INGREDIENTS

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. 140 degrees for medium rare. Meat should cook in about
20 to 30 minutes. Check often. Let meat cool sightly. Carve into 1/2 inch
slices. Serve at room temperature. Yield: 20 servings.
Recipe by: : Beth Stepstone's Kitchen
Posted to MC-Recipe Digest V1 #1065 by Carriej999@aol.com on Jan 31, 1998

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