Grilled Filet Mignon
By: Chef Scott Anderson
Published: Saturday, February 13, 2010 - 2:50pm

Ingredients




Filet Mignon
Onions
Zucchini
Peppers
Squash
Broccoli
Season Salt
Tabasco Sauce
Crushed Red Pepper flakes
Canola Oil
EVOO
Worcestershire Sauce

Preparation

1 When it comes to grilling I truly love the flavor of fire kissed protein. The nice crispness of the skin or seared and charred exterior mirrored with flavorful juiciness throughout. I just so happened to have a few aged center cut 6 oz beef tenderloin that were begging for some attention. I took them out of the cryo-vac packaging, and let them rest for about 30 minutes before rubbing into them some fresh ground black pepper, coarse sea salt, crushed red pepper flakes and some Chipotle Tabasco sauce. 2 Meanwhile, I fired up my trusty 4 year-old Commercial Series Char-Broil grill and, while it was coming up to temp, I cut up broccoli, squash, zucchini and onions and tossed them in canola oil and some mesquite season salt. I placed them on the grill in my grill pan and set about adjusting the heat for the steaks. After getting the grill as hot as I could (I generally cover the grates on this conventional gas grill with heavy-duty aluminum foil that is 3 layers thick – this holds the heat at the grates and ensures hot, searing temperatures for steaks. Man I want one of those infrared grills!) – I added the steaks and dressed them with a little Worcestershire sauce. I cooked the steaks for about 3-4 minut 3 Cut up veggies tossed in canola oil and seasonings grilling in a specialty pan. 4 Cut up veggies tossed in canola oil and seasonings grilling in a specialty pan. 5 After 8 minutes or so I flipped the steaks over and dressed that side with Worcestershire sauce as well and closed the lid to let the magic begin. I took the vegetables off the heat after 10 minutes and set them aside and turned off the burner underneath. After a few more minutes I took off the steaks and let them rest on a plate for about 2 minutes before serving. 6 The steaks were so tender you could cut them with a fork and the vegetables were an excellent compliment to the steak. I had two leftover steaks so for dinner the next night I cooked off some Mexican rice and prepared Beef Fajitas with the addition of freshly grilled peppers and onions and a touch of spice. Simply delicious! - Chef Scott

About


This note from Chef Scott came at a good time. Just yesterday I received a box of Omaha Steaks beef tenderloins as a gift from a friend and I plan on grilling them tomorrow evening.  Not sure what I did to deserve them – but I ain’t asking questions!  The tenderloin is, well, tender. But it is also  exceptionally lean and requires a deft hand at the grill to ensure this pricey cut of beef is well prepared and not dried out.  Chef Scott is the man for the job!