Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

NPHuskerFL/cazzy this one's for you! 2-4-1 Beef Filet!!

Options
FLbobecu
FLbobecu Posts: 309
in EggHead Forum
Gentlemen, enjoy! Two of the finest pieces of meat I could find.  

First up - USDA Prime, 40-day, dry aged beef tenderloin (Filet). Finest California raised meat. 

Very nice marbling throughout. 



image




image



Wait for it......





image



Topped with some gray flake sea salt. To. Die. For. Melt in your mouth goodness. Just incredible! 



NEXT UP. 35-day wet-aged, CAB (Certified Angus Beef), stuffed, tenderloin! 

(Stuffed with gorgonzola and cabazola cheese), topped with fresh cracked peppers, salt, and a special ingredient. 



image



image





You will not find this at any steakhouse. Shake your head good. I was speechless. 


Taste profile: smokey, spicy (cracked peppers), extremely creamy, a hint of sharpness, very rich (cheeses). 









· Share on FacebookShare on Twitter

Comments

Categories