Grilled Filet Mignon
serves 2-4
As tender as beef filet is, it really isn't as flavorful as more marbled cuts like the sirloin or strip. Grilling your filet is a great way to remedy that. Be sure not to overcook it though, as the ensuing toughness willl undo any gains in flavor you got by grilling. A good meat thermometer is your friend here.
vegetable oil (for the grill)
2 (2-inch-thick) filet mignon steaks
olive oil
salt and pepper
prep: 20 minutes
total: 40 minutes
grill
grill brush
small bowl
tongs
digital instant-read meat thermometer
1. If using a gas grill, preheat one side to high and one side to low. If using a charcoal grill, start a two-zone fire. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly -- it's flammable) onto the grill grate.
2. Lightly coat the steaks with olive oil and season them on both sides with salt and pepper. Put the steaks on the high-heat side of the grill until they develop a rich brown crust, about 4 minutes. (Exactly how long will depend on the temperature of your grill.) Turn the steaks and brown them for 4 minutes or so on the other side.
3. Check the internal temperature of the steak -- you should take them off the grill when they reach 125F for rare.
4. If they're not done (they probably won't be unless you have very thin steaks), move the steaks to the low-heat side and close the grill. Be sure to check the temperature early and often. When they're done, take the steaks off the grill and cover them loosely with aluminum foil for 5 minutes or so.
2. Lightly coat the steaks with olive oil and season them on both sides with salt and pepper. Put the steaks on the high-heat side of the grill until they develop a rich brown crust, about 4 minutes. (Exactly how long will depend on the temperature of your grill.) Turn the steaks and brown them for 4 minutes or so on the other side.
3. Check the internal temperature of the steak -- you should take them off the grill when they reach 125F for rare.
4. If they're not done (they probably won't be unless you have very thin steaks), move the steaks to the low-heat side and close the grill. Be sure to check the temperature early and often. When they're done, take the steaks off the grill and cover them loosely with aluminum foil for 5 minutes or so.
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