Tag: marinating filet-gordon ramsay

How to Grill a Filet Mignon on a Gas Grill

Grilled Filet Mignon. A very special meal for very special times or as an everyday surprise. As good as it sounds and it can be yours with this simple technique.

I consider filet the king of all meats. If I want something very special, this is it. I usually buy whole beef tenderloins and a 6 to 8 oz filet will only really cost you about $6 which is less than a fast food trip.

Since this is a “how to” post, we will start with how to buy the meat. For those not in the know, a filet mignon is cut from whole beef tenderloins AKA a pismos. You can buy pre-cut and it will be a bit more expensive but I usually buy whole tenderloins and cut my own. There are may methods of trimming.  Here is a YouTube Video.  I like about 1 1/4 to 1 1/2 inches. It does freeze great.

QUALITY DOES MATTER. It is all about quality here. Prime is the top 2%, you can’t find it (it goes to the absolute best restaurants) and you don’t want to pay the price. Next is Choice. About half the beef sold in the USA is choice and this is what you should buy. It will be about $10-15 per pound for whole tenderloins. Select is next but just say no.

The grill is next. You need to know your grill. We are going to use direct heat here with a grill surface temperature of about 450 up to but not over 500. On my grill (which is very hot) that is just above 50%. On more normal grills it should be about 75% but get a $10 grill surface thermometer and get to know your grill.

Rating

An absolute 5. Filet is always a five but this is a great 5.

Notes: If you do this without a meat thermometer, you are a fool… Your end point is the internal temperature you want or a little less. It is up to you. DO NOT COOK BY TIME ALONE.

The timing of the seasoning is important. Do not put salt on the meat for more than a few minutes unless you are going to do 60 minutes or more.

Random Dog Picture – Lilly

Start with quality filets. I like a 1 1/4 to 1 1/2 inch thick that will be 6-8 ozs. each.

One of the most important steps is resting the filets at room temperature for 30 or so minutes. This rises the temperature of the meat making getting your desired internal temperature much easier. While it is resting, get your grill temperature about 450.  Of course, clean and oil the grill.

Give the filets seasoning of your choice. Do it just before grilling. I use a nice sprinkling of my 7:2:2 seasoning but just a nice sprinkle of course salt and pepper will do.

Place the filets on the grill. (Yes close the lid). Grill on the first side for 6 minutes. Rotate half the way though for these nice crossed grill marks. Flip and grill until the you reach the correct internal temperature for your taste. For me I do another 6 minutes (with the rotation) and get 145-150 internal temperature.

Remove and rest for 5 minutes minimum. A foil cover is a good idea here.

How to Grill a Filet Mignon on a Gas Grill

Grilled Filet Mignon. A very special meal for very special times or as an everyday surprise. As good as it sounds and it can be yours with this simple technique.

Author: Dan Mikesell

Serves: 2

Ingredients

  • 2 Filet Mignon about 1¼ to 1½ inch thick. They will be about 6-8 ozs each.
  • 7:2:2 seasoning or just course salt and pepper

Instructions

  1. Start with quality filets. I like a 1¼ to 1½ inch thick that will be 6-8 ozs. each.
  2. One of the most important steps is resting the filets at room temperature for 30 or so minutes. This rises the temperature of the meat making getting your desired internal temperature much easier. While it is resting, get your grill temperature about 450. Of course, clean and oil the grill.
  3. Give the filets seasoning of your choice. Do it just before grilling. I use a nice sprinkling of my 7:2:2 seasoning but just a nice sprinkle of course salt and pepper will do.
  4. Place the filets on the grill. (Yes close the lid). Grill on the first side for 6 minutes. Rotate half the way though for these nice crossed grill marks. Flip and grill until the you reach the correct internal temperature for your taste. For me I do another 6 minutes (with the rotation) and get 145-150 internal temperature.
  5. Remove and rest for 5 minutes minimum. A foil cover is a good idea here.

Notes

Notes: If you do this without a meat thermometer, you are a fool… Your end point is the internal temperature you want or a little less. It is up to you. DO NOT COOK BY TIME ALONE.

3.2.2704

Updated
June 1 2014

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The Best Steak Marinade

Step that steak up a few notches with an excellent marinade. Maybe something special for Father’s Day.

The inspiration is a very common recipe around the internet on blogs and recipe sites. The original (I think) is known as “Best Steak Marinade in Existence” on Allrecipes.com.   Only a few changes to simplify and some rounding for a smaller (Cooking For Two) amount. Plus I didn’t bother with running though a blender.

I generally buy very good beef so a marinade just seems wrong on a filet
or porterhouse. Just some salt, pepper and a little garlic please. Strip steaks have just not been our favorites over the
years but the best looking steaks at the market were the strips. I had
just read
Simple Steak Marinade by Chris at Nibble Me This and a marinade seem great but I’m not a “beer person” so Google was my friend again. If your a beer person, check out Chris’ post.

Rating:

A 5 minus. I don’t frequently marinade steak but this is good enough to start doing it a lot more. My wife felt it was the best strip steak she has had in years.

Notes:Run though a blender if you want but it doesn’t seem necessary to me. Use black pepper if you don’t have white. Add a pinch of crushed red pepper or a hot or pepper sauce if you want.

In a 1 gallon zip lock bag combine: 3 T soy sauce, 4 T olive oil, 3 T lemon juice, 2 T Worcestershire sauce, 2 t garlic powder, 1 1/2 T dry basil, 2 t dry parsley flakes and 1/2 t white pepper.

Trim your steaks of extra fat. Here are two strip steaks about 12 oz each. (I do not want to hear about not doing this to a strip steak)

Add the steaks to the bag, squeeze out the air and mush the steaks around to get them coated well. Refrigerate for 2 to 8 hours. Longer should be fine.

Remove from the marinade and discard the marinade. Grill as usual. Here I’m grilled over high heat for about 15 minutes total.

Allow to rest for 5 minutes or so before cutting.

The Best Steak Marinade
by DrDan at 101 Cooking for Two June-14-2013

Step that steak up a few notches with an excellent marinade.

Ingredients
  • 3 T soy sauce
  • 4 T olive oil
  • 3 T lemon juice
  • 2 T Worcestershire sauce
  • 2 t garlic powder
  • 1 1/2 T dry basil
  • 2 t dry parsley flakes
  • 1/2 t white pepper (or black if you don’t have it)
Instructions
1) In a 1 gallon zip lock bag combine: 3 T soy sauce, 4 T olive oil, 3 T lemon juice, 2 T Worcestershire sauce, 2 t garlic powder, 1 1/2 T dry basil, 2 t dry parsley flakes and 1/2 t white pepper.2) Trim your steaks of extra fat. Add the steaks to the bag, squeeze out the air and mush the steaks around to get them coated well. Refrigerate for 2 to 8 hours. Longer should be fine.3) Remove from the marinade and discard the marinade. Grill as usual.
Details

Prep time: 5 mins Cook time: 2 hour Total time: 2 hour 5 mins Yield: 2 servings

Updated

June 14 2013

Dan Mikesell

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