Grilled Filet Mignon on a Pellet Grill

[Music] hey this is Mark William from swine like barbecue today I have a couple of beautiful filet mignons I'm going to show you how to do these on the pillow girl I know a lot of you already have one and there's no need and you missing out on a great steak dinner just because you have a pellet grill because they'll do just a good job we're gonna start out with some Tennessee mojo beef my good buddy Jay he knocked this road by the park and then we're gonna come back with a good course black pepper just because pepper compliment speech so well we'll let these sit out for about a hour come up to room temperature that'll give us time to get the pellet grill fired up and in the meantime I'm going to show you a really good onion sauce that'll go along with this fillets let's get started so the first thing we need to do is trim these fillets up these are straight from the butcher you can tell they have a good bit of hard fat on the outside and some of this silver skin I want to take as much of that off as I can now all you're gonna do is just shave the outside edge and just expose as much meat as you can any of these big hard fats just take it off now this edge here you can tell it's got kind of not really the Tenderloin part but probably the outside of that chain still attached I'm gonna go ahead and take that all the way off so you just got silver skin they're just about full itself partner now save this meat put it in a vacuum sealed bag put it in freezer next time you cook burgers it'll make an excellent Burgin you're not wasting that beef I'll do the same thing to this one so that's about all we're gonna take off you can see you still left some fat on it these were just choice grade fillets but they have some awesome marbling coming through we got these fillets trimmed I place them on the cooling rack because what I'm gonna do is take some of this more and brush on the outside just to give that rub something to stick to you don't want these fillets just sitting in that marinade or anything like that because you won't airflow all around them help you get that crust built so what I'm going to do just brush a little bit us more it's only gonna take a touch or get all the size this is just going to add a little bit of saltiness it's gonna help with the color and Plus give the rub something to stick to you can use vegetable whatever you would like in this point once we get a good coating on all sides we're gonna hit it with some black pepper I'm gonna go pretty heavy I say we're gonna get on every edge we can that black peppers will help add a excellent crust now that we got a good coating of black pepper I'm gonna come back with this Tennessee mojo be front we're going to do a light to medium coke and again we're gonna get all the sides so we got these seasoned we're gonna let them sit on this cooling rack for about a hour that'll give us time to get the pellet grill fired up get this onion sauce made and we'll be ready to cook so today we're gonna be cooking on the grill of grilled silverback we'll get it fired up like say I'll get it set we're gonna run it as hot as we can we want T some grill grate should be 600 you know 650 degrees so we'll set it's about 45 we'll give this time to get up a temp and then we'll get these fillets on so what we have here is two sweet onions I took the stem in and cut it out and just kind of hold it out a little bit right down the center I'm going to take a beef bouillon cube and push it down in that onion do the same thing to the other one and once I get that pressed in here just take you some room temperature butter and do the same thing put it on top of that beef bouillon then what I have is a little small Dutch oven I'm a place both these onions in here you kind of want to fit a little tight best you can I'll take a handful of cloves of garlic put it around we may stick one in the butter too just for good measure now I'll take a half a sprig of rosemary sprinkle that around here as well and I've just had a couple more pads of butter and that's it I got the oven set at 400 degrees you can do this on the pellet grill you can do it on whatever you'd like we'll get the lid on it and we'll get into other all right so these been sitting out for about hours time to get them on the pit I got soup back running about 480 I know this great char well over 600 degrees I'll go ahead and get them on put them right here at the front give them a good press and then we'll get the lid we're gonna let these go about two two and a half minutes that way we get some really good grill marks a good crust they'll be grating in we'll check on them later it's been about two minutes let's give them a good twist we'll try to go to a fresh spot on this grill we'll go straight back turn it 90 degrees and just let last time give them a good Pat and then we'll go another two two and a half minutes so these onions been rolling for about an hour we're gonna look at them and see how they're looking be careful cuz it's probably a good bit of steam come out you see all the garlic's don't got good and tender these onions are really good and tender I'm gonna say that's pretty good I'm gonna leave them in the oven and just