Filet Mignon that I butchered from the whole tenderloin, sous vide at 130 for 2 hours and then reverse seared on a pecan burning pellet grill at 700 degrees with grill grates. Delish!
Sous Vide filet mignon reverse seared on pellet smoker with GrillGrates
- Thread starter hunter rose
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Scott Eisenbraun
Smoking Fanatic
I like how all the juices stayed in the filet. That has to make it a tastier and tender steak.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Crazy Wind - 65-80 Mph tossing semi’s today….
- Started by civilsmoker
- Replies: 38
- Blowing Smoke Around the Smoker.
-
Featured It’s the Season!
- Started by civilsmoker
- Replies: 34
- General Discussion
-
Prime Rib Sale
- Started by Gonna Smoke
- Replies: 32
- Beef
-
Moving to St. Louis area. Info needed.
- Started by SmokingUPnorth
- Replies: 20
- Blowing Smoke Around the Smoker.
-
Oak leaf #7 cleaver
- Started by Timber II
- Replies: 16
- Blowing Smoke Around the Smoker.
