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Big Green Craig CI Bacon Wrapped Filet Mignon

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slovelad
slovelad Posts: 1,742
in EggHead Forum
absolutely thrilled with how these turned out. Followed the @BigGreenCraig method, somewhat.

my local meat shop always has these bacon wrapped filet's for 5 dollars.

I picked up an 8 inch CI skillet and gave it hell!

i turned them on there sides for several minutes, flipping occasionally. Total time on skillet was about 11 minutes.

the skillet was raging hot, only issue is, I don't know how to accurately tell the skillet temp, but I guess it doesn't matter.

final temp after rest was 140ish h
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Comments

  • SGH
    SGH Posts: 28,791
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    Great looking steaks man. Nicely done.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SkinnyV
    SkinnyV Posts: 3,404
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    Bravo....i own both those pieces of cookware. Will try!
    Seattle, WA
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  • slovelad
    slovelad Posts: 1,742
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    Thanks fellas! About halfway through the cook, I threw in 2 tbsp butter and a couple pieces of chopped garlic
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  • Scottborasjr
    Scottborasjr Posts: 3,494
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    That looks great man. Nicely done.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • Tbent
    Tbent Posts: 225
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    Turned a $5 steak in to a great meal. Nice work man!
    Any good mule recipes for those mugs?
    L, S, MM, Mini
    Washington, IL
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  • slovelad
    slovelad Posts: 1,742
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    Tbent said:
    Turned a $5 steak in to a great meal. Nice work man!
    Any good mule recipes for those mugs?
    Thanks ! Oddly enough... Those mugs have never even been wet.. It's a shame I know, I'm a craft beer drinker most of the time.

    but open to suggestions if anyone has a great recipe
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  • beachsmoke
    beachsmoke Posts: 644
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    nice looks fantastic
    Large egg panhandle of florida
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  • pgprescott
    pgprescott Posts: 14,544
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    Really nice. Anyone would be happy with that, except vegetable eaters. Bravo
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  • feef706
    feef706 Posts: 853
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    Looks good, Mule is easy, ice, ginger beer, vodka and 1/2 a lime squeezed
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  • YEMTrey
    YEMTrey Posts: 6,829
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    Nice looking filets.  Look perfect.
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Looks great!  As far as skillet temp you could use an IR temp gun or a Adkins weighed griddle thermocouple design.  But, I'd lean toward it doesn't matter much when referencing searing in a skillet. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
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    Very nice!! Yes, what @NPHuskerFL said. I use an IR thermometer. However, it's unnecessary if you have your instant read thermometer on hand taking readings.  
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  • kwdickert
    kwdickert Posts: 308
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    @slovelad you're gonna be the steak wizard here shortly!
    Memphis TN - Large Green Egg
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,541
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    Dang....  Dang.....
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • slovelad
    slovelad Posts: 1,742
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    kwdickert said:
    @slovelad you're gonna be the steak wizard here shortly!
    There is just something about a delicious steak... Most of the time I don't even make sides.. Just enjoy evry bite lol
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Looks good! As for skillet temp, "raging hot" is good. If you need to know, or want to check pizza stone temp, I like the one Thermoworks sells. 1022° max reading, $39.

    http://www.thermoworks.com/products/ir/irgun.html

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    That looks ridiculously good...especially for $5 a steak. 

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

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  • KiterTodd
    KiterTodd Posts: 2,466
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    Looks like a great cook.  I'll have to try that soon myself.

    I have a question on these lower priced bacon wrapped filets that I see often.  What is the actual cut of meat?  There is no way they can be filet mignon at that price, but I also see them often.  Usually pre-packaged in the meat case or via mail-order.  Just wondering as I may buy the cut whole and slice them at home.


    LBGE/Maryland
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  • slovelad
    slovelad Posts: 1,742
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    KiterTodd said:
    Looks like a great cook.  I'll have to try that soon myself.

    I have a question on these lower priced bacon wrapped filets that I see often.  What is the actual cut of meat?  There is no way they can be filet mignon at that price, but I also see them often.  Usually pre-packaged in the meat case or via mail-order.  Just wondering as I may buy the cut whole and slice them at home.


    I hVe been wondering this myself, and I don't really have an answer.

    i get them from a local butcher, they usually look like they are ready to sell asap( a little brown on edges) so I just assumed that was why he sold them cheap.
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Ok now I remember :smiley: 
    :plus_one: Nice work once again. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
    edited November 2015
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    KiterTodd said:
    Looks like a great cook.  I'll have to try that soon myself.

    I have a question on these lower priced bacon wrapped filets that I see often.  What is the actual cut of meat?  There is no way they can be filet mignon at that price, but I also see them often.  Usually pre-packaged in the meat case or via mail-order.  Just wondering as I may buy the cut whole and slice them at home.


    Filet Mignon obviously comes from the beef tenderloin and is generally the "center cut" part. There is also a tail that tapers down on one side and 2 muscles that come together at the head (thickest end) with some silver skin and connective tissue in there. Steaks cut from the head are often bacon wrapped because of the large seam that runs Between the different muscles. The bacon holds it together and shapes it up like a center cut filet. Then they upsell it by calling it bacon wrapped.  This is not always the case but it's pretty common. Another reason they are often vacuum packed and kept away from prying eyes of savvy meat shoppers. 
    Keepin' It Weird in The ATX FBTX
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Sounds like they weren't, but avoid the "filets" that come in a perfectly round clear plastic hockey-puck container.  They are often not from the tenderloin subprimal and if they are, they are often meat-glued together (they will have a fancy label that tells you to overcook them for safety).
    ______________________________________________
    I love lamp..
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  • KiterTodd
    KiterTodd Posts: 2,466
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    Thanks @nolaegghead and @The Cen-Tex Smoker , that answers my questions.  It always looked a little too good to be true...   
    At least it comes from the same general area, I thought it might have be round cut into pucks.
    LBGE/Maryland
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  • tarheelmatt
    tarheelmatt Posts: 9,867
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    I smelled success as soon as I read the title....
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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