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Filet Mignon Test

OldSmoke

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I keep seeing these taunting me at the butcher shop. We decided to stay in for Valentine’s dinner, and somehow I’m elected to cook. She has a LOW bar for expectations.

I was picking up some ribs to toss in with a ham I’m doing on Saturday. I am still trying to refine my ribs. The always taste good, but not what they could be. While at the shop, I decided that filets are going to be on the valentines’s menu.

I want to add a kiss of smoke. So I set the smoker up at 225, running hickory. I coated the meat lightly with worcestershire and rubbed the steak three hours in advance. I put it into the freezer for a couple of hours to give more time in the smoker. I ran it until 100 IT, pulled it and let it rest for about ten minutes. Then put it on the grill for about four minutes of reverse searing. It came off the grill at 130. I added a dash of resting butter and tented.

We accompanied it with a Oregon blue cheese salad, fresh baked roles, and a Napa red blend. More went right with this experiment than wrong. Next time, I will skip the seasoned butter. It was too much for the gentle taste of filet. The smoke was good, the rub (thanks HalfSmoked HalfSmoked !) was good, and the searing good. It was still a bit raw which puzzles me.

Next time, I’ll let it run a bit longer in the smoker, a bit longer searing, and no seasoned butter.

Any suggestions?

D062A596-CD80-4F82-A970-71D27F92DF70.jpeg

815EC621-2DFB-4552-83DB-FD006D9C0AC2.jpeg
 

TNJAKE

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Looks perfectly cooked for my taste and perfect grain cut. Bet it was super tender. I like to rest my steaks on a cutting board doused with garlic olive oil, chopped fresh thyme, chopped fresh rosemary and a sprinkle of red pepper flakes. Slice the steak on the board and toss. It's a game changer. Heck of a job bud
 

Sven Svensson

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Looks great to me. I love a lot of moo left in my meat. I’d say that‘s a textbook medium rare. All the meat looks cooked. Doesn’t look like a raw center. Now you’re tempting me to take a run at it.
 

mosparky

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Don't know what she told you, but Valetines day is still 3 weeks out.
Fantastic looking Steak tho :emoji_thumbsup:
 

jcam222

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For my taste that steak is literal perfection! What’s an Oregon blue cheese salad?
 

jcam222

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Spinach, toasted walnuts, Rouge River blue cheese, bacon, and a dressing made of olive oil, white wine vinegar, and kosher salt.
My wife and I both would LOVE that.
 

edmonds

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I like to rest my steaks on a cutting board doused with garlic olive oil, chopped fresh thyme, chopped fresh rosemary and a sprinkle of red pepper flakes. Slice the steak on the board and toss. It's a game changer. Heck of a job bud
I also like steaks with a board sauce. But not many fresh herbs this time of the year.

Don't know what she told you, but Valetines day is still 3 weeks out.

Any night is good for a steak night. Looks good.
 

pineywoods

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Looks like it came out great maybe a bit rare for me but perfect for my wife. A feast like that you may have to try a couple more times before Valentine's Day just to make sure you have it down pat. Of course that means you'd have to suffer through those feasts while you practice :emoji_laughing:
 

SmokinAl

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My goodness!
That steak just can’t get any better than that!
Perfectly done for our taste!
Al
 

Humo18

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My kinda steak! I guess you'll celebrate Valentine's day again in 2 weeks???
 

Nefarious

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I keep seeing these taunting me at the butcher shop. We decided to stay in for Valentine’s dinner, and somehow I’m elected to cook. She has a LOW bar for expectations.

I was picking up some ribs to toss in with a ham I’m doing on Saturday. I am still trying to refine my ribs. The always taste good, but not what they could be. While at the shop, I decided that filets are going to be on the valentines’s menu.

I want to add a kiss of smoke. So I set the smoker up at 225, running hickory. I coated the meat lightly with worcestershire and rubbed the steak three hours in advance. I put it into the freezer for a couple of hours to give more time in the smoker. I ran it until 100 IT, pulled it and let it rest for about ten minutes. Then put it on the grill for about four minutes of reverse searing. It came off the grill at 130. I added a dash of resting butter and tented.

We accompanied it with a Oregon blue cheese salad, fresh baked roles, and a Napa red blend. More went right with this experiment than wrong. Next time, I will skip the seasoned butter. It was too much for the gentle taste of filet. The smoke was good, the rub (thanks HalfSmoked HalfSmoked !) was good, and the searing good. It was still a bit raw which puzzles me.

Next time, I’ll let it run a bit longer in the smoker, a bit longer searing, and no seasoned butter.

Any suggestions?

View attachment 523608
Yes invite me over, except it's a valentine dinner. Just the way I like it, seared on outside, very red on the inside.
 

Bearcarver

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Looks Great, Old Smoke!!
Nice Job!
Like.

Bear
 

OldSmoke

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Wow, thank you everyone for the comments and likes!

I’ll post a follow up with the actual dinner.
 

bauchjw

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Perfectly cooked! I always mess up the markings, those look like a magazine pic. Great job!
 

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