Yesterday, I got the chance to crank up the Masterbuilt 560 to max and sear off some filet mignon for dinner. Being able to smoke on low and turn it up at the end for the sear made a pretty awesome steak! This was one of the better steaks I have done.
Since it was a steak and potato kind of night, the greens got passed over for some...gravy
. Seems to be a lot of division here lately when it comes to gravy. I'm a fan of the gravy train, so I decided to do a quick mushroom merlot gravy to have with the filets.
Two filets ready for the smoker. Dry brined the night before with salt and then added a little more salt, black pepper and garlic powder before putting them on the 560.
The filets were smoked at 200F until my IT was 120. This only took about 40 minutes. I pulled them off and rested them for 15 minutes while I turned up the smoker to 700F and finished off the mushroom merlot gravy.
I used 1lb of sliced baby bella mushrooms sauteed with onion, butter and garlic. Added salt, pepper and a couple shakes of Worcestershire sauce. When the mushrooms gave off all their liquid, I deglazed the pan with some merlot and better than bouillon beef base. Added a small amount of cornstarch slurry and then removed from heat and stirred in an additional pat of butter.
After the filets rested 15 minutes, they were seared on each side for 1.5 minutes. The CI grates on the Masterbuilt have a raised "M". I figured I'd try giving my steaks a brand, anyone else try that yet? Worked out pretty well!!
Did I mention I like gravy? Here's a whole mess of it with the filet on top. Had a side of baby gold potatoes to go along with it.
The doneness test. Perfect for my tastes!
These filet mignons were absolutely delicious. I had them in my freezer for a few months after my next door neighbor dropped them off for us. The wife loved this meal as well. So I used that opportunity to mention buying a whole beef tenderloin and portioning it into filets. She agreed so I'm going to hold her to that.
Thanks for looking,
Joe
Since it was a steak and potato kind of night, the greens got passed over for some...gravy
. Seems to be a lot of division here lately when it comes to gravy. I'm a fan of the gravy train, so I decided to do a quick mushroom merlot gravy to have with the filets.Two filets ready for the smoker. Dry brined the night before with salt and then added a little more salt, black pepper and garlic powder before putting them on the 560.
The filets were smoked at 200F until my IT was 120. This only took about 40 minutes. I pulled them off and rested them for 15 minutes while I turned up the smoker to 700F and finished off the mushroom merlot gravy.
I used 1lb of sliced baby bella mushrooms sauteed with onion, butter and garlic. Added salt, pepper and a couple shakes of Worcestershire sauce. When the mushrooms gave off all their liquid, I deglazed the pan with some merlot and better than bouillon beef base. Added a small amount of cornstarch slurry and then removed from heat and stirred in an additional pat of butter.
After the filets rested 15 minutes, they were seared on each side for 1.5 minutes. The CI grates on the Masterbuilt have a raised "M". I figured I'd try giving my steaks a brand, anyone else try that yet? Worked out pretty well!!
Did I mention I like gravy? Here's a whole mess of it with the filet on top. Had a side of baby gold potatoes to go along with it.
The doneness test. Perfect for my tastes!
These filet mignons were absolutely delicious. I had them in my freezer for a few months after my next door neighbor dropped them off for us. The wife loved this meal as well. So I used that opportunity to mention buying a whole beef tenderloin and portioning it into filets. She agreed so I'm going to hold her to that.
Thanks for looking,
Joe
