Thanks, but I think you are all missing the point. Just because it is filet, doesnt mean it will be good. This will be very tough I feel, no matter what you do with it.
If I did other than jerky, I think I could brine it for a day or so, then smoke it and cook it low. Kinda like I would a brisket.
The key to this whole topic is how tough this filet will be. Now, a good filet, I can handle. I am not used to dealing with meat in this condition.