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Grilled Filet Mignon Recipe – Steak BearnaiseThe power to this grilled filet mignon recipe is the addition of béarnaise sauce, infact béarnaise is a sauce that goes perfectly with any beef steak.
Filet mignon is also known as the tenderloin of beef (or fillet steak in the UK) and is a very lean cut of meat taken from either side of the spine. The best bit in my opinion is that closest to the rump. Because of its location in the animal, it's a muscle that doesn't get a lot of exercise and this is why it's so tender. The downside (at least I think so) is that it's so lacking in fat that it might have a fine texture but maybe not the best flavor. This is why something else is added during the cooking process such as the béarnaise sauce in this recipe – another example is grilled filet mignon wrapped in bacon. A filet mignon steak is normally cut from the tenderloin to be about 1.5 - 2 inches thick which makes it quite a challenge to cook perfectly. The steak is normally served rare so how do you ensure that it is warm in the middle? The trick here is to ensure that your steak is at room remperature before you sear it, if you take it straight from the refigerator you're going to end up with a steak that's cold in the middle. To know when it's cooked to your liking you can feel the steak, you can learn more about this and much more about grilling the perfect steak on my page how to grill steaks. Before you start to pull this grilled filet mignon recipe together, take a look at how to make the béarnaise sauce too because this can be quite tricky. The steak will take only minutes to cook so you're best to make the béarnaise sauce first and keep it warm until you're ready to use it. Serves:- 4 people Preparation Time:- 5 minutes Total Time:- 35 minutes Ingredients:-
Method:-Prepare your béarnaise sauce as per my recipe and keep it warm over the bain marie - whisk it occasionally to stop it from splitting. Season your steak with salt (no pepper) on one side only and grill it to your liking over the highest heat you possibly can get out of your searing plate. Normally this will be approximately 2 minutes of each side for rare and add an extra minute as you prefer to run up the scale of "doneness". You should now have a steak that is crisp on the outside with all the juices sealed in. When your steak is cooked to your liking, remove it from the grill using non-serrated tongs and place it on a warm plate and allow it to rest for five minutes. (Using non-serrated tongs ensures that you don't puncture the steak and let out all the juice - likewise, don't use a fork). At this point you can add pepper. Give your béarnaise sauce a final whisk and pour it over the steak. Serve with French fries and a salad. I have to confess that this grilled filet mignon recipe was written when my wife decided to make a challenge. It was either this recipe (of hers) or mine which is wrapped in bacon. Not only that, she also challenged me that her video would be better than mine - well it would be wouldn't it? After all, when she's on camera, I'm the one behind the scenes doing the directing, camera work, editing and production!
See Also:-Grilled Steak Recipes
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