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Fillet Mignon, Home Made Gnocchi, and Balsamic Vinaigrette

Discussion in 'Beef' started by zippy12, Feb 11, 2018.

  1. zippy12

    zippy12 Smoking Fanatic SMF Premier Member

    • 2-3 Large Baking Potatoes (Approx 2 cups)
    • Flour (1 Cup) (Plus more for dusting the counter top and baking sheet)
    • 4 Egg Yolks
    • Parmigiano Reggiano Cheese (1 Cup)
    • Fresh Ground Nutmeg (1/2 teaspoon)
    • Kosher Salt (1/2 teaspoon)
    • Fresh Cracked Pepper (1/4 teaspoon) (Approx 10 turns)

    wrap in saran and chill 30 min





    balsamic vinaigrette


    sage brown butter sauce

    Steaks just off 600F webber running cowboy lump
    Montreal seasoning

    Really hard to do portion control!

    Thanks for looking
    chilerelleno, mike5051, jp61 and 9 others like this.
  2. myownidaho

    myownidaho Master of the Pit SMF Premier Member

    Looks great! I was actually thinking about doing gnocchi tonight but we had pasta last night. I think I might make a batch to go with the Valentine surf and turf.
    zippy12 likes this.
  3. tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

    Zippy did you bake the potatoes?
  4. zippy12

    zippy12 Smoking Fanatic SMF Premier Member

    Poke holes and dry them and then bake.
    the meat of the potatoes should be dry and flaky when you open them...
  5. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great looking meal!
    That steak looks perfectly done for me!
    Nice job!
    Congrats on getting a ride on the carousel!
    zippy12 likes this.
  6. oddegan

    oddegan Smoking Fanatic

    Nice. I like how you roll yours out and then cut. Purists gasp in horror at your speed and efficiency. My wife and I usually make 10 pounds at a time to vac pac and freeze and that is exactly how we do it. Great job. And the steak look pretty good too.
    zippy12 likes this.
  7. zippy12

    zippy12 Smoking Fanatic SMF Premier Member

    I was thinking about this freezing thing... I assume I would freeze then vac seal (would not squish them). When you cook a frozen batch do you put them in boiling water frozen?
  8. gmc2003

    gmc2003 Smoking Guru OTBS Member

    Zippy, great looking meal. I'm not allowing my wife to see this one. It will only give her idea's and send me off to the grocers.

    Point for sure.

    zippy12 likes this.
  9. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Great looking meal zippy!!! Looks delicious.
    Where I grew up in Saskatchewan, it was meat and potatos. My guess is that nobody could even pronounce gnocchi let alone had eaten it.
    So that said......
    How long do you fry them and what's the sage to butter ratio??
    I'd really like to try this.
    Who says you can't teach an old redneck new tricks? LOL
  10. oddegan

    oddegan Smoking Fanatic

    We freeze them on a cookie sheet and then pack. we just toss them frozen into some boiling water for a few minutes and they come out great. Try using whole wheat flour sometime. Give a nuttier flavor. Works well with the butter and sage. Cheers!
    zippy12 likes this.
  11. HalfSmoked

    HalfSmoked Master of the Pit Group Lead OTBS Member SMF Premier Member

    Great looking meal there Guy.

  12. zippy12

    zippy12 Smoking Fanatic SMF Premier Member

    Thanks to everyone! Cooking is my goto to relax on my days off.
  13. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member



    How do you tell the dough is cooked? It floats when done?
  14. zippy12

    zippy12 Smoking Fanatic SMF Premier Member

    yes it floats
  15. Nice job! Also nice job on the portion control...will power!!!
    zippy12 likes this.
  16. Love me both filet mignon and gnocchi, so this has me hungry! Well done!
    zippy12 likes this.
  17. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    I'd give you my two thumbs up dude but he's no longer available.

    Looks delicious! Nice job!!
  18. chilerelleno

    chilerelleno Master of the Pit OTBS Member SMF Premier Member

    Good gnocchi is an art, great stuff.
    The Filet doesn't look too bad either, Yum!
    zippy12 likes this.