You are correct. Fillet mignon (beef tenderloin) is very tender, is a quick cook to get to rare / med rare doneness but not a lot of beefy flavor due to it's a muscle that doesn't do much work. You might try spritzing with some beef broth and see if that helps...
You are correct. Fillet mignon (beef tenderloin) is very tender, is a quick cook to get to rare / med rare doneness but not a lot of beefy flavor due to it's a muscle that doesn't do much work. You might try spritzing with some beef broth and see if that helps...
I think you are spot on with what you are planning to do with it. I'd pull it off the smoker when internal temp hits 115 or so (maybe 120) then do a gentle sear with butter in the cast iron. You don't want a hard sear for this cut. I did a couple of these the other night and used Carnivore black to season. Went with a gentle sear which would normally give them a mahogany color but the black seasoning made the color...well black
That's pretty much the only way I make steaks. One thing I highly recommend is to make a batch of Hank's Steak Rub. Dry brine the steaks overnight, smoke, sear, and finish with Hank's. Lisa only eats fillets, and this is the only way I'm allowed to make hers.
I think you are spot on with what you are planning to do with it. I'd pull it off the smoker when internal temp hits 115 or so (maybe 120) then do a gentle sear with butter in the cast iron. You don't want a hard sear for this cut. I did a couple of these the other night and used Carnivore black to season. Went with a gentle sear which would normally give them a mahogany color but the black seasoning made the color...well black
Thank you for the suggestion of the gentle sear in butter. I'm not familiar with that Carnivore Black rub. Does it have coffee in it?
JD
Another great way to amp up the beefiness is to do the sear in the CI using a dollop of beef tallow. Every so often I'll run a foil container of wagyu tallow alongside a cut of meat I'm smoking to give it few hours of smoke uptake, and I use that for searing all the time. It really kicks up the flavor big time for such a tiny amount - we're talking a tablespoon, tops. Good luck!
Another great way to amp up the beefiness is to do the sear in the CI using a dollop of beef tallow. Every so often I'll run a foil container of wagyu tallow alongside a cut of meat I'm smoking to give it few hours of smoke uptake, and I use that for searing all the time. It really kicks up the flavor big time for such a tiny amount - we're talking a tablespoon, tops. Good luck!
Love it!
I always keep waygu tallow in stock.
Thanks DaveD
I made filets last night w a Madeira sauce. It was amazingly delicious. You will need Demi glacé to make it properly. Definitely makes this cut super flavorful and delicious. I’ll definitely be making this again.
That's pretty much the only way I make steaks. One thing I highly recommend is to make a batch of Hank's Steak Rub. Dry brine the steaks overnight, smoke, sear, and finish with Hank's. Lisa only eats fillets, and this is the only way I'm allowed to make hers.
Doing this today for a Valentines dinner w/ my bride.
I will slather w/ very light coat of W sauce to add enough moisture to melt and adhere the seasoning. 1st an all over sprinkle of sodium free before bouillon, then a light dusting of Meat Church Holy Cow. I'll let that adhere for an hour or so.
In a shallow pan, I'll place some beef tallow, some butter, some cloves of peeled garlic, a few sprigs of rosemary, a couple black pepper corns, and a dash of bourbon. I'll let that melt and marry on the smoke while the fillets smoke.
Can anyone please help me with timing of the smoke? I want the meal, baked potatoes, veg, etc., to come together on time. How long would you guess 2" thick beef fillets would take to get to 120 in 200 - 225 Traeger pellet grill? My wife will want hers (ohh the horror)... medium (I know, but I want to maker he happy). I'll put hers on about ten mins earlier than mine. I like mine rare.
I'll use some of that melted herb tallow & butter to gently sea in cast iron & reserve some to pour over when served.
I'll try to post a report w/ pics,
Cheers and thanks again!
JD
I run my smoker at 275° for steaks and it usually takes about an hour to get them to 120°. I start with the meat cold from the fridge, so ymmv.
Biggest thing to remember is to not stress over it. The taters can hold just fine if they finish early and the veggies can be finished while you rest the steaks. I would start the taters half an hour before the steaks go on the smoker. And depending on what veggies you are making, start those as soon as the steaks are done searing. Do all the veggie prep while the steak is on the smoker so they are ready to hit the pan or pot when it's time to cook them.
I run my smoker at 275° for steaks and it usually takes about an hour to get them to 120°. I start with the meat cold from the fridge, so ymmv.
Biggest thing to remember is to not stress over it. The taters can hold just fine if they finish early and the veggies can be finished while you rest the steaks. I would start the taters half an hour before the steaks go on the smoker. And depending on what veggies you are making, start those as soon as the steaks are done searing. Do all the veggie prep while the steak is on the smoker so they are ready to hit the pan or pot when it's time to cook them.
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