Anyone grill a big filet mignon

I got a last minute text from my mom to cook a filet today.  My sis spent $116 at out local butcher which has great quality meat.  I imaging it is 6-7lbs.  I made a lot of deer and pork loins but never a beef loin.  It is always a pain getting her NG grill to heat up especially when its cold. 
 
I am undecided on using a black pepper rub and grilling it whole or cutting it up.  For pork I usually use a brown sugar rub.  For deer I like to knock off the sweetness with soy and garlic.  Then the usual cumin, various peppers, garlic, paprika, thyme etc...
 
I like a good sear on beef but also rare to med rare which might not sit well with the women and kids.  So cutting it up makes sense for med well servings.
 
Any suggestions?

 

[Walchit]

I think I used the " thumbnail for forums" option



You can have that if you want lol

 

[ShowMeDaSauce]

imgur also has the option of resize on upload. At least on PC. Ive heard the iPad app is way different.

 

[texas blues]

WTH?
 
ShowMeDaSteakAndBearnaise!

 

[Rairdog]

WTH?
 
ShowMeDaSteakAndBearnaise!

 

Gma got snowed in so I'm cooking tomorrow.  Will post some pics.
 
No tarragon....I do have fennel seed I can grind and some fresh rosemary for the bearnaise

 

[The Hot Pepper]

Nice! Those herbs work, tarragon is just the most popular. 

 

[texas blues]

 
Gma got snowed in so I'm cooking tomorrow.  Will post some pics.
 
No tarragon....I do have fennel seed I can grind and some fresh rosemary for the bearnaise

 
I would go easy on the fennel and rosemary.
 
Those herbs suit more robust flavors.
 
Like pork and beef sausage.
 
Then again its a matter of individual taste.
 
Do you wanna' compliment the entree with the sauce?
 
Or do you wanna' compliment the sauce with the entree?

 

[Sinn]

Filet Oscar MMMM Drool 

 

[Rairdog]

Filet Oscar MMMM Drool 

 

I know...been youtubing it all night.  Sucks the stores are closed and I can't get the ingredients...but it goes to the memory bank for next time...wait wheres my bere
 
what were we talking about

 

[ShowMeDaSauce]

WTH?
 
ShowMeDaSteakAndBearnaise!

 

Great movie, its worth the time to watch it. Wait for the shake!!!

 
My baked taters are rubbed down with fresh rosemary seasoned oil. Wrapped and ready for the oven. Garlic bread with my best Parmigiano Reggiano and butter are ready also

 

[Masher]

Just make sure you use a good crab like golden king or snow.
 
But don't use the best stuff like red king.
 
You're just bathing it in sauce anyhow.
 
Save the red king for date night with butter and lemon only.
 
One time chefly told me that our order of king crab got scratched.
 
He suggested we sub surimi instead.
 
"You're fired!"
 
 

 
Use jumbo lump meat from blue crab or large leg and body meat from dungeoness

 

[Rairdog]

Got busy and forgot pics...just went with a herb hollandaise.
 

 
 
Burrr....was still able to get the grill to almost 500...if the cheap therm is right

 

[Edmick]

Dang that looks good. Nice view ya got there too.  
 

 

[Rairdog]

Dang that looks good. Nice view ya got there too.  
 

 

Thanks.  Thats the view off moms deck on the lake about 5 mi from me.  If you look to the left at the white handrail next door....that's where the deck wood came from for my redneck porch. lol

 

[Edmick]

 
Thanks.  Thats the view off moms deck on the lake about 5 mi from me.  If you look to the left at the white handrail next door....that's where the deck wood came from for my redneck porch. lol

Nice. I'd be at mamas house every day doing some fishing.

 

[Rairdog]

Nice. I'd be at mamas house every day doing some fishing.

 

It's a great crappie lake.  I will be on the ice this coming week in one of the coves.

 

[texas blues]

The onliest 'thang I see wrong in that pick RD is this...
 
You didna' make enough sauce.
 
Because I'd ditch the sour cream and pour it all over that baked tate too!
 
Wait.
 
 
Did you say crappie?
 
Fried whole crappie is fantastic!
 
 

 

[The Hot Pepper]

Very nice!

 

[Rairdog]

The onliest 'thang I see wrong in that pick RD is this...
 
You didna' make enough sauce.
 
Because I'd ditch the sour cream and pour it all over that baked tate too!
 
Wait.
 
 
Did you say crappie?
 
Fried whole crappie is fantastic!
 
 

 

Haha...the first batch I made tasted to lemony so I made another w/o to tame it.  My family never really had hollandaise...they were covering everything.  Then they ask, "what is it".  You should have seen their faces when I explained egg yolks and butter...my nieces jaw about hit the ground.

 

[texas blues]

 
Haha...the first batch I made tasted to lemony so I made another w/o to tame it.  My family never really had hollandaise...they were covering everything.  Then they ask, "what is it".  You should have seen their faces when I explained egg yolks and butter...my nieces jaw about hit the ground.

 
Funny how that happens.
 
But then you never really know whats going to happen.
 
I got married for the first time in 1985 in Alaska.
 
Far away from either of our parents.
 
I did ask permission over the phone as I recall.
 
On our honeymoon two months later we visited and I met her parents for the first time.
 
My dear sweet wife at the time asked me to do a rib roast for her parents.
 
I buried it in kosher salt in a roasting pan.
 
It was magnificent.
 
And then her dad, mom, both brothers, and sister......
 
Poured ketchup on it.
 
I never cooked for them again.

 

[Rairdog]

I would have never married again...
 
Thanks for pushing the sauce...it was the talk