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Old 06-17-2019, 11:02 AM   #1
SmokinJohn
Babbling Farker
 
Join Date: 10-15-12
Location: Anaheim, CA
Default Tenderloin with Carne Crosta on a Comal

After realizing there is a Beefsteak TD, I had to post this (even though it is also an answer to a question in another thread).

One of the local grocery stores sells the butt end of the tenderloin for 6.99/lb.

I can harvest 4 filet mignons from it, and then I have two pieces of tenderloin left. I trimmed the silverskin and fat away from one of the pieces, and dusted it with Oakridge BBQ Carne Crosta.




Let it sit for 45 minutes at room temp.




Onto a hot comal for 8 minute (2/2/2/2)




Rest for 5 minutes, and voila!

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