Meats and Marinades

Josh and I discovered a fantastic cut of meat we have never tried before. It is the Chateaubriand. Amazingly tender and juicy and it was cooked to perfect medium rareness, not a bit more done than necessary. It was so soft you barely had to chew. It was served with a bernaise sauce but did not need it one bit. So if you go to Kelly's of Naples try it, you won't be disappointed.

My recipe for you today is a go to one that Josh and I created together. It's fairly idiot proof. We don't really measure it in perfect quantities but here ya go:
It is roughly 1 tablespoon each of soy sauce, sriracha sauce, yellow mustard and either brown sugar, or in our case of trying to be low carb, coconut sugar. Mix them together and throw your meat in for 1-2 hours. Our favorite is over pork tenderloins, which we then toss in the oven at 350 for 40 minutes. Gives it a nice sweet hotness, and the sugar caramelizes the meat nicely to lock in the juiciness. You can easily mess with the ratio of the ingredients, depending on how hot or sweet you like it, but it couldn't be much simpler. Enjoy!