Grilled Filet Mignon
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!
Total Steps
6
Ingredients
13
Tools Needed
6
Ingredients
- few pieces 6 oz beef tenderloin (filet mignon)
- onions
- zucchini
- squash
- broccoli
- season salt
- Tabasco sauce
- crushed red pepper flakes
- canola oil
- extra virgin olive oil(optional)
- Worcestershire sauce
- fresh ground black pepper
- coarse sea salt
Instructions
Step 1
Take the 6 oz beef tenderloins (filet mignon) out of their cryo-vac packaging. Let them rest for about 30 minutes. Season them by rubbing with fresh ground black pepper, coarse sea salt, crushed red pepper flakes, and Chipotle Tabasco sauce.
Step 2
While the steaks are resting, preheat your grill. To ensure high searing temperatures, cover the grill grates with 3 layers of heavy-duty aluminum foil. Cut up the broccoli, squash, zucchini, and onions, then toss them with canola oil and mesquite season salt. Place the seasoned vegetables in a grill pan on the preheated grill.
Step 3
Once the grill is very hot, add the seasoned steaks. Dress them with a little Worcestershire sauce. Cook the steaks for approximately 8 minutes on the first side.
Step 4
After about 8 minutes, flip the steaks over and dress the second side with Worcestershire sauce. Close the grill lid to continue cooking.
Step 5
Remove the vegetables from the grill after 10 minutes and set them aside. Turn off the burner underneath the vegetables. Continue cooking the steaks for a few more minutes until desired doneness.
Step 6
Remove the steaks from the grill and let them rest on a plate for about 2 minutes before serving.