Bell’s Special Double Cream Stout and Filet Mignon

This complex stout should make a nice marinade for my filet mignon. This stout has some solid sweetness, roasted malts, sourness (like milk sour), a citrus lemon bite, and some earthy and coffee notes. I am going to add a half a tablespoon of homemade vanilla bourbon to the mix.

I poured a little olive oil into a glass dish and coated both sides of the filets in the oil. I then poured the bottle of Double Cream Stout into the glass dish and placed the filets into the refrigerator till dinner time.

I cooked both 8 oz. filets on the grill with some purple cauliflower. Once the filets were medium-rare dinner was ready!

Oh this was sooo tasty. I recommend try this.