Filet Mignon

[Bigmista]

OK Gentlemen I need some help.

I bought some Filet mignon that I plan to grill toniight.

I don't cook a lot of steak but here is my plan. I am going to get some lump going in my chimney until it is really hot. Salt pepper and a little garlic powder on the meat. Then I am going to oil one of my grates and set it directly on top of the chimney. Sear the meat over the high heat for 2 minutes on each side. move the grate off of the chimney and dump the coal in the smoker. Move the grate of the coals and continue to over the lower heat till medium (another 2-3 minutes per side).

Comments? Suggestions?\

[mook]

Sounds great!!!!!

depending on the thickness of the filtes you may not need to put them on the grill.

[mook]

OK Gentlemen I need some help.

Comments? Suggestions?\

Suggestion. Be careful who you are calling a gentleman. thems fighting words.

[evilpsych]

quick suggestion.. place pats of butter on the up-side(s) during cooking rather than using garlic powder. I hope you have already wrapped the sides with bacon.

[SoCalCraigster]

I would inject the butter into the meat.

[The_Kapn]

OK- someone help me out here.
First off- I have never grilled a Filet Mignon- bought some great ones in a restaurant, but...
If I wrap a steak of any kind in bacon, and then grill it for a few minutes per side, is the bacon done?
The time makes perfect sense to me- but how about the bacon?
Just curious :oops:
TIM

[evilpsych]

actually.. the bacon is wrapped only around the radius (vertical sides) of the filet.. helps keep a lot of juice in.. least.. that's the classical way of thinking. the butter on the upside performs the same thing to a different degree.. with the high heat the butter on top keeps the exterior from burning.. much like a fat-cap does. anyway. when i do it like this it always comes out tasty.

[The_Kapn]

actually.. the bacon is wrapped only around the radius (vertical sides) of the filet.. helps keep a lot of juice in.. least.. that's the classical way of thinking. the butter on the upside performs the same thing to a different degree.. with the high heat the butter on top keeps the exterior from burning.. much like a fat-cap does. anyway. when i do it like this it always comes out tasty.
EP--Got all of that.
My question was not clear.
Does bacon get beyond the "white stuff" mode when cooked only for a few minutes per side like a really good steak?
I always wondered how they did that!
TIM

[icemn62]

Don't know what time you were planning you cook. The Filet Mignon is supposed to be such a good cut of meat, that salt, pepper, and the galic powder is all the seasoning needed. The bacon wrap is nice for maintaining the juices, but if you sear at such a high heat, I don't think it will matter that much. Thanks I walk in the house, and already I am mad, that I have to work tomorrow, and will not be able to cook some meat on Saturday. Wife aleady made dinner, so no need to cook tonight. But I am now in the mood for a thick steak.

[BBQchef33]

Steaks I just sear over a mesquite fire no more than 2 inchs from the coals and no more than a minute or 2 each side. Med-rare.

But...

i like doing it as a roast instead steaks. Sear the roast in hot oil/butter and tarragon then slow cook it till its 130 inside. then roll it on a hot gill till its 145. let it rest for a few mins and



then put the whole damn roast on a soft bun and Bite it. :)

[Neil]

2 minutes each side over a flaming chimney seems like a long long time unless you prefer well well done. But then I like mine to be bleeding and mooing in the center.

[kcquer]

When I can get a fire the right temp (my old gasser was perfect for this the new one is too cool but I'm learning) my favorite way to cook steaks or pork chops is: to place on the fire for 60 seconds on each side, twice. If the fire is hot enough any longer than 60 seconds would scorch the outside of the meat. On the second cycle of "minute per side" make sure you land the steak perpindicular to the first position so you get the cool grill marks. After the initial 4 mins thin steaks will be nearly done. Thicker cuts are simply moved to an area of the grill where they can finish with indirect heat, the steaks we have cut at the meat market usually take 10-15 mins in the smoke for the Mrs to reach med.
Mrs likes hers med, I like mine rare to med rare. To make this easier we season up the steaks 1 hr before grilling, hers goes in the frige, mine in the freezer. When I fire up the grill hers comes out of the frige, mine stay in the freezer until its time to cook.
The nice big chunky filets that are almost square in cross section, I sear those on all 4 sides once and the "top and bottom" twice. It doesn't look as fancy as the bacon wrap but the extra carmelization tastes great and holds the juices in quite well.

[BigBelly]

EP--Got all of that.
My question was not clear.
Does bacon get beyond the "white stuff" mode when cooked only for a few minutes per side like a really good steak?
I always wondered how they did that!
TIM

Tim,

I understand exactly what you are saying and no it does not. What some folks do to overcome the chewy bacon is to blanch there bacon prior to wrapping the fillet.

What I mean is to lay it out on a sheetpan and cook it for just a few minutes, let it cool, then wrap your pregrill marked tenderloin. Following these technique you will have a nice crispy bacon that will not be chewy and undercook.

It is a preference thing. I personally love my bacon with a little snap-back. However, if I was to have a fillet mignon I would prefer my bacon to be crispy.

Good Q'in on ya.