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Griddled TRex Tenderloins

Lawn RangerLawn Ranger Posts: 5,466
edited November -1 in EggHead Forum
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<p />Last night I did some 2"+ Beef Tenderloin that were killer. As per ChefWil, I melted a stick of butter and coated the seasoned Montreal Steak because I'm out of Raisin' the Steake) tenderloins on all sides. They then went on a rack in the fridge to allow the butter to harden. Onto a 650 degree griddle for about a minute per side. [p]I usually finish thinner ribeyes or strips on the griddle, but after the sear. I realized that I needed to get these off the hot griddle for a bit and get it cooled down. As they were resting, I decided to change directions and maybe get a little more flavor by finishing them direct with no griddle. I threw in a few small pieces of walnut bark for some smoke and finished at 400 until about 125-130.[p]I added chopped garlic to the left over butter and sauted a carton of sliced baby bellas. It was all melt in your mouth good. This could spoil a fella.[p]Mike[p]IMG_3170.jpg[p]IMG_3177.jpg[p]IMG_3179.jpg[p]IMG_3181.jpg[p]

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