Grilled Filet Mignon

Cook's note: This fillet is one of the most tender cuts of beef you can buy. This muscle receives very little exercise, (non-weight bearing) and it's as soft and tender as you can get from the average steer. Alongside with this tenderness comes a high price though. It's the most expensive cut of beef. This recipe is pretty straightforward and you can use either filet mignon or flank steak (a cheaper alternative) with equally tasty results.

Ingredients:

  • Choice cut Filet Mignon or Flank Steak
  • Sea Salt
  • Freshly ground course black pepper
  • 1 cup soy sauce
  • 1 cup sherry
  • 1/2 cup peanut oil
  • 3 small garlic cloves, minced
  • 1/3 cup minced fresh ginger
  • or 1/2 teaspoon ground ginger

Directions: Blend together soy sauce, sherry, oil, and ginger. Marinate filet mignon steak (or any flank steak) in the mixture for several hours, turning occasionally. Grill for 3 – 4 minutes per side for rare, 5 minutes for medium and 7 for medium well.

Remember when cutting flank steak to cut thin slices as this will make the meat more tender.

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