Filet Mignon

quote:

Originally posted by Padrefan98:
I have searched the forums and don't see any discussions about how best to cook this cut. I have never tried, and thought I would give it a try tonight on the PG-500. I am guessing Hot and Fast. Seasoning tips? Temps?

Thanks!

Dang, so much for California going through a recession

Padre, I would suggest Hot and fast with just salt and pepper. If it is quality meat it should not need much more then that, as for temps are we talking grill temp or internal meat temp? A nice Millionaires sauce or bearnaise would go well with it.

Yeah I am thinking hot and fast direct heat 500 degrees. I will go for a nice medium to medium rare. I think I will take the IT to 125 cover and rest for a good 15 to 20 minutes. We are eating this cut for the diet my wife is on. All lean meats. So no sauces or bacon. Just a nice fresh salad. Maybe some grilled asparagus. Is it 5:00pm yet?

No bacon?....

Cook it just like you do your ribeye.

Sounds like a nice diet

Grilled Asparagus!! MMMMMMMMMMMM

quote:

Originally posted by cal:
No bacon?....

Cook it just like you do your ribeye.

I was thinking about that Cal. Nice slow smoke to 120 then hold for an hour. Then a nice hot sear. MMM. Maybe.

quote:

Originally posted by Padrefan98:

quote:

Originally posted by cal:
No bacon?....

Cook it just like you do your ribeye.

I was thinking about that Cal. Nice slow smoke to 120 then hold for an hour. Then a nice hot sear. MMM. Maybe.

We went and judged the regional Sam's Club event two years ago. After we were done, we went around to a few of the vendors/displays, they had a chef that was grilling steaks. He told us that the biggest mistake people make was grilling steaks over 350* at grate temp. He also did the reverse sear that you are talking about, makes sense to this country boy.

I just don't have the time tonight. But since I have the whole tenderloin I will get some practice in the next few nights.

Rub it with kosher salt and fresh ground pepper. Heat a small amount of butter in a frying pan or griddle. When hot, drop the filet in the frying pan or griddle. Cook for 2 minutes. Serve it with that side up.

quote:

Originally posted by Padrefan98:
I just don't have the time tonight. But since I have the whole tenderloin I will get some practice in the next few nights.

Is the silver skin on or off? Silver skin runs from the top front of the TL towards the tail. If left on, it will chew like a rubber band. To remove, use a narrow boning knife, insert under the S.S. and slide the blade along the skin in a slight lifting motion. It takes some practice but easy to do once you have the method down.

HERE'S a You Tube of the method using a pork tenderloin, which is more or less the same.

I bought it trimmed from Costco. Paid way more then I should have but boy did it turn out great! Sliced some medalions from the small end and fried those up while the smoker was coming to temp. I cut the Filet's 2" thick and cooked them for 4 minutes each side turning them clockwise after 2 minutes. Wrappen in foil and rested for 15 minutes. They were 145 degrees when I served them. They were medium. Which I thought was a tad overcooked but still amazing. I had a fire in the PG500 catch pan and I think that got to them. Still very satisfied. And I have 2 more meals to cook with the rest of the tenderloin.

Padre. How do you think they'd turn out if you turned them counter clockwise?

Sounds like good eating for a few nights. I've been wanting to do a whole filet but cook it like a roast instead of cutting them into steaks.

Like the diet. Sounds like one I could enjoy.

Pags I've done many whole tenderloins in the FEC100. Wrap and tie with bacon...Montreal seasoning, an hour at 180 and then up to 350 for a 120 internal. When tying, I wrap the tail under for more uniformity. Like any other meat, an hour of FTC helps.

Thx. Max. I'll start in the Elite and finish in the oven.

quote:

Originally posted by Pags:
Padre. How do you think they'd turn out if you turned them counter clockwise?

I don't know Pags but I will try anything to improve. Maybe this time I will use my left hand.

Well round 2 of the filet mignon.

1st method was direct heat/grill in the PG-500.

2nd method was indirect at 225 degrees until IT reached 120. Hold for 15 minutes while I brought the grill up to 400. Seared on both sides for 3 minutes. Hold for 15 minutes.

Winner- 2nd method! By a landslide. The smoke flavor and the medium rare doneness were amazing.

What an awesome cut of meat. Thanks a lot Cookshack. One more piece of meat I will never go to a restuarant and order again. I am ruined for life.

All the methods seem destined for a good tenderloin. I have for many years marinated the tenderloin in a vacuum marinade chamber for 45 minutes then dry the meat and slather it with a sauce. I use a locally produced BBQ sauce and then apply cracked peppercorn rub and smoke it with hickory wood in my Amerique to a temp of 125. That has garnered compliments from friends and family. It usually takes 2-2.5 hrs at a smoking temp of 215 degrees.

Padre. Was your second attempt steak or roast form?

Either way. I like it.

quote:

Originally posted by Pags:
Padre. Was your second attempt steak or roast form?

Either way. I like it.

Steak. About 2.5 inches. I use the length of my pinky to measure. Nice trick my chef brother taught me. I smash them down just a little before cooking too.

It's my birthday Thursday so I'm doing this roast style with a reverse sear much like we smoke/cook our prime rib. Hitting Sam's Club tomorrow or Weds.

Happy Birthday Pags! You're going to love it no matter how you cook it. It's a great tasting piece of beef.