- Filet Mignon (one per person)
- Olive oil
- Course Salt
- Fresh Ground Pepper
- Grill or Grill Pan
- Bacon (2 pieces per Filet)
- Tooth Picks
This releases some of the fat that we don't need and being as the filet only takes 16 minutes total to cook I want the bacon done.
Here is the filet's one per person should be plenty. Remove from refrigerator and bring to room temperature before cooking.
DO NOT PUT COLD MEAT ON A HOT GRILL!
Season heavily and I mean a lot, with fresh ground pepper and salt (I use course sea salt). Season both sides. Then drizzle both sides with olive oil.
Preheat your grill or grill pan to medium high.
Place filet's on the grill and grill eight (8) minutes (with out turning or peeking) on each side. Eight minutes should give you a nice medium rare, grill 6-7 minutes for more rare.
Remove from grill (add a pat of butter if you prefer on top) and cover until ready to serve. You should always let your meat rest about 10 minutes before cutting. This redistributes the juices back into the meat keeping it juicy. Otherwise if you cut it right away all the juices run out all over your plate :(
I served this with asparagus steamed in a little bit of beef broth. I took the reserve broth added three pats of butter and reduced quickly then poured over the fillet just before serving.
Click here for the recipe for the potato's: Easy Stovetop Herb Roasted Yukon Potato's