Uncut filet mignon?

Unknown

I'm not sure of the proper name for this foot long 3lb hunk of uncut filet. Chateaubriand? In any event, any advice on egging it? Time/temp, searing/no searing, etc. It's currently sitting in soy sauce and garlic awaiting instructions. Thanks in advance.

Tim M

<p />Bud Jones,[p]It's called a beef tenderloin. Are you wanting to cut it into 2" filet mignons or cook it whole or in half or thirds? Your choice. I do some in 2" filets and cut the rest into 1-2 lb sections for larger meals. [p]Filets = fast and hot 650-700 deg. Sear for 3-5 min per side and dwell until the internal temp you want. I do mine by searing until done but I like it seared really well outside and pink in the middle.[p]Tenderloin = 350 deg dome temp until done to 130-140 internal. I like to sear it first but that can be tricky since getting the Egg down from 600 to 350 is not easy or quick. Check http://www.tm52.com/bge for more pictures[p]Tim

Car Wash Mike

Bud Jones, I'd call it a beef tenderloin. Did one at Thanksgiving. About 350-400 like Tim says and turn quite frequently. I used char crust and it was great. Into your cook the meat might start falling apart, like into 2-3 pieces. This is a good sign that it should be very tender. The one I cooked was about 4 lbs. and took about 10 minutes for medium.
Good luck,[p]CWM