Sorry...
for those that never BBQ'ed a filet mignon, your missing a piece of heaven. Read post #17 in this thread.
http://www.bbq-brethren.com/forum/showthread.php?t=14899
Doing a fillet mignon.. hit it with high heat first, 300+ give some 275 smoke time, and then finish with high heat if you want a crust(bark). This was by far the best filet i ever made. A whole tenderloin took about an hour. Dont do steaks, do it as a roast. This technique yielded rare-med rare in the middle.
If you want the seared outside, after slicing it, a few seconds on a hot grill for a slice is enuf. A few got a quick grill hit to bring them to med.
... (stubborn wife.) Again, this was the best i ever made.. The next day, my friends said i have ruined them for steak houses.
snippet below of the post.. but theres some good stuff in the thread.
<snip>
I used a variation of the Prime Rib Recipe.
I rolled the fillet in the marinade fro prime rib. (its in the recipe section) and coated with turbinado sugar and let the turbinado dissolve, then rubbed it with Montreal Seasoning and a small amount of Tarragon. Let it sit for about an hour.
I prepped a 22inch kettle for offset cooking with Hickory and JD barrel oak and got temps to 300 with a water pan in the middle. Just before putting the roast on, i added a some more Montreal Seasoning and some worstershire sauce. Cooked it until temps hit 125 inside. When temp was about 110, i preheated the gasser, put the grates at medium level and got the temps in the gasser to about 600+. When the roast hit 125(took about 50-60 minutes), I put it on the gasser with the remote probe in there and closed the lid, leaving flame on high. Rolled it once.. temps climbed to 135 in a few minutes. Outside seared nicely, but I didn't want it to char so pulled early. Let it rest for about 20 minutes while i made some mushrooms in red wine with tarragon and chateaubriand sauce.. Sliced into 1 inch to 2 inch steaks witht the sauce spooned next to it.. and mushrooms underneath. (let them put the steak IN the sauce if they want.. I like it without, or on the side.)
Heres the sauce..
1/4 +pound butter, saute with a small amount of garlic and about a shy cup of finely chopped green onions then add
1 1/2 cup red wine (i used a good Bordeaux)
about 12 oz of auj jus(or beef base.. I used Better than Boullion).
1 shot of cognac
touch of lemon juice
simmer and reduce by about 1/2 to 3/4 then add some chopped parsley and finish for about another minute.
Heres some gloating.. I tasted the steak as I was slicing(got me the ends.. chefs choice :mrgreen: ). Had one bite, I knew i nailed it.. this was by far the best i ever did.. it was unbelievable.. my reaction was "holyt sh*t".
As I served, everyone was polite, waited for Sharon and I to sit down, even though i said "chow down, dont wait".. Well, I was glad they did becase i got to see the initial reaction. Watched as everyone took the first bite. Wanted to see if they reacted like i did.... My mom.. on the irst bite.. she STOPPED and looked at everyone else, with her eyes wide open.. stil chewing.. .. my friends.. one just smiled and sat back and moaned as his eyes rolled.. James was cutting the steak with his fork, no knife..
My other buddy, the one who told her to let me do my thing... looked at Mom and waited.. it was the first time in 20 years my mom shut up :twisted: .. finally.. her only words.. "Oh my god, how did u do this..?"
i told her I ordered out. :mrgreen:
Proud papa mod, but of course ya play it cool.
Now THATS why we do this stuff. .those reactions make it all worth wild. when someone asks why we babysit briskets all night.. its not to feed ourselves. its to feed friends and family and make there eyes roll into their heads. :shock:
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