Grilled Filet Mignon 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.
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.
If you’ve tried this Grilled Filet Mignon with Mint and Parsley or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!