Originally Posted by
Altered Beast
Nice!
Chateaubriand (center cut area of the tenderloin) filet mignon and lamb chops. When at a fine dining establishment if Lamb chops are on the menu, I get them every time! The mint jelly they pair it with is exquisite and its usually only for a limited time throughout the year.
Being born and raised in Texas, I also can't exclude brisket =) if smoked properly, it melts in your mouth just like a filet does!
*Been out of town since Thursday, which would explain the late response!