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Simple Dinner with Tweaked Potatoes & Filet Mignon

Judy MayberryJudy Mayberry Posts: 1,991
edited 12:20PM in EggHead Forum
Somebody gave me a small bacon wrapped filet mignon. I'm really a ribeye girl, but hey, it was free and good quality.

I made lowercase bill's scalloped potatoes again, but this time I sprinkled DP Raging River and thin slices of garlic cloves over each layer of thinly sliced red potatoes, poured in some heavy cream. Bill is right, this ceramic slicer is dynamite. Perfectly safe for your hands if you're careful.


This is the first layer, followed by enough layers to fill up the Le Creuset ceramic dish (which is good up to 500°).


Put the dish direct on the regular grid of the Small Egg with foil under it, a good thing because of the overflow when it bubbled. Using Clay Q's method of turning the thermometer so the target temp is at the top and the dial points straight up when it's reached. A much better way to check on the Egg temp from inside and looking out the glass door to the patio.


It took an hour and 10 minutes for the cream to thicken and to brown.


Opened the top and bottom and let the fire build. Then put the filet right down on the coals and turned it on all sides to char and cook the bacon. One piece of lump always stick to the meat, every time, but easily removed with the tongs.


I can't say how I know it's done...I just know. Didn't bother with a Thermapen. Made brussel sprouts and coated them with the creamy sauce coming out of the potatoes.


Simple is SO good!
Judy in San Diego


  • All looks great but the potatoes look awesome.
  • Carolina QCarolina Q Posts: 13,000
    Excellent, Judy!! Commando, huh? Good on ya!!!

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


    Central Connecticut 

  • thebtlsthebtls Posts: 2,300
    Wow Judy!
    Visit my blog, dedicated to my Big Green Egg Recipies at You can also follow my posts on FaceBook under the name Keep On Eggin' or the link!/pages/Keep-On-Eggin/198049930216241
  • Great looking dish! Filet mignon looks perfect - ditto with the potatoes and brussel sprouts!
  • HossHoss Posts: 14,600
    YOU GO GURL! Looks like a GREAT meal! :)
  • cookn bikercookn biker Posts: 13,407
    Very nice meal Judy! What brand is that mandolin?
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Judy MayberryJudy Mayberry Posts: 1,991
    It's Kyocera brand. And it has adjustable thickness too.
    Judy in San Diego
  • MickeyMickey Posts: 18,738
    Knock em out Judy :lol:
    Looks too good...
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • GriffinGriffin Posts: 7,673
    Caveman Style Steak!! :woohoo: Everything looks perfectly executed. Great job.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • lowercasebilllowercasebill Posts: 5,218
    what a perfect meal.. nice to see you caveman the steak too.,perfectly cooked
  • FluffybFluffyb Posts: 1,815
    Deeeeeelicious Judy! Love steaks done right on the coals.
  • snake701uksnake701uk Posts: 187
    That looks a great cook Judy. Very interesting. Thanks for sharing. Andy
  • dugdbugdugdbug Posts: 244
    GRRR, I have to go out for dinner tonight :(
  • wallyjarwallyjar Posts: 123
    Wow! I am ready for dinner after seeing your great meal!
  • Austin  EggheadAustin Egghead Posts: 3,907
    the meal is AGEM and I love tatties! ;)
    How much cream did you use, measured or enough to cover?
    Large, small and mini now Egging in Rowlett Tx
  • Judy MayberryJudy Mayberry Posts: 1,991
    Just poured some on. Don't overdo it or it will be too soupy. You want to have just enough so the cream reduces--it will thicken and coat all the potato slices.

    Bill's directions were to only do one layer at a time because if you dump all the potatoes in at one time, they'll stick together. You definitely want them separate.

    I also topped the top layer with little bits of butter. I forgot to say that.
    Judy in San Diego
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