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Filet Mignon Help

TN2TX
TN2TX Posts: 298
in EggHead Forum
I am cooking some filet mignon on the egg tonight. First time to cook steak on my LBGE. Does anyone have a full proof process to cook these puppies? I want them medium rare with a nice sear. 
Dallas, TX
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Comments

  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    How thick are they?
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • hapster
    hapster Posts: 7,503
    Caveman style right on the red hot coals at 2-3min a side depending on the thickness of them.
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    Search for "Reverse Sear" on the Forum. It takes more time (apron 25-30 minutes) but makes it more of an event. You're essentially slow cooking at 225-250 to you desired doneness than raising the temp to 600-700 and searing each side for 30 seconds. Filet will melt in your mouth! 
    New Albany, Ohio 

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  • tcampbell
    tcampbell Posts: 771
    On a thick fillet I get my egg to 600. 2 minutes each side then shut all vents completely and let cook about 3 more min.9 times out of 10 its prefect medium to med rare.
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  • ChrisgrillsSTLMO
    ChrisgrillsSTLMO Posts: 401
    +1 on reverse sear, though I go a little higher Egg temp on the first part of the cook (375-400) till the interior steak temp is 120 degrees and then go to 600-700 for the sear. Best of luck!

    Chris
    St. Louis, MO
    Unit 1: LBGE, cedar table Unit 2:Akorn
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  • TN2TX
    TN2TX Posts: 298
    They are about 2 inches thick, I think 5oz each. Thanks for the help guys. Does anyone use a thermometer or just by feel? 
    Dallas, TX
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Everyone uses a thermometer.  This one. :D.

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    @SmokeyPitt‌
    What kinda thermometer is that? Never seen or heard of those? Are they good?

    Little Rock, AR

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  • buzd504
    buzd504 Posts: 3,877
    Biggreenpharmacist said:
    @SmokeyPitt‌ What kinda thermometer is that? Never seen or heard of those? Are they good?

    Yeah, they're OK.
    NOLA
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  • badinfluence
    badinfluence Posts: 1,774
    I do the opposite I light 2 eggs 1 I get to 350 other to 600 to 700. I sear hot about 45 sec. Each side then on the cooler egg till done.
    1 XXL BGE,  1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.


    Clinton, Iowa
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  • mlamb01
    mlamb01 Posts: 210
    I prefer the reverse sear on the egg as well, especially for fillet mignon.  I stabilize the egg at 300, then cook the fillets until the IT reaches 90, then flip.  When the IT reaches 115, I pull them off, covered with a paper towel(AF can trap the heat and cook it more than you want), and let them rest for about 10 minutes while the egg temp comes up to 750 or so.  Then I sear them 60 to 90 seconds per side with the lid open.

    An easy way to roast the fillets up to 115 is to get a foil drip pan, place it on your grate, then put another smaller grate on top of the drip pan, then the steaks on top of that.  They are protected from direct heat that way, and will cook more evenly up to 115.  And when its time to crank up the heat for the sear, you don't have to pull a hot plate setter out of the egg, and worry about where to put it.
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