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Filet Mignon
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mm8552
Posts: 12
I just picked up a couple of filets from my local butcher. What is the best way to cook them to medium rare? Temp, approx time, methods, etc? I would appreciate any advise. I would hate to ruin these beautiful steaks!
Comments
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Hot tub them. Season and seal them in a vac bag or foodsaver bag and put them in 100* to 120* water for about 40 minutes to inch of thickness. Grill at over 500* til you get just shy of your desired temp and rest. Go for grill marks but they won't take long. Rest for ten minutes
Steve
Caledon, ON
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Def medium rare.
Sear at 750 near the lump 90 seconds a side. Pull and let rest for 20 minutes while you lower the temp to 400. Back on, preferably high in the dome, for 5 minutes a side. -
Are these roughly 1lb steaks cut from a tenderloin? I T-Rex them.
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A pound each wouldnt be very 'mignon'ed egli avea del cul fatto trombetta -Dante
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I always wrap in a thick piece of bacon, sea salt and pepeper corn. Usually take the dome to 500 and cook for 5 mins a side. Medium rare.
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Thanks everyone for the advise. I have some thick cut bacon from the butcher that I will use. I am going to cook them this evening with some asparagus and wasabi, garlic mashed potatoes.
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Par cook the bacon if it's thicked egli avea del cul fatto trombetta -Dante
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wasabi garlic in taters, mashed. Drool....
Can we get some more intel on this please?
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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For the potatoes...boil potatoes until tender and then mash them as you would normally. You can either use wasabi powder or paste - I prefer the paste. I use maybe a quarter of a teaspoon per serving, usually about 1-2 tablespoon per batch, but add it gradually and taste them. I use garlic salt instead of garlic powder - again use to taste. Add a little pepper - as if you need more heat - and thats it. Really simple and they taste great!
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And most importantly, PICS!
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
A pound each wouldnt be very 'mignon'
I like them cut thick. Maybe 12oz is more like it. I've tried wrapped in bacon...didn't care for it. Just kosher salt and fresh ground pepper and T-Rex them with some hickory chunks for smoke.
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Kosher salt, fresh ground pepper. Egg at 600-650 dome 2-3 minutes each side then shut the egg down and let it cook for 7-9 minutes. Pull it out and let it rest about 5 minutes before eating. I dont know how they get better than this. Perfect medium to medium rare!
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