Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.

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

Bacon-Wrapped Filet Mignons & the T-Rex Method

FairalbionFairalbion Posts: 139
edited 1:53AM in EggHead Forum
I have seven of these to cook and would like to use the method recommended by T-Rex. Has anyone tried this with bacon-wrapped filet mignons? I'm worried that the bacon might vaporise at the high temperatures - not to mention the toothpicks that are pinning the bacon to the beef! Hint & tips appreciated.[p]Regards to all.[p]



  • Fairalbion, Just my opinion, but any grilling technique calling for bacon is improved by substituting prosciutto.

  • Forgot to add that the method you intend to use causes flare ups and flashbacks. Prosciutto would reduce this in comparison to bacon.
  • Frozen ChosenFrozen Chosen Posts: 131
    Filets should be 3 1/2 inces thick; no more, no less. Sprinkle with original CharCrust, slather with yellow mustard, marinate overnight. Cook rare (a good vet should be able to save it) at 650F for 3,3,3. Serve with salt only. Baked potato is ok, but only real side dish should be a martini. As for the bacon, give it to your dog early in the process. Enjoy.

  • SlimSlim Posts: 44
    Frozen Chosen, 3.5" thick?? That's not a filet....that's a roast. Wow.

  • Charcoal MikeCharcoal Mike Posts: 223
    Fairalbion,[p]I do these all the time - just recently with T-Rex's method, but always with a hot hot sear. Normally, my toothpicks turn out burned on the edges, sometimes I even have to hunt for them, but the bacon turns out fantastic. Sometimes the bacon does overcook (OK, burn) in spots, but usually that's just a small portion of the total piece.[p]Also, I use a raised grid for nearly everything, so that may reduce a bit of the charring that you may get at the regular height.[p]And 3 1/2 inches thick ? Jeez thats a big steak. Mine are usually two - I buy a whole tenderloin at Sam's, and have them cut them in 2" steaks. I then take them home, trim, wrap in bacon (without the toothpicks - add those before they cook), and use the foodsaver to freeze.[p]Hope this helps -[p]Mike

  • Slim,
    truthfully, it might vary by 1/2 inch or more depending on if you flatten the steak somewhat. I love the presentation of a monolith of meat, but often have to split it between 2 people.

  • FairalbionFairalbion Posts: 139
    Many thanks for your replies.
Sign In or Register to comment.