Main Course:
Filet d'Filet Mignon avec "Smoke": (serves 8)
One Filet Mignon, 5-7 lb strip, peeled
Charley's Sticky Sauce - Original 1/2 cup
Butter 1/2 lb
Thyme 2 fresh sticks, remove stalks, keep leaves
Shallots 2 stalks, rinse, remove hard end,,chop coarse
Chive, fresh, 25-30 stalks chopped fine
Preparation of smoker: I prefer apple wood chunks and 6-8 whole apples placed upon the charcoal of choice (please, no starter fluid!) Get smoker to 275 degrees, it will cool down when food is inserted. Maintain at 250-275 degrees, replace apples when replacing charcoal.
Sides:
Oven roasted Pommes de Terre (potatoes! - 8 ea. Idaho "Burbank" Russet 50 count preferred)
Wash pomme d' terre, oil skin, pierce with fork twice, same side. Place Pomme d'Terre pierced side up on smoker rack, bake until soft and mushy inside (to light squeeze), Serve hot, un-opened, or "flowered" (opened and squeezed from ends and pushed upward from the bottom)
Smoke roasted Asparagus: 2-3 lbs.
Remove hard end from asparagus, use only tender stalks
lay asparagus stalks parallel in shallow pan, salt with Kosher salt, add balsamic vinegar to cover 1/2 depth of asparagus. Place in smoker for 1 hour prior to tenderloin finishing.keep liguid in pan while roasting. Drain to serve.
Dessert:
Smoked Apple Pie with Cabbot Cheddar Cheese (sharp)
Make an apple pie (which-ever recipe you choose) re-warm in smoker at the same time you insert the asparagus. Place cheese slices (1/4" thick) on top of pie, evenly distributed. keep warm until ready to serve.
COOKING TENDERLOIN:
Slice tenderloin 3/4's through loin width-wise in 2" segments
lay over upside-down pyrex bowl to "fan" the tenderloin
Melt butter slowly, do not burn
mix all other indgredients (spices and Charlie's Sticky Sauce) into butter and keep liquified (warm). Skim off fat if able to
Baste tenderloin completely with melted butter sauce
Place basted tenderloin in smoker: Lay tenderloin atop a large round upside-down pyrex bowl creating a "fanned" effect. Bowl should be placed inside a large baking dish/pan to catch the drippings (save the drippings!)
"Smoke roast" at 250-275 degrees @ 3/4 hour per lb. in smoker (slow roasted)
Baste all surfaces with residual sauce each hour.
when done to personal satisfaction (rare / medium rare / well / and so on)
remove from smoker and let rest 15 -20 minutes, covered.
Use the 15 minutes to make a sauce/gravy from the drippings deglazing pan of drippings. (
not necessary but sometimes appreciated). Serve gravy on the side, or under meat slice. Never place a sauce on top of main entree'
Serve individual slices, those closer to the ends will be cooked more than the middle, serve accordingly. Garnish with an edible flower blossom, or slices of fresh melon, a dollop of sour cream and a few blueberries
This has been a favorite recipe of all our house parties...the only variation I came up with was smoke-cooked Toll House Cookies, served warm with fresh Vanilla ice cream (un-smoked of course!)
Jeff,
Best of fortunes with the book, I too would enjoy a signed first edition..
Rob Wyman, CEC
Wyman Concession and Catering
34 Emerald Woods Way
Salem, NY 12865
[email protected]
"Smoke 'm if you got'm" --- RobInNY (on SMF)
New Braunfels Bandera (Original-refurbrished and "tuned")
Magicater lpg 60 SS
Dewars for the final compliment!
