Fitz's Rootbeer

Fitz’s is located in the historic Delmar Loop area of St. Louis, site of the St. Louis Walk of Fame and just a few minutes from Forest Park and many popular attractions. A full menu is offered, from gourmet hamburgers to delicious salads and entrees. Weather permitting, you can enjoy relaxing on our patio.

Fitz’s may be the only restaurant in America where you can watch a vintage root beer bottling line in operation while you enjoy your meal. The equipment dates back to the early 1940’s, and is easily viewed from the main dining room.

Posts tagged pork tenderloin

Dec 18
infzest:

pork tenderloin with root beer reduction, polenta, quick-pickled carrots.tenderloin:- pat dry,  rub with a mix of 2tsp chili powder (a smoky one is best), 2tsp brown sugar, 2tsp (freshly ground) coffee. - sear in a hot pan with some heat-tolerant oil until nearly blackened. - put in a 350 fahrenheit oven for around 20 minutes, or until the meat is 140 fahrenheit in the middle. it should be slightly pink if you don’t have a thermometer and have to take a peek.- rest, under foil, for 10 minutes. - slice and serve.root beer reduction- in the pan you seared the tenderloin in, deglaze with 1 cup root beer and 1/2 cup stock. keep on medium high heat, until syrupy. If this doesn’t happen fast enough, stir in a small amount of 1:2 cornstarch:water mixture.- when reduced (it will coat the back of a spoon), stir in 2tbsp of butter and take off the heat. 
polenta- heat 3 cups of water and 1 cup of milk in a saucepan. bring to a boil, then drop to a simmer. - put 1 cup of polenta (cornmeal) in a double boiler, simmering gently. whisk in the heated liquid, working fast to eliminate lumps. stir until fairly smooth, then put a lid on. stir a few times for the next 15 minutes. put a lid on.- for the next 1 1/2 - 2 hours,  stir occasionally. at the end of cooking, the polenta should be smooth and creamy. - stir in butter (half a stick?) and cream (1/4 cup?) to taste, and salt to taste. quick-pickled carrots- make thin slices with a peeler or mandoline. cover these with 2tbsp vinegar, 1tbsp white sugar, and a pinch of salt. mix, then refrigerate for 15 min.  

infzest:

pork tenderloin with root beer reduction, polenta, quick-pickled carrots.

tenderloin:
- pat dry,  rub with a mix of 2tsp chili powder (a smoky one is best), 2tsp brown sugar, 2tsp (freshly ground) coffee. 
- sear in a hot pan with some heat-tolerant oil until nearly blackened.
- put in a 350 fahrenheit oven for around 20 minutes, or until the meat is 140 fahrenheit in the middle. it should be slightly pink if you don’t have a thermometer and have to take a peek.
- rest, under foil, for 10 minutes.
- slice and serve.

root beer reduction
- in the pan you seared the tenderloin in, deglaze with 1 cup root beer and 1/2 cup stock. keep on medium high heat, until syrupy. If this doesn’t happen fast enough, stir in a small amount of 1:2 cornstarch:water mixture.
- when reduced (it will coat the back of a spoon), stir in 2tbsp of butter and take off the heat. 

polenta
-
heat 3 cups of water and 1 cup of milk in a saucepan. bring to a boil, then drop to a simmer. 
- put 1 cup of polenta (cornmeal) in a double boiler, simmering gently. whisk in the heated liquid, working fast to eliminate lumps. stir until fairly smooth, then put a lid on. stir a few times for the next 15 minutes. put a lid on.
- for the next 1 1/2 - 2 hours,  stir occasionally. at the end of cooking, the polenta should be smooth and creamy. 
- stir in butter (half a stick?) and cream (1/4 cup?) to taste, and salt to taste.

quick-pickled carrots
- make thin slices with a peeler or mandoline. cover these with 2tbsp vinegar, 1tbsp white sugar, and a pinch of salt. mix, then refrigerate for 15 min.