Filet Mignon that I butchered from the whole tenderloin, sous vide at 130 for 2 hours and then reverse seared on a pecan burning pellet grill at 700 degrees with grill grates. Delish!
Sous Vide filet mignon reverse seared on pellet smoker with GrillGrates
- Thread starter hunter rose
- Start date
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Scott Eisenbraun
Smoking Fanatic
I like how all the juices stayed in the filet. That has to make it a tastier and tender steak.
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