This weekend's beef

We had chilli made with bif mince and home grown tarbais beans
Tornedos (tenderloin) fried and served with an orange birch boletus mushroom Doug found.

I cooked the beef until it was 60C in the middle (as measured with high tech new thermometer - usp is how quickly it registers the temperature).

It was more medium than medium rare (which was what I was aiming for). Super super tender and tasty whatever.

Slices of jaret (ankle) with the bone in slow cooked in thai red curry.

Doug says he needs to eat something but beef this week. Eggs maybe...