Help with cooking Filets Mignon on BGE

newMike

I have a few Filets to cook for the wife and kids for New Years dinner. They are about one inch thick each. What temp should i shoot for on the BGE (500 degrees, maybe 750?), how long on high heat/ low heat? Does anyone have any tips to share with me?[p]How about a marinade? Would you recommend a wet or a dry rub?[p]Thanks for every-ones help![p]Michael

Rumrunner

NewMike,
500° is fine. Kosher salt, granulated garlic and black pepper is all you need. Approx four minutes, up to you on doneness, per side. I like the "KISS" method of cooking beef and not covering up the flavor, but enhancing it. Season before hand and cook at room temp.

Unknown

NewMike,[p]This may be too late for New Years, but...[p]On a medium (other sizes may be different), at 700 F I go 2.5 minutes each side and then dwell for 14 minutes with the vents closed. I wrap the filets in foil and eat them a few minutes later. If I am cooking extra to reheat later I do not wrap them in foil. If the temperature is 750 I go 2.25 minutes a side, at 650 maybe 2.75 minutes. The filet will be juicy inside but an even grey color.[p]The wife has gotten to where she only buys filets. They are not too big and there is nothing wasted.[p]Enjoy!

JSlot

Steve R.,[p]That pretty much kills them, doesn't it? LOL! Dwell 3-5 minutes for med rare.[p]I think a nice filet sounds good for dinner tonight![p]Jim

Unknown

JSlot,[p]They are by no means med rare but killed? Heavens no! Tender. Juicy. You do not need a knife to cut them. [p]If I go to a steak house I order med rare. But not so if I cook it on the egg.[p]I just kept incresing the dwell time until we did not get any blood.[p]Again, this is on a med. I fill the charcoal up to the bottom of the air holes. I suspect different sizes, different charcoal loads and different thickness of meat require different times.[p]steve r.[p]