Filet Mignon

Gloria

I have two small (total weight .75 lb) filet mignon to cook tonight. Was thinking about cooking them at 500 for about 1 1/2 min per side. Will this work?

KennyG

Gloria,[p]That will work if you like them VERY rare. Sounds like you have a couple of 6 oz'ers maybe an inch thick. I would suggest temps in the 600-650° range for more like 2 minutes per side. This should yield standard rare. Do you have an instant read thermo? 135° internal should be rare/med rare.[p]JMHO[p]K~G

Smokey

Gloria,[p]We cook them alot here. Lately, I have been cutting a pocket in them and stuffing with blue cheese. GOOD STUFF! For yours, thickness is one issue as is your taste (rare, medium or well). I would let your egg (cooker) get up around 700 degrees, sear each side for 2 minutes (move after one if you like cris cross grill marks), then dewll for 3-5 minutes (thats where thickness becomes an issue). The filets I get at Costco are a good inch and a half thick. I dell (close all vents and let it cook in the egg) for 5 minutes. The result is a rare (red/pink in the middle) and juicy steak![p]Good eatin' to ya'
Smokey

Unknown

Smokey,
For the dwell are you just leaving the filets on after searing and shutting everything down or do you try to get the dome temp down to a certain temp?

Smokey

mktimber,[p]I've done it both ways. Usually, I just shut all vents and leave the steaks there.

TRex

<p />Gloria,[p]Try this, you won't be disappointed:[p]
[ul][li]Great Steak[/ul]