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Proper preparation of filet mignon?

diablo Oct 6, 2007 01:37 PM

I have filet mignon steaks, about 2" thick each. What is the best way to cook them? I like my staeks medium rare. Any suggestions??

  1. c
    chazzerking Oct 6, 2007 01:53 PM

    If you have a kettle type(Weber or green egg)charcoal grill with a chimney starter, build a fire in the starter and when it's glowing set a cake or other smaller rack on top and sear the steaks for about 1 minuteoneach side. this will give you a good crust. remove and dump the charcoal into the grill and brcover until the temp is about 300, and cook the steaaks, off the direct heat for about 6-8 minutes for rare to med rare. For prep on the steaks, rub with a couple of smashed cloves of garlic, sift about 1/2 tsp. mustard powder on each and salt and pepper them. after you take the steaks off the grill, let them rest for at least 5-8 minutes before serving. I like to make a chive butter or other compound butter and put a tbsp of it on top just as they come off the fire.

    3 Replies
    1. re: chazzerking
      diablo Oct 7, 2007 08:48 AM

      Thanks chazzerking. I actually do own a kettle type grill. Will follow your advice. Any suggestions regarding what to do with the tail end of the tenderloin? It's kind of fatty and thin, but I hate to waste anything......

      1. re: diablo
        c
        chazzerking Oct 7, 2007 09:03 PM

        I usually put it on the grill too, to have something to "check for doneness", If you get my drift.

        1. re: chazzerking
          diablo Oct 11, 2007 03:02 PM

          Thanks again : ) You've been very helpful.

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