Miss BeHavin's Haven

Prime Bone-in Filet

sam's chop house

©2015

AuthorDartagnan
DifficultyAdvanced

"top of the food chain, the Prime Bone-in Filet is "the" cut of all cuts"

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Yields1 Serving
Prep Time1 hr 30 minsCook Time12 minsTotal Time1 hr 42 mins
 1 2 1/2" Prime hand cut Bone-in Filet, dry aged 7 days, room tempurture, dried
 To Coat salt flakes, SIDE ONE
 To Coat Madagascar Black Peppercorns, 1/2 ground medium, 1/2 hand ground, SIDE ONE
 To Coat crisped dried garlic flakes, SIDE ONE
 To Lightly Coat Great American Land and Cattle Seasoning, SIDE TWO but not till the flip
 1 tbsp Atlas Olive Oil, divided
 3 tbsp sweet vermouth
1

Bring filet out early, rinse and dry off completely, let come to room temperature.

2

Bring dual zone grill to heat, clean twice well. Zone one 550°, Zone two, no direct heat, 400°.

3

Season SIDE ONE only, 30 minutes prior.

4

Just before setting SIDE ONE to the grill. A light drizzle of olive oil on it. Then place SIDE ONE down. !MIND FLARE-UPS, REDUCE HEAT IF NECESSARY!
Let sear about 2 minutes, no flares. Turn 45°. Spritz with sweet vermouth. Add olive oil, then season SIDE TWO. Let sear another couple minutes. Do not burn.
Flip and spritz with sweet vermouth. Let sear about 2 minutes.
Remove to Zone 2, should be no flare ups.

5

At this point, cook until desired temp minus 7°. This cut is excellent to pull about 117°, immediately tenting with one last small spritz of sweet vermouth.

6

On heated plate, plate sides. Then Filet.
Best served with Potatoes Romanoff, Cognac Creamed Spinach, Mushroom Medley COCCHI Americano and Chived Crème Fraîche. With a completely unaffordable bottle of wine.

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Ingredients

 1 2 1/2" Prime hand cut Bone-in Filet, dry aged 7 days, room tempurture, dried
 To Coat salt flakes, SIDE ONE
 To Coat Madagascar Black Peppercorns, 1/2 ground medium, 1/2 hand ground, SIDE ONE
 To Coat crisped dried garlic flakes, SIDE ONE
 To Lightly Coat Great American Land and Cattle Seasoning, SIDE TWO but not till the flip
 1 tbsp Atlas Olive Oil, divided
 3 tbsp sweet vermouth

Directions

1

Bring filet out early, rinse and dry off completely, let come to room temperature.

2

Bring dual zone grill to heat, clean twice well. Zone one 550°, Zone two, no direct heat, 400°.

3

Season SIDE ONE only, 30 minutes prior.

4

Just before setting SIDE ONE to the grill. A light drizzle of olive oil on it. Then place SIDE ONE down. !MIND FLARE-UPS, REDUCE HEAT IF NECESSARY!
Let sear about 2 minutes, no flares. Turn 45°. Spritz with sweet vermouth. Add olive oil, then season SIDE TWO. Let sear another couple minutes. Do not burn.
Flip and spritz with sweet vermouth. Let sear about 2 minutes.
Remove to Zone 2, should be no flare ups.

5

At this point, cook until desired temp minus 7°. This cut is excellent to pull about 117°, immediately tenting with one last small spritz of sweet vermouth.

6

On heated plate, plate sides. Then Filet.
Best served with Potatoes Romanoff, Cognac Creamed Spinach, Mushroom Medley COCCHI Americano and Chived Crème Fraîche. With a completely unaffordable bottle of wine.

Notes

Prime Bone-in Filet
IngredientsDirections