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

Red Meat Monday

Big_Green_Craig
Big_Green_Craig Posts: 1,578
edited October 2016 in EggHead Forum
I stopped in at my local butcher on my way home from the office. They had some gorgeous prime grade filets in the case and I ended up coming home with a couple. 

The Mini Max was preheated to 450 direct and the Medium was preheated to 250 indirect. I let a cast iron skillet get screaming hot on the MIni Max. The filets were seasoned with salt and pepper, seared hot in the cast iron skillet, then tossed onto the Medium to finish. 

Using the same cast iron skillet, I sauteed a couple thinly sliced shallots. Once translucent, I added 1/2 C dry carbenet and 1/2 C balsamic vinegar and let it reduce. 

Served it with a classic mashed potato and grilled asparagus. Simple, but tasty. 



Comments