Grilled Filet Mignon Recipe

Filet mignon: A tender and flavorful cut of beef, perfect for grilling.

Olive oil: Used to brush the steaks, adding a subtle richness and helping to create a nice sear.

Salt: Enhances the natural flavors of the beef.

Freshly ground black pepper: Adds a touch of heat and complexity to the steak.

To achieve a perfect sear on your filet mignon, make sure the grill is preheated to high heat. This high temperature will create a beautiful crust on the outside while keeping the inside tender and juicy. Additionally, avoid moving the steaks around too much once they are on the grill; let them sit undisturbed to develop those coveted grill marks.

• filet mignon - Substitute with ribeye steak: Ribeye steak has a rich flavor and marbling, making it a good alternative for a tender and juicy steak experience.

• filet mignon - Substitute with sirloin steak: Sirloin is a leaner cut but still offers a good balance of tenderness and flavor, making it a suitable substitute.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it ideal for grilling.

• olive oil - Substitute with avocado oil: Avocado oil also has a high smoke point and provides a subtle, buttery flavor that complements grilled meats.

• salt - Substitute with kosher salt: Kosher salt has larger, coarser grains that can enhance the texture and flavor of the steak.

• salt - Substitute with sea salt: Sea salt offers a more complex flavor profile and can add a slight crunch to the steak.

• freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• freshly ground black pepper - Substitute with crushed red pepper flakes: Crushed red pepper flakes add a bit of heat and a different dimension of flavor to the steak.

• Allow the filet mignon to cool completely before storing. This helps to prevent condensation, which can make the meat soggy.
• Wrap each piece of filet mignon tightly in plastic wrap or aluminum foil. This will help to maintain its moisture and prevent it from drying out.
• Place the wrapped filet mignon in an airtight container or a resealable plastic bag. This provides an extra layer of protection against freezer burn and helps to keep the meat fresh.
• Label the container or bag with the date of storage. This will help you keep track of how long the filet mignon has been stored and ensure you use it within a safe time frame.
• Store the filet mignon in the refrigerator if you plan to consume it within 3-4 days. This is the best way to maintain its flavor and texture.
• For longer storage, place the filet mignon in the freezer. It can be frozen for up to 3 months without significant loss of quality.
• When ready to use, thaw the filet mignon in the refrigerator overnight. This slow thawing process helps to preserve the meat's texture and flavor.
• Reheat the filet mignon gently to avoid overcooking. You can use a low oven temperature or a skillet over medium-low heat. Add a splash of olive oil or a pat of butter to keep the meat moist during reheating.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Place the filet mignon on a baking sheet and cover it loosely with aluminum foil.
  3. Heat in the oven for about 20-30 minutes, or until the internal temperature reaches around 130°F (54°C) for medium-rare.
  4. Let it rest for a few minutes before serving to allow the juices to redistribute.

• Stovetop Method:

  1. Heat a skillet over medium-low heat and add a small amount of olive oil or butter.
  2. Place the filet mignon in the skillet and cover it with a lid.
  3. Cook for about 3-4 minutes per side, flipping occasionally, until warmed through.
  4. Let it rest for a couple of minutes before serving.

• Sous Vide Method:

  1. Preheat your sous vide water bath to 130°F (54°C) for medium-rare.
  2. Place the filet mignon in a vacuum-sealed bag or a resealable bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes to 1 hour.
  4. Remove the steak from the bag, pat it dry, and quickly sear it in a hot skillet with olive oil or butter for about 30 seconds per side to develop a crust.

• Microwave Method:

  1. Slice the filet mignon into thin pieces to ensure even heating.
  2. Place the slices on a microwave-safe plate and cover with a damp paper towel.
  3. Microwave on medium power in 30-second intervals, flipping the slices occasionally, until warmed through.
  4. Be cautious not to overheat, as this can make the steak tough.

• Grill Method:

  1. Preheat your grill to medium-low heat.
  2. Wrap the filet mignon in aluminum foil to retain moisture.
  3. Place the wrapped steak on the grill and heat for about 8-10 minutes, flipping halfway through.
  4. Remove from the grill, unwrap, and let it rest for a few minutes before serving.

• Grill: The primary cooking equipment used to sear and cook the filet mignon to perfection.

• Tongs: Essential for flipping the steaks on the grill without piercing the meat, which helps retain juices.

• Basting brush: Used to brush the olive oil onto the filet mignon evenly.

• Meat thermometer: Helps ensure the steaks reach the desired internal temperature for your preferred level of doneness.

• Cutting board: A clean surface to rest the steaks after grilling, allowing the juices to redistribute.

• Chef's knife: Useful for any trimming or preparation needed before grilling.

• Timer: Helps keep track of the cooking time to achieve the perfect medium-rare or desired doneness.

• Plate: For serving the perfectly grilled filet mignon after it has rested.

Preheat the grill: Preheat your grill while you prepare the filet mignon to save time.

Season ahead: Season the filet mignon with salt and pepper the night before to let the flavors penetrate.

Use a meat thermometer: Check the internal temperature to ensure your steak reaches the desired doneness without overcooking.

Rest the meat: Let the filet mignon rest for 5 minutes after grilling to keep it juicy and flavorful.