How To Cut Your Own Steaks From a Beef Tenderloin by GRILLING BY DAD

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Let's talk a little bit about value. Buying a full beef tenderloin and butchering it at home is a great way to save some money. The most tender of all cuts, the filet mignon comes from the tenderloin. So that's we'll do today. We'll cut out our filets from a full tenderloin, grill it and then top it with a creamy mushroom sauce. I'll save the remaining pieces from the tenderloin for the next part. • I like to cut my filets from the center section of the tenderloin. Those are the most even and the most tender. Cut them out and tie them around so they hold their shape better. I grilled these on the Big Green Egg over charcoal, starting with the direct side and then finishing them off on the indirect side. I pulled them from the grill at 120 degrees internal. • While the steak is resting, it's a good time to make the mushroom sauce. Start by sautéing a diced shallot and 2 cloves of minced garlic. Once fragrant, add a handful of mushrooms and cook until softened. Add a 1/4 cup of beef stock and 1/4 cup of heavy cream. Cook until thickened. Finally, season with salt, pepper and throw in a handful of chopped parsley. Mix it all together and the sauce is ready. • Slice the fillets, top with the sauce and enjoy!. • Grill: Big Green Egg • Thermometer: https://www.thermoworks.com/smokex?tw... • Thanks for watching!. • Check out my other pages: • Instagram: / grillin_with_dad • Facebook: / grillinwithdad • Blog/Recipes: https://grillinwithdad.com/

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