used to baste the steak in the garlic butter.
Then into the oven for 3-4 minutes depending on how well done you want your steak.
I’m going for a medium rare to medium cook.
Once out of the oven it’s onto the cutting board to rest.
The steak gets covered with some foil and left alone for 5-10 minutes.
This allows all the juice to be redistributed and to stay in the steak once it’s cut.
Ok moment of truth here.
Oh it looks beautiful.
It’s perfectly done.
It’s tender and juicy and you can really taste the garlic and thyme.
I definitely love this cut of beef.
This technique would work with any type of steak.
We talk all the time about how much better local food tastes.
But it’s not just about that.
We can tell you everything that went into this animal for it’s entire life.
We the producer can look a customer in the face and guarantee that no hormones, or antibiotics
were ever used.
And that the animal received the best quality feed and life that is possible.
So visit a local producer today and get that face to face conversation started and learn
where your food is coming from.
Today is our 30th episode.
Our subscribers and viewers have been so amazing to us and allowed us to share our little piece
of our world with you guys.
As a thank you we are going to share a little piece of the ranch with you.
So comment or subscribe to our YouTube channel if you haven’t already and be entered to
win two tenderloin filets.
If you are our winner we will ship you two beautiful steaks anywhere in the Continental
United States.
Mike will announce the winner on Sunday, May 14th 2017.
Mother’s day.
So make sure to tell your mom or your wife about our channel so she can win some steak
too. Thanks for joining me in Our Wyoming Life.