robert-r
is Blowin Smoke!
Whenever I have had Filet Mignon, it was at the company Christmas parties and was usually served with button mushrooms as a topping. Not sure how the steak was cooked.
It was always just OK and a better choice than the alternative poached fish. Can't say as it was my favorite cut of beef. Any way... Filet Mignon was on sale this weekend and since my memories of company Christmas parties have faded considerably.... succumbed to impulse and purchased.
Cut 3 steaks a little over 2 inches thick, seasoned with K salt, black pepper, garlic salt and cayenne.
So, onto the grill with Weber charcoal and several small splits of red oak over a very hot fire about 12" below the grill grate.
Seared for 2 minutes per side and 1 minute on all four "edges".
Continued grilling, turning, then mopping the meat with a butter/garlic baste every minute until an internal temp of 95* was registered.
Pulled the meat, mopped it, let it rest for 5 minutes and raised the charcoal grate to where the coals were almost touching the grill grate.
Started grilling some corn. Returned the steaks to the grill, turning and basting until an internal temp of 115* was reached. Pulled and rested under foil.
The corn finished.
Skewered some extra large shrimp that had been tossed in garlic butter with red pepper flakes and seasoned with lemon zest.
Grilled for several minutes per side.
Time To Eat!!!
It was always just OK and a better choice than the alternative poached fish. Can't say as it was my favorite cut of beef. Any way... Filet Mignon was on sale this weekend and since my memories of company Christmas parties have faded considerably.... succumbed to impulse and purchased.
Cut 3 steaks a little over 2 inches thick, seasoned with K salt, black pepper, garlic salt and cayenne.
So, onto the grill with Weber charcoal and several small splits of red oak over a very hot fire about 12" below the grill grate.
Seared for 2 minutes per side and 1 minute on all four "edges".
Continued grilling, turning, then mopping the meat with a butter/garlic baste every minute until an internal temp of 95* was registered.
Pulled the meat, mopped it, let it rest for 5 minutes and raised the charcoal grate to where the coals were almost touching the grill grate.
Started grilling some corn. Returned the steaks to the grill, turning and basting until an internal temp of 115* was reached. Pulled and rested under foil.
The corn finished.
Skewered some extra large shrimp that had been tossed in garlic butter with red pepper flakes and seasoned with lemon zest.
Grilled for several minutes per side.
Time To Eat!!!
