First off we picked up two beautiful Filets from our local grocery store. We trimmed them as little as possible but they had a good amount of silver skin and fat that needed to be removed. Once they were trimmed, I brushed a light coat of Moore’s Marinade to help the rub stick. I seasoned them with a good amount of black pepper and a medium coat of Beef rub. The Beef rub and black pepper go great together and really bring out the flavor.
We are going to let this steaks rest on the counter for about an hour to let the rubs work there magic. I used a cooling rack to keep the steaks out of the seasoning and seems to help get a more consistent crust and color on these filets.
While the steaks are resting, I am going to get the Silverbac fired up. You can cook these steaks on any grill you have with great results. I just want to show that just because you have a pellet doesn’t mean you can’t cook a great steak. Of course, I will be using https://www.grillgrate.com/ in this recipe just to help with the grill marks and searing. I set the Silverbac at 485 and I know that the grates will be well above 600.
While the grill is coming up, I am going to make the onion sauce. I took two sweet onions and removed the steam and the outer layer. I then made a small pocket in the onion where I removed the stem. I place a single beef bouillon cube and a pad of butter in each. I then put the onions, several cloves of garlic, rosemary, and several pads of butter in a small dutch oven with the lid on. I will get this in the over at 400 for about an hour. You can do the same in a small foil pack or any container you would like. You want to cook the onions down until they are really tender. Should take about an hour.
Now its time to get these filets cooked. This cook is as simple as it gets. I just went with the 2 minutes twist, 2 minutes flip, 2 minutes twist and check for doness. I took these filets to about 122 for a good medium rare finish. Its always a good idea to let them rest for a few minutes if you can. I add a small pad of butter to melt over them and slow down the cook process.
While the steak are resting I worked on the onion sauce. Everything should be good and tender in the dutch oven. This makes it easy to incorporate and create a great sauce. I used a potato masher and worked the sauce to a good even consistency.
You can serve the sauce on the side or over the steaks. The filets turn out great and the sauce just adds even more flavor!