Thread: Grillin.....Fillet??? help!

see if someone can help me out here.. tonight Im gonna grill some Fillet Mignon on the grill at home.. does anyone have suggestion as to how to prepare it? marinade it? Never done fillet on the grill... any help is welcomed..
Thanks

Riley started a "how to cook steak" thread, it might help:

http://luxury4play.com/showthread.ph...ght=cook+steak

Contact "Secure" on here. He is the designated chef of choice.

These guys are going to tell you to cook it in a pan. I prefer to grill it.

Easy to do. Buy prime filets. Montreal steak seasoning, garlic powder, onion powder and a little worscestershire sauce. Internal temp of about 130 degrees depending on thickness for medium rare. Enjoy!

I just like to salt (kosher) and pepper it about 30 min before grilling. Get the grill REALLY hot 500+ degrees. ~2min a side to sear then ~3 1/2 more on each side at medium high temp to cook to your liking. Don't walk away they will cook fast, watch them the whole time. I like mine med-rare.

PS. maybe wipe the grill with a olive oil soaked rag right before you put the meat down.

I like to crust a filet with several types of dry rubs:Espresso,blackened seasoning...but most of all...good 'ol salt and pepper.DO NOT SALT MEAT UNTIL YOU ARE ABOUT TO COOK...it will draw the moisture out.Hot pan,little olive oil...sear 2minutes on each side,take the entire pan and finish in the oven til 120 deg....let REST for 5 minutes before serving/slicing

You will get 100 different versions on how to cook it, so I won't comment on that, but here is a tip you can take to the bank.....

DO NOT keep turning the meat. Flip it no more than once. Also, do NOT put pressure on the meat. It will make a great sounding sizzle, but will be like shoe leather when it's done.

Personally, I like nothing on my filet other than some kosher salt and black pepper. Cooked rare or bust.

Originally Posted by NFRs2000NYC

You will get 100 different versions on how to cook it, so I won't comment on that, but here is a tip you can take to the bank.....

DO NOT keep turning the meat. Flip it no more than once. Also, do NOT put pressure on the meat. It will make a great sounding sizzle, but will be like shoe leather when it's done.

Personally, I like nothing on my filet other than some kosher salt and black pepper. Cooked rare or bust.

After 3 years in culinary school... I will say... You are correct!!!

Originally Posted by TopChef

I like to crust a filet with several types of dry rubs:Espresso,blackened seasoning...but most of all...good 'ol salt and pepper.DO NOT SALT MEAT UNTIL YOU ARE ABOUT TO COOK...it will draw the moisture out.Hot pan,little olive oil...sear 2minutes on each side,take the entire pan and finish in the oven til 120 deg....let REST for 5 minutes before serving/slicing

Well guys... i must say, L4P is the best site ever!! thanks for all the grillin tips.. My wife and I had a pretty decent fillet with grilled shrimp and corn on the grill also.. The fillet will need another try, as this one came out good but i will try a different recipe this time... maybe this one.


all your guys help was excellent! thanks... i would rate my 1st fillet on the grill a solid 6.. I have had Ruth Chris, Flemmings and Christies... those are like a solid steaks like 10's for sure.. so not bad.

Ahem...pics?