Defatting and deboning won’t help much, the taste/smell impregnates into the meat. Instead I’d recommend marinading:
add enough water to comfortably cover all the meat
add 10g salt and the juice of half lime for each kilogram of meat plus water
massage the meat a bit in the marinade
leave it overnight, in the fridge for at least 12h
Feel free to add other stuff to the marinade, like herbs, garlic, onions, ginger, oil, etc. Just keep in mind that you’ll need to discard that marinade water, you can’t really reduce it into a sauce, so anything that you add there will go to waste. (If you must, marinade it twice)
Got this trick from helping out rural relatives butchering pigs. They often raised the pigs to adulthood, and sometimes they forgot to castrate a boar or two.
My thoughts for something like that would be either mustard (dijon, although it has a similar sort of pungency to horseradish), peppercorn sauce or red wine and rosemary butter (or similar)? Whipped chive butter sounds quite nice!
Unless I’m drastically misinterpreting what you’re trying to make - I assume you’re referring to some kind of sauce or flavouring for medallion steaks?
I make tortillas almost every week and use flour, salt, baking powder, vegetable oil and warm water. The thing with tortillas though is that you have to go by feel. I hand knead the dough and have to know when to add more oil, water, or flour based on the consistency of the dough. It’s something you learn with trial and error.
There’s also an old wives tale that says your tortillas will never turn out properly if you are in a bad mood when you make them!
At least for corn tortillas, placing them in a tortilla keeper (steaming basket) after you cook them makes a world of difference when it comes to having pliable tortillas - you can just use a pot/saucepan with a lid.
Baking powder in flour tortillas is common, helps them come out more like a light fluffy tortilla and less like a flat flour brick
I used to drink them quite a bit, but I don’t any more sure to food allergies.
I think they’re quite useful and can even be tasty (I used to make smoothies using them). I just saw them as a convenient form of protein.
Having said that, I’ve noticed that I’m much less hungry eating whole food proteins, and so I’m actually less likely to snack and ingest less calories over all.
It wouldn’t be exactly the same, but you could consider making some soft boiled eggs, then shelling then and smooshing them on the McMuffin when you want to eat it. That way the egg stays in the shell and would have a longer shelf life, and you get that yummy, slightly runny yolk on the sandwich.
Note: you can reheat them by putting them in a glass of hot tap water for a few minutes.
I season right when it goes into the pot (salt and pepper), and then I do two “dumps” of the other seasonings - one towards the beginning prior to adding liquids, and another towards the end of cooking.
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