Whats on tonights Menu

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salad and skillet salmon and sole with taters corn and peppers
 
Ok, tonight I’m going to grill up a beef tenderloin. It’s a organic filet that locally raised(Jersey) somewhere but they tend to weigh less. This one is 3 pounds.
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I got the grill pegged at 575* I’m going to grill like a four sided steak. I hope I don’t dry it out. I want rare but will have some takers for the ends that are a little more done.
 

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