What do you need?
FOR THE COGNAC SAUCE
4 tbsp cognac
4 tbsp honey
1 tsp garlic powder 1 pinch salt
2 tsp sriracha
1 tsp butter
REQUIRED
1-2 hickory woodchunks plate setter core thermometer aluminum foil cast iron grill rack
Today we want to introduce you to Tenderloin with cognac sauce. The tenderloin is now typically one of those pieces of meat that the butcher used to keep for himself. This "hanger steak" is also called the "butcher's tenderloin. It looks a little weird, it has a big sinew in it and it has a coarse texture that makes it not sell very well. But the butcher, and we, know better! It is a real working muscle that is bursting with flavor and, unlike many working meats, it grills very well. The French serve it classically with shallot-red wine sauce, but a strong bourbon sauce will suit it just as well.
A real must-have to make Tenderloin with cognac sauce even easier is our Plate Setter. With this ceramic heat plate you ensure that The Bastard gets the effect of an oven. Your meat, vegetables or fish will no longer burn and will cook evenly. A plate setter is also indispensable for making the tastiest pizzas. In combination with a pizza stone, of course. The ceramic plate setter square consists of three parts: the stainless steel holder and two separate semi-circular stones made of cordorite ceramic.
Besides all the delicious food, of course, think about safety. Our The Bastard Apron protects you from stains and splashes and is also super stylish. A win-win right? The Fiber Thermo BBQ Gloves are also not insignificant. They are made of Nomex and Kevlar, highly heat-resistant and super sturdy. You can pick up a stainless steel grill from your Bastard in no time.
Also keep an eye on our Instagram page for even more delicious dishes: thebastard.official
FOR THE COGNAC SAUCE
4 tbsp cognac
4 tbsp honey
1 tsp garlic powder 1 pinch salt
2 tsp sriracha
1 tsp butter
REQUIRED
1-2 hickory woodchunks plate setter core thermometer aluminum foil cast iron grill rack
Sprinkle the longshaft steaks generously with salt and pepper and place the blocks of smoking wood on the coals.
Place the steaks on the grill over the plate setter, close the lid of The Bastard closed, and smoke the steaks to a core temperature of 50 °C for medium rare (they will continue to cook about 5 °C when baked).
Remove the steaks from The Bastard and let them rest under aluminum foil.
Place the cast iron grill rack on the BBQ and raise the temperature to 240°C.
Meanwhile, in a saucepan, heat the brandy with the honey, garlic powder, salt and sriracha. At the end, stir in the butter for a nice sheen.
Grill the steaks briefly on the hot grill; all that matters now is giving the outside a nice color.
Slice the steaks and serve with the cog- nacs sauce.
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