Mesquite Smoked Filet Mignon. This smoked filet mignon is smoked steak at it's finest and unlike the sear first and then cook to the desired temperature method that is often used, I recommend smoking it at low Serve the smoked filet mignon as each one gets done getting its final sear and watch for some very happy faces. Juicy and delicious mesquite smoked fillet mignon. You can purchase this cut of meat at your local supermarket, I typically wait until it goes on sale.
The robust flavor of this reverse seared smoked filet mignon is balanced with a sweet red pepper relish and finished with an herb baked ricotta.
Smoked Filet Mignon recipe: Try this Smoked Filet Mignon recipe, or contribute your own.
This will seal in the juices before smoking.
You can cook Mesquite Smoked Filet Mignon using 3 ingredients and 9 steps. Here is how you cook that.
Ingredients of Mesquite Smoked Filet Mignon
- Prepare 4 of filet mignon steaks.
- Prepare 3/4 tsp of Mediterranean sea salt.
- Prepare 1/2 tsp of freshly ground peppercorn.
Place some of the soaked chips directly on heated charcoal, saving the remainder. Wrap each fillet in heavy duty aluminum foil leaving the tops of each uncovered. Mesquite… the word itself brings up visions of cook-outs, dusty sunsets over hot plains, and a dinner bell ringing melodically in the distance. Do those images translate to flavors?
Mesquite Smoked Filet Mignon step by step
- Unroll a couple feet of foil and place wood chips in the center..
- Completely wrap the wood chips in the foil..
- Poke the foil with a fork to allow the smoke to escape and flavor the filets..
- Place the foil under your grates but over the burner and cook until the wood starts smoking..
- Add salt and pepper to the steaks on both sides and place on the grill..
- Cook uncovered for 6 minutes then flip. The steaks, not yourself. Although if you can do a flip, I suppose you should...it's pretty cool. But ensure you do lip the steaks after executing a perfect flip with a solid landing and blowing a kiss to the judges..
- I cooked min until it was 127°F internal temperature and let it rest for about 10 minutes..
- Punch anybody in the face reaching for or asking for steak sauce..
- I served mine with a baked potato and a side salad of mixed greens with tomato and basil infused feta cheese crumbles topped with a lovely raspberry vinaigrette..
They do in this filet mignon stunner, a western delight mixed with cheddar mashed potatoes and healthy green beans. Filet mignon is from the tenderloin cut—the most tender muscle on the animal. These steaks are typically cooked quickly at a high temperature and removed from the heat source just as soon as the pull temperature is reached to preserve their naturally tender texture. How to butcher your own filet. Premium beef cuts, like filet mignon, have a natural, tender flavor enhanced by grilling techniques like smoking.
