Flavorful Fillet????

[jjdbike]

Hello Pitmasters,

I wanna wow my guests with the most flavorful fillet they’re ever had. I know, big hairy audacious goal.

My first challenge, as of yet, I’ve only found choice grade, but I’m still looking for prime.

I made a compound butter with lemon zest, garlic, parsley, sage, rosemary, high quality EVOO, s&p.

I’ll lightly preseason with a quality Montreal Steak blend.

I’m kind of known for smoking meats, and want to maintain that rep. I am planning on smoking at 225 till 120 internal. Then I’ll rest the meat and we’ll have a cocktail. When ready to serve, I’ll sear all sides in a screaming hot cast iron pan and serve with a pat of compound butter.

Does that sound like a good plan to achieve my BHAG? Any suggestions or advice?

Thanks in advance.
Respectfully,
JD

[Panhead John]

Are you a Costco member? They might have some Prime. Or Wild Fork possibly.

[jjdbike]

Are you a Costco member? They might have some Prime. Or Wild Fork possibly.

Thanks brother,
Our dinner is tomorrow so Wild Fork is out. Yes I am a member of Costco. I was at our local Costco Business last week and all they had were whole tenderloins. I’ll call our local Costco wholesale store to see if they have them.

What does the rest of the plan look? Highly flavorful or too much?
JD

[Mosca]

Get the whole tenderloin and cut the 8oz steaks out of the Chateaubriand, and cut smaller steaks out of the rest to seal and eat later!

[Bkhuna]

There is a Wild Forks in PB. You don't need to be a subscriber to shop there.

[cruiseplanner1]

Agree with John, sage and rosemary sounds a bit much on a filet however I am guilty of using some oregano. Garlic powder or oil black pepper may be all you need with maybe a touch of Montreal

[DaveD]

I'm not personally a big fan of montreal seasoning, and with that plus all the flavors in your compound butter, the delicate beefiness of a filet is likely to be pretty far in the background. But, that's your goal, most flavorful, so you'll get that I reckon! I have also never put that many ingredients in any compound butter I've made, it's almost always garlic + one other herb, e.g. rosemary.

Do you have any other beef on hand? I'd cook something today and season it as you plan just to get a handle on those flavors before committing your pricey steaks to it. Even a bit of burger would do for that. At least you'd know just what the flavor mix is that you're adding to your steaks and have time to make any adjustments you deem necessary.

Good luck, looking forward to hearing how it goes

[Mosca]

Just saw this, I started writing while you were posting. I agree: skip Montreal, do a test run.

[Bkhuna]

I agree. I was going to say it differently but "delicate beefiness" is so much more polite. The test meat is a wonderful and underutilized technique.

[Mosca]

I wouldn’t smoke a filet, but that’s just me. It would probably work fine. What I do is use lump charcoal without the wood, and wrap in bacon to get a little smokiness from that. Plus the bacon sears when you get the sides in the next step.

When I’ve used Montreal Seasoning in a screaming hot skillet, the pepper has burned. Now I just salt the meat. You already have a lot going on with the compound butter, just add some pepper to that I think.

Even a prime filet is pretty lean. If you can get a reasonably nice looking set of choice steaks, they should still be incredible.

Get a couple extra filets and do some test runs in the few days before. (Edit: just saw that it’s tomorrow. Do the test run today.) Nothing wrong with more beef, other than that sh… stuff is expensive lately.

[N227GB]

For a smoke profile on steaks, I'll use a few wood chips on charcoal in the Weber kettle. Then, I'll sear with salt only on a set of GrillGrates, then add my steak seasoning.

Here's my go-to recipe, which I've been using for years. It was posted on ChowHound.com, but the link in my recipe file is dead, so I don't know who to attribute it to.

2 tablespoons paprika.
2 tablespoons crushed black pepper.
2 tablespoons kosher salt. (I delete this to dry brine separately)
1 tablespoon granulated garlic.
1 tablespoon granulated onion.
1 tablespoon crushed coriander.
1 tablespoon dill.
1 tablespoon crushed red pepper flakes.

Makes about3/4 cup

[Donw]

Add a little mustard seed and you have the recipe for Montreal seasoning.😋

[MBMorgan]

There's only one thing to add to all the good advice you've already received: I find that overnight dry-brining filets (especially thick ones) really helps bring out the beef flavor. Of course, if you do choose to brine, you'll need to be extra careful to limit salt in whatever seasoning(s), compound butter, sauce, etc., you're planning to use.

[TripleB]

Just me, but I would not smoke a filet. I like my steaks to taste like grilled beef, not smoked beef. Again, just me.

