I’m trying to get ahold of this recipe from Cooks Ill, or have somebody make it for us, to try the results. This photography from Flickr user Amy Watts is pretty compelling, as is the method she describes: 25 min in 257degree oven, followed by pan sear.
Hmm. Backwards!
I spent some time the last few days making some real spiffy changes to our layout, incorporating the flare new logo and some more color.
There’s still some stupid or silly quirks, like that the logo somehow resists scrolling for a while down the page, and the right-most sidebar thingy only displays beneath the ads, unless you’re on a really wide screen.
But otherwise, it looks pretty great, huh?
So, it had been a while since Charlie and I had added to our list of Minneapolis-St. Paul steak experiences so we decided to go classic at Jensen’s Supper Club.
How can you go wrong at a place that claims supper club status. It just evokes ladies in pantsuits and “relish trays”. We were not disappointed. In fact, besides it’s far away location in far flung Eagan, MN. (Truthfully, it’s not that far from the center of Minneapolis but I start to feel uneasy any time I leave the city limits.)
After being ushered to our table by the teenage hostess, we were greeted by Judy, our waitress, who surely has worked at Jensen’s for most of her adult life. Judy provided us with the obligatory relish tray.
Jensen’s only got a C grade on the Big Beer Test–an A grade requires beer by the liter, a failing grade a dry restaurant. Jensen’s had only pints.
I chose the Filet Medallions–2 little filets, wrapped in bacon. They were $14 less than the real filet but I was poor that week. Here’s the menu.
True to supper club form, salad, choice of potato and “rolls” were included with the meal.
So, the meat:
my medallions were superb–almost tender enough to cut with the fork, grilled to absolute perfection. Somebody in the kitchen knows how to make a tenderloin. Charlie got the New Your Strip and was extremely happy as well–he said the fat was succulent. I say that’s gross but each to their own.
The other thing to note: the roasted garlic mashed were amazing–served in a ramekin, they’d been toasted under the broiler before being served so they had that tasty little crust that makes any food item taste better.
As we were eating, the “band” started playing. The band gets quotes because they consisted of a dude on a guitar, a drummer with what looked to be a toy drum set and a keyboard player. They played mostly waltzes and polkas and even let a drunk lady from the bar sing along on one number. Oddly, no one danced while we were there.
We skipped dessert in favor of the ice cream shop near my house but, after paying the bill, I was treated to a classic supper club moment, when, outside in the parking lot, I was treated to the sight of a mint condition Trans Am with personalized plates: Itza 92. You couldn’t end the supper club vibe any better way.
It looks like how G.I.Joe might check his steak’s temperature in the field.
vs.
These lil guys are really cute, but how accurate can they be, right?
I’m writing the MFGR to get a test units!
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