Filets were dry brined for 2-3 hours and also added cracked peppercorns. Kathy was in charge of the shallots, mushrooms and foie gras.
I cooked them on the big green egg indirect at around 425, with one chunk pecan wood. Pulled out around 130-135F. Next time I will sear the filets before they go into the pastry and cook at lower temp to get more even cooking. You can see the grey on outside and red on inside. When I reverse sear filets it never looks like that. Outside of my nitpicking these things turned out amazingly well one of our best meals on the egg.
I cooked them on the big green egg indirect at around 425, with one chunk pecan wood. Pulled out around 130-135F. Next time I will sear the filets before they go into the pastry and cook at lower temp to get more even cooking. You can see the grey on outside and red on inside. When I reverse sear filets it never looks like that. Outside of my nitpicking these things turned out amazingly well one of our best meals on the egg.
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