Tuesday, March 29, 2011

Filet Mignon on the Grill~

Tender Filet Mignon on the Grill

Delicious and tender Filet Mignon grilled and served with a romaine salad.

I truly enjoy a perfectly grilled Filet Mignon and last week my local market had whole organic beef tenderloin on special.

Several years ago the butcher shared with me that when beef tenderloin is on special, it is less expensive to purchase the whole Tenderloin of beef and have the butcher slice into steaks. I found this to be true and less expensive than purchasing the steaks already sliced and packaged. You can have your butcher cut the steaks and wrap the filets for freezing or when you get home divide them into your preferred portions, wrap in freezer paper and freeze them.

On average I get about 12 1 -1 ½ inch steaks per tenderloin, on a 6 pound beef tenderloin. I cut the smaller steaks from the end of the beef tenderloin into 2 inch cubes and make kabobs and cook on the grill.

There are historically three different cuts of beef from the beef tenderloin and numerous opinions regarding the origins. Chateaubriand is a larger portion of the tenderloin, the filet mignon is the most poplar in the US from the center and in the US the less familiar Tournedos from the small end of the beef tenderloin.

The filet is the most tender part of the tenderloin, with little fat or marbling.

I like the 1” thick filets because they cook up very quickly, about in 4 to 5 minutes per side for medium rare.

Check out the steak-enthusiast.com for great information on beef

Filet Mignon- Translated in French means “cute filet” or “dainty filet” and there are differing opinions on which part of the beef tenderloin the filet is cut from.

Tender Filet Mignon on the Grill 

Delicious and tender Filet Mignon grilled and served with a romaine salad.

        4 Filet Mignon Steaks
         1 Tablespoon Worcestershire
         1 Teaspoon Low sodium soy sauce
         ½ teaspoon dried thyme
         1/2 teaspoon Onion powder
         ½ teaspoon garlic powder
         ¼ teaspoon of black pepper
         Dash of Salt

        Heat the grill to medium heat
         Snowed in or no grill available- Cook the steaks in a skillet on your stove top over medium heat 
        Rinse off the steaks in water and dry with a paper towel. A dry steak browns  more evenly
        In a mixing bowl whisk together the Worcestershire, soy sauce, thyme, onion powder and garlic
        Place the steaks in a shallow dish and coat both sides of each steak completely with the steak seasoning and sprinkle with salt and pepper
         I usually season the filets and place in the refrigerator about an hour prior to grilling
         Remove the steaks from the refrigerator about 20 minutes prior to cooking. Beef at room temperature cooks more evenly
         Place the steaks on the grill or in a skillet and cook on medium heat for  4 to 5 minutes per side for medium rare
         Thickness of steak will also determine grilling time
        Remove cooked steak from the grill and let stand for several minutes to allow the juices to be absorbed into the meat. Keep in mind that the steak continues to cook after you remove from the grill

        Serve with oven mashed potato or sweet potato fries and a fresh garden salad

Maybe a really good Red Vino ~ Enjoy!

Check out the steak-enthusiast.com for great information on beef

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