Quote:
Originally Posted by Whitley
How do you grill it. I also pay between 35-40 (in Sarasota)per lb for thick Filet Mignon. I would like any input as to what method you like best preparing it.
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Reverse sear is the best for filet, seeing as it is usually cut rather thick. Cook in oven at 200-225 until the internal temp is about 115. Then sear on hot cast iron with some butter. Sear it fast and high heat to get a quick crust without overcooking it. Salt pepper garlic is all I use for seasoning.