For some strange reason, the wife came home from Costco with a package of fillet mignon. I can probably count on one hand the number of times I’ve ordered or cooked this cut, we are Ribeye folks.
What can I do to get some flavor into this thing? I thought of wrapping in bacon, any other good ideas?
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
About Me
My name is Josh, not Joey (surprise), and I reside in Central Ohio. I have been grilling since I could drive, and smoking for around 15 years. Over the past couple of years I have gotten more into just cooking, and really enjoy sous vide and the flat top. I find myself experimenting with different foods and new ways of cooking as an outlet to work stress. I use every piece of equipment I own regularly, with the exception of the electric smoker. That only gets brought out on occasion to make jerky.
My favorite beverage is bourbon. I typically have at least 8-10 bottles open at any given time. While I have favorites, I enjoy sampling new and different varieties.
While a filet is definitely leaner than ribeye, it is far from tasteless. My wife and kids prefer the filet as they don't like to fight with the typical fattiness of a ribeye, so I cook them all the time. Salt and pepper, that's it. If they are thicker I will sous vide them and then finish them by searing in CI or on the griddle with some wagyu brisket tallow. If thinner I just go hot and fast with a lot of flipping. They are plenty beefy tasting and shouldn't need anything else.
Bleu cheese cream sauce. Sauté some onions or shallots and garlic in butter, add some white wine and reduce it. Then add some chicken stock and some heavy whipping cream. Then add your favorite type of blue cheese and let it melt. We like Cambozola.
Last edited by wrgilb; January 31, 2022, 11:08 AM.
Find a good board sauce recipe. I personally recommend something with EVOO and lots of garlic and Italian herbs. Google Steak DeBurgo for some inspiration. It’s actually my favorite steak dinner if I order steak out around here. I personally prefer the oil versions over the cream versions. The place I order the most tops the filet with sautéed mushrooms, then their DeBurgo sauce.
A good garlic compound butter tossed on right after they are pulled from the grill works well too.
SierraBBQGuy it's as different as each restaurant that serves it here. Not sure I've had a bad version yet, just some I like more than others. Though how do you go wrong with any combination of filet, garlic, fat, and herbs. Shrooms are a bonus some places.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
I love all the suggestions so far. At the holidays I sometimes fix filet sliders. Toasted Hawaiian roll with ghee, thinly sliced filet, topped with pickled onions and a bit of balsamic vinegar reduction. Huge hit with holiday crowds.
Yep, sauce. I like a peppercorn sauce, but all of the above sound good. I'd not drench it in sauce as it does have its own flavor, but a good sauce will make a filet shine.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Lots of great ideas, but also, in the end, remember: it’s a nice big piece of quality beef. You can cook it as a roast with SPG or Cow Crust. Or you can cut it into steaks and cook them like a ribeye, with salt and pepper.
Myself, I’m of the "the less fancy, the better" school. As you can probably tell!
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