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The only way I'm doing filets from now on

I used to buy whole filets from Costco and cut them into steaks and freeze. Thinner ones for my wife and thicker for me. She always had some left over and since they were past medium, I didn't want to finish hers. So we had another couple over last night and I took a whole filet and cut a section that would give us each a 2" piece, knowing the ladys would only want a thin slice and us guys would get a thicker piece. Cooked at 300 on raised grid, had a CI griddle on the spider below. Pull at 110-115 and rested. Removed the grid and opened up the vent, got to 600 in a matter of minutes. Seared 90 seconds on each quarter turn (total of 6 minutes). Pulled and it was 125-130, tented and rested for 10 minutes.

I had seasoned with worcestershire sauce and my espresso-cocoa rub. After the rest, set it on a board sauce of EVOO, parsley, garlic, salt and pepper. Sliced two 3/4" pieces for the women and guys each got pieces over 3" thick. The result was no left over pieces and everything was a perfect medium rare. Personally I don't care much for filets, as they don't have much flavor, so we made a gorganzola cream sauce that was great and had some left over dressing and VI's jalapeno cream corn.

Felton, Ca. 2-LBGE, 1-Small and waiting on a mini

Comments

  • jtippersjtippers Posts: 512
    Man... that looks good!
    SBGE December 2012 •  XLBGE December 2013 •  Yoder YS640 July
    Location: Jasper, Georgia

  • FoghornFoghorn Posts: 3,894

    That look great!  The end result is very similar to Steve Raichlen's description and pictures of Lomo al Trapo.

    http://food52.com/recipes/18568-steven-raichlen-s-salt-crusted-beef-tenderloin-grilled-in-cloth-lomo-al-trapo

    This is fun to do when you have guests.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • billyraybillyray Posts: 1,139
    Forgot to mention that we plated the steaks on top of a piece of lighty fried prosciutto, nice extra flavor.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • Nicely done!  We prefer tenderloin roasts over filet too. 

    +1 on Lomo al Trapo.   Have done that and loved it.
    Knoxville, TN
    Nibble Me This
  • Great job.  I'm with you, not much on tenderloin.  But, I definitely would have finished that!
  • Great job, filet or not.
    Cherry Hill, NJ
  • That looks great! I also buy the whole tenderloin from Costco from time to time. I will definitely be trying this next time, Thanks for sharing!
    Pure Michigan
    Large BGE, Medium BGE, Weber Performer.
    If dogs don't go to heaven, when I die I want to go wherever they went
  • KingtUTKingtUT Posts: 145
    edited December 2013
    I cooked two 1.5" filets last night.  600 degrees for 2.5 minutes each side, shut the vents and let them set for about 5 minutes.  I dont know how they could get any better or easier than that.  Little bit of evoo, kosher salt and fresh ground pepper.  So easy and so darn good.
  • Looks tasty.  Nice job Billy.

     

    -SMITTY     

    from SANTA CLARA, CA

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