Beef tenderloin 133° 2 hours.

[CFLJOHN512]

Grabbed a 3.5 lb loin the other day at the local butcher. Had it dry age in the fridge for 2 days. Seasoned it with SPOG. Into a hot bath. 133° for a little over 2 hours. Dried it off and into the fridge for 5-10 mins. Seared it on the black stone as hot as I could get it. It was like butter. The butcher gets the beef at a farm about 15 mins away. It had so much more flavor than the big box stores. He will be getting a portion of my paycheck for now on. We had some twice backed taters, lemon butter sautéed asparagus, and not pictured was the butternut squash I roasted in the air fryer. I’m ready for a nap. So stuffed.

 

[Wurstmeister]

Thanks for the pics. Everything look great ! Anything special for the AF butternut squash?
John

 

[BGKYSmoker]

Dang that looks good right there.

 

[Winterrider]

I could certainly sit down to a plate of that. Yummy...

 

[jcam222]

Gotta love good local beef. Nice work

 

[Brokenhandle]

Looks great! Nice job!

Ryan

 

[SmokinAl]

Man that looks good!
Fine looking meal!
Al

 

[sandyut]

that all looks super good man! Love the cook and product!