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Home Cooking

Strategy for encrusted filets for crowd

michaeljc70 | Nov 12, 202006:21 AM    

I've been making filets from a partial tenderloin for 2 and they've been coming out great. I cut the portions off into around 2" thick steaks. I sear them in cast iron on each side and then cook them on a rack on a sheet pan until up to temp. I rest them and then apply the topping (butter, dijon, bleu cheese,etc.) and broil.

I am making them for 8-10 people this weekend. I'm trying to figure out the best method. I need 2 filets well done and the rest medium rare. I do have a sous vide machine and am open to that. I can cook/sear the tenderloin whole or steaks or 2 pieces (for well done/medium rare).

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