Filet Mignon Date Night Recipe
Our Filet Mignon Date Night tonight we went all out with our complete dinner on the grill. We did a reverse sear filet mignon topped with a bacon wrapped onion ring filled with blue cheese, hasselback potatoes and personal size smoked garlic with bacon and onion. To follow that up Patti made strawberry rhubarb crisp. All kissed with the sweet nutty flavor of pecan smoke. You could say we had a full grill of Lodge cast iron tonight.
FYI, we will be posting recipes for the hasselback potato and strawberry rhubarb crisp. There are a few already posted for the smoked garlic.
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
All recipes are on our website:datenightdoins.com
- We did a reverse sear on our steaks tonight, when you do this go by the meat temp and not by time. Here the outside temp on the patio around 100 degrees. Most times I’ll tell you to smoke it for 30 minutes or so, that’s not going to work here. The steaks went on at 42 degrees (5c) and the smoker was at 150 degrees (66c). Normally I would bring these up to about 110 degrees (44c) and pull them until my grill came to searing heat. But, tonight I am going to top them with a bacon wrapped onion ring filled with blue cheese. They wouldn’t be on long enough to melt the cheese. So, I needed a little more time in the heat so pull them at 100 degrees (38c) cover and set aside. You cook everything else at 350 degrees (177c) for about an hour. Then, put your steaks back on for 3 minutes, flip, add bacon ring, fill with cheese for about 6 minutes. Beautiful.
- To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
- Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick cleaning burn.
- So after the grill comes up to temp and burns clean turn it back down to 150 degrees (66c). Place everything directly onto the grill and just let it hang out in the smoke and get happy, pull them at 100 degrees (38c) cover and set aside.
- Turn the grill up to 350 degrees (177c) you cook everything else at 350 degrees (177c) for about 45 minutes. Keep an eye on everything and stir the garlic now and then. Put the steaks on for a 3 minute sear, flip and top them, go for about 6 or 7 minutes depending on how you like your steak. (We like ours rare 120 degrees or 48c).
- When the meat reaches an internal temp around 130 – 140 (55c) pull it off, cover it and let it rest for 10 minutes before serving. This will be medium rare. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. So for medium pull it at 140 (60c) and overdone 160 (72c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
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|Amount Per Serving||%DV|
|Serving Size 32g|
|Recipe makes 4 servings|
|Calories from Fat 30||70%|
|Total Fat 3.29g||4%|
|Saturated Fat 1.1g||4%|
|Trans Fat 0.0g|
|Total Carbs 2.36g||1%|
|Dietary Fiber 0.4g||1%|