Salt block seared kobe beef with tarragon-shallot butter from Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing, and Serving on Himalayan Salt Blocks by Mark Bitterman

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Notes about this recipe

  • pandaPowder on February 03, 2014

    I used filet mignon and I over cooked it a bit due to a crying baby. However, despite being more medium-rare than rare, they were still very tender and yummy. Salty is good when it comes to steak I think. The tarragon shallot butter was divine.

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