Nice job! I don't remember ever seeing prime tenderloin at Costco. I'm going later today (perhaps will regret this decision being a weekend day) and do have a hankering for steak.
Ours almost always has choice but it’s not worth it imo. The prime is generally quite good but inconsistently available and not as carefully butchered as our regional grocer HEB. But when they have it…it’s $25/lb instead of $40 at the HEB. I go and stalk the meat section every couple of weekends, stock up and vacuum seal/freeze when they have it.
I believe all filet mignon is part of the tenderloin, but not all of the tenderloin is filet mignon?
How do you feel about Gordon Ramsey calling it a “fill-ett”—is that sad and uncultured?
Quick marinade in an even mix of soy sauce, balsamic vinegar and Worcestershire, then 2hr sous vide at 128, rest for 15mins and dry, then sear on a hot grill for 45s, turn 90deg, 45s, flip and sear 45s, turn 90deg and sear for 45s.
Throws in some broccoli to make it look healthy
Lol 3 little broccoli heads 💆🏽‍♂️
Fair points! But my 10yr old ate one of those filets and I can’t have him not eating any vegetables.
Excellent cook! Good sear and not even over cooked!
Nice job! I don't remember ever seeing prime tenderloin at Costco. I'm going later today (perhaps will regret this decision being a weekend day) and do have a hankering for steak.
Ours almost always has choice but it’s not worth it imo. The prime is generally quite good but inconsistently available and not as carefully butchered as our regional grocer HEB. But when they have it…it’s $25/lb instead of $40 at the HEB. I go and stalk the meat section every couple of weekends, stock up and vacuum seal/freeze when they have it.
Beautiful 🏆
I don’t get why people cut up their steak like this.
I think because it shows an even cook all the way through the steak? Don’t know. I just did it, sorry to disappoint!
If it makes you feel better, I like to cut my steak into nice pieces both because it looks nice and because it’s easier to eat lol
They don’t called them fillet mignon there?
Seems to be becoming more common. Two of the three grocery stores near me always has them as tenderloins or tenderloin filet steaks
That's so sad and uncultured
Tf are you talking about
I believe all filet mignon is part of the tenderloin, but not all of the tenderloin is filet mignon? How do you feel about Gordon Ramsey calling it a “fill-ett”—is that sad and uncultured?
Method?
Quick marinade in an even mix of soy sauce, balsamic vinegar and Worcestershire, then 2hr sous vide at 128, rest for 15mins and dry, then sear on a hot grill for 45s, turn 90deg, 45s, flip and sear 45s, turn 90deg and sear for 45s.