Filet, smoked and reverse seared

Cooked up a few of the filets tonight that I cut from tenderloins from First Light Farms last week. Steaks were seasoned with 2 Gringos Chupacabra Chop Haus and then layered with my homegrown dried bell, Espelette, candy cane and cayenne peppers from the garden of Tiffany Sullivan. Smoked then reverse seared over mesquite and oak. Served with cheese ravioli in a butternut squash cream sauce seasoned with lots of basil and oregano also from Tiffany's garden and sauteed veggies tossed with butter and Parmesan and seasoned with Artisan Blend seasoning.

An absolutely amazing dinner that I'm out walking extra miles to burn off tonight. Sooooooo goooood and so worth it!