Blacked out fillets with some garlic and herb butter. You're gonna hit it with avocado, rub it in, and then you're gonna use that Fogo Black Out charcoal rub. And then right there's a pro tip when you try to get the size of the fillets, put it on the cutting board and just roll it up. Let's make that butter now. You can do some garlic, chives, crushed peppercorn, a little bit of parsley and a dobo honey. Mix it in well. Make sure that butter soft as well. Lay it out with some plastic wrap or some parchment paper. And you're gonna roll it into a nice roll right there. Let's get a form that butter stick. Twist it, close it off, put it in the fridge for an hour. Get them close up to 500. Sit the fillets down. Two and a half minutes, rotate 90 degrees. Two and a half more minutes. Flip it on the other side and repeat. Get that butter chopped in half. And then right there when you pull for resting, let them put that butter on there and let it melt into those fillets. Look how good those are. This is money and you can use that butter on rib eyes or whatever.