Fillet Mignon Sammies (Open Face)
After Smoking the Larger end of the Beef Tenderloin, and slicing & Grilling the smaller end I had a bunch of small thin sliced pieces left for a few Sammies, so below is what I did:
It’s been so long since I had Fillet Mignon, I forgot how tender it is, even without the fat that is in my Prime Ribs.
These Sammies Were Awesome!!—Tender & Juicy!!
Thanks for stopping by,
Bear
This is the smaller end of the Beef Tenderloin that these Sammies came from:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0908.jpg.html
The upper part of this plate has the little pile of trimmings I had left after slicing these Steaks from the Tenderloin (Fillet):
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0909.jpg.html
Heating this Super Tender Meat up for my Sammies:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0921.jpg.html
Put a little Sauce on the Steak Roll:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0920.jpg.html
Then Fill the Roll with Small pieces of Fillet Mignon Trimmings:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0922.jpg.html
Then Melt some Cheese on top & ready to Eat:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0923.jpg.html
NEXT NIGHT !
Got some Fillet Trimmings left, but no rolls, so I toasted a couple slices of Italian Bread:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0916.jpg.html
Some Steak Sauce on the Toast:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0917.jpg.html
A bunch of heated Fillet Mignon slices on the Toast:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0918.jpg.html
Melt some American Cheese on them & ready to Eat:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0919.jpg.html
After Smoking the Larger end of the Beef Tenderloin, and slicing & Grilling the smaller end I had a bunch of small thin sliced pieces left for a few Sammies, so below is what I did:
It’s been so long since I had Fillet Mignon, I forgot how tender it is, even without the fat that is in my Prime Ribs.
These Sammies Were Awesome!!—Tender & Juicy!!
Thanks for stopping by,
Bear
This is the smaller end of the Beef Tenderloin that these Sammies came from:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0908.jpg.html
The upper part of this plate has the little pile of trimmings I had left after slicing these Steaks from the Tenderloin (Fillet):
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0909.jpg.html
Heating this Super Tender Meat up for my Sammies:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0921.jpg.html
Put a little Sauce on the Steak Roll:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0920.jpg.html
Then Fill the Roll with Small pieces of Fillet Mignon Trimmings:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0922.jpg.html
Then Melt some Cheese on top & ready to Eat:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0923.jpg.html
NEXT NIGHT !
Got some Fillet Trimmings left, but no rolls, so I toasted a couple slices of Italian Bread:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0916.jpg.html
Some Steak Sauce on the Toast:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0917.jpg.html
A bunch of heated Fillet Mignon slices on the Toast:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0918.jpg.html
Melt some American Cheese on them & ready to Eat:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0919.jpg.html
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