Beef

Grilled Filet Mignon

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

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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

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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)

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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

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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!!!

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Enjoy!!!

Simply Sundays! ~ Grilled Filet Mignon

  • Servings: 4
  • Print

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

Regency Natural Cooking Twine

© Simply Sundays 2016
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