Filet Mignon (Center Cut) | USDA Prime Eye Round We recommend oiling the grates

We recommend oiling the grates well and cooking skin-side down first to prevent sticking and achieve a crispy finish

this brisket gives you complete control over your cook

a high temperature grilling oven

For cooking Spanish sole

Burton noticed this and brought a bottle of his family's sauce down for Bear and his wife Jenn to try

Filet Mignon (Center Cut) | USDA Prime Eye Round We recommend oiling the gratesMidwestern Tenderloin is pricier and more premium than the tenderloin produced in Florida, Texas and California. This is because it is more tender and flavorful. This is the most lean, tender part of the animal, there also isnt that much of it per steer which is why its so expensive and coveted. The average steer or heifer provides no more than 500 grams of filet mignon. Our filets are cut as Chateaubriand. Wrap them in possibly the world's best BACON