How To BBQ Filet Mignon

Filet mignon is a top quality cut of beef. Therefore, most recipes for grilling filet mignon are simple ones. When learning how to BBQ filet mignon, the person may be surprised at how simple it can be.

Recommended: Official Secret Restaurant Recipes Yummy! Delicious!

Most people do not want thick, complicated, or strong sauces for filet mignon. Such sauces may hide the natural flavor of the filet mignon. Instead, a light sauce or simple marinade can bring out the flavor of the filet mignon. The person should decide if they want to marinade the steaks or simply rub the steaks with seasoning such as cracked black pepper or a steak rub.

A light marinade is made of extra virgin olive oil, minced garlic, and pepper. Filet mignon can marinade overnight in a shallow dish. Place the marinade mixture in the shallow dish, turn the steaks in the mixture to coat both sides, and cover before storing the steaks in the refrigerator overnight.

Before the filet mignon can be grilled, the grill needs to be preheated to medium-high heat. If the steaks have been refrigerated, they should be removed from the refrigerator about an hour before they are to be grilled. The filet mignon can be wrapped with a strip of bacon. Some recipes suggest securing the bacon with a toothpick that has soaked in water for twenty minutes.

The first side of the filet mignon should be seared and cook for approximately four minutes before flipping the filet mignon. As with cooking any steaks on the grill, using tongs instead of a fork to turn the meat is recommended since piercing the meat allows the juice to escape. The other side of the filet mignon should be grilled for about four minutes.

The temperature of the filet mignon should be tested. Medium done is the most that a filet mignon is usually cooked. The temperature for medium done is 145 degrees. Rare filet mignon should be cooked to 130 degrees.

If the person has chosen to use a sauce, one light sauce is a mixture of sautéed minced onions, cognac, beef broth, Dijon mustard, and olive oil. After sautéing the minced onions in the olive oil, half a cup of cognac should be added to the onions. After several seconds, one-fourth cup of Dijon mustard and half a cup of beef broth should be added. The person should stir and cook the sauce over low heat for two minutes.

Recommended: Official Secret Restaurant Recipes Yummy! Delicious!

Leave a Reply