Did a couple Porter Road Dry Aged Filet Mignons

[Raleigh W.]

Pulled out a couple filets for dinner tonight. Cooked them at 350* until they were 125* internal and then pulled them off under foil. Put on a cast iron skillet and raised the temp to 600* for my reverse sear. Put some smoked tallow (from the trimmings off my last wagyu brisket) in the skillet. Dipped the filets into the tallow and then onto the hot grates. After a minute on each side I dipped them back into the tallow and brought them in to eat.

I’ve had Ruth’s Chris, Morton’s, and Bern‘s filets before and they weren’t even close to these. They were for sure the best I’ve ever cooked and probably the best I’ve ever eaten. My wife agreed. They’re not cheap but very worth it.

 

[Jon Tofte]

Sounds like your selection and method worked together great! Thanks for sharing.
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[John K BBQ]

Thanks for sharing this.. I have some brisket tallow I need to use up... I may try using it this way or in a similar fashion.