I know, filet mignon is expensive, and that’s not what we do here. It’s true that most of our recipes are for the cost-conscious new cook, but everyone deserves a splurge every once in a while, right? You don’t need to buy a large piece of filet mignon since it is so rich and delicious. A 4 to 6-ounce steak will do. Save this recipe for a special occasion like Valentine’s Day, birthdays, and other holidays.
You’ll also see that the recipe calls for fresh sage. Although sage did not make our original cut of the top twenty herbs and spices for the Finite Foodie’s pantry, we have a sage plant in our herb garden that provides us with aromatic leaves for dishes such as this. If you don’t have a sage plant in your garden, no worries! The fresh herb is typically available in the produce section of most grocery stores. You can always dry the remaining leaves for use later, or make a tea with them. Just add some honey and lemon, and you’ll have a warming and delicious drink that will help lower fevers and relieve other cold and flu symptoms.
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| Prep Time | |
| 10 minutes |
| Cook Time | Passive Time |
| 10 minutes | 5 minutes |
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- 2 (4 to 6-ounce) filet mignons (about 1 to 1-1/2 inch thick)
- 2 teaspoons Dijon mustard
- 2 to 4 large sage leaves
- Salt and pepper to taste
- For best results, take the filet mignon out of the refrigerator and let rest at room temperature 20 minutes before you start to prepare it.
- Heat grill on high.
- Cut a slit on the side of each filet mignon, not quite all of the way through. Open it (like a butterfly's wings).
- Spread 1 teaspoon Dijon onto the open surfaces, then lay a sage leaf on one side. Season generously with salt and black pepper, preferably freshly ground.
- Close the filet mignon again, and if desired, place another sage leaf on top. Tie cooking twine (if you have some) around the meat to hold it together. Season again with salt and pepper.
- When grill is very hot, turn down to medium. Place filets on the grill, close lid, and cook 5 minutes on one side. Flip and cook about 5 minutes on the other side. (The cooking time can vary depending on your grill, the exact temperature, the thickness of your cut, and how pink you like your meat. These times usually work out for a medium cooked steak.)
- Transfer to a plate and cover with a foil tent. Allow to rest about 3 to 5 minutes to reabsorb the juices.
SERVING SUGGESTIONS:
- Serve with a salad and baked potato.
- Serve with Cheesy Creamy Cauliflower and steamed carrots with butter and thyme.
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