Venison Filet Mignon

With my Italian Horseradish Gravy Sauce...

Greg..... THIS was on today's menu

Bo that looks awesome. How does that cast iron work out on that glass top. I have heard to many horror stories to try myself. Usually get the propane stove out use them outside. I have 6 cast iron pans of all sizes

Yummy!

Ha! I may have to thaw some prime cuts of venison for tomorrow. But where's this gravy recipe?...a closely guarded secret?

986, we use cast iron religously at our house!! I don't know what the "issue" on a glass top would even be!?!? So what are the horror stories you've heard?? We sure haven't had any issues over the years!

Greg, it's no secret at all. And some may not even care for it. I used very little olive oil, and mostly butter to sear the meat quickly, then placed the skillet (and meat) in oven @325 for 15mins. Removed the meat from skillet, then added creamy Italian dressing, worcestershire, and horseraddish to the skillet with the seared "drippings". Don't cook it, the skillet will warm it up as is.... drizzle on plate and serve! Not really a gravy... more of a sauce.

Bo I have heard of the glass cracking when they were used. I personally think stuff taste better out of them. Find them in the trash all the time. Clean rust off them re season and good to go