Grilled Beef Filet Mignon Recipes

GRILLED BEEF FILET MIGNON

Steps:

• Wrap filets with bacon.
• Preaheat grill to 350 degrees.
• Season with dry ingredients on both sides.
• Mix beer and 1/3 cup worchstire sauce.
• Add 1 tablespoons of each dry ingredient to beer sauce.
• Put steaks on grill approximately 7 minutes or desired doneness.
• Pour beer mixture over steak throughout cooking.

GRILLED FILET MIGNON WITH POMMES ANNA

Steps:

• Preheat one oven to 400 degrees F and a second oven to 450 degrees F.
• For the steak: Trim out four nice 6-ounce steaks, leave some of the fat and sinew on the steaks. Reserve any trimmings for the sauce, ideally at least 6 ounces of trimmings. Sprinkle the steaks with sea salt and heavy cracked black pepper and place into a shallow dish. Pour the olive oil and red wine over the steaks and top with the bay leaves. Set aside to marinate while you start the pommes Anna, Jerusalem artichokes, tomatoes and sauce.
• For the pommes Anna: Rub 2 tablespoons of the butter into a 10-inch cast-iron pan. Place the potatoes in the pan resembling an overlapping deck of cards. Season with sea salt and dab with the remaining 6 tablespoons butter. Bake in the 400-degree oven until cooked through and golden, about 45 minutes.
• Meanwhile, for the Jerusalem artichokes: Cook the Jerusalem artichokes in salted simmering water until very tender, 45 to 50 minutes. Drain off all but 1/2 cup cooking liquid and add the cream and butter. Use an immersion blender to puree the Jerusalem artichokes. Season with sea salt and pepper. Keep warm.
• For the tomatoes: Sprinkle the tomatoes with the olive oil and some sea salt and pour onto a baking sheet. Roast in the 450-degree oven until just cooked, 20 to 25 minutes.
• For the sauce: Add the olive oil and butter to a medium cast-iron skillet and heat until almost smoking. Add the trimmed filet pieces and sear well on all sides. Once the trimmings are seared, add the red wine, stock and cognac and reduce for about 12 minutes. Taste and adjust seasoning as needed. Strain the sauce and keep warm until ready to serve.
• Preheat a grill to medium-high heat.
• Put the marinated filets on the grill and grill on both sides until desired temperature, 130 degrees F for medium-rare. Let rest for 10 minutes before slicing each steak into 1/2-inch-thick slices.
• Line the middle of a large platter with the Jerusalem artichoke puree, top with the filet slices and finish with the reduced sauce. Arrange the tomatoes along the edges. Serve with the pommes Anna on the side.

EASY GRILLED FILET MIGNON

Steps:

• Gather the ingredients.
• Preheat the grill to high heat.
• Combine the salt and black pepper in a bowl and rub onto both sides of the steaks.
• Oil the grill grates using a high smoke point oil, like grapeseed or avocado oil; add 1 tablespoon oil to a folded paper towel, and using a pair of tongs, rub the oiled towel over the grates.
• Place the steaks on the grill.
• Cook the steaks 5 to 6 minutes per side or until they almost reach the preferred doneness , up to 9 minutes per side for well done. (The meat will continue to cook as it rests.)
• Remove from the grill and let the steaks rest for 5 minutes under foil.
• Plate with your favorite sides and a sauce or butter and enjoy.

GRILLED FILET MIGNON WITH GORGONZOLA CREAM SAUCE

Steps:

• Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reduced by half, stirring occasionally, about an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper, and nutmeg, until the cheese has melted.
• Season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt, and pepper. Set aside. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks from the grill and tent with foil to rest for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped green onion.

HOW TO GRILL A PERFECT FILET MIGNON

Steps:

• Heat grill. Grill filets mignons for 3 to 5 minutes per side, which will cook them to medium or medium-rare doneness. Add salt and pepper to taste. Serve.
• NOTE: One key point to remember when cooking filet mignon, whether you broil, roast, grill or pan fry it, is to use high heat in the process. A second key point is not to cook it too long; filet mignon is particularly susceptible to drying out as it cooks. Connoisseurs will tell you that filets mignons can only be properly appreciated medium-rare or even rare. But if you really can't stand the thought of eating steak that pink, feel free to cook longer. Again, start with high heat so as to minimize the time needed to reach your preferred state of doneness.
• By the way, a red wine such as cabernet sauvignon or burgundy makes a great accompaniment to filet mignon.