Satisfy every craving of this incredible smoked beef fillet. Poordinable fork beef with a rich medium rare center and only a pinch of heat and smoked flavor. It is the real way to bring Filet Mignon to a completely new level while nourishing a crowd.
Do you want even more flavor? Complete it with succulent imperial crab for an experience at a restaurant at home.
The smoked fillet is decadent a possible recipe. And where we love the simplicity of a grilled beef fillet, being the cut more tender, it collects the flavor of smoke with a short cook on coal and wood before being seasoned with a succulent imperial crab. Talk about the well -made holiday dinner.
This recipe works because it is a Absolute showstopper Perfect meal for guests or nights of intimate appointments. Beautiful medium-rare The rose up to the succulent slices is stunning ..
Beef fillet For a long time the favorite dinner roast, next to the ribs, with a considerably less fat and cooking methodology required. And, where the ribs create large large slices with a lot of flavor with the fat made, this can be Cut with a fork. Literally.
Now, imagine that it is cut with an imperial smoked crab intertwined with only a pinch of that southern cream heat. It is not a huge football, but enough that the guests will have what the magical ingredient wonders.
While your guests are left to ask how many hours you spent in the kitchen, you can choose to say that it was Easy as 3 ingredients And a little smoke, if you want. Or let them baffle the grid mastery.
Intrigued? We enter to plan that holiday menu!
What do you need to smoke a fillet:
When I smoke roasted, I like to keep my flavors very simple. I want meat to develop a smoked aromatic flavor and still have its profound taste of umami. For this, I simply used:
- Oil
- The bold mixture of Tony Chachere
- Dry Hickory blocks in the oven
How to prepare the best smoked meat Thread
- Make sure to Build your fire for offset heat. We are gently cooking the fillet, we are not treating it like a steak for a high and fast cook. Once the embers hold the temperature, be ready to add pieces of wood and meat.
- Linding (or trusted how chefs call it) the fillet helps to maintain its shape. There is often a thicker end and a thinner end (from which the filet mignon is cut).
- The use of butcher’s string and tie the great cut of each centimeter helps to maintain its slim figure for a nice presentation during the service.
- Once you have tied the meat, share with olive oil and a simple Creolo dressing button. The meat already has an incredible flavor, so we are only improving it with a little football.
- Using a digital thermometer It is important for accurate cooking. When it was if you smoke a lot, invest in a probe that can be inserted in the meat while smoking with a reader that you can see outside the smoker.
- Only Smoking the fillet at 120-125. It will continue to cook when it is burned and then resting.
- After the smoke, burn the meat, a technique known as reverse burningTo obtain that golden crust outside, wrap it double in a sheet and let it rest for 10 minutes before cutting.
- Rest the meat helps the juices to return Where they must and not run immediately because it is cut. I also like the double winding to keep any liquid that accumulates. Hello, easy drips to pour at the top of the meat!
Tips for smoking beef fillet
- It is essential to make sure to nail the perfect internal temperature for the fillet, therefore cooking at temperature, not time, is essential. Always use a digital meat thermometer For the most accurate results.
- Save by purchasing a full beef fillet and cutting it alone. Take a look at our guide for How to cut a beef fillet And you will finish with extra steak advice for another quick and fast meal.
- Lying the roast may seem like an unimportant step, but in reality it is the key to helping the entire roast to cook evenly. The fillet has a thicker end and a thinner end, then tie the fillet in a uniform cylindrical shape helps it to cook correctly from one edge to another.
How to serve smoked fillet meat
You can dress this recipe or keep it casual. When we feel imaginative, we love to make it a surf meal and grass with our favorite imperial recipe of crab at the top.
It is also good with simple contours like Smoking Brussels sprouts oa baked potatoes, Roasted green beans or Cremose potatoes
More savory beef recipes you will love
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The method without failure of smoke gently and then inverted burning beef fillet is a surprising way for a rich flavor of umami and perfect slices of medium rare. Bonus, it is such a simple recipe that you could ask!
