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Grilled Filet Mignon with Mint and Parsley. A perfectly grilled lean cut of beef is simply seasoned, grilled and served with a sauce of fresh herbs, mint and parsley.

Perfectly grilled filet mignon sliced on a board with mint and parsley

 

As summer and grilling season draws to a close, I thought I would see it out in style with one of the best cuts of beef. Today also happens to be National Filet Mignon day, so there’s no better way to celebrate.

 

Grilled filet mignon with mint and parsley served on a cutting board with grilled corn on the cob

 

Chef tips

This  fine cut of beef doesn’t need a lot of help in the flavor department. I didn’t over season, marinate or anything to take away from the great quality of the meat. There’s a couple of tips to make these steaks shine.

Firstly, leave them out at room temperature for about 30 minutes before cooking. If the meat was cold it would tighten up from the temperature change, kind of like we would do. This you can do with all meat. Secondly, just a good coating of salt and freshly ground black pepper. My filets were a good 2 inches thick, so I gave them a good coating on each side, since theres a lot of meat to season.

A closeup of the mint and parsley
 
 
Because the filet deserves to let it’s own flavor shine through, I didn’t want to overpower it with any heavy sauces, so I chose a fresh flavored chopped mint and parsley.
 
This sauce is also called chimichurri, which is a very popular, uncooked sauce from Argentina. This sauce includes the use garlic, but I omitted it as I want all the fresh flavors to shine through and raw garlic will overpower the steak.  The mint and parsley are a lovely refreshing complement to the meat.
 

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Yield: 2

Grilled Filet Mignon with Mint and Parsley

Grilled filet mignon with mint and parsley served on a cutting board with grilled corn on the cob

Grilled filet mignon with mint and parsley. A perfectly grilled lean cut of beef is simply seasoned, grilled and served with a sauce of fresh herbs, mint and parsley.

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes

Ingredients

  • 2 each, 6 ounce (170 grams) filet mignon
  • 1 cup (handful) large mint leaves
  • ¾ cup (a handful) fresh flat leaf parsley
  • ¼ cup (60 ml) white wine vinegar
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup (120 ml) olive oil
  • Salt
  • Freshly ground black pepper

Instructions

  1. Remove the filets from the fridge and allow to sit at room temperature for 30 minutes.
  2. Preheat grill on high.
  3. Add mint and parsley, vinegar, salt and pepper to a food processor. Pulse until the herbs are chopped. With the food processor running, drizzle in the olive oil until well blended. Set aside.
  4. Season the filets liberally on both sides with salt and pepper.
  5. Grill the filets on high on each side until they have a nice char. Use a meat thermometer to cook to desired temperature. 130-135°F/55-58°C for medium rare, 140-145 °F/60-63°C for medium, 150-155°F/65-68°C for medium well.
  6. Remove the filets from the grill and allow to rest for 2-3 minutes.
  7. Once they have rested, slice thin and spoon over the mint and parsley.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 255Total Fat 16gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 8gCholesterol 82mgSodium 466mgCarbohydrates 2gFiber 1gSugar 0gProtein 23g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Culinary Ginger
Cuisine: American / Category: Dinner Ideas