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fillet mignon on the egg

wannabebackinTexaswannabebackinTexas Posts: 162
edited 8:50AM in EggHead Forum
I picked up some nice fillets that are about 1 3/4 thick. Would TREXing be preffered or cooked to desired temp at a lower temperature? Thoughts?

Good Eggin'

-Paul ( wouldn't want to be back in Texas right now)


  • those would be perfect for a t-rex treatment....exactly 90 seconds per side at 750+. ..give em a 20 minute rest on a plate uncovered at room temps, then back in the egg at 400 degrees for about 5 minutes per side until they hit 125 internal temps (keep a close eye on em). ..treat em first with a little olive oil and either simple salt and pepper or some dizzy pig cowlick or raising the steaks rub.. ..good stuff!!


  • Thanks Max! You've saved the day yet again..

    Good eggin'
  • fishlessmanfishlessman Posts: 24,390
    definatly trex, i wrap in bacon, not so much for the flavor but because it holds the steak upright and together

  • i did these filet's at 450 for about 7 mins on each side...they were a good 2" thick, though.



  • Randy - good looking steak!! I often skip the extra work and do mine at 450 the same way.
  • thanks! those filet's looked too good and i was too scared to try the whole 700 degree thing...maybe next time.

    hope all is well in austin. hope you have a couple of umbrellas...
  • That extra 20 minutes is just too long to wait when you have a FM staring you in the face!
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