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A local restaurant sells "Bull Bites" as an appetizer, and I wanted to make some at home. First thing I did was a Google Search for "Axels Bull Bites", and a recipe for the local restaurant's "Bull Bites" popped up.
Basically, these are 1" cubed pieces of sirloin steak, fried very quickly in a pan with butter. Served with thin sliced onion rings, sliced tomatoes, bernaise sauce and horseradish sauce.
Very easy to make and fantastic to eat.
Enjoy!
Todd
BULL BITES
Ingredients:
8 ounces tenderloin tips
1/4 cup Cajun spice
2 ounces butter
1 Roma tomato diced
2 ounces Bernaise sauce
2 ounces Horseradish sauce
1/2 an onion sliced thin
1 cup of flour
1 tablespoon black pepper
1 tablespoon koshar salt
1 cup buttermilk
2 tablespoons cooking oil
Preparation:
Heat the butter in a cast iron skillet.
Heat the cooking oil in another sauté pan.
Slice the onion into thin rings, marinate in the buttermilk.
Mix the flour, salt, pepper
Slice the tenderloin into bite sized pieces and cover in Cajun spice.
Remove the onion from the buttermilk and dredge in the flour.
Place the floured onion in the hot oil and cook till crispy.
Place the tenderloin tips in the cast iron skillet with butter, and turn every few seconds till browned and medium rare.
On a plate first place the fried onions then the tender tips on top of the onion. Finally dice 1 Roma tomato and place on top of tips.
Serve with 2 ounces of Horseradish and Bernaise sauce.
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Basically, these are 1" cubed pieces of sirloin steak, fried very quickly in a pan with butter. Served with thin sliced onion rings, sliced tomatoes, bernaise sauce and horseradish sauce.
Very easy to make and fantastic to eat.
Enjoy!
Todd
BULL BITES
Ingredients:
8 ounces tenderloin tips
1/4 cup Cajun spice
2 ounces butter
1 Roma tomato diced
2 ounces Bernaise sauce
2 ounces Horseradish sauce
1/2 an onion sliced thin
1 cup of flour
1 tablespoon black pepper
1 tablespoon koshar salt
1 cup buttermilk
2 tablespoons cooking oil
Preparation:
Heat the butter in a cast iron skillet.
Heat the cooking oil in another sauté pan.
Slice the onion into thin rings, marinate in the buttermilk.
Mix the flour, salt, pepper
Slice the tenderloin into bite sized pieces and cover in Cajun spice.
Remove the onion from the buttermilk and dredge in the flour.
Place the floured onion in the hot oil and cook till crispy.
Place the tenderloin tips in the cast iron skillet with butter, and turn every few seconds till browned and medium rare.
On a plate first place the fried onions then the tender tips on top of the onion. Finally dice 1 Roma tomato and place on top of tips.
Serve with 2 ounces of Horseradish and Bernaise sauce.
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