How To BBQ Filet Mignon
0 comment Thursday, May 1, 2014 |

Actually you grill Filet mignon....not the BBQ thing. The idea is to grill them fast on high heat so that you seal in the juice and the flavor.
So if you are still with us�whatever you do start out by getting a good cut of meat!
Filet Mignon is French for "dainty fillet". It is a steak cut taken from the tenderloin section of a beef which is the part that is squeezed between the sirloin and the top sirloin section.
So that you know there is a multitude of liberties taken by folks who butcher them up and label them. Meaning you can pay a rather steep price for Filet Mignon that may look good but comes from an inferior part of a beef and not the tenderloin.
It gets down to�.do you really trust your butcher? Interrogate them under bright lights and/or the "nail thing" until they confess.
Back to grilling: Many Filet Mignon cuts I have seen come wrapped in bacon. There are just as many exceptions. It's no biggie one way or the other. It gets down to your preference.
You can also marinate them. I don't, but if you prefer to do so use Newman's Own "Family Recipe Italian" (See Below). Marinate over night in a closed plastic bag or a "Tupperware season-serve marinating container" (below).
If bacon wrapped I would remove while marinating and reattach with toothpicks when you are ready to grill.
Take out the steaks out of the fridge at least thirty minutes before grilling. In the meanwhile set you grill to high heat.
The idea is to sear the cut five to eight minutes (depends on thickness) on each side on a gas, or charcoal grill (Two Zone Fire). If you have a Traeger Grill, you will want to grill at least eight minutes or even longer. Time it, don't guess. Turn steaks only once.
Before the time is up, stick a meat thermometer in one of the steaks. One hundred forty degrees is rare�.160 is medium. If you want, (simple recipe) serve with Blue Cheese on top and garnish with a jumbo green olive inserted into the top with a toothpick.

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