One pack of corn tortillas or flour tortillas Street Taco size
One can of olive oil cooking spray or butter-flavored cooking spray
B&B Oak Lumpwood / B&B pecan smoking chips ( so come in Rum if you got it if not water will work)
First soak those smoking chips…
Marinate filet tenderloin medallions cumin, Trinity rub a little bit of sea salt and pepper and a drizzle of olive oil set aside
Prepare your chimichurri…
In a bowl add your cilantro, onion, garlic, Aleppo pepper , a pinch of cumin, a half a cup of olive oil, red wine vinegar and a squeeze of fresh lemon… give it a stir and set aside.
Let’s light the grill and get that going..
When your grill is ready , add your smoking chips and place your filet tenderloins over the fire and close the lid..
Don’t open it and let it grill for approximately 4 minutes hello, open the grill flip it over and if you want more of a smoky flavor add more smoking chips. After you flip it over grill for another three to four minutes this will keep your filet tenderloins at that Medium temperature you can cook a little longer if you like more of a well-done cook.. but don’t overcook because filet mignon is a very lean meat so you don’t want it to dry out or else use another cut of meat that has more of a marbling..
Take the meat off the grill place it on a plate brush off your grill grates and get ready for your corn tortillas with you will have to stand over the grill for this one..
Spray your tortilla on each side before placing them on the grill because they cook really quick.
Throw your tortillas on for just probably 30 seconds on each side and take right off the grill.
Now you can serve corn on the cob for a side dish which is perfect for this , either grilling them or just boiling them
Placing your filet tenderloins on the plate then spoon over your chimichurri.