Mesquite Smoked Filet Mignon

• 4 filet mignon steaks
• 3/4 tsp Mediterranean sea salt
• 1/2 tsp freshly ground peppercorn

1. Unroll a couple feet of foil and place wood chips in the center.
2. Completely wrap the wood chips in the foil.
3. Poke the foil with a fork to allow the smoke to escape and flavor the filets.
4. Place the foil under your grates but over the burner and cook until the wood starts smoking.
5. Add salt and pepper to the steaks on both sides and place on the grill.
6. Cook uncovered for 6 minutes then flip.
7. The steaks, not yourself.
8. Although if you can do a flip, I suppose you should...it's pretty cool.
9. But ensure you do lip the steaks after executing a perfect flip with a solid landing and blowing a kiss to the judges.
10. I cooked min until it was 127F internal temperature and let it rest for about 10 minutes.
11. Punch anybody in the face reaching for or asking for steak sauce.
12. I served mine with a baked potato and a side salad of mixed greens with tomato and basil infused feta cheese crumbles topped with a lovely raspberry vinaigrette.

filet, mediterranean sea salt, peppercorn

Taken from cookpad.com/us/recipes/353357-mesquite-smoked-filet-mignon (may not work)