Cherry Smoked Filet Birthday Roast
- Thread starter Moose
- Start date
Harbormaster
somebody shut me the fark up.
Very nicely done Moose.
I gotta try a paste like that sometime.
I gotta try a paste like that sometime.
toadhunter911
is one Smokin' Farker
Holy farking crap, that looks delicious!
HB-BBQ
is One Chatty Farker
Wow that looks incredible and is cooked perfectly.
Just wow. I was ready to eat that in the first pic - raw & sliced! I usually don't even think about filet but I guess I should change that.
You did that beautiful cut some serious justice - fanfarkingtastic! :clap2:
You did that beautiful cut some serious justice - fanfarkingtastic! :clap2:
BIG ALAN
Full Fledged Farker
Very nice outcome! When I do a tenderloin I'll get a trimmed out cryovaced choice grade from Costco. I'll rinse and dry it, fold the tail back in to equalize thickness, and tie it up with butcher's twine. Same cooking method but I'll place it on a wire roast rack, indirect, using hickory or oak chunks. My set up is like Landarc's with firebrick, and a cast iron pan with water below. It'll smoke/cook at about 275 and take maybe 45-50 minutes. Just enough smoke for flavor. The secret to not over smoking is covering with a paste like was done here, or EVOO over seasonings of choice. :clap2:
KnucklHed BBQ
Babbling Farker
Notice he never came back to offer up that gravy recipe?? :tsk: :laugh:
bigabyte
somebody shut me the fark up.
Very nice!
Ryan Chester
is Blowin Smoke!
That looks soooooooo good!!!! Your the man MOOSE!!!
The Missus’ Green Peppercorn Sauce - As Requested
OK, here it is!
The Missus’ Green Peppercorn Sauce
2 cups beef stock
½ cup red wine of choice
1 shallot, minced
2 cloves garlic, minced
1 teaspoon jarred green peppercorns with juice
½ teaspoon whole black peppercorns
3 T butter
3 T. flour
Dash of Kitchen Bouquet
Salt and pepper to taste.
Combine beef stock, green and black peppercorns, shallots and garlic into 1 quart saucepan. Simmer for 30 minutes then add red wine and increase heat to medium high. Boil off the red wine for 2-3 minutes then remove from heat.
Strain stock to remove the peppercorns, garlic and shallots and replace broth into sauce pan and bring to a gently boil. Melt butter and flour together to form a roux and cook for 3 minutes. Add roux to broth using a wire whisk and boil for 2 minutes. Slowly add a dash of Kitchen Bouquet or more as desired for a richer, dark brown color. Serve with beef or lamb. Serve with beef or lamb.
OK, here it is!
The Missus’ Green Peppercorn Sauce
2 cups beef stock
½ cup red wine of choice
1 shallot, minced
2 cloves garlic, minced
1 teaspoon jarred green peppercorns with juice
½ teaspoon whole black peppercorns
3 T butter
3 T. flour
Dash of Kitchen Bouquet
Salt and pepper to taste.
Combine beef stock, green and black peppercorns, shallots and garlic into 1 quart saucepan. Simmer for 30 minutes then add red wine and increase heat to medium high. Boil off the red wine for 2-3 minutes then remove from heat.
Strain stock to remove the peppercorns, garlic and shallots and replace broth into sauce pan and bring to a gently boil. Melt butter and flour together to form a roux and cook for 3 minutes. Add roux to broth using a wire whisk and boil for 2 minutes. Slowly add a dash of Kitchen Bouquet or more as desired for a richer, dark brown color. Serve with beef or lamb. Serve with beef or lamb.
2ndchance
Knows what a fatty is.
Darn it, now I'm hungry, AGAIN. Beautiful peice of meat you cooked up there.
deguerre
somebody shut me the fark up.
Wait. I can't believe I didn't post in this thread. I mean, I DID reference it in another thread as a great example so the cook obviously impressed me...:doh:
Big Bears BBQ
is Blowin Smoke!
That is still a great looking steak,just showed it to Mama Bear and she said we have to have some of that this weekend I told her like Friday night ...