I also would not waste my money on Prime. This muscle is minimally used and thus is very tender. There is very little intermuscular fat that one would normally find in a Prime NY strip or Rib Eye. Thus, you're really not paying for anything extra. That is why you are applying a compound butter at the end. To add fat back to the beef. If I'm buying a tenderloin at the butcher or market, I'll buy Choice. Again, no bang for the buck by going up to Prime.

IMHO.............

[cruiseplanner1]

Perfect answer. I never pay for Prime on a filet. Actually have enjoyed some select grade whole ribs also.

[captainlee]

No smoke, salt and pepper and Pittsburg that fillet. My favorite steak.

[JCBBQ]

Good to see so many fans of filet. It usually get trashed on The Pit. I love a good filet. I also like just salt and pepper w butter - pan seared and finish in the oven. No smoke….my 2 cents

[shify]

I'm not a huge filet guy but I agree with the others that I would not smoke it or at least be very light with the smoke (e.g., reverse sear over charcoal vs. a lot of wood smoke), nor pre-cook it and finish the sear later. Even on a reverse sear, the first cook will be quick unless you are cooking a whole roast/chateaubriand.

I would also skip the Montreal Steak seasoning and instead just go pretty heavy handed dry brine overnight. Assuming your steaks are pretty thick, you need good bit of salt. To my taste, the best flavor out of a filet is through it being very well seasoned with salt and getting a real good crust on it (plus not overcooking). The dry brine helps with both those

[RlsRls]

I agree with salt brining tonite. Don't need Montreal Seasoning. I like your butter because while Fillets are tender as all get out, they take to adventurous add-ons very well! . If you cut them thick, do two zone or reverse sear method. If rather thin, say, about an inch to inchand a quarter, flip, flip, flip! Their tenderness make them hard to screw up! They'll be fine!

[jjdbike]

Hello all,

So I went way left here. I read all of your posts. You talked me out of Montreal seasoning. I bought a 4 pack pf Prime Agmus from Costco, for less than Choice at the local Fraiser Farms. They are pretty, but differ wildly in size which is unfortunate. They are also quite thick, e.g. nearly 2 inches. I removed so hard deckle fat and a couple loose membranes. I used my Jacquard meat tenderizer to ensure fork tender. I lightly coated with high quality EVOO. Here's where I got a little crazy.... I applied an extremely thin layer of "Better Than Bouillon" low sodium roast beef paste. I rubbed it all over and patted off any excess. This is instead of salt, adding a tad more beef flavor.

I'll smoke on my pellet cooker in a blend of cherry (for color), and hickory (for flavor) at 225 until at 120 internal. I'll rest lightly wrapped in a towel, while we have a cocktail and apps (i.e. fresh made salsa, guacamole and smoked queso).

Then I'll sear it in cast iron w/ a pat of ghee.

When it comes out I'll hit it with S&P and a small pat of compound butter.

Green salad, twice baked potatoes, and vests with garlic butter, lemon zest and sliced almonds.

I'll report back.
JD

[Panhead John]

Gonna add to your pressure a little bit…..we’ll need pics of the steaks, along with an inside shot of a cut steak. 😎

[jjdbike]

Inside shot is gonna be tough. We’re entering so I’ll have my hands full hosting and serving,

I’m also gonna wrap outside edge in a strip of bacon for presentation sake.

Cheers,
JD

[Panhead John]

I meant cut a steak open so we can see the inside of the steak….

[JCBBQ]

lol yeah but no pressure. 😂😂

[Panhead John]

Even on my best day, yeah, that’s pressure alright! 😂

[jjdbike]

Sorry gentlemen,

After apps & cocktails, searing filets, broiling the twice baked potatoes, sautéing the verts & trying to plate everything while hot, I didn’t even think of photos.

The whole dinner, including apps, turned out great. Probably my best yet. The steaks were absolutely spectacular! Flavorful, so juicy and fork tender. The presentation with the with the bacon wrap, the color and grill makes from smoker, and char from sear in cast iron & ghee was something special.

In reflection, the process of rubbing with olive oil & bouillon paste, smoke, rest and sear is an absolute winner!

Thanks everyone!

Cheers,
JD

[TripleB]

Oh, I hear ya. Many, many times I plan a cook and say to myself, "I'm gonna take pics step-by-step and post them on AR". Then I get caught up in the cook and I forget. I always seem to get the first picture of the protein seasoned and trimmed and then I'm off in my own little cooking world.

Glad them came out great. Hope you record your cooks.

[JCBBQ]

Congrats!