Filet mignon

[Diehard]

Here is one for you to try. I do this with fresh backstraps off every deer I kill. I have to watch my son though....I have caught him cooking two or three for himself for lunch, leaving me to wonder what happened to all my filets.

Remove the backstrap whole.
Remove all silver skin.
Lay the back strap out on a cutting board and cut across the grain into 1 1/2 to 2" thick pieces.
Place two of these together to make a filet about 3 1/2" across.
Wrap with thick sliced bacon and secure the bacon with two tooth picks.
Inject with Cajun Injector Creole Garlic injection
Coat top and bottom with ground mustard...be generous.
Now cover top and bottom with crushed garlic. I buy it in the jar and use at least a teaspoon full on each side. You can't use too much as it will cook off when you grill them.
Now Vaccuum seal the filets to draw all the juices in. I usually separate into singles or doubles so I can cut out and cook what I need.
Heat your grill to 500 degrees.
Place on grill, turn only once and cook to medium rare.

Enjoy!

[Inkstainz]

Sounds good

Sent from my SAMSUNG-SM-G870A using Tapatalk

[MUP]

Dang that sounds good! I see we now need a drooling smiley as well.

[rabbit]

Drooling........

[Diehard]

Here is what they look like before I put the mustard and garlic on them. I used peppered bacon on this one. It was good!

[in the dog house!]

Now that's what I'm talking about!!!!


Take it easy on your boy. I mean really, can you blame him

[WG Taxidermist]

Man that is a good lookin filet!!

[timberjack86]

Sounds very good! Looks good too!