Filet Mignon with Fresh Sage
Tools Required:Knife and cutting board, measuring spoons, cooking twine (optional), foil
Servings Prep Time
2people 10minutes
Cook Time Passive Time
10minutes 5minutes
Difficulty Cost
Easy! Expensive
Servings Prep Time
2people 10minutes
Cook Time Passive Time
10minutes 5minutes
Difficulty Cost
Easy! Expensive
Instructions
  1. 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.
  2. Heat grill on high.
  3. Cut a slit on the side of each filet mignon, not quite all of the way through. Open it (like a butterfly’s wings).
  4. 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.
  5. 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.
  6. 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.)
  7. Transfer to a plate and cover with a foil tent. Allow to rest about 3 to 5 minutes to reabsorb the juices.
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