Grilled Filet Mignon With Pommes Anna Recipes

HOW TO GRILL FILET MIGNON

Steps:

• Seasoning.You paid a lot for this filet, give it some credit that it is going to hold it's own in the taste department. The only seasoning I recommend to help this steak out is some fresh ground black pepper. Save the course salt for the end, some say it draws out juices. I doubt it does, but why take the chance?
• Leave it alone!In order to reduce grilling time and ensure consistent cooking throughout the steak, we must bring the filet to room temperature. This is your easiest step, once it's seasoned just leave it on the kitchen counter. Your patience will be rewarded, trust me...just let it get into the "zone" by itself and move onto these next steps. Let it sit for at least 45 minutes. Go on, leave it alone, move on to the next step!
• Fire it up!We are going to use direct heat to grill this delicious steak, so fire up your grill and set it and leave it at the highest temperature setting. You will know she is ready when you can't hold your hand 2 inches above the grates for more than 5 seconds (don't try and be tough, you know it hurts...). If you are a charcoal griller, follow this guide for lighting a charcoal grill and set up your grill for hot, direct grilling by creating a pile 2 coals high.
• Sear in those juices!Ok, the moment of truth, your steak has been getting itself ready on the counter and now it's game time! Using TONGS (remember, don't EVER puncture that beautiful steak's flesh!) place your steaks on the grill and do NOTHING for at least 2 minutes. The only exception to this rule is if you have to play firefighter and splash a little water on a pesky flame. A little flare up is fine, but if a flame burns for more than 30 seconds, splash a tiny bit of water on it to put it out.
• Grill marks!All we are doing here is creating those cool looking grill marks. After about 2 minutes (for medium-rare, a little more for Medium), lift, turn your steak 90 degrees and then set it back down for another 3 minutes (again, for medium-rare, a little more if you have to have it more done).
• Flip once!After a total of about 5 minutes, it's time to flip that steak for the one and only time. Gently lift, flip and set it back down in the same spot and leave it alone again for about 2 more minutes.
• Rotate againThis is getting easy, you know what is next. Repeat Step 5 on this side now!
• Check itNow it is time to check your steak for the perfect doneness. The very best way to ensure proper doneness is by using an instant-read meat thermometer. The Thermapen is by far the best meat thermometer on the market. A favorite of TV and restaurant chefs, it is highly accurate, instant, automatically turns on and off (no buttons to mess with) and never needs calibration. Highly recommended if you cook a lot, get it here. Insert the thermometer into the side of the steak to measure the very center and then check out our grilling tips for a temperature chart to determine your preferred doneness. Better yet for you iPhone owners, download our FREE MeatTemps iPhone app for an easy to use meat doneness reference.
• Remove and rest. Take it off the grill now, you are done with the heat section! Remove it and set it on a plate or platter and leave it alone.
• Your beautiful filet has been through a traumatic experience. It went from refrigerated to room temperature to a HOT grill. This plays havoc on the juices inside so we need to give it some time to collect itself. Now that it is on the platter, let it rest again for 2 - 3 minutes (which will now seem like 2 hours!). This allows the juices to re-distribute, so they don't all run out when you slice into that beautiful hunk of beef.
• Enjoy! Go ahead, enjoy it!

HOW TO GRILL FILET MIGNON ON A GAS GRILL

Steps:

• Start with quality filets. I like a 1 1/4 to 1 1/2 inch thick that will be 6-8 ozs. each.
• One of the most important steps is resting the filets at room temperature. Get at least 10 minutes but better if you can do 30 minutes. This raises the temperature of the meat, making getting your desired internal temperature much easier.
• While the filets are resting, get your grill surface temperature about 450° (500° max). About medium-high on most gas grills. Please be sure the surface temperature is correct. This is the most common source of errors. See A Beginners Guide to Grill Temperature on a Gas Grill for details if you are not sure. Of course, clean and oil the grill.
• Give the filets a light coat of the seasoning of your choice. Do it just before grilling. I use a nice sprinkling of my 7:2:2 seasoning, but just a nice sprinkle of coarse salt and pepper will do.
• Place the filets on the grill. Close the lid.-grill on the first side for about 5 minutes (less for rare). Rotate half the way through for these nice crossed grill marks. Flip and grill until you reach the correct internal temperature for your taste. For me, I do another 7-8 minutes (with the rotation) and get 140°-145° internal temperature.
• Remove and rest for 5 minutes minimum. A light foil tent is a good idea here. Remember, the internal temperature will rise a few degrees during the rest.

POMMES ANNA

Steps:

• Preheat oven to 350 degrees F.
• Melt the butter in a small saucepan.
• Heat a medium nonstick or well seasoned cast iron skillet over medium to medium-low heat. With a sharp knife or box grater, slice the potatoes as thinly as possible. Pat the potato slices dry on a kitchen towel. Start to arrange 1 layer of overlapping potato slices over the bottom of the pan in concentric circles. Pour the clear liquid of the butter over the sliced potatoes, leaving the milky solids on the bottom of the saucepan. Repeat 2 more times, making 3 layers. Drizzle each layer with a bit of the butter and season the layers, alternating salt, pepper, and then nutmeg. Cook on low heat until potatoes are golden on the bottom and crisp around the outside, about 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep from sticking.
• Pour off any excess butter into a small bowl and reserve. Place a flat pan lid, the diameter of the skillet, over the potatoes. Holding the lid firmly in place, gently flip over. Add the reserved butter to the pan and slide the potatoes back in. Put the skillet in the oven and bake for 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep the potatoes from sticking. The bottom should be browned and crisp and the potatoes cooked through. Pour off any fat remaining in the pan and slide the potato cake onto a serving dish. Slice into wedges, sprinkle some grated Parmesan cheese and serve.