Filet Mignon, Medium-Rare

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Filet Mignon, Medium-Rare! Chocolate isn’t the only thing that should melt in your mouth. A really nice fine-grained cut of filet mignon, that is small, tender, and very lean, can have the same effect. You won’t need a knife if you cook it correctly. In other words, it’s fork tender. The hubs thinks it’s a sin to use a marinade, dry rub, or steak seasoning because he appreciates the true taste. I’d have to agree.



2 9-ounce filet mignon steaks

1 tablespoon olive oil

1 teaspoon sea salt

1/4 teaspoon black pepper

2 pats of sea salt butter


Allow steaks to come to room temperature for 30 minutes before grilling. Lightly brush olive oil on the clean grill grates before preheating to 450°. Right before placing steaks on the grill, season them with sea salt and pepper. Close the lid and sear for 5 minutes. Open the grill lid and flip the filets over. Close the lid and sear 5 minutes longer. Transfer steaks to a platter to rest. Tent with aluminum foil for 5 minutes. This allows the juices to flow back into the meat, making it tender and juicy. The center of the filet mignon should read 125°. Before serving, top each filet mignon with a pat of sea salt butter.

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