We thawed out that chateaubriand the other day, and sliced off two thick filet mignons.
Left us a small one.
Just got home, and got the rest of it put on the grill just now.
Made a paste in the food processor of: olive oil, fresh parsley & thyme, garlic.
Sprayed meat with duck fat. Coated with Montreal Seasoning, Coarse black pepper, and then the above mixture.
Got it cooking on oak at 220F. Cooking to internal of 130, and then searing on all sides.
SLICE
It might sux, but I doubt it. It is PRIME
Wish OCD was here to sweep up, and get me a Blue Moon.
Left us a small one.
Just got home, and got the rest of it put on the grill just now.
Made a paste in the food processor of: olive oil, fresh parsley & thyme, garlic.
Sprayed meat with duck fat. Coated with Montreal Seasoning, Coarse black pepper, and then the above mixture.
Got it cooking on oak at 220F. Cooking to internal of 130, and then searing on all sides.
SLICE
It might sux, but I doubt it. It is PRIME
Wish OCD was here to sweep up, and get me a Blue Moon.