Black Label Dry Rub

Use instead of salt and pepper!

Cindy Lynn’s Black Label Dry Rub

 

 

Cindy Lynn’s Black Label Dry Rub can be used instead of salt and pepper! It is the perfect rub for beef, wild game, poultry, pork, and vegetables. Cindy Lynn’s Black Label Dry Rub is also a great season-all for use in pastas, sauces, chili, popcorn, pizza, eggs, and much more! Indulge Your Taste buds with Cindy Lynn’s!

Filet Mignon

The Rolls Royce of steaks…exceptionally tender, superb flavor, and outstanding quality.

Filet Mignon Ingredients:

Filet Mignon
Cindy Lynn’s Black Label
Olive Oil

Active Prep time: 5 minutes

Inactive time:  1-2+ hours
Grill time: depends on desired doneness 4 – 9 minutes

Rest time: 8 – 10 minutes

 

Filet Mignon Directions:

  • Coat all sides of the steak with Olive Oil
  • Lightly dust the steak with Cindy Lynn’s Black Label and gently rub in
  • Let set – a minimum of 1 hour while the steak comes to room temperature

Grill:

You will be using the direct method of grilling; do not use a heat deflector.  Get the grill temperature up to 375º – 425º F.  Add two pieces of your favorite wood and let it start smoking.

Now put the steak on the grill and immediately close the lid.  Depending on size of steak, cook for 2 – 4 minutes.  At this point, turn the steak and quickly close the lid or leave lid open and sear until desired doneness.