Pecan Smoked Filet Mignon,
As I have mentioned before red meat is a rarity around here, so when we choose to dabble in the kitchen with it, we go all out!!
I was walking through the store the other day and a pair of Filet Mignon’s started screaming out at me; Dave, take us home, cook us up and eat us and so I did! 😛 I started out by rubbing the steaks generously with olive oil. With a shaker I applied garlic power, generously. Salt and Pepper to taste, wrapped with bacon and set aside for 30 minutes to breath, while I prepared the Cameron’s stovetop smoker with pecan.
I like mine cooked so that it’s just barely pink in the center, so I smoked the two steaks for 30 minutes. I finished them off in the George Foreman for 4 minutes.
I caramelized a cup of mushrooms and a large sweet onion, with a delicious recipe I ran across recently. We modified it a bit.
2 Tablespoon butter.
1 Tablespoon extra virgin olive oil.
1 Tablespoon Worcestershire sauce.
1/4 Teaspoon garlic salt.
1/4 Teaspoon minced garlic.
Once you have sautéed the garlic in the mixture ad 2 cups of fresh mushrooms, sliced and one large sweet onion, thinly sliced.
Cover on medium heat, stir as needed.Ready in about a half hour. The original recipe called for a 1/4 cup of brown sugar, Ugh. I am sure that is delicious, but diabetic’s should skip this as I did. My brother still calls this the best recipe for steak he has ever had!