Whole Beef Tenderloin trimmed into Filet Mignon Steaks and cooked with a reverse-seared on a Primo Ceramic Grill - then basted with a Garlic Butter while they get flame-kissed over open flames
Garlic Butter Filet Mignon
I started with a whole beef tenderloin, trimmed it myself - because they are a little cheaper and you end up with extra meat for other recipes too. After I trimmed these filets into thick steaks, I seasoned them simply - but not lightly - and set up my Primo Grill for a two-zone fire.
Started the steaks out slow on the indirect side and when they hit 115 internal I seared them directly over the hot coals and basted them with garlic butter. I like them medium rare, so I only seared them for 1-2 minutes each side (basting them with the garlic butter the whole time). Took them off, let them rest and these were some of the best steaks I’ve ever cooked!
Malcom Reed
Ingredients
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5 - 12oz Beef Tenderloin Filets (AKA - Filet Mignon Steaks)
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1/4 cup Worcestershire Sauce
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1/2 cup Killer Hogs TX Brisket Rub
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1 Tablespoon olive oil
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8 cloves garlic minced
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1 shallot minced
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2 sticks salted butter
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1 Tablespoon chopped parsley
Directions
Drizzle the outside of each steak with worcestershire sauce and season heavily with TX Rub (coarse salt and black pepper can substitute).
Set up a grill for 2 zone cooking - hot and cool side. I used my primo ceramic grill running Royal Oak Lump charcoal but any grill will work.
Keep the grill between 275-300°F for the first stage of the reverse sear. Place a probe thermometer in the center of one of the filets and set each steak on the cool side of the grill to start away from the direct fire.
Once the internal temperature reaches 115°F - about 25 minutes; remove the steaks from the grill and place on a foil lined sheet pan. Rest the steaks for about 15-20 minutes. You will notice the temp continues to climb but it will eventually stop and start to drop. This is where you want to do the sear stage.
While the filets are resting - add a drizzle of olive oil to an iron skillet. Add the garlic and shallot and saute until soft - season with a little TX rub for flavor.
Move the skillet off the direct heat and add the butter. Stir until the butter melts about 2 minutes and add the chopped parsley.
Brush each filet with the butter mixture and place over the direct heat (Fire side) of the grill for 1 minute on each side. Continue brushing with butter at this point and only cook until a char starts to form. It should take about 1-2 minutes total each side. It is important to not walk away and be extremely careful at this point because the fire will be rolling.
Remove the steaks from the grill once seared and brush with additional garlic butter. Rest the steaks for 5 minutes and serve.