Isolated Beef Tenderloin(Filet Mignon)

First thing you do is remove what is called the chain. It runs along the side of the tenderloin and you can remove it with your hands. Then you will have exposed the filet and can take out a knife, and cut the rest of the meat off. This includes the tail and silver skin you find. Don't throw away the pieces that are cut off. You can use them for a roast or stir fry. You can grind them up and have tenderloin burgers if you want.

There it is. The filet mignon. I know what many of you are thinking, and get your minds out of the gutter. Every time a chick sees this photo, their eyes widen and they start to giggle. I know many of you here will do the same thing. I'm just joking. Go ahead and laugh. It's funny.

For the rub I just made a simple dry herb rub.

1 tablespoon each of salt and pepper

1 teaspoon each of thyme, oregano, basil, garlic powder, rosemary

Just basic seasons I have around the house. You can use whatever seasongs you want. First You rub the filet down with olive oil then you add on you seasoning. It's a big piece of meat so, you can go heavy on the rub.

While that is setting out getting to room temp, I set up my grill for indirect heat and added some pecan and hickory wood for some mild smoke flavor.

This time I wasn't worried about the grill temperate, I was more focused on the internal temp of the beef. So I used my digital thermometer and set it for 130 degrees. Giving me that medium rare steak.

After about 25 minutes I rotated the filet so I can get some even cooking. Letting the heat cook down the rub giving me a nice crust around the filet.

Once it reached 130 degrees internal, I pulled it off then grill and let it set for 15 minutes.  Slice it up to whatever size you want.

This is the last bbq blog I do for awhile. Minds blog software is a pain with photos and I have to get started on some projects, that I pushed aside for too many years.

Like always, be excellent to each other