Rick’s Filet Mignon

I’ve been trying to master this one for years. I’m not quite there yet but I am sharing my Dad’s directions for the perfectly grilled filet mignon. Served with cheddar mashed potatoes and asparagus, it’s the epitome of my dream meal.

Ingredients:

2 6-8oz filets cut from the butchers
Olive Oil
Salt
Pepper

Directions:

1. It all starts with the fire. Everyone knows a charcoal-grilled steak is the best. Remove the grates while the fire heats up. Add them back once the coals are white and the fire has died down.
2. While the coals are burning, let the steaks come to room temp. Brush each side with olive oil. Sprinkle with salt and pepper.
3. Charcoal each side for 5 minutes for medium to medium-rare, depending on how thick your steaks are.
4. Remove from the heat and cover with foil. Let them sit for at least 10 minutes. They are soaking up all the juices. It’s key for a tender and juicy steak.

While your steaks are resting, why not use up those coals and grill some veggies? My faves are asparagus, mushrooms and bell peppers.

Love,

Sara