Ingredients with Measurements:
- 4 (6 oz) filet mignon steaks
- 1/2 cup unsalted butter, softened
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Special equipment needed:
- Grill
- Meat thermometer
Step-by-step instructions:
1. Preheat the grill to high heat.
2. In a small bowl, mix together the softened butter, minced garlic, chopped parsley, chopped thyme, salt, and black pepper. Set aside.
3. Season the filet mignon steaks with salt and black pepper.
4. Place the steaks on the grill and cook for 4-5 minutes on each side, or until the internal temperature reaches 135°F for medium-rare or 145°F for medium.
5. Once the steaks are cooked to your desired doneness, remove them from the grill and let them rest for 5 minutes.
6. While the steaks are resting, spoon the garlic herb butter over each steak.
7. Serve and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
Temperature:
- Grill: high heat
- Internal temperature of steaks: 135°F for medium-rare or 145°F for medium
Serving size:
- 4 servings
Nutritional information:
- Calories: 438
- Fat: 36g
- Carbohydrates: 0g
- Protein: 27g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but adjust the amount of salt added accordingly.
- Dried herbs can be used instead of fresh herbs, but use 1/3 of the amount called for in the recipe.
Variations:
- Add a splash of balsamic vinegar to the garlic herb butter for a tangy twist.
- Top the steaks with crumbled blue cheese for a decadent flavor.
Tips and tricks:
- Let the steaks rest before slicing to allow the juices to redistribute and keep the meat tender.
- Use a meat thermometer to ensure the steaks are cooked to your desired doneness.
- Make the garlic herb butter ahead of time and store it in the fridge for up to a week.
Storage instructions:
- Store any leftover steaks in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the leftover steaks on a baking sheet and cover with foil.
- Bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Place the steaks on a platter and garnish with fresh herbs.
- Serve with a side salad or roasted vegetables.
Garnishes:
- Fresh herbs, such as parsley or thyme.
Pairings:
- Cabernet Sauvignon or Merlot wine.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled corn on the cob
Troubleshooting advice:
- If the steaks are not cooking evenly, move them to a cooler part of the grill to finish cooking.
Food safety advice:
- Always use a meat thermometer to ensure the steaks are cooked to a safe internal temperature.
- Wash your hands and any surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
- Filet mignon is a French term that means "cute fillet" and refers to a cut of beef from the tenderloin.
Flavor profiles:
- The garlic herb butter adds a rich and savory flavor to the tender filet mignon.
Serving suggestions:
- Serve the grilled filet mignon with garlic herb butter as the main course for a special occasion or dinner party.
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Taste: Savory, Garlicky, Herbaceous, Rich, Butter, Butter-Flavored