Slow Smoked Blackened Filet Mignon

Discussion in 'Beef' started by fire it up, Oct 19, 2009.

  1. fire it up

    fire it up Smoking Guru OTBS Member

    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 [​IMG]







    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.
     
  2. alx

    alx Master of the Pit OTBS Member

    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.[​IMG]

    Keep rocking it brother!!! Just a fine deal you have there.Adoption papers in the mail!!!!!!!!!
     
  3. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    looks mighty tasty.[​IMG]
     
  4. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Man those look perfect[​IMG]

    Same method that I use. Except I use a a gas griil [​IMG]If I have them.
     
  5. fire it up

    fire it up Smoking Guru OTBS Member

    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 [​IMG]
     
  6. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

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

    pepeskitty Smoking Fanatic

    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?
     
  8. alx

    alx Master of the Pit OTBS Member

    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!!!!
     
  9. 66galaxie

    66galaxie Fire Starter

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

    pepeskitty Smoking Fanatic

    Thank you for the great explanation. Very informative.

    Now we can get back to talking about how good those filets look.
     
  11. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Those look great, I can almost taste them...[​IMG]
     
  12. oneshot

    oneshot Master of the Pit SMF Premier Member

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

    Those look great!!!![​IMG]
     
  13. treegje

    treegje Master of the Pit

    water comes me in the mouth, wauw [​IMG]
     
  14. rivet

    rivet Master of the Pit OTBS Member

    Verrrrry nice! [​IMG]
     
  15. cman95

    cman95 Master of the Pit SMF Premier Member

    Man, I just eat lunch and I could still handle a couple of those.[​IMG]
     
  16. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Dang it man! I haven't had breakfast yet. Pass me one of those please![​IMG]
     
  17. meatball

    meatball Smoking Fanatic OTBS Member

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

    chisoxjim Master of the Pit OTBS Member

    nice looking beef there, looks perfectly cooked to my taste. Thanks for making me even more hungry this a.m. [​IMG]
     
  19. bman62526

    bman62526 Smoking Fanatic

    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! [​IMG]
     

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