2 beef filets -- approx. 4 pounds
olive oil
4 cloves garlic -- crushed
salt and fresh ground pepper
mesquite or cherry wood chips for the
-- barbecue
Instructions:
Have butcher truss/tie the filet. Soap wood chips in hot water for
2 hours before you begin making your fire. Season meat with crushed
garlic, salt and pepper. Heat olive oil or lard in large frying pan
and sear/brown meat on all sides. This will seal in the juices before
smoking. Place some of the soaked chips directly on heated charcoal,
saving the remainder. Wrap each fillet in heavy duty aluminum foil
leaving the tops of each uncovered. Sprinkle a little olive oil or
place thin slices of lard on top of each filet. Put a meat thermometer
into one of the filets. Place remainder of wood chips in a packet
made from foil, do not enclose completely, leave top of foil packet
open. Place filets and wood chip packet on top of grill. Close grill
or place grill cover on and cooked meat until desired degree of doneness
is reached on thermometer. Approx. 140F for medium rare. Meat should
cook in about 20 to 30 minutes. Check often. Let meat cool slightly.
Carve into 1/2 inch slices. Serve at room temperature.
