Filet Mignon – Valentine’s Day Grilling Series

Valentine’s Day is just next week, and surely you already have your plans and surprises prepared to show the love of your life how much they mean to you.  However, the Valentine’s Day Grilling Series from Summerset is here to offer a few suggestions, just in case.  You can never go wrong with savory grilled Filet Mignon – one of the most coveted, tasty, and expensive cuts of beef that always communicates love and appreciation when served.

This is just about as simple as a recipe gets, but this filet is expensive because of its inherent deep flavor. Just season with black pepper, and allow it to rise to room temperature to ensure consistent, even cooking on the grill.  Set the grill for high heat in order to create a beautiful sear to hold all those natural juices inside.  Using tongs, grill for 2 minutes, and then rotate 90 degrees and grill another 3 minutes to make those iconic grill marks.  Flip once, and do the same to finish off the look.  Check for doneness with an instant-read meat thermometer, then remove from grill and allow to rest.  Season with salt and serve, keeping it simple and lovely for your romantic rendezvous.

Serves: 2

Filet Mignon Ingredients

  • 2 Beef filet mignon steaks, at least 1.5 inches thick
  • Kosher salt
  • Fresh ground black pepper

Filet Mignon Directions

  1. 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?
  2. 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!
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. Rotate again. This is getting easy, you know what is next. Repeat Step 5 on this side now!
  8. Check it. Now 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.
  9. 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.
  10. Enjoy! Go ahead and enjoy it!

Taken from GrillingCompanion.com
https://www.grillingcompanion.com/recipe/grilling-filet-mignon/

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