We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Filet Mignon with Pepperjack Stuffed Portabella and Grilled Corn
I got a powerful craving for beef this morning so I went to the store and picked up the fixings for a pretty nice Sunday dinner. I bought about a pound and a half of Filet Mignon, a couple of portabella mushrooms and some fresh sweet yellow corn on my way back from the lumber yard with some wood for some LONG overdue shelving for our kid's playroom. When I got home I fired up the Big Green Egg and got busy. I still haven't unloaded the truck (hope it doesn't rain).
I decided upon a modified reverse sear so I could cook the portabella mushroom along with the filets until it was time to sear. I cooked them for about 8 minutes at 400° dome and I was actually a bit higher in internal temp than I wanted but not too bad, then I removed the filets and finished the mushrooms while bringing the temp of the egg up to about 700° (of course they were done BEFORE it got to temp). Then I returned the filets to the grid along with the corn and seared them both. Plate it all up and voila!
Every time my elbow bends my mouth flies open.