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.
FILET MIGNON, MEDIUM-RARE
Ingredients:
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
Instructions:
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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I rarely buy filet mignon—it’s $75 a kilo here now (close to $50 a pound).
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I understand. I buy it only when I find it on sale. 👏
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Simple preparation is best! The meat eaters in the family would be happy to see this indeed.
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Yes……after all that fish, we had to have a steak. 🥩
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I hear you!
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That is a perfect looking steak. My mouth is watering. 🙂
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We do like the same foods, don’t we Jeanne?! 😋🌿🥩
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Yes we do. What can we say? We have excellent taste!!!! 🙂 🙂 🙂
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Phew, you lost me again… just kidding 🤣
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I had to throw my husband a bone, so to speak. 🥩🤣
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😂😂😂
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You do steaks the way steaks should be done.
Brava
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Ahhh, my kind-of-man. 😍🍃🥩🔥
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