Fillet Mignon (whole tenderloin) in Jeffs Cook book.

[Smoking at 4am]

First time doing a whole beef tenderloin.

Gonna follow the recipe in Jeffs book with 8 honeycrisp apples on the coals. My tenderloin is 7lbs or less; I'm gonna start at 7am with plans to serve around 2:30-3pm.

Any tips are appreciated, more pics to follow of course.

Hope everyone has a great weekend!!

 

[Smoking at 4am]

All sliced up, this tenderloin is longer than I thought. Its gonna have to hang over my pan when I get it on the smoker lol.

 

[forktender]

Did you cut it with a hatchet? Sorry, I couldn't help myself.

 

[smokerjim]

looks like it's going to be a tasty meal,

 

[Smoking at 4am]

It's the only way to fly lol

Did you cut it with a hatchet? Sorry, I couldn't help myself.

 

[Smoking at 4am]

All set a couple hours early. Got it tucked in the cooler until 2pm!

 

[forktender]

How was it? It's hard too beat a big'ol 2'' thick chunk of filet, the stuff can be like butter when it's done up right.

How was the flavor profile of Jeff's recipe? Honest opinion, would you use it again?

 

[Smoking at 4am]

How was it? It's hard too beat a big'ol 2'' thick chunk of filet, the stuff can be like butter when it's done up right.

How was the flavor profile of Jeff's recipe? Honest opinion, would you use it again?

It was good, almost melted like butter, everyone loved it. Only down side is the damn butcher forgot to remove the silver skin. I saved the juices to drizzle over the top, next time I'll reduce the sauce so it's a bit thicker. I would use this recipe again but probably go with half the size, I'm gonna have to freeze some leftovers...its a good problem to have lol.

 

[SmokinAl]

It’s real hard to remove all the silver skin without cutting out about 1/3 of the meat & just leaving the center muscle. It’s a challenge & I sometimes just cook the whole tenderloin, or cut it into steaks without any trimming, or trim it up & slice it into perfect filet mignons. Then grind the scraps with a little pork for some awesome burgers!
Al

 

[Smoking at 4am]

It’s real hard to remove all the silver skin without cutting out about 1/3 of the meat & just leaving the center muscle. It’s a challenge & I sometimes just cook the whole tenderloin, or cut it into steaks without any trimming, or trim it up & slice it into perfect filet mignons. Then grind the scraps with a little pork for some awesome burgers!
Al

That's awesome Al, wish I thought about that before I trimmed up the leftovers and threw them away. Always a pleasure hearing your side of things, always valuable information.

 

[JackWrench]

looks cool