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Filet's - need suggestions

edited 5:20AM in EggHead Forum
Cooking filet mignon for the first time this weekend. I'm trying to impress so they have to be good. I will go with 1 1/2".Whats the best marinade, cooktime and temp. I will be greatful for any help. I will use my LG. Egg. Thanks

Comments

  • Nature BoyNature Boy Posts: 8,415
    Sweet and Meaty,
    that is a fine piece of meat there. I would not marinate it. A perfect candidate for a healthy coating of fresh cracked black pepper and some coarse kosher salt. I did one tuesday for lunch that I coated with garlic Peppercorn Char Crust, and that was good.[p]3-4 minutes a side at 650-750, then close up your vents, and let it dwell for a few more minutes for medium rare. I like medium (pink) and usually have to dwell more than 5 minutes with those thick filets. The meat speaks for itself.[p]I have a couple more in the fridge I will cook up tonight to go with the chicken! Coop and Turf!!
    Yeeee Ha! Party starts momentarily.
    NB

    DizzyPigBBQ.com
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  • RhumAndJerkRhumAndJerk Posts: 1,506
    Nature Boy,
    I second the method. If you wanted to, you could top it with some melted clarified butter.[p]Yum,
    RhumAndJerk[p]

  • GrumpaGrumpa Posts: 861
    Sweet and Meaty,[p]Nature Boy is giving you some great advice and is just one of many ways to do those special treats. [p]Another consideration that I have become fond of is to marinate in Dales Sauce for about 30 minutes per side. Then just before cooking I like to sprinkle them with Montreal Steak seasoning and a touch of garlic powder just before putting them on the egg.[p]That reminds me....it is time to pull a couple out of the freezer for the week-end.....YUM![p]Bob

  • SmokeySmokey Posts: 2,468
    Sweet and Meaty,[p]My latest favorate is to cut a pocket in the filet. Put chuncky blue cheese inside (a toothpick helps keep it closed). Then Cook as Nature Boy suggested![p]Smokey

  • Tim MTim M Posts: 2,410
    steak1.jpg
    <p />Sweet and Meaty,[p]That's my cut of meat!! Yea man!![p]Less is best! Salt (I use sea salt) and pepper (lots). Sear for 4-5 min per side if they are 1.5" or more and flip and sear until the center is 130 deg (approx 9-10 min). I like mine well chared on the outside and pink in the middle - yummy!![p]Pictured are a few filets on my small Egg.[p]Tim
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