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FILLET MIGNON HELP?

archegg
archegg Posts: 9
edited November -0001 in EggHead Forum
I have five 9 oz (2") steaks... I have seen a few cooking methods and want to hear a little more. What are your best cook stories? Sear and sit? Cook at a lower temp? What times, What temp. I have seen to many different ways and am a little lost. HELP
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Comments

  • Unknown
    Unknown
    archEgg,
    I do mine Trex style. Sear at 700 - 750 for 1 1/2 minutes each side and pull. reduce heat to 400 and cook for 5 minutes per side for medium rare.
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  • archegg
    archegg Posts: 9
    brent matthews,
    I assume you pull the steaks off until the egg hits 400. Just sit them off to the side and wait? How long does it take for the temp to drop?
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  • Unknown
    Unknown
    archEgg,
    Usually it takes about 20 -25 minutes to reach 400. Try it, My friens love these steaks - I have them cut 1 1/4. Strips or Ribeyes. And Yes - Pull them off while the temp drops. I also sprinkle a "little" more seasoning on them.
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  • Unknown
    Unknown
    I like to do filets as hot and fast as possible. Season with kosher salt and black peppercorn (crush it up yourself). Push the seasoning into the meat. Put a little olive oil on each side then sprinkle a bit of sugar on each side for the searing (you wont taste it). Blast them at 800 degrees for 1 minute each side, maybe just slightly longer, then make an aluminum foil "boat" so the juice doesnt drip in the fire, and put them on the aluminum foil, still at max heat. I'd say an 8-10 ounce 2" will take 1 min each side searing plus 2 mins on the foil for pretty rare, 3-4 mins is med rare, much past 4 is pushing to med at these temps. Then put them on a plate and wrap in alum foil for 5 minutes, remember internal temp will rise another 5 degrees so they will still cook in the foil off the grill. Filet will lose its flavor if cooked long, thats why Ruths Chris will blast them at 1800 degrees. If you like the Ruths Chris style butter flavor, put a small pat on top of each steak when you take them off and wrap in the foil. Have hot plates in the oven ready to server on. [p][p]

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  • bowmar
    bowmar Posts: 4
    Any suggestions on cooking a 1 lb filet mignon roast on the egg? Thanks
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