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It's National Filet Mignon Day #BeefTenderloinSteaks #ReverseSear

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    It's National Filet Mignon Day #BeefTenderloinSteaks #ReverseSear

    Snake River Farms sent me an email earlier this week enticing me to splurge on some $90 a pound Gold Waygu Filet Mignon for National Filet Mignon Day.

    Well, I was able to hold off on the SRF steaks, but I could not drive past Sams Club today and pick up a whole beef tenderloin.

    Sliced her up, did the beautiful Penzy's large grind Black Pepper and Kosher Salt application.
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    I took the fat trim, and combined it with two "Ice Cubes" of the rendered fat from one of the Wagyu Briskets I bought from SRF a few months ago, so I could have the proper Beef Love.

    Fired up the original charcoal grill, and set up the Reverse Sear.
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    This is so fun!!! Got the fat ready, got the steaks to a little higher than I would prefer, but our out of town guests are used to Medium Well, so I was aiming for 140-145. They were at about 130 and I pulled them off to a plate and got the high heat coals ready.

    Coated with the Beautiful Beef Love....Then the Fire!
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    I highly recommend a long spachula and Welding Gloves for this part of the Reverse Sear.

    Pulled them all about 138-145.
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    They were GREAT!
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    I wanted to lap up the plate, but I had mercy and poured it over the dog's food.
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    You Rocked #HappyFiletMignonDay!!!


      Sho nuff he rokked!!!!


        Great pics, and that sure looks tasty! I'm glad your dog got to sample some also.





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