Tender Filet Mignon on the GrillI 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.
Santé!
Tender Filet Mignon on the Grill
Ingredients:
•
4 Filet Mignon Steaks
•
Seasoning
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1 Tablespoon Worcestershire
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1 Teaspoon Low sodium soy sauce
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½ teaspoon dried thyme
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1/2 teaspoon Onion powder
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½ teaspoon garlic powder
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¼ teaspoon of black pepper
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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
Check out the steak-enthusiast.com for great information on beef
Steaks grilled by Doug!
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