I'm sure most of you already know how to do
Filet Mignon on the BBQ to your taste.
Last night I outdid myself: Two filets..one @.33# and the other .38#. USDA Grade
"Choice".
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Soak the filets in Black Pepper, Salt, Soy sauce, Balsamic vinegar, Minced Garlic ...and one "Measured" TBLS of Dijon Mustard. Don't get too overboard with quantities. Just a few squirts. Turn the Filets occasionally..at room temperature. Soak for about 45 minutes+/-.
Cook the filets on the gas grill. (We have a Two burner Weber..
Silver..OLD) Full heat all the time.
Total time will be 14 minutes (For Medium.. Medium Rare) Use a timer.
Side #1 ...3 minutes. (11 minutes to go.)
Side #2...3 minutes (8 minutes to go.)
Side #3.... 4 minutes. (4 minutes to go.)
Side #4.... 4 minutes...DONE
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The TOPPING.
Shallot Butter:
3-4 pats of
Real butter..unsalted.
1 TBLS diced shallots.
1 Clove minced garlic.
Generous powdered garlic.
Black pepper.
All this mix ... in a
"Corel" Cup...
Warmed. (Remember "Corel'..?. 1960s.) If not... use a tea cup.
Apply this paste to the beef on the plate at serving.. Hope you find this enjoyable.
NB