I wondered if it was a big risk doing this, particularly as I have an Outdoor Chef bbq which cooks slightly differently to most UK barbecues. I usually do fillets sous vide but have to admit that overall this was actually better.
Allow a few hours for the fillet to sit in the fridge on a rack with a sprinkling of salt on both sides. Turn it after a few hours. This helps to slightly dehydrate the meat and also draw the salt into the meat.
Season the filet as desired e.g Garlic paste. Dijon mustard. etc
Set up your barbecue for indirect heat and using an internal thermometer, cook until it reaches about 50c. The temperature will continue to rise during resting and in the next searing step.
Remove the meat and wrap in foil.
Set barbecue for direct heat and the highest setting.
Finish the fillet off on the bbq for a couple of minutes or so on each side. You should have a beautifully crusted exterior and a medium rare interior.
Cover and allow to rest for 10 minutes then slice and enjoy.
I love cooking and don't tend to follow many recipes - however, I often forget how I've done things ( not that I mind as I like to mix the changes) and would like to refer back at times However, if anyone finds these recipes useful then I'd be pleased to hear from them
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