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Filet Mignon?

Any advice about a filet from Fresh Market with a little asparagus and baked potato? How should I do the steak? They are pretty thick cuts? Thanks
Greg

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Comments

  • stikestike Posts: 15,597
    ggraeber,
    Trex those babies....[p]sear at as high a temp as you feel comfortable, for as long as you like (til you get the type of sear you want).[p]take them off, and shut the egg down as much as you can without it being truly shut.[p]when the egg reads 400, put them on, and kick the vents open a bit to maintain 400.[p]roast til 5 degrees shy of done.[p]if you don't have a thermapen, then you are gonna hafta get one soon, or learn by feel if it's done.[p]try this test.
    relax your hand, palm up. touch the big old meaty pad of your thumb. that feels like rare.[p]make a firm fist. touch the same spot. that's about medium. [p]same tight fist, touch the web between the thumb and the first finger. that's well done (which is anything BUT well done).[p]
    there's not a lot of fat in filets. you could always sear to your liking at 650 or so, then shut all vents top and bottom, and let them roast til done.[p]

    ed egli avea del cul fatto trombetta -Dante
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  • ggraeber,[p]Great cut of meat and Fresh Market has good ones. Stike gave you good cooking instructions. I would recommend keeping it simple on the seasoning. Coat the steaks with EVOO and then salt (kosher) and pepper. I use McCormick's Seasoned Pepper blend. Heavier on the salt than pepper. Sear the steaks for 1.5 to 2 minutes, let rest, then cook to your preference.[p]I love filets.
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  • ggraeber,
    I'm picking some up for tonight, but do what stike and ncegger say, sear over flames 1-2 minutes per side, rest while egg cools down your preferred dwelling temp. I like 300 personaly, it just takes a bit longer. Place them back on a raised grid and cook until 3-5 degrees below your target. mLet them rest under a foil tent for 5 -10 minutes.[p]
    This pic was taken when I fist got my egg in 2004.
    I pulled this one off at 130, it rose to 133 internal before I cut it. I just wish I used a higher quality format for the photo and better lighting. Maybe tonight I will try again.[p]mmmm%20tenderloin.jpg[p]

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  • gmangman Posts: 106
    For Valentines, I rubbed one side with 1/8 tsp of Dale's marinade with a very light dusting of garlic powder. Then I flipped sides for a bit of salt & pepper. I nuked a couple of pieces of bacon in the microwave for 1 minute so that it's just slightly cooked. When the bacon was cool, I toothpicked it around the sides. Then it sat for 30 minutes.[p]My egg was just under 450 degrees. I was also doing lobster tails in the center of my grill. I wanted to cook the filet at the same time without a lot of opening/closing the lid, but I was worried about overcooking it since the lobster required 10 minutes. So I just put them on the edge (not under the hottest part of my fire).[p]Came out very nice. Bacon was crisp and the filet was medium rare, juicy, and tender. I've got to start taking pictures of these things. But to be honest, when I see them at that stage, I say "(BLEEP) the camera; let's eat."
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