Grilled Fillet Mignon
by Editorial Staff
Filet mignon – a cut of the central part of the fillet tenderloin, tender and lean meat without “blood”. Filet mignon steaks are usually thicker than other steaks. To fry it, you need salt, pepper, and a little oil.
Cook: 20 mins
Servings: 2
Ingredients
- Filet mignon – 2 Pieces (400-500 g)
- Salt – To taste
- Black pepper – To taste
- Vegetable oil – To taste
Directions
- Choose a thick piece of meat. The thicker the piece, the easier it is to cook and not overcook.
- Decide when you want to salt the steak – before or after frying. If you salt before frying, then do it 30-40 minutes before it. Otherwise, the salt will “draw out” the juice and the meat will be spoiled.
- For frying, use fillet mignon at room temperature. This will make the meat softer.
- Brush the filet mignon with oil (neutral taste, preferably) on both sides.
- Move the charcoal to one side and place the wire rack.
- Fry the filet mignon on the grill for 2-5 minutes on each side. The longer the frying time, the more the meat will cook through.
- Never pierce the steak with a fork! Use tongs.
- Put the finished fillet mignon on a plate and let rest for 10 minutes. Then pepper and serve.
- The grilled filet mignon is ready!
Bon Appetit!
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