Filet Mignon

Onegrecook · October 2012

You just can't get steaks like this in most restaurants!

Onegrecook · October 2012

They are 2" thick!

jfm0830 · October 2012

Looks wonderful. Nothing like wrapping a fillet mignon is bacon to give them great flavor.

Jim

Tjcoley · October 2012

jfm0830 said:

Looks wonderful. Nothing like wrapping a fillet mignon is bacon to give them great flavor.

Jim

+1 on bacon wrapped filet. Great cook.

Skiddymarker · October 2012

Wonderful looking steak, my favorite. Also the only way to have zukes.

Lately, we have started cooking the seasoned fillet at 225-275 indirect until the internal hits about 115-120.

Pull it and the setter, open the egg and sear for about 1 min a side for colour.

I put my setter on my CI so that it is in the egg and already pretty hot.

Baysidebob · October 2012

You can't get food like that in any restaurant. The only things we go out for now are sushi, dim sum, Ethiopian and Indian because it's too much trouble to make but we're closing in on Indian.

Love the grill marks on the zuchs.

r270ba · October 2012

Man those look really good. Might have to filet this weekend!

nolaegghead · October 2012

Baysidebob said:

You can't get food like that in any restaurant. The only things we go out for now are sushi, dim sum, Ethiopian and Indian because it's too much trouble to make but we're closing in on Indian.
Love the grill marks on the zuchs.

Those are some of my favorite ethnic varieties too.

Howdy, Stranger!

Forums

Filet Mignon

Comments