Good Eats   Season 9, Episode 15

  • Episode Name:
    Tender is the Loin I
  • Air date:
    1/18/2006
  • Summary:
    Tenderloin just might be one of the most delicious sorts of beef. It’s certainly one of the most expensive. But cooks willing to work can start with whole tenderloin – called a PSMO in the trade, meaning peeled (of fat), and “side meat on.” Because such a cut requires little processing, per-pound prices are as much as a third lower. With a little practice and the right tools, a cook can use most of that PSMO to produce a wide variety of different meals. Alton starts with a trip to the warehouse club, and then takes a PSMO back to his kitchen to demonstrate the right dissection techniques before building a delicious Steak au Poivre from just one of the cuts his knife work produces. [+]more
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