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Cooking Forum
Chaney...
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<blockquote data-quote="bowriter" data-source="post: 1778046" data-attributes="member: 1518"><p>A beef tenderloin is the fillet mignon. The first step in a light marinade. I like olive oil, worch. sauce and a touch of Adolphs meat tenderizer...not much. Then cover the entire cut with sliced onions and a little garlic. I then add maybe a 1/2 cup of red wine. Marinade for an hour or maybe two. Not too long.</p><p></p><p>Remove from marinade scrape off with knife blade. Do not trim fat off as you would with deer. I don't like mine wrapped in bacon as many do. Then just grill on indirect heat to an internal temperature of 150 degrees. Remove from heat and let sit for at least 15 minutes. Then slice against the grain.</p></blockquote><p></p>
[QUOTE="bowriter, post: 1778046, member: 1518"] A beef tenderloin is the fillet mignon. The first step in a light marinade. I like olive oil, worch. sauce and a touch of Adolphs meat tenderizer...not much. Then cover the entire cut with sliced onions and a little garlic. I then add maybe a 1/2 cup of red wine. Marinade for an hour or maybe two. Not too long. Remove from marinade scrape off with knife blade. Do not trim fat off as you would with deer. I don't like mine wrapped in bacon as many do. Then just grill on indirect heat to an internal temperature of 150 degrees. Remove from heat and let sit for at least 15 minutes. Then slice against the grain. [/QUOTE]
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