Filet Mignon. 24 hours in fridge with salt/pepper. Then 45 min in oven at 225F, finishing with a sear on the grill and some garlic butter. Could’ve used a better crust and slightly less time on the sear but it was fantastic. Next time will most likely go cast iron for the sear.
by RyguyBMS
4 Comments
Looks good.
Nice. What was the internal temperature when you took it out of oven?
Almost perfect! Raise the temp lower the time on the grill. Looks delish!
Looks great. I have the same issue with grill vs cast iron, but having that much smoke in the kitchen wasn’t well received, so I do my searing on a iron griddle plate on the grill outside and that works great.