There is a first time for everything! Our house sitter left us a nice, huge, bloody gift in our refrigerator today! Filet mignon, but it was not trimmed yet. This excited us and we turned to YouTube for help. My husband studied and watched a few videos on how to trim and cut the fat off of this long piece of beef tenderloin.
He continued to remove the side muscle, trim the silver skin and remove all the excess fat that was on the tenderloin. We then cut the piece of meat into 1 1/2" thick pieces. After some seasoning, on the BBQ they went (and the other pieces into the freezer) and we served the filet mignon with Omaha steak fries and corn on the cob. Great grill marks from my babe as always!