Tender and Juicy Grilled Filet Mignon Steak recipe
Tender, succulent grilled Filet Mignon steak has long been considered the most exclusive (and expensive) cut of beef in high-end restaurants and steakhouses.
Most people recognize those succulent beef tenderloin steaks wrapped in bacon and tied up with the little piece of butchers twine a mile away.
Make this dynamic steak & lobster duo and your family and friends will think they're at their favorite surf & turf restaurant.
If lobster isn't your thing then try these Lemon & Garlic grilled shrimp kabobs and add this Proscuitto wrapped grilled asparagus recipe found here to go with the filet mignon.
Makes a great meal - all of it from the grill!
Serves: 2 (1 filet mignon steak per person)
Prep time: 10 minutes
Direct Heat: 600F
Note: if using the optional marinade then let the filet mignon recipe soak 4 hours.
I go the bulk route, look for a whole beef tenderloin if possible and cut your own steaks. You can get decide how thick to cut them and easily freeze the rest for another day.
Tip: Consider buying a vacuum food sealer - these are one of the best investments you'll make for all your cooking. This allows you to save money by buying food in bulk, dividing it and vacuum sealing it to freeze for extended periods.
Run a length of butchers twine around the bacon to secure it to the filet.
Tip: When making a knot loop the twine several times (instead of the usual once) as this will help secure the twine while you finish the knot.
Cut off the excess twine.
If using the optional marinade then pierce the meat all over (both sides) with a fork to increase flavor penetration.
In a small glass mixing bowl combine all the marinade ingredients well.
Pour the marinade over the steaks.
Turn the steaks over several times to coat the meat.
Cover and refrigerate 4 hours.
Preheat the grill to >600F if possible. The hotter the better for this filet mignon steak recipe.
When the grill reaches temperature, place the steaks on the grill. Monitor them for a moment as there will be a flame-up if you've used the marinade.
Let the flames subside and close the lid.
In 2 minutes rotate the steaks 45 degrees on an unused portion of the grates and close the lid. This will give you the sought-after diamond grill marks.
After another 2 minutes lift the lid and rotate the steaks 45 degrees and close the lid.
After 2 minutes lift the lid. If necessary pick up the steaks with your BBQ tongs and sear the bacon on edges of the steaks.
Usually the bacon's pretty well cooked by this time but this will just finish it nicely.
Tent with aluminum foil with a little hole poked in the top to allow steam to escape. Let rest 5 - 7 minutes before serving.
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