Filet Mignon

EggHeadinFlorida

 Normally when I cook my steaks I sear them first on both sides then throw them on the grate and cook them to temperature. 
 Will the same rule apply to a filet mignon?

chadpsualum

Are you going to cut that in 1/2 or 1/3's for individual steaks (if my scale is right I'd do 1/2) or cook it 'whole'?  If you do the former, I would do a SV (if you have one) and then a sear.  If not, then do a reverse sear (search site).

EggHeadinFlorida

 I was gonna just throw the whole thing on in one piece 

johnnyp

Yes,  Filet (more so than other popular steak cuts) responds better to a sear on the front end of the cook.  As you described, sear, then roast to finish.  Enjoy!

fishlessman

if its cut into a steak the only thing i do differently is tie it circumferential. if you dont do that one side tends to sag and cook less uniformly. thats why you see them with a bacon wrap, the bacon supports it

EggHeadinFlorida

Seared on all sides at about 600deg. Then cooked until internal temp was 125.. B E A utifil!
ended up cutting the filet in half BTW

newby84

Looking good!!

NPHuskerFL

Looks good.  A lot of times on these I like to sear first in a CI pan or direct grid then roast.  I suppose reverse sear would work also.

JohnnyTarheel

That looks great Brother Tiki!!