I think it has been many years since I have had a filet. I cook them for Ynette, but they are always accompanied by a big old ribeye for me. I just find them boring. Funny, as a kid I thought they were great. Now, not so much. A whole tenderloin is best used for Beef Wellington in my opinion. But to those who like them, I say have fun tomorrow. I will be gnawing on a bone!
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
That Tri Tip has me won over now. We just had two on Thursday as tender as a fillet, but with a beautiful sirloin flavor! I don't think I'll be spending money on steaks out of the tenderloin ever again.
But it is never just one steak for the rest of your life! Myself, I'm a strip steak guy. But that doesn't make a ribeye bad. And ribeyes and strips don't make filets bad. Sous vide or reverse sear that filet and chow down, that's my philosophy!
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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