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Chateaubriand for two with endives and sweet corn

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paqman
paqman Posts: 4,670
in EggHead Forum
Rubbed the filet generously with kosher salt then roasted on the egg ~30 minutes @ 475F to an IT of 125F. Rested for 10 minutes under aluminium foil. Final IT temp was ~130F.

Made a salad with red/white endives and granny smith apples. The vinaigrette was a mixture of red/white balsamic with olive oil and roasted hazelnuts.

Forgot the dirty fork pic...


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