Slow Smoked Blackened Filet Mignon

[fire it up]

Stopped by Acme today and they have a deal going on with select items, you get 4 of whatever for $20. Normally when they do this they have filet mignons and this time was no different so I picked up 4 packs, froze two packs and cold smoked the other two.



Started one coal, placed it in the charcoal basket and added 4-5 others on top, kept 4-5 coals going at all times to hold a temp between 70-80 degrees, used pecan wood (thanks Jerry) for the smoke.





Cold smoked for three hours, once done I coated two with my chipotle rub and two with CBP, granulated garlic and a little salt and put them in the fridge for about 20 minutes. Tip* (should have doubled the amount of rub for a better crust)



Heated a cast iron skillet and added about 2Tbsp of butter, when the butter began to brown I added the steaks and cooked till they formed a nice crust. *Another tip, I didn't have the cast iron skillet blazing hot which was my own impatient fault.
Cooked about 3 minutes per side


Completed and tasty pics

They had a wonderful and fully flavored smoke to them. If you haven't tried cold smoking a steak and then searing or finishing it however you prefer then I would highly recommend it, it truly adds such a depth of flavor.

 

[alx]

Man- Jim.That sounds so good with giving the meat some smoke and nailing it in the pan.I can tell they were just tender.

Keep rocking it brother!!! Just a fine deal you have there.Adoption papers in the mail!!!!!!!!!

 

[bmudd14474]

looks mighty tasty.

 

[ronp]

Man those look perfect

Same method that I use. Except I use a a gas griil

If I have them.

 

[fire it up]

I almost added a bit of TQ to them "RonP style" but completely forgot until it was too late so just regular seasoned, the other few I have in the freezer will get a bit of tender and quick loving to them

 

[ronp]

I am sure they were great the way they were man. I wish I had one right now.

 

[pepeskitty]

That is a very interesting method. Never tried it but am going to now.

I do have a question though, cold smoking like this. Isn't there more of a danger of bacteria (E. coli) with this method?

 

[alx]

JIM- Fire it up-Mentioned he cold smoked 3 hours.It is accepted in food handling as long as meat-usualy pork-is above 40-140 degree in 4 hours- you are out of danger zone......Lots of german/american folk i know who raise their own beef eat it raw in dishes-do not recomend this,but much like swine flu is hitting younger folks who have not developed natural immunity- -safety first,but jim was well within exceptable bounds!!!!

 

[66galaxie]

Holy cats!
Those look perfect. I'll probably have dreams about those beauties tonight.

 

[pepeskitty]

Thank you for the great explanation. Very informative.

Now we can get back to talking about how good those filets look.

 

[beer-b-q]

Those look great, I can almost taste them...

 

[oneshot]

Thanks, now I have to replace my key board due to the "uncontrolable drooling" !!!!!!

Those look great!!!!

 

[treegje]

water comes me in the mouth, wauw

 

[rivet]

Verrrrry nice!

 

[cman95]

Man, I just eat lunch and I could still handle a couple of those.

 

[bassman]

Dang it man! I haven't had breakfast yet. Pass me one of those please!

 

[meatball]

Wow, those look awesome, perfectly cooked imo!!! What were the greens you had as a side FiU?? Those look really good too!

 

[chisoxjim]

nice looking beef there, looks perfectly cooked to my taste. Thanks for making me even more hungry this a.m.

 

[bman62526]

Good job! I tell ya...laughed out loud thinking about starting ONE COAL in my chimney, but you have me convinced to try a cold smoke on some beef!