There are several ways of cooking filet Mignon. This is a great way of pleasing guests with multiple temperature likings. The outside pieces will be more well done than the inside pieces. The recipe can be adapted to grill inside on a griddle grill. Once finished, slice and place over your favorite side and let your guests choose the piece cooked to their liking. This is paired with Fresh Porcini Mushroom & Spinach RisottoÂ and is a fantastic side dish.
1 1/2 lbs. of a whole filet mignon, request this cut from your butcher
Kosher salt and fresh ground pepper
1/4 cup of Worcestershire sauce
Lightly sprinkle meat on both sides with salt and pepper. A little bit goes a long way.Â Always use kosher salt otherwise it will make the steak too salty. Rub salt and pepper into filet. Put into a glass dish and pour Worcestershire sauce over the entire filet. Place in fridge and marinate for at leastÂ 4 hours or preferably longer. After 30 minutes, turn the steak over in glass dish to have equal marinade times on both sides. A large Ziploc bag will work as well, but remember to turn it to evenly marinate the steak. When ready to grill place filet on a medium to hot grill for 3 minutes a side. Because the cut is a whole tenderloin there will be 4 sides. Total cooking time on the grill will be 12 minutes. Check grill marks on filet after the first turn, the filet should have defined grill marks and look cooked, but not burnt. If burning, lower the heat. If no grill marks are present, increase the temperature. Do not turn until defined grill marks are present. Once done, remove meat, tent and let rest for 5 minutes. Slice and serve with your choice of side dish.
Suggested Side Dish
The picture shown above displays the filet plated with a Fresh Porcini Mushroom & Spinach Risotto, but a baked potato with fixings would be wonderful too.
Try Masi Costasera Amarone, Conte Di Bregonzo Amarone della Valpocella,Â Joel Gott Cabernet Sauvignon (California) orÂ Texas Hills Vineyard Kick Butt Cab Cabernet Sauvignon (Texas).