HOW TO MAKE GRILLED FILET MIGNON

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Perfect Char-Grilled Filet Mignon
















Perfect Char-Grilled Filet Mignon
A great grilled fillet mignon recipe to try !

Grilled Filet Mignon Recipe Ingredients

* 1 (8-ounce) bottle zesty Italian salad dressing
* 2 beef tenderloin fillets, 1 1/2 -2 inches thick
* 2 slices bacon
* 2 tablespoons steak sauce (recommended: Lea and Perrins Steak Sauce)
* 2 teaspoons water

Grilled Filet Mignon Recipe INSTRUCTIONS

Pour the salad dressing into a shallow pan, place the steaks in the pan and let them marinate for 3 to 4 hours. Prepare a fire in a charcoal grill. Wrap a strip of bacon around each steak, securing it with a toothpick or kitchen twine. Grill the steaks over hot coals for about 8 minutes per side (5 minutes per side for rare). Baste with a mixture of steak sauce and water. For perfect steaks, turn them only once. The grilled filet mignon is ready ...enjoy !

Grilled Filet Mignon Recipe









Grilled Filet Mignon Recipe

Ingredients

* 4 (6-oz.) beef tenderloin fillets
* 1 teaspoon freshly cracked pepper
* 1/2 teaspoon kosher salt

INSTRUCTIONS

1. Preheat grill to 350° to 400° (medium-high). Sprinkle fillets with pepper and salt.

2. Grill, covered with grill lid, over 350° to 400° (medium-high) heat 4 to 6 minutes on each side or to desired degree of doneness. Let stand 5 minutes. The grilled fillet mignon recipe is ready...enjoy the meal ! Nice !
poor-mans-grilled-filet-mignon

POOR MAN'S GRILLED FILET MIGNON

POOR MAN'S GRILLED FILET MIGNON
INGREDIENTS
  • 1 to 1 1/2 lb. hamburger meat
  • 4 to 6 slices bacon
  • Dale's sauce
  • BBQ sauce (any flavor)
INSTRUCTIONS

Make 4 to 6 hamburger patties, take bacon and place around edges of hamburger patties. Use a toothpick to hold bacon in place. Place patties on grill. Mix Dale's sauce and BBQ sauce to suit your taste. Brush on patties on both sides. Cook until done to suit you. The grilled filet mignon is ready to serve....Enjoy!
grilled-filet-mignon-or-sirloin-steak.

GRILLED FILET MIGNON OR SIRLOIN STEAK WITH ROSEMARY SAUCE

GRILLED FILET MIGNON OR SIRLOIN STEAK WITH ROSEMARY SAUCE
A great grilled filet mignon recipe to try !
INGREDIENTS
  • 6 each baby artichokes, blanched until tender, quartered
  • 1 tbsp. olive oil
  • 1 sm. white onion, peeled and cut into large dice
  • 7 each Kalamata olives, pits removed, quartered
  • 4 each red cherry tomatoes, quartered
  • 4 each yellow cherry tomatoes, quartered
  • 1 tsp. fresh oregano, finely chopped
  • Salt and freshly ground pepper to taste
INSTRUCTIONS
Heat a small pan over medium heat. Add the oil and gently saute the onions until translucent. Add the cooked baby artichokes, olives, tomatoes, and oregano. Saute briefly until heated thoroughly. Season to taste with salt and pepper. Set aside.

POLENTA:

  • 3 c. water
  • 1 c. stone ground corn meal
  • 1 tbsp. Parmesan cheese, grated
  • 1 tbsp. olive oil
Mix 1 cup of water with corn meal. Allow to stand 20 minutes. Combine the remainder of the water with the corn meal in a heavy bottomed pot. Stir with a wooden spoon for 20 minutes over low heat.

Add the Parmesan cheese and salt and pepper to taste. Spread evenly, 1/2 inch thick, in a baking dish. Allow to cool. The consistency should be dense and very firm with no lumps. Refrigerate. When cold cut into 3 inch squares. Set aside until final assembly.

BEEF:
  • 4 each filet Mignon or sirloin steak
  • 1/4 c. olive oil
  • Salt and pepper to taste
Brush the meat with oil and season both sides with salt and pepper. Grill the meat quickly for 2 to 3 minutes per side for rare to medium rare.

ROSEMARY SAUCE:
  • 1 oz. olive oil
  • 8 oz. shank, trimmed of all fat
  • 1 each onion
  • 1 each carrot and tomato, chopped
  • 3 sprigs, rosemary, stripped
  • 2 sprigs thyme, stripped
  • 3 each bay leaves
  • 8 each garlic cloves, chopped
  • 8 each peppercorns
  • 2 c. white wine
  • 1 qt. strong veal stock
  • 2 sprigs rosemary stripped
Tie the rosemary, thyme bay leaves and peppercorns in cheesecloth sachet. Saute shank in olive oil until brown, add onion and carrot, continue browning. Add sachet and wine and reduce UNTIL ALMOST DRY. Add demi glace, reduce on a low flame.

Add 2 more sprigs of chopped rosemary. Allow to steep 5 minutes. Strain. The sauce should be the weight of heavy maple syrup and have a deep, rich, flavor.

The stewed meat and vegetables may be served with a little of the sauce for lunch or dinner another day. The sauce is now ready to be served over the beef.

FINAL ASSEMBLY:

Just after grilling the beef, place the polenta squares on the grill and brown on both sides. Allow the beef to rest while reheating the vegetables.
The grilled filet mignon recipe is ready to serve ...enjoy it !
poor-mans-grilled-filet-mignon recipe