Chateaubriand

[mk1]

Same cook as the prime rib basically. See it on my Instagram @mksfl .  A  dry brined prime beef tenderloin slow smoked at 250 to 120 internal the reverse seared at 550 dome.

About 2 hours total.

The wines were fabulous. I am on a mission to drink them all before I kick it......been sitting on these since they were released. 

 

[Bruce Pearson]

Looks very tasty nice cook

[MacKenzie]

Beef tenderloin looks absolutely perfect. I'm sure some of us could help you out with the wines. 

[tony b]

Would love to help you with your "wine problem." 

I'm sure that the '89 Lynch-Bages was amazing. 

[Steve M]

Looks absolutely delicious.

I'm also enjoying your instagram pics.