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Filet Mignon

  • Yields: 4 Servings


  • 4 (8 oz.) filet mignon
  • salt
  • pepper
  • dash of Worcestershire sauce
  • 1 tsp olive oil


Although the filet mignon “cut” is known for being one of the leanest, you still want to pick out filets that have good, consistent marbling throughout.

Season with salt and pepper, a dash of Worcestershire sauce, and olive oil on both sides of filet. Keeping the seasonings simple allows the beef to stand out. When buying a great cut like filet mignon, we like to let it stand on its own.

With steaks less than 1½" and thinner we like to grill directly over the coals, hot and fast, to create a good char while keeping the internal temperature at medium rare. If grilling any steak thicker than 1¾" we also suggest using the "reverse sear method."