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Blackened Filet Mignon

Did some blackened filets last night. Indirect at around 350* until the internal temp was close to 120*. Pulled the filets off and covered with foil, removed the plate setter from the egg and put my CI griddle in to heat up. While the egg was heating I covered the filets with some melted butter and then added a liberal coating of Paul Prudhome's Steak Magic to both sides. Once the dome temp on the egg was up to about 500* I put the filets on the CI for about a minute per side. The filets came out a perfect medium rare (they look a little more done in my picture) and were delicious!


Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
Aurora, Ontario, Canada


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