Trimmed Beef Tenderloin Big Green Egg
Last calendar week I participated in a post on a Facebook Big Green Egg Grouping nigh the best way to cook a Filet Mignon. This post went on and on with everyone giving valuable advice and lessons learned most cooking this cut of beef on the Large Green Egg. Now, I take cooked this steak many times and experience confident in my power to knock out a slap-up meal using this piece of tenderloin. Withal, the post got me thinking, which way would taste the best?! Is at that place a material difference between techniques and the cooked meat?! I decided to have two individual Filet's and cook each of them differently using techniques I have done many times: Sous vide and High Sear. I then planned a adjacent taste test. This mail service walks you through the experience and shares my results. Now sit down dorsum, grab a glass of Malbec, and enjoy the mail service Big Green Egg Filet Mignon Two Ways.
Big Light-green Egg Filet Mignon Ii Means
First upwardly was to prepare the Filet Mignon #1 using the Sous vide technique. To do this, I seasoned the Filet with salt and a little olive oil then vacuum sealed information technology.
I prepared the Sous Vide Supreme machine by filling information technology with water and bringing the temp up to 134° (which is the temp of a Medium Rare Filet Mignon).
The beauty of the Sous Vide technique is yous heat the water to the temp you desire the meat cooked. Then submerge the vacuum sealed meat in that water and let it sit down for iii hours. This cooks the steak to a perfect 134° and keeps information technology there for every bit long every bit you accept it in the warm h2o bath. You lot cannot overcook the meat and it is perfect every time!
The thing about Filet Mignon is it is a very tender slice of meat but it isn't the nearly flavorful. This is considering this cut of meat doesn't have as much fat as other cuts practice (e.thou. NY Strip, Rib Eye). To give this tender cut of meat some bold flavors I made a Sriracha compound butter using garlic, butter, fish sauce, and Sriracha.
After 3 hours the Filet #1 was ready (pictured on the left below). Essentially this steak is done merely esthetically it is non pleasing. So, I need to sear it to go that color nosotros are all used to on our steaks. The second Filet (pictured on the right below) was rubbed in olive oil, salt, and left out to sit for thirty minutes before grilling.
At present, what came next, was the fun part. For Filet #i (Sous Vide) I simply had to sear information technology for one-ii minutes on each side. The Filet #2 (High Sear) was using the high rut searing method where I would rut the Big Green Egg up to 650° and cook information technology for ii minutes each side then cap the Egg and let it cook for some other four-five minutes. In the pic below Filet #1 (Sous Vide) is on the bottom and Filet #ii (High Sear) is on peak.
Once both Filet'southward were done I allow them rest with a big dollop of that Sriracha compound butter on top.
Here are the Filet'due south after resting 10 minutes…
I sliced each Filet and served side by side with some grilled Asparagus. The Filet #1 (Sous Vide) is on the right in the moving-picture show below and the Filet #2 (High Sear) is on the left.
The determination of this sense of taste examination was interesting. To be directly… there are no losers hither as eating Filet Mignon makes everyone a winner!
With that said here is what I can tell yous:
Filet #1 (Sous Vide) was cooked to perfection. This was a perfectly executed steak from start to finish. Other than waiting for three hours, this is the easiest and best manner to get to a perfectly cooked steak on your Large Light-green Egg.
Filet #two (Loftier Sear) was terrific simply not cooked evenly all the way through. Some spots were on the rare side while others were medium rare. I could have adjusted for that past using a Thermapen to check the temp for doneness but chose to do it "one-time school" past touching the meat to see if it was done.
I would say that Filet #2 cooked using high oestrus searing method had more of a "grilled" flavor that stood out. This aspect made it difficult to pick which was better. The Sous Vide steak was perfectly cooked (and I do mean PERFECTLY) but didn't accept as much of that grilled season. In the end I am glad I cooked them both but going forwards I will utilise the Sous Vide technique to become that perfect steak!
Source: https://thebbqbuddha.com/big-green-egg-filet-mignon-two-ways/
0 Response to "Trimmed Beef Tenderloin Big Green Egg"
Post a Comment