Stay tuned boys, cooking some peppered steaks tonight with gravy and biscuits. Catalina Wine Mixer!

In the Crown, Soy Sauce, EVO, and Green Peppercorn marinade.


Seared at 600 and flipped once cooked around 400 for 45 minutes.


Blackened pieces of the tail in a hot skillet to get the base for the gravy.

Pint of half and half reduced down with crushed black pepper.




Smoked gouda mac n cheese, taters, and slice of rich center cut tenderloin on a thin bagel with gravy topping. Best I can do.

Yumm!

Looks perfect Merry Christmas brother!

I'd eat the snot out of it.

Lawd!

My father inlaw wants your recipe Rusty lol

Oh my gosh, that looks amazing!

Oh dear....

Hey, please tell me you trimed all that white colorish looking game fat off before
you browned in the skillet? When i package my steaks i leave that on, just to prevent freezer burn
should you forget about leaving meat in the freezing more than 6 months or so? That game fat will give
you a taste you will not like! although your outcome looks pretty good i must say! we grill ours on
mesquite or oak coals form a marinate you make ourselves. LIke the cheese addition!

I need a good recipe for homemade pan sausage,,,,,,, got about 23 lbs of cuttings to make some pan sausage
this year.....


cheers ....

This is a beef tenderloin, not venison. Aside from the silver skin and a few small pieces of connective tissue, I'm cooking every piece of it I can. This one was cooked over mesquite and oak hardwood coals in the Green Egg.

Yup, Yup, and Yup, all ingredients accounted for a delicious meal!

that's got to be a typo ; way too long for me - I like my tenderloin 'with a pulse' still ha ha . . . .
Looks Great!

You know, it seems like a long time, but it's a big cut of beef. The tip is usually well done and the center is medium rare to medium. Anything between 30 to 45 minutes is good. It's a good way to offer different levels for different folks.