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Prepare your beef fillet and your smoker
Prepare your smoker for offset heat, accumulating a fire on one side of the smoker and maintaining a temperature of about 250.
Cut the fillet as need and bind every 1 “1 1/2” to help the meat maintain its shape during cooking.
Smoke
Rub with olive oil and then cover the entire fillet with a uniform coating of the bold mixture of Tony Charachere.
Put the beef on the cooler side of the grill.
- I smoke the fillet in a smoker set to 250 – 300 per 1 hour until the temperature reads 120 with a digital thermometer.
Sear
Sear the meat evenly on all sides by moving the meat to a preheated grill or in a large plate/pan that has been heated over medium-high heat.
The meat revolves to ensure uniform golden on all sides, from 5 to 7 minutes per side.
Serve
Slice in 1 “thick portions and serve, top with rich imperial crab and serve with seasonal vegetables.
Garnish with freshly chopped parsley, if desired.
Cut the finished fillet into 1 “thick cuts for each person.
Wrap the leftovers in a double layer of aluminum sheet and heat in the same low sheet, at 300. You want to heat the steak without cooking too much. Keep in the fridge for 2-3 days.
This fillet was smoked the Porch with cane fossa – But it will work in any style of smoker or grill you have fixed the right temperature with wooden pieces or chips.
Service: 1G | Calories: 75Kcal | Carbohydrates: 1G | Protein: 6G | Fat: 5G | Saturated fat: 1G | Cholesterol: 18mg | Sodium: 17mg | Potassium: 120mg | Fiber: 1G | Sugar: 1G | Vitamin A: 431Iu | Soccer: 8mg | Iron: 1mg
How to smoke frequently beef fillet questions
The fillet comes from the lombo section of the cow, between the ribs and the countersign, just beyond the full back. Because of where it is, it is generally an underutilized muscle. The connective tissue is missing and does not obtain the heavy fat cap of a ribbed roast, therefore it produces the delicately sliced consistency that we seek in an incredible lean cut.
This is the cut from which the Mignon steaks come, which are notoriously tender. For this reason, it is also one of the most expensive cuts and is often for special occasions.
Because of its lean nature, it tends to have a bold flavor like the richest cuts, such as Ribeye or the privileged rib. However, this cut wins the prizes for not needing a knife if cooked correctly and combining well with classic condiments.
The purchase of an entire fillet file can be complicated if it is not the first season of the holidays. If it is, check your local markets, they tend to put them on sale At excellent prices for Christmas and New Year. Otherwise, calling your butcher in the lead e Ask for a fillet and the size you need It is the best option. Most will offer options between choice and first and this can add more than a few dollars for the pound on an already expensive meat cut.
When choosing a vote, the fillet is already the most tender cut, so if I trust my butcher or I know the source of meat, I’m fine with a selection of “choice” here, since I am already paying for the best.
Using a “reverse burning” technique, we smoke beef at an internal temperature of 120 degrees before rolling it through a hot cast iron plate or grids to obtain an external crust and an internal temperature of 130 degrees of the meat before resting.
Reverse burning is a term used when The meat is cooked low to obtain a certain internal temperature before applying the high heat to create the external crust. It is the opposite to brown a roast before cooking, as in my beef Wellington.
Both have their advantages, but in the case of meat smoke, it works great to allow meat to absorb the rich flavor of smoke and therefore block everything with the final burning.
I use the Reverse Scottish method on large cuts of meat that I am cooking over high heat or traditionally in an oven. I like to finish a porterhouse on the right or in the case of a thick Ribeye by Tomahawk, make sure there is a also the desired temperature through the entire cut.
The inverse burning can produce a little more uniform color that you can get from top to bottom (with the exception of Sous Vide – which I also end with a scald).
For fast smokes, like this, I rely bold flavors woods Like Hickory, Quercia or Mesquite. These are the best beef woods with strong aromas that allow the flavor to instill with the short cooking time for something like a beef fillet that we smoke 1 hour to reach 120 degrees.
The use of good blocks instead of chips will also help to amplify the quick flavor.
