Filet Mignon pron

ssv3

ssv3

somebody shut me the fark up.

Batch Image
Joined
Jul 25, 2012
Messages
17,326
Reaction score
52,512
Points
113
Location
Los Angeles
So me and my bros scored some wagyu filet. Slightly trimmed it and cut into steaks.

20140107_155530.jpg


Salt and peppered them and on the grill they went. Half direct and half indirect as you can see.

20140107_210107_Richtone%2528HDR%2529.jpg


A sucky cell pic but while probing we started eating them off the grill. :mrgreen:

20140107_210725_Richtone%2528HDR%2529.jpg


Of course the plated pic. I did my best. Glad we ate a few off the grill since by the time they made it to the table, got plated, they went over.

20140107_211650.jpg


Hands down the best steak I've ever had. My younger brother said that's the best "marshmallow" I've ever had. Couldn't agree more.



20140107_211805.jpg


Thanks for looking!!
 
Offthehook said:
HOLY WOWWWW. I do prime filet quite a bit (my fav cut of beef) but that looks out of this world.
Click to expand...

You said it perfect. It was truly out of this world. Nothing I've experienced before even at the high end steakhouses.
 
:shock: I don't know that I've ever seen a better looking cut of tenderloin than that. Absolutely gorgeous.

I like the marshmallow analogy too... It paints a very vivid picture for me.

BTW, by the looks of it you might have used a Rapala fillet knife to carve them up based on the scabbard. I've had mine for over twenty years and it's still going strong. It's a shadow of it's former self from being sharpened so many times but I still use it often.
 
Offthehook said:
BTW, I just noticed you are in LA, is it somewhere local?
Click to expand...

I preach the gospel all the time on here lol. The place is called Harmony Farms on Foothill Blvd in La Crescenta/The Foothills. They have all kinds of specialty meats and you can order pretty much whatever you want.
 
Al Czervik said:
:shock: I don't know that I've ever seen a better looking cut of tenderloin than that. Absolutely gorgeous.

I like the marshmallow analogy too... It paints a very vivid picture for me.

BTW, by the looks of it you might have used a Rapala fillet knife to carve them up based on the scabbard. I've had mine for over twenty years and it's still going strong. It's a shadow of it's former self from being sharpened so many times but I still use it often.
Click to expand...

Thanks Al,

I love that knife. I have a nice knife set but I tend to grab that one before anything. Love carving, filleting, basically anything that need to be fine "tuned" for the lack of a better word. I've had it two years and havent't sharpened it yet. Still like brand new and I paid $15.:shock:
 
ssv3 said:
I preach the gospel all the time on here lol. The place is called Harmony Farms on Foothill Blvd in La Crescenta/The Foothills. They have all kinds of specialty meats and you can order pretty much whatever you want.
Click to expand...
I'm scared to ask what you paid, but almost don't care after these pictures.
 
My forehead hurts from banging it into the monitor trying to get to that steak. Holy carp! That looks amazing!!!
 
I have been wanting to try waygu since I can remember. Jealousy doesn't even come close to the way I fell right now.:sad:
 
You must log in or register to reply here.

Similar threads

SkaterSmoker
My new favorite brisket
Replies
16
Views
931
SmokinAussie
SmokinAussie
B
Prime filet-a short story
Replies
9
Views
484
HogGrog
HogGrog
L
School me on pork loin
Replies
13
Views
621
gfh
G
N
A good brush for Napoleon's wavy grill grates
Replies
0
Views
388
nabril15
N
L
Pastrami
Replies
12
Views
457
ronbrad62
ronbrad62
Back
Top