Filet Advice Needed

Lawn Ranger

I seem to remember a thread about filets typically not being ideally suited for TRexing because of the amount of lean. But what if you came across some 1 1/2-2" filets that had considerable marbling throughout. Does this just mean it's an inferior filet? How would be the best way to attack these guys?[p]Local HEB Grocery is selling Whole beef tenderloin for $9.99/lb. Would I be smart to plop down $6o and cut them myself....Keep in mind that being smart is not normally my strong suit.[p]Thanks,[p]Mike

Chef Wil

Lawn Ranger,
set your filets in melted butter or lard, and let it set up forming a skin on your steaks. Then T-Rex 'em and you should have no problem except maybe a little flare up because of the butter, IF you have a lodge griddle, thats the method I would use, kinda like blackening. HTH

Lawn Ranger

Chef Wil,
I've got an old castiron griddle w/handle. I'll see if I can get it to fit. I'm guessing that mushrooms sauteed in butter and garlic might be pretty tasty, too....right?[p]Thanks Man![p]Mike

Car Wash Mike

<p />Lawn Ranger,[p]Take a good look at that tenderloin. A butt end cost a lot less but can very tough if not cooked correctly (I know you will do a good job). Ask them about cutting the tenderloin into steaks. I never did. I usually can pick up the Butt End up for less than $6 a lb. During summer around $5.
Lately I have been buying a tenderloin roast (he is telling me that is where filets come from). It is around $14 a lb.[p]Where filets come from:
http://img.photobucket.com/albums/v606/mjm1000/BEEF/beeftenderloin2.jpg[p]
CWM

Car Wash Mike

Car Wash Mike,
[p]CWM

Lawn Ranger

Car Wash Mike,
We'll see how these guys turn out before I start putting down the cash. I'm sure this is representative of the whole pieces that they are selling. Thanks for the heads up. Hey! What am I doing cooking?...I don't have time for this nonsense:)[p]Mike

mad max beyond eggdome

Lawn Ranger,
absolutely t-rex those bad boys. . .olive oil and cowlick will be fantastic. ...worried that they are too lean. ..wrap a piece of bacon or prociutto around them. ..or, while dwelling, put a big dab of butter mixed with herbs and/or garlic (sort of the french style). . .. [p]you won't be sorry. ..its a lot different texture than, say a trexed sirloin or ribeye. . .you won't even need a knife to cut them, a fork will do just fine. . ..

mad max beyond eggdome

Lawn Ranger,
i forgot to mention in my response that i also use an old cast iron pan to sear steaks (especially filets - it gives them a great crust). . .throw the cast iron on the grid and let it go nuclear along with the fire. . .careful when you put the steaks on though, that butter will definitely be 'talking back' to you. . ..some have recommended using clarified butter at these temps as it cuts the bitterness of the burning milk fat in regular butter. ..you can clarify your own butter, or you can by 'gee' at some stores. ..

Lawn Ranger

mad max beyond eggdome,
Thanks, Man. They were great!

RRP

mad max and Lawn Ranger, you mentioned ghee which is perfect for that application. I still have half a tub of it I made 3 years ago using the following from Rhum and Jerk. Of course mine has been refrigerated all this time, but ghee can last a year at room tempature because of the purification process.
[ul][li]Ghee[/ul]