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Saturday Cook - Molleja and Tenderloin

terry_b
terry_b Posts: 68
in EggHead Forum
Hi All,

This Saturday was an Argentinean cook. First up was Sweetbread (proper name is thymus gland). In Spanish it's called Molleja. Most Argentinean restaurants serve it, give it a try if you can, the texture is really great.. I found a place in the Sacramento area that sells it. My wife doesn't like it so I had it all to myself! 

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Next up, were Steak sandwiches, cooked a (Beef Shoulder Tenderloin), Here it is resting after being cooked TREX style:
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Hmmmm, looks pretty good ....
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Placed meat on Bread and added Chimichurri on top


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Added grilled onion
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And the final product..
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The steak sandwiches were enjoyed with a wonderful Malbec. Its hands down my favorite Malbec and it's only $10 ! Costco sometimes carries it.
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Thanks for looking

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