Dry Brined Filet Marsala, Idaho Russet Mash, and Pan Sear Greens
So I have mentioned this on other posts, but I shop beef by marbling vs price or USDA Grade, and that sometimes results in a "bonus buy" that happens when it happens....
These filets caught Mrs C eye first and she called me over and I almost sprained my arm grabbing them.....LOL The package had 2 center cuts and two "tail" cuts, so I trimmed them up and wrapped them in bacon and tied them up. If you look closely the small one is 3 pieces from the trim after the silver skin has been removed. The second small one had the silver skin removed that "rolls" into the center of the tail cuts. Again, if you tie them, you get a nice intact filet that clean and free from silver skin. Spending a little bit of time trimming (even prime grade) can really up the eating experience in a huge way!
After they were trimmed and wrapped, they got a "salt" treatment for the dry brine...
They hung out in the fridge for about 30ish hours.... If you look closely you can see how the two smaller ones "melt" together into a uniform cut.
I didn't get a picture of them to show how thick they were 2 inches thick so they went on the Weber G sear zone then roasted on the top rack to finish.........Oh man!
They were plated over bowtie pasta with fresh Idaho russet mash and Mrs C's bacon marsala, the boy pan seared some shrooms for the marsala for a nice umami add...
Its been a LOOOOONG time since I have seen filets this nicely marbled....man on the hunt for some more!
So I have mentioned this on other posts, but I shop beef by marbling vs price or USDA Grade, and that sometimes results in a "bonus buy" that happens when it happens....
These filets caught Mrs C eye first and she called me over and I almost sprained my arm grabbing them.....LOL The package had 2 center cuts and two "tail" cuts, so I trimmed them up and wrapped them in bacon and tied them up. If you look closely the small one is 3 pieces from the trim after the silver skin has been removed. The second small one had the silver skin removed that "rolls" into the center of the tail cuts. Again, if you tie them, you get a nice intact filet that clean and free from silver skin. Spending a little bit of time trimming (even prime grade) can really up the eating experience in a huge way!
After they were trimmed and wrapped, they got a "salt" treatment for the dry brine...
They hung out in the fridge for about 30ish hours.... If you look closely you can see how the two smaller ones "melt" together into a uniform cut.
I didn't get a picture of them to show how thick they were 2 inches thick so they went on the Weber G sear zone then roasted on the top rack to finish.........Oh man!
They were plated over bowtie pasta with fresh Idaho russet mash and Mrs C's bacon marsala, the boy pan seared some shrooms for the marsala for a nice umami add...
Its been a LOOOOONG time since I have seen filets this nicely marbled....man on the hunt for some more!
