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Cooking some Filet Mignons this weekend

robnybbq
robnybbq Posts: 1,938
in EggHead Forum
Sometime this weekend (weather permitting) I am planning on cooking come filet Mignons with some shrimp maybe.  I have cooked them before and they come out great on the Egg. 

I am thinking of trying something new with them.  Any ideas?  Possibly wrap the outside in bacon?  WIll it cook or should I cook the bacon first?

I have a spider so last time I cooked them I did a reverse sear at 400 degrees for ~6 minutes a side raised direct then cranked up the egg to 600 and put the filets on the cast iron grate/spider for 2-3 minutes a side.  Came out great.

If the weather cooperates I will try and make some stuffed chicken breasts on another day. 

_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

Garnerville, NY
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Comments

  • CigarSmokinEgger
    CigarSmokinEgger Posts: 213

    For me, I see bacon as needed when it's used to form the filet, if it's a true filet shouldn't need the bacon.  That said, it's hard to pass up as everything is better with bacon :D

    I like my steaks pretty basic and especially with a filet wouldn't want to fool around too much.  Could make a nice pan sauce if you catch the drippings, do a compound butter to finish the steak as it rests or even a Oscar sauce with the shrimp in lieu of the normal crab.

    Any way you go with filet and shrimp can't be wrong!

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  • robnybbq
    robnybbq Posts: 1,938
    That's the answer - a nice side sauce.  Hmmm  May make some twice baked potatos as well.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    Do you have a CI skillet that fits lower in the egg? I prefer my Filet with the uniform crust that comes from that and the fond makes the best pan sauce. Have the herbs and shallots/garlic mise en place so you can just use the residual heat to deglaze and melt down the butter. Use sherry or a red wine to deglaze. It will elevate the dish amazingly.
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Wow...this is sounding really good and makes me want to try it.  

    Now...what if you did wrap those in bacon, and used the same CI dish to roll them around on the sides to crisp on the bacon.  Seared them in the hot bacon grease, and include that in the pan sauce.  Too much? 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Eggcelsior
    Eggcelsior Posts: 14,414
    edited May 2013
    SmokeyPitt said:
    Wow...this is sounding really good and makes me want to try it.  

    Now...what if you did wrap those in bacon, and used the same CI dish to roll them around on the sides to crisp on the bacon.  Seared them in the hot bacon grease, and include that in the pan sauce.  Too much? 
    Sounds like a winner. Maybe par cook the bacon to render the fat a little and then wrap. Keep the fat to around 2-3 tbsp for the sauce.
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  • robnybbq
    robnybbq Posts: 1,938
    I need a new CI skillet.  I have an old CI pan but I do not think it will fit in the spider plus its been sitting around in the garage for years - probably rusted. 



    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    robnybbq said:
    I need a new CI skillet.  I have an old CI pan but I do not think it will fit in the spider plus its been sitting around in the garage for years - probably rusted. 


    Just scrub the rust off with some steel wool and oil it up good. Since cooking via conduction with the pan instead of radiation from the hot coals, You don't need to be right next to the lump. Let the pan heat up for a bit at 500 and go. Fire ring or raised. Much more efficient cooking than hot air passing by so you don't need to be down in the depths off Egg hell to get the same effect.
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  • robnybbq
    robnybbq Posts: 1,938
    I got another question.  I have the meat as a whole piece.  Before I cut ti up and cook them individually how are they art cooking whole?  ~4-6 lbs I think. 





    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    edited May 2013
    Beef tenderloin cooks up wonderfully whole. Very similar to cooking pork tenderloin.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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