smoked filet mignon question

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jsclow

Fire Starter
Original poster
Jan 19, 2014
54
11
La Ceiba, Honduras
I bought a 13# fillet mignon the other day for about $20. I already cut it in half. My question is... should I slice it into thick steaks or smoke it whole? Seasonings?

Thanks.
 
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I would cut into steaks and only cook what you can eat for a meal. Freeze the rest.
 
 
I bought a 13# fillet mignon the other day for about $20.
Wow - nice score man! 
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That's a super great deal !! Thumbs Up I agree with cf, if it were me I'd cut into individual steaks & freeze what your not initially using !! That's some good stuff !! Enjoy !
 
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Nice score.      Do a little bit of everything with it.   If you normally cook for 2 people, carve out a nice Chateaubriand.   If you might be having a number of people over for dinner at a later date, slice off a decent sized roast.   Then cut the rest into steaks.   Vacpack if possible and freeze.

Down the road, when you are having those people over, once the roast has thawed, you could then decide whether to cook it as a loin, or slice it into steaks.
 
We are a family of 7. But only myself and oldest twin daughter are true meat lovers, the others like and eat it but not with as much enjoyment.  I think I will try both.  My only disappointment about the whole thing is the place I bought it is a 3 hour drave away and we only make the trip when enough need is saved up to go (if that makes sense, it is a before sunup to after sundown trip and the road is horrible).  I will be looking for it next time though.  My experience is that the more popular, expensive cuts in the States aren't as sought after here so they are cheaper.
 
JSClow

Same here in Colombia meat pricing is differant then in the USA.No matter what part of the animal pork or beef it sells for the same price per lb.Loin,ribs or feet it is the same.This goes for every where except part of the big cities.

I am not a big fan of tenderloins here since all beef are grass fed with no fat or marbleing.You really need to marinate and use a rub on the very lean cuts.

Dan  
 
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