any suggestions

[lolly mackenzie]

Filet mignon sounds fabulous! What is the buttermilk key? Never tried that. We have the best beef in the world her in Calgary -Alberta Beef - Oil and cattle ranching country. I generally treat it very simply, some herbs, olive oil and garlic and a good grind of pepper, only because it is so beautiful done 'naked'. I am curious about the buttermilk though. My guess would be tenderizing? Although I can't imagine that the filet would need tenderizing? I have used milk to poach fish before - to remove fishy-ness and coconut milk to do the same.