Processed a beef tenderloin and made a chateaubriand for a celebration mealby ASK_ME_AB0UT_L00M 3 Comments ASK_ME_AB0UT_L00M 1 year ago Not sure if the comments on the photos came through – these were done at 130f for about 3 hours. Salt + pepper + garlic in the bag. Smirkin_Revenge 1 year ago Looks delicious. Now I’m hungry for steak at 6am farmtownsuit 1 year ago When the butcher has ground tenderloin on special I’ll use it for cottage pie. Saves me from having to drain the grease like with normal ground beefWrite A CommentYou must be logged in to post a comment.
ASK_ME_AB0UT_L00M 1 year ago Not sure if the comments on the photos came through – these were done at 130f for about 3 hours. Salt + pepper + garlic in the bag.
farmtownsuit 1 year ago When the butcher has ground tenderloin on special I’ll use it for cottage pie. Saves me from having to drain the grease like with normal ground beef
3 Comments
Not sure if the comments on the photos came through – these were done at 130f for about 3 hours. Salt + pepper + garlic in the bag.
Looks delicious. Now I’m hungry for steak at 6am
When the butcher has ground tenderloin on special I’ll use it for cottage pie. Saves me from having to drain the grease like with normal ground beef