cut the oven off while we finish these steaks once the onions get good and tender we get done with these steaks we'll take a potato masher if you have our motion blending or anything like that we'll get them broke down and make the kind of a thick sauce just to go with these place spend another two minutes let's give them a flip see what kind of grill walking working with oh yeah I got great color well let him go two minutes give them another twist and they'll be wrapping up so it's been another two minutes let's get this final twist in just like before we're gonna go to a clean spot give him a good press we'll check the doneness here in about two minutes they should be sitting about 120 125 be just right for that medium-rare so it's been the last two minutes let's see what our doneness looks like so we're sitting right at about 123 and the thickest part 122 I'm calling it I know that little ones going to be a little bit of head we'll get them off and then what I'm going to do is put these pads of butter on top of them that'll help slow that cook process down while they rest we'll let these rest for about 10 minutes while we finish that onion sauce and we'll be time to eat so we got the steaks off they're up here rest and got that pad of butter on top of them just to kind of help slow that cook process down we'll give them a good 10-minute rest that'll give us time to get this sauce made so what I'm gonna do open it up and see what we're working with you can tell everything still just a superhot that butters browned that garlic's good and tender so what you can do here you can take a couple forks and get it mashed up you just want to thick almost pureed sauce if you have an emulsion blender now is a great time to use it since I know a lot of people don't have in a mold letter I'm gonna use a potato masher just like y'all will so let's see how it goes so all we're gonna do is just get this mixed up you just kind of keep working it you want to get that garlic good and incorporated now some of that rosemary you'll still be in there but that's okay that's just added flavor if you see any big sprigs do you think you know maybe a issue just pull them out with a fork or whatever you need I wish y'all could smell this they're my onions and that garlic it smells great and just keep getting mixed and it's mixing really well it's doing really good so you just kind of want to get it to a good thick consistency and it may take you a few minutes to get it incorporated I'm gonna call that good it's a pretty good smooth consistency as you can see with the fork it's gonna go really good these Flay's really bring out a different flavor that maybe you're not used to when you're eating the flayed mignon it's time we got the sauce made the Flay's been resting about 10 to 15 minutes just a quick recap of what we've done we started off with two great fillets we cooked them on a pellet grill they got a great crust of course that Tennessee mojo beef rib smells great great added great color of these rib eyes let's see what it's all about so we got our sauce here and I'm very pleased with how it turned out first time I try it just by itself and we got to see what the doneness looks like and everything on well crack it open and that is a perfect medium-rare if I've ever seen it packed full of moisture we'll try a bite right out of the middle text on a flea is always perfect you can't beat it I tell you that mojo beef rib it's awesome on this fillet that pepper bounces it out has a really good soft nice up front from the Mojo beef and that pepper really brings the heat at the end so I'm gonna get another little piece cut here right out Center and of course if you were serving this we would take it and just drizzle it right over the top or you put it up side however you liked it's up to you but I'm going to take a little bit and put right on a bite so we can get the full flavor of it those sweet onions add a great flavor it complements that beef so well and you still get that good pepper back eat because we put a big dose of pepper on it which is what I love this onion sauce is great it adds a great flavor any kind of protein you'd like to try to cook it really complements these filets well it's a simple sauce to make and of course it incorporates really well and it's something different that most people are not used to this is a great recipe if you're trying to do something different especially if you have a pellet grill then grill grates are made these steaks that much better you can do this without them but you can't beat them sear marks you get with the grill grates there's a great crust a great flavor so that's a wrap force of that swan lock we appreciate y'all checking this video out if y'all got any questions shoot us a message on facebook instagram and as always like and subscribe to our Channel and we'll see y'all next time

Channel: Swine Life BBQ

Views: 76,246

Rating: 4.9293394 out of 5

Keywords: filet, filet mignon, pellet grill, grilla grills, traeger grill, steak, beef, swine life bbq, grilled, grilling, grill grates, pellet smoker, traeger smoker, silverbac, how to bbq right, tenderloin

Id: 6WmXY-IPEs0

Length: 9min 20sec (560 seconds)

Published: Wed Oct 02 2019