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Filet Mignon today

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    Filet Mignon today

    I am not a giant FM fan but I bought theses with a Groupon....allegedly really good---they came frozen and I thawed them in the fridge in their cryovac. An awful lot of juices came out which disturbs me a bit. Thick enough I plan on a reverse sear on the Yoder finishing over the GrillGrates. Serve with Beurre Maitre d’Hotel --- I will let you know how it turns out! But if there are any great suggestions I will listen!


    http://www.chefs.edu



    #2
    Them should be good. I rarely eat FM's. Any meat frozen will lose juices when thawed. If you dry brine with salt for 12-24 hours that would help. You have any Kosher salt??

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      #3
      Here are the pics. http://yanbbqb.blogspot.com/2014/07/...ck-filets.html They were REALLY good. I dry nroned with sea salt for about six hours. They were not dry at all.

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        #4
        Wow, nice pics and nice meat. My wife would just eat the bacon, she is well done all the way. Good thing we don't eat steak often.

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          #5
          Those look really good. I personally like more sear though. What was your sear method?

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            #6
            Originally posted by Pit Boss View Post
            Those look really good. I personally like more sear though. What was your sear method?
            I normally do a lot more sear... My normal approach is to take the steaks off 10-15 F below the target temp, coat with oil and then pepper while I push the panel deal in and crank the grill to the max temp below Grill Grates. Trouble was I had to start searing before the grill got up to temp---that is to say almost immediately at temps about 350... If I wait (no time today) I get uniform deep brown sear.

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              #7
              Originally posted by fracmeister View Post
              I normally do a lot more sear... My normal approach is to take the steaks off 10-15 F below the target temp, coat with oil and then pepper while I push the panel deal in and crank the grill to the max temp below Grill Grates. Trouble was I had to start searing before the grill got up to temp---that is to say almost immediately at temps about 350... If I wait (no time today) I get uniform deep brown sear.
              Sounds like the perfect approach Fracmeister. A good filet is a rare treat for my mouth. Soooo goood, even if it's from a porterhouse I'm happy.

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