#31: Sub-Urban Dictionary, Volume 3

Show Notes:

What if someone said “Billy caught a TOAD yesterday” . . . would you know what they meant?

Or what it means to be “Dishragged” or “Smoked like a Cheap Cigar” . . .

This week, we cover all of those and many more in our 3rd edition of the Sub-Urban Dictionary . . .

Want to catch up?  Here’s a link to Volume 1 of the Sub-Urban Dictionary and here’s the link to Volume 2!

Keep and Release:

Travis’ Keep: The It Pays to Fish Podcast, with Angie Scott . . . You know we were skeptical, but we loved what we’ve heard so far from this show!

Emily’s  Beef Tenderloin Recipe:

1 Tbsp. + 1 pinch sea salt (or Himalayan salt), divided use
1 Tbsp. ground black pepper
2 cloves garlic
2 Tbsp. fresh rosemary sprigs, leaves removed and stem discarded, tightly packed
2 tsp. fresh thyme sprigs, leaves removed and stem discarded, tightly packed
2 Tbsp. fresh parsley, tightly packed
2 lbs. raw, lean, center-cut beef tenderloin
1 Tbsp. ghee (organic grass-fed, if possible)
¼ cup crème fraiche
2 tsp. prepared horseradish


  1. Place 1 Tbsp. salt, pepper, garlic, rosemary, thyme, and parsley in food processor (or blender). Pulse until finely chopped.
  2. Coat outside of tenderloin evenly with garlic mixture. Place in a casserole dish and refrigerate, uncovered, minimum 8 hours (approximately overnight).
  3. After minimum 8 hours (or the next day), remove tenderloin from refrigerator 2 hours before cooking to allow tenderloin to come up to room temperature.
  4. Preheat oven to 400º F.
  5. Heat large, ovenproof skillet over high heat. Your skillet must be smoking hot in order to get a true and deep sear on your tenderloin.
  6. Carefully pat tenderloin dry with paper towels. Rub outside with ghee; cook in preheated skillet, 1 to 2 minutes on each side, or until brown on all sides.
  7. Place skillet in preheated oven. Bake, uncovered, for 20 to 25 minutes, or until a thermometer inserted at its thickest point reads 125º F for medium rare. Remove tenderloin from oven. Transfer to carving board. Allow to rest for 10 minutes.
  8. While tenderloin is baking, make Horseradish Cream Sauce. Combine crème fraiche, horseradish, and
    remaining pinch of salt in a small bowl; mix well. Refrigerate, covered, until ready to use.
  9. Slice tenderloin into 8 portions. Serve each with 1½ tsp. Horseradish Cream Sauce.
    Roasted meats should always be rested before slicing for two reasons. First, it allows the hot outer portions to transfer their heat to the center, which completes the cooking process. Our 125º F tenderloin will rest up to about 140º F, for a perfect medium rare. Second, by allowing the temperature to
    stabilize before slicing, we keep the juices in the meat rather than on the cutting board.
    • For rare meat, subtract 3 to 5 minutes from the total baking time.
    • For medium, add 3 to 5 minutes to the total baking time.
    • Make sure your prepared horseradish is pure horseradish, and not in a cream-based or mayonnaise sauce.
    • If you do not have fresh herbs, you can use 2 tsp. of dried herbs, each.

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