Cycle 15 – Item 97

11 (Thu) April 2024

Roast Beef (Tenderloin) Sandwich

2.0

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

8th attempt at roast beef (see most recently 15.093 Birthday Bolognese), 2nd with tenderloin (see most recently 15.086 Roast Chateaubriand), this time with the whole cut (not just the Chateaubriand).

Cooked it last night, when a quick taste confirmed the meat to be absolutely amazing, perhaps my best one yet – again Australian beef, but a higher grade (or so the butcher at J Mart claimed), so better flavor.

Rather than eating right it away, I wanted to see how the roast would be as a cold cut, so I put it in the fridge overnight to make a sandwich the following day (today).

Fail.   Recalling the best sandwich that I’ve ever experienced, which had come with a whopping 12 oz (about 340 grams) of pastrami (see 7.038 Hot Pastrami Sandwich) – I sliced up the entire slab (about 1.1 kg) and divided the pieces into 4 piles (about 275 grams each).  Alas, the meat didn’t have the same unctuousness when cold, and tasted way bland – having so much of it was kinda gross, like biting into a thick pile of unseasoned raw beef.  We ended up removing 3/4 of the meat and sprinkling salt over the rest, which salvaged the sandwich to a degree.  Oh well.

(See also GLOBAL FOOD GLOSSARY)