What do I do with this filet mignon I bought?

Discussion in 'Beef' started by chainsaw, Jun 19, 2010.

  1. chainsaw

    chainsaw Smoking Fanatic

    New ground here-practically have never bought the filet mignon. Saw a whole one and had to have it. So after a couple good bacon-wrapped steaks, what is the best course for the rest of it? As you can see the chunks aren't (may not be) good steak sizes. New ground here-I'm thinking boudins? Just got a bunch of casings. I hate to grind it up but.. after nearly 60 years on the planet I WILL find something to do with them-only asking for special recipes if anyone has the time to contribute. Thanks.

    [​IMG]
     
    Last edited: Jun 19, 2010
  2. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Well, since you've already done the traditional bacon-wrapped steaks, I don't see any reason for NOT grinding up the remainder and using it in a fattie.  OMG, that would be awesome!
     
  3. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    just take the chunks and compress by rolling and then wrap w/ bacon. just as good as a full filet .

     if yopu just want to grind it , grind w/ just a lil S&P and make yourself one of the best hamburgers you will ever have.
     
  4. chainsaw

    chainsaw Smoking Fanatic

    Thanks for the input new ground here-don't want to waste it![​IMG]
     
  5. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    My vote still goes to grinding them up and making a fattie.  Oh, man, would that be awesome!
     
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Sorry but theres no way I'd grind that [​IMG]   Wrap them babies with bacon and enjoy the quality of that cut of meat
     
  7. smokey paul

    smokey paul Meat Mopper SMF Premier Member

    I am with Pineywoods... to good of meat to make into cheap hamburger. If anything i would wrap with Bacon and vacuum them and freeze for a month them gill/smoke again and relive the goooood taste!!!!
     
    Last edited: Jun 19, 2010
  8. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    HAHA, I hear you, Jerry, but he's already wrapped the best parts of the cut with bacon and made some steaks.  I say grind up the remainder and make the best fattie that you will ever have.  Just my opinion, of course.
     
  9. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Don't grind them.. Please!

    Take those tidbits and stuff them in a red, yellow or orange bell pepper. Put the things over some grill heat to roast the pepper, then move them to indirect heat until the center reaches 130-135. You could do this with a bacon wrap just like a popper or ABT.

    Slice and enjoy..
     
    Last edited: Jun 19, 2010
  10. Looks like you might have enough for 2 or 3 K-Bobs....Would make a nice appetizer on night! 
     
  11. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    you know this needs some research,    why dont you send it to me and ill figure out something to do with it!!
     
  12. meateater

    meateater Smoking Guru SMF Premier Member

    Some skewers would be awesome. Some pineapple, mater, bell pepper, onion, a quick sizzle on the grill with some mesquite and on the plate. [​IMG]
     
  13. meateater

    meateater Smoking Guru SMF Premier Member

    I'm big on R&D, Send it to me and I'll Reheat & Devour. [​IMG]
     
     
  14. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    hey meat my dog wants to join your club,     any openings?
     
  15. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now I'm really thinking here and I like the skabob way (Meateater) and then I like the saute method of Pete (pit 4 brains) then you could make some tacos or rittos with alittle lettuce and maters an japs to top it off. Well I'm even thinking maybe grind iot like Jerry said and make some meatballs with some cheese inside with a bacon wrap. I forgot what Jeff (Rio Grande) called them things.  
     
  16. meateater

    meateater Smoking Guru SMF Premier Member

    Only if he's as ugly as mine. [​IMG][​IMG]
     
  17. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Stir fry. Makes great peppersteak. Always used them at the restaurant. Way too good to grind or a fatty.

    What a waste that would be.
     
  18. chainsaw

    chainsaw Smoking Fanatic

    Lot of great ideas and a neat Pug.  Now I am really confused and you all have been very helpful. Thanks again for you input. I will post some pictures whatever we decide to do with it. [​IMG]
     
  19. squirrel

    squirrel Master of the Pit OTBS Member

    I had some like that after I trimmed up a whole tenderloin a little while back. Being a southern gal I pounded them down a little, rolled them in some seasoned flour and fried them all nice and crispy, then I made some saw mill gravy and put on top, yummy. Country fried steak at its finest. I have to do that again, real soon, like tomorrow.
     
  20. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    I like Ron's stir-fry idea, and I like Cheryl's country fried steak idea, but I *REALLY* think that you should grind it down and make a fattie.  While no one here will agree with me about this, it would be the most awesome fattie ever!

    Anyway, I'm looking forward to pics of what ever you decide to do with it. [​IMG]
     

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