Mothers Day - Filet two ways

Sea2Ski

I asked mom what she wanted, and she said a slow cooked sliced beef sandwich (she is coming for lunch) - I said okay!  Then I asked what my wife wanted, and she said some type of steak for dinner.

So off to the store I go.  Only the best for the two most important women in my life - I get a whole filet.  I am going to trim it up, cut off the four filets I need for the steaks and set aside, and then a chunk for the sammys.  Not sure what I will do with the rest yet.  I have to see how much there is.

So Sunday about 9:30 I will light the egg. I will get it stable as low as I can, and I will put the filet roast on and cook to 122 internal. It will rest while I mix up the rosemary/horseradish infused mayo. By the time that is done, the homemade rolls will be cool enough to be used for the sandwich.

Then for dinner, I think I will do a reverse sear.  Salt, pepper, and just a pinch of cowlick on each side. Not sure about sides yet...

Pictures will be posted once prep begins.    Also, not used to doing anything with a filet. We have ribeyes 99% of the time. I think each time I had filet in the last 5 years, it was in a beef wellington. This is going to be fun.

Scottborasjr

Sounds like a well planned out day.  Enjoy the time with your lady folk!

noregard

I've never wanted to be a mother before this moment.

 You had me at rosemary/horseradish infused mayo.

ryantt

That sounds awesome excited to see the pic if he cook. 

Sea2Ski

Bread dough is prep'ed.... Go yeast go!!!!

Hawg Fan

ryantt said:

That sounds awesome excited to see the pic if he cook. 

I like your plan too.  Don't forget to post pics.

Sea2Ski

Going to start trimming it. First time doing this...

LKNEgg

Nice beef

Sea2Ski

Done for now.  Final cutting tomorrow morning. 
There were a few deep cuts already there when I really started trimming.  All said and done, I think I trimmed and tossed about 6 oz of silver skin and other nasty stuff.  

What at should I do with that one piece that I cut off??  I was thinking of either slicing into strips and quickly pan searing, or "chunking" them so they can not fall through the grate and grilling direct for bite sized goodness.  It looked pretty fatty, but not really marbled. Salt and pepper over a hot fire and flipping constantly till temp?  Any thoughts?

Biggreenpharmacist

Throw a small cast iron skillet on your egg and pan fry those extra pieces at high temp and eat as a snack. 

jabam

Everything about this post makes me hungry!!

Sea2Ski

Biggreenpharmacist said:

Throw a small cast iron skillet on your egg and pan fry those extra pieces at high temp and eat as a snack. 

Sounds good.  Unfortunately I will not be able to bite into those good crusty rolls I will make. Had minor dental surgery a week ago and cannot bite into anything with my front teeth I have to cut everything up and chew with my molars. This sounds like the best option for me. Thanks!!

grege345

You know how to treat your women! Nice plan. On that filet make sure you pull that thin part on to itself. You want all one thickness. It will coook fast but it will be delicious

Sea2Ski

Good, the yeast were busy last night.

Sea2Ski

Last minute easy request for the dinner... Garlic bread.... Okay. Got the garlic peeled and ready for roasting and the egg fired up and stabilized. 

blukat

Whenever I buy a whole tenderloin I take all the trimming (minus the silver skin) and grind it into a burger or 2.

Sea2Ski

Maybe half for a burger and half as a treat!!

Sea2Ski

Rolls came out fine.  Made the rosemary/horseradish mayo.  Then mom showed up and said "no way are you going to make a sandwich out of filet!  I want it as a roast  - and I want it rare."  Ugh...   Okay.  It is moms day after all...  So I also made a port wine reduction to go with it.   Had to grab one sloppy plated pic.

SGH

Great looking grub brother ski. Bet your mom enjoyed it. 

Sea2Ski

Thanks @SGH, I think she loved it.  So lucky to still have her around!!!  
And a side note, the beef was a bit rare for me. I was going to pull it at 123, but she kept saying "I want it rare I want it rare..."  So off it came at 118.  

SGH

Sea2Ski said:

 So off it came at 118.  

This ^^^^^^^ I like. On a seperate note, have yall been catching any specs over your way? I went to Midbay Port Friday and didn't catch crap. What's it like over your way? 

Sea2Ski

@sgh, nope no specs yet.  Water is still a bit cold. 47 on the incoming 52 on the outgoing at the jetty. Stripers are coming in and the big black drum are coming in the bay grazing like herds of cow getting ready to spawn.  Over the next 2-3 weeks things will change drastically, fluke will open and all the fish should be around, including the specs.  Hopefully we get a good eddy spin off the gulf stream soon and a sharp temperature break will form. Then it is tuna time!!  

Sea2Ski

As for the second meal, it was very similar...   Only a fennel and blood orange salad was a side, which was perfect for a warm afternoon.  

Thatgrimguy

What's the roll recipe?  I've been obsessed with baking lately and would love to add another recipe to my rotation.

JohnnyTarheel

Looks great.... 

mwatts

Great cook! Good job.

Sea2Ski

Thatgrimguy said:

What's the roll recipe?  I've been obsessed with baking lately and would love to add another recipe to my rotation.

Super easy, but I will be honest that I have yet to do the rolls on the egg. I do not know why they would not work though. When I get home I will post it.