Viking QSC200SS Cookbook - Page 16

Beef Mustard-Rubbed Filets Don't let the mustard in the rub fool you - the mustard becomes a mystery flavor when you grill these filets in your C4. Garlic mashed potatoes and steamed asparagus are the perfect accompaniments. 1 handful mesquite or hickory wood chunks Water 2 10-ounce beef filet mignon steaks, about 1 1/2 inches thick, at room temperature 2 tablespoons ground dry mustard 2 teaspoons coarsely ground black pepper 1 teaspoon seasoned salt Hot sauce (Tabasco, Texas Pete, Durkee's, Crystal, or other medium hot red pepper sauce) Place the wood chunks in a bowl and cover with water and set aside to soak. Place the steaks on a dinner plate. Combine the ground mustard, pepper and seasoned salt in a small bowl. Massage the seasonings into the steaks. Set aside at room temperature for 15 to 20 minutes, while you light your C4. Preheat C4 to 600ºF Open the dome, add the mesquite chunks and return rack to the C4. Close dome until temperature returns to 600ºF. Sprinkle both sides of each steak with hot sauce. Open the dome, add the steaks and close dome quickly. Keep both top and bottom dampers fully open. Grill for 3 minutes, open dome, turn steaks and close dome quickly. Grill 3 minutes more. Open dome again, quickly turn the steaks, close dome and grill 3 to 4 minutes more. Open dome and check steak temperature using an instant-read or digital meat thermometer. Steaks should be removed from the C4 when internal temperature reaches 125 to 130ºF for rare to medium-rare steaks. For more well-done steaks, flip steaks again, close dome and cook another 3 to 4 minutes. Makes 2 servings Notes: 16