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Old 02-26-2017, 11:11 AM
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Default Fillet Mignon Sammies

Fillet Mignon Sammies (Open Face)



After Smoking the Larger end of the Beef Tenderloin, and slicing & Grilling the smaller end I had a bunch of small thin sliced pieces left for a few Sammies, so below is what I did:

It’s been so long since I had Fillet Mignon, I forgot how tender it is, even without the fat that is in my Prime Ribs.

These Sammies Were Awesome!!—Tender & Juicy!!


Thanks for stopping by,

Bear





This is the smaller end of the Beef Tenderloin that these Sammies came from:





The upper part of this plate has the little pile of trimmings I had left after slicing these Steaks from the Tenderloin (Fillet):





Heating this Super Tender Meat up for my Sammies:





Put a little Sauce on the Steak Roll:





Then Fill the Roll with Small pieces of Fillet Mignon Trimmings:





Then Melt some Cheese on top & ready to Eat:



NEXT NIGHT !


Got some Fillet Trimmings left, but no rolls, so I toasted a couple slices of Italian Bread:





Some Steak Sauce on the Toast:





A bunch of heated Fillet Mignon slices on the Toast:





Melt some American Cheese on them & ready to Eat:

Last edited by Bearcarver; 02-26-2017 at 11:23 AM.
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