SmokinJohn
Babbling Farker
- Joined
- Oct 15, 2012
- Location
- Anaheim, CA
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!
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!