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results of butter rum filet mignon

BordelloBordello Posts: 5,926
edited 7:29AM in EggHead Forum
Cooked 4 filet mignons last night, 2 with just a little salt, pepper and oregano, (these were about 1 3/4 inches thick) the other 2 were done in the butter rum recipe that I posted yesterday. (these were a little thinner) Grilled them at 700° for 3 minuets a side and a 3 minuet dwell, they were absolutely wonderful. The thinner ones could have been pulled off just a tad sooner but they were still as tender and juicy as could be. The butter rum was a delightful change but we all gave the thumbs up to the two with just the salt,pepper and oregano. My guests said they were the best damn steaks they have ever had. We have also eaten at Ruth's Chis steak house which is really good but the ones off Mr. Egg were even better, seared very nicely on both sides and pink in the middle, melt in your mouth tender. Served with pieces of red and yellow bell pepper cooked on the egg, plus a dinner salad and a nice merlot.
Happy Egg-en
New Bob


  • MarkMark Posts: 295
    New Bob,
    What kind of Rum did you use?

  • BordelloBordello Posts: 5,926
    Dark Bacardi rum. Sorry it took so long to answer, have been busy with company from out of state.
    Keep Egg-en
    New Bob

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