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...
https://youtu.be/IIErJnwviNc
Crowd Cow Coullotte Steak
Ingredients:
Coullotte Steak
Oil
Salt
Pepper
Garlic
Method:
Very quick and easy. Get your grill good and hot just like you would for a ribeye or new york strip steak. Than just rub with oil to prevent sticking to the grill. Next rub all...
Anybody who has eaten at a Ruth’s Chris Steakhouse has probably seen this dish served to someone. If you haven here is a Yelp pic that shows what it looks like.
Well it’s delicious and tonight I tried to recreate it here at home. Most of the ingredients are shown here:
Sorry but...
From this thread:
http://www.bbq-brethren.com/forum/showthread.php?t=180162
So I picked up some chicken thighs from my local Stater Brothers:
In a nod to TonyBel, I decided to make some yakitori chicken.
Hold your horses, I'm getting to the filet......
I changed the recipe from rice...
Good evening!
So we start with a 5 pound whole loin.....
Trim trim here, trim trim there....
Just needs a little bacon.....
Looks like a flat iron, but it's not....
...a little seasoning (JK Western Pride for the rounds and Weber Chicago for the flat) and a quick trip to the...
Cooked up a couple of nice filet mignons on the Mini tonight. Rubbed them with a combo of the Rub Co Santa Maria and Original rubs.
I went with the reverse sear method:
pulled them at an IT of 131-132 and after a brief rest:
I enjoyed the meal. Thanks for looking!
I usually wouldnt cook filets. I prefer a ribeye or strip. But, the roomate brought some home so I decided I could break down and cook some filets :tongue: Wrapped them in bacon and seasoned them with some Penzeys cajun rub. Made some rice and brocolli and washed it down with an ice cold Summer...
Last night, I tried the Dishrag tenderloin posted in the Youtube Video and we disccussed in this post.
yes, i have pictures, up to the flame out. If u do this, practice on a big fatty, or cheap cut. I almost wrecked a whole wet aged filet mignon.
I didnt have the full size linen tablecloth...