Try this Smoked Filet Mignon recipe, or contribute your own.
Suggest a better descriptionHave butcher truss/tie the filet. Soap wood chips in hot water for 2 hours before you begin making your fire. Season meat with crushed garlic, salt and pepper. Heat olive oil or lard in large frying pan and sear/brown meat on all sides. This will seal in the juices before smoking. Place some of the soaked chips directly on heated charcoal, saving the remainder. Wrap each fillet in heavy duty aluminum foil leaving the tops of each uncovered. Sprinkle a little olive oil or place thin slices of lard on top of each filet. Put a meat thermometer into one of the filets. Place remainder of wood chips in a packet made from foil, do not enclose completely, leave top of foil packet open. Place filets and wood chip packet on top of grill. Close grill or place grill cover on and cooked meat until desired degree of doneness is reached on thermometer. Approx. 140 degrees for medium rare. Meat should cook in about 20 to 30 minutes. Check often. Let meat cool sightly. Carve into 1/2 inch slices. Serve at room temperature. Yield: 20 servings. Recipe by: : Beth Stepstones Kitchen Posted to MC-Recipe Digest V1 #1065 by Carriej999@aol.com on Jan 31, 1998
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Serving Size: 1 Serving (1g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.9mg | 0 % | |
Potassium 2.4mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.2g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1
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