Who would thought that filet mignons could be cooked to such perfection in a brick oven? About a week ago, I purchased a cast iron grill and quickly went on my merry way cooking with it. Its really important to get the wood coals glowing nicely without flames prior to cooking. My filet mignons were resting for about an hour and just waiting for the grill to heat up. The grill took about five minutes to be ready and I was off and running. I choose to flip the filets every minute and half for approximately 4-5 minutes. P.S. Sounds like a sin to keep them on that long. I also cooked the sides for about 30 seconds to give an even cooking approach. My family raved all night long. So I can truly say that I am excited cooking in my brick oven during the hot summers of the Northeast. Wish everybody well with the whole experimentation thing. Take care.
Login or Sign Up
- Log in with