Bon Appetit's grilled filet mignon with brandy mustard sauce and Grilling Companion's grilled filet mignon are good recipes for grilling filet mignon. Bon Appetit's recipe uses many flavorful ingredients, while Grilling Companion's recipe focuses on grilling technique.
For Bon Appetit's recipe, prepare a grill to medium hot heat. Brush 4 6-ounce fielt mignon steaks with olive oil, and season with salt and pepper. Grill the steaks for five minutes, transfer them to a plate, and let them rest for five minutes. Heat 1 tablespoon of olive oil in a skillet. Stir in 10 ounces of sliced mushrooms and 2 finely chopped shallots, cooking for five minutes, until tender. Remove from heat, and stir in 1/2 cup of brandy. Return to heat, and add 1/2 cup of beef broth, 2 tablespoons of Dijon mustard and 2 teaspoons of fresh thyme leaves. Add 1/2 a cup of heavy cream, and simmer for five minutes. Season the sauce to taste with salt, pepper and cayenne.
For Grilling Companion's recipe, season filet mignon steaks with fresh ground black pepper, and bring them to room temperature. Heat your grill to the highest temperature, and add the filets. After two minutes, turn the steaks 90 degrees, then grill for three more minutes. Flip over, and repeat the process. Remove the steaks from the grill and let them rest on a platter for three minutes before enjoying.
Grilled filet mignon with béarnaise sauce calls for 1/2 cup of extra-virgin olive oil, 1/4 cup of red wine, 2 tablespoons of Worcestershire sauce, 4 6-ounce filet mignons and spray oil.
Create a marinade by combining the olive oil, red wine and Worcestershire sauce. Let the filets mignon marinate for approximately one to two hours. Preheat a grill to a medium-high temperature. Spray the grill with cooking spray to prevent the filets mignon from sticking to the grill grate.
Remove the filets mignon from the marinade, and grill them on the first side for five minutes. Flip them over, and let them cook for four minutes on the other side. Use a thermometer to check that the internal temperature is around 145 degrees Fahrenheit for medium-rare.
Herb-crusted filet mignon is made by heating 4 cups of olive oil and two cloves of minced garlic in a microwave-safe bowl for about one minute. Allow the oil and garlic to cool before adding 1 teaspoon of rosemary, 1 teaspoon of thyme, 1 teaspoon of marjoram, 1 teaspoon of salt and 1 teaspoon of black pepper. Stir the olive and herb mixture to combine the ingredients.
Let the filets mignon marinate in the mixture for anywhere between one and four hours. Preheat the grill to a medium-high temperature, and cook the filets mignon for five to six minutes on either side before serving them.