There is a reason filet mignon is referred to as the ‘King of Steaks.’ The addition of a Parmesan cheese crust adds divine saltiness which brings out the flavour of this extremely tender cut of royal meat.
Courtesy of Copacabana Steak House in Toronto, Ontario.
ingredients
directions
First, build a charcoal fire in BBQ, you will only use the hot coals while avoiding direct flame.
Take a 10 lbs (5 kg) beef tenderloin and trim off any outer fat. Skewer the whole tenderloin lengthwise slowly while moving the skewer slightly up and down in a wave pattern. Evenly salt the whole skewered beef tenderloin.
Melt butter over low heat. Using a brush, evenly apply a portion of unsalted melted butter to the whole beef tenderloin. Reserve the remaining butter.
Put the skewer on the lowest level of the BBQ, closest to the coals at roughly 600ºF (315ºC). Let the skewer spin for 5-7 minutes or until the outside starts browning.
Raise the skewer to the second level on the BBQ 450ºF (235ºC) and let it cook for another 2-3 minutes.
Take off the BBQ and re-apply reserved butter followed by Parmesan cheese using a large spoon, be sure to cover the whole circumference of the beef tenderloin well. Place skewer on the second level so that the cheese does not burn. Wait as the Parmesan starts to melt and forms into a golden crust.
Take off the fire and serve by carving a thin outer layer which has the Parmesan cheese.
Repeat the whole process over until the whole beef tenderloin has been carved, cooking time will become less and less with each round.