What’s better than filet mignon?
Juicy, tender, decadent, delicious… the list just goes on and on
Now this tends to be a pricey cut of meat, but when you buy a bulk filet roast, you get delicious meat at a great price and it’s easier to process than you’d think.
We are going to process a roast and grill some nice fillets (you can choose to buy already cut fillets)
I’m starting with a 4-5 pound beef tenderloin roast, that I’m removing the silver skin from
The silver skin is a tough, silver colored membrane that should be removed. I also trim any excess fat, as well as the large flap of meat at the head (or thicker side) of the roast
Now since I’m using this for steaks I’m just going to cut four 3 -4 inch thick fillets from the center of the roast
You can use the whole roast or make another delicious meal with what you have left
I like to tie a small length of butchers string around the center of the filet so it holds it’s shape while cooking
All tied up and pretty
I’m going to drizzle a little olive oil over the steaks and rub it in, then sprinkle with some kosher salt and ground black pepper
Flip and do the same to the other side
Now I’m starting these out on a 450 F grill over direct heat to sear the outside
Place your steaks down and allow to cook for 3-4 minutes
Then turn (not flip) and sear 3 more minutes
Flip your steaks, turn off the middle burner (if there are 3), or drop the heat to 350 F
Insert a thermometer in one of the fillets and cook until it reads around 125 F (the steak will cook more as it rests)
125 F is close to medium rare, but as the meat rests it typically comes up another 10 degrees which would bring us to a nice medium
Remove from the heat
Now these are delicious as is, I can guarantee you that… but we are going to take it up another notch with some compound butter
Compound butter is simply butter that is softened and enhanced with herbs, garlic, etc, then rolled in plastic wrap and chilled to be used on anything that calls for extra delicious flavor
Like steak!
So we are going to let these steaks rest at least 10 minutes before serving. While they rest we are going to top them with some simple rosemary compound butter (just a small slice), which will melt and flavor the meat
Oh my goodness!!!
Enjoy!!!
Simply Sundays! ~ Grilled Filet Mignon
Ingredients
4 filet mignon steaks
olive oil
kosher salt
ground black pepper
For the Compound Butter
1 stick of softened butter
1 sprig of fresh rosemary
Directions
If Cutting from a Whole Roast
The silver skin is a tough, silver colored membrane that should be removed. I also trim any excess fat, as well as the large flap of meat at the head (or thicker side) of the roast
Cut four 3 -4 inch thick fillets from the center of the roast (or use 4 fillets already cut from the butcher). Tie a small length of butchers string around the center of the filet so it holds it’s shape while cooking
Drizzle a little olive oil over the steaks and rub it in, then sprinkle with some kosher salt and ground black pepper. Flip and do the same to the other side
Start these out on a 450 F grill over direct heat to sear the outside. Place your steaks down and allow to cook for 3-4 minutes. Then turn (not flip) and sear 3 more minutes. Flip your steaks, turn off the middle burner (if there are 3), or drop the heat to 350 F. Insert a thermometer in one of the fillets and cook until it reads around 125 F (the steak will cook more as it rests)
Let these steaks rest at least 10 minutes before serving. At this point, you can top them with some simple rosemary compound butter (just a small slice), which will melt and flavor the meat (optional)
Tools used to make this recipe
Wilton Recipe Right 3 Piece Cookie Pan Set
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