That's a great looking meal Robert! Every part of it has me drooling! I'm a fan of the black rubs too. Really good stuff!
Nice looking filets, cant ever go wrong w a good piece of steak
Amazing looking meal Robert! Extra shrooms for me please.
Great looking filets! I bet that mushroom gravy was money
fantastic looking meal there Robert!
Wow--what a picture!! Thank you. I'm gonna get me some of that rub! Well- can't find it but found other dirt rubs
Looks fantastic Robert! I love a good filet and love the Dirt on them.
I had to come back and get another look at the gravy. Can you give few more details?
Great looking everything there! Nice work Robert!
Looks good. What temp do you take your steaks to?
Beautiful looking meal Robert, nice piece of work! Ray
Awesome meal Robert only one thing wrong with it that I see and that is I wasn't there.
And who said we would ever get too old to eat dirt!
Around and Around we go dang a carousel ride that is great.
Everything looks great Robert. Those Filets look delicious and nice Bark too. Great job.
Mushrooms over beef. Gets me every time. Awesome post!
Robert, that meal is a home run man... Very, very nice!
I've never tried a blackening seasoning on beef before (lots of fish) but I may just have to try.
Looks great!...But...What Port did you use? If Port Sauces become a regular thing for you, I would be Sad.
That's a great looking meal Robert! Every part of it has me drooling!
Those filets with the mushroom reduction look delicious and that salad looks good as all hell too Robert! I’ll definitely take a plate of that!
Wow Robert. That looks great! Congrats on the ride!
Looks Awesome from here, Robert!!
Most excellent looking meal Robert, between you and Jake I think I'm gonna try that blackend rub. It will probably be a tough sell to the wife
Thats perfect. I don't measure except when needed.Pretty simple stuff. Butter and flour for the roux. Saute till flour starts to turn brown. Add beef broth, beef bouillon, black pepper, and a little garlic powder. Simmer till it starts to thicken and add the Port Wine then simmer till it reduces. The flavors will be more developed and concentrated the longer it simmers and reduces. My apologies Brian but I don't measure stuff when making gravy. I just kind of toss it together and adjust as I go. Kept spices to a minimum here due to not wanting a flavor conflict with the Port.
Robert
I have never tried port. I get most my wine from Trader Joe's and look like have a couple. Porto Morgado 10 yo and Graham's port also 10 yo.Port.
Robert
I have never tried port. I get most my wine from Trader Joe's and look like have a couple. Porto Morgado 10 yo and Graham's port also 10 yo.