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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-14-2013, 03:41 PM | #1 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Filet Mignon On The OTG (pr0n)
I bought a 5 pound filet mignon and cut off a few medallions.
I coated them with fresh cracked black pepper and sea salt. I cooked them on my 22 1/2" OTG over RO lump. Simple, but they were delicious! Spiced up. On the kettle. Done.
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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05-14-2013, 04:04 PM | #3 |
is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
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Sorry beef fillet not my cup of tea. Very tender but little flavour. As example Waghu fillet has little demand because it has no fat (read flavour)!
If I am going to eat fillet I use kangaroo fillet but I still need to marinade to enhance the flavour. John
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
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05-14-2013, 04:14 PM | #5 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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I don't know, dry aged I manage to get some pretty damn good flavor! But hey, each to his own. Bobm, simple S&P is how I do them also and these look pretty perfect!
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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05-14-2013, 04:16 PM | #6 |
is one Smokin' Farker
Join Date: 02-13-13
Location: Wyoming County, N.Y.
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mmmmm.........tenderloin!
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UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork. [URL="http://www.bbq-brethren.com/forum/group.php?groupid=34"][COLOR="Blue"]Secret Squirrel Society[/COLOR][/URL] - Nope, doesn't exist. Bob Semper Fi |
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05-14-2013, 04:33 PM | #7 |
Full Fledged Farker
Join Date: 09-26-12
Location: Locust Grove, GA
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Looks good. I cook a good many of these at our house. Not my personal favorite, but it is my wife's favorite cut of beef so it makes the menu often. She also likes it her steak well done. Almost makes me cry when I do that to a filet, but what the wife wants, the wife gets. To add flavor I always make these with some sort of sauce.
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OK Joe, KJ Classic, KJ Jr, WSM, 2 -Performers, 2-OTG, mini WSM, Summit 420, Q100, and Schwenkgrill |
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05-14-2013, 04:40 PM | #8 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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I have made steaks in a cast iron skillet on my kitchen stove with a Cognac and heavy cream sauce, delicious!
Hey, I could make the same sauce on my OTG!
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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05-14-2013, 05:00 PM | #9 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Since your thread might be evolving into techniques: folks should try cooking the whole tenderloin and then carve after it rests. For folks that like well done, that skinny little tail will burn up about the same time the rest is black-n-blue rare. I stiil just use S&P, but you can sauce it any way you want; my personal favorite is a brined madagascar green peppercorn-cognac-cream sauce.
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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05-14-2013, 05:22 PM | #10 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks fantastic from here Bob!!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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