Posted: July 08 2013 in Meat

Season the filets with sea salt, freshly ground black pepper, and a bit of fresh garlic. Barbeque them to just under the desired degree of doneness and place in a low oven while you do the romaine hearts. For the sauce, you can use any that you wish, but we’ve already made the three peppercorn version that tastes great. I say just get it already done because to make it we cook bones down for the stock ( a long process that its rewards in the resulting flavor).