Ingredients:

  • 2 Filet Mignon Steaks, about 6-8 oz each (170-225g), 1.5-2 inches thick (3.5-5cm), preferably center-cut
  • 1 tablespoon Olive Oil (15ml), extra virgin
  • 1 teaspoon Kosher Salt (5g)
  • 1/2 teaspoon Black Pepper, freshly ground (2.5g)
  • 2 tablespoons Unsalted Butter, cold (30g), cut into small cubes
  • 1 clove Garlic, minced
  • 1 tablespoon Fresh Parsley, chopped

Instructions:

  1. Pat the filet mignon steaks dry with paper towels. This is crucial for a good sear.
  2. Rub the steaks generously with olive oil, then season liberally with kosher salt and freshly ground black pepper.
  3. Preheat the grill to medium-high heat (around 450-500°F or 230-260°C). Clean the grates thoroughly.
  4. Place the steaks on the hottest part of the grill. Sear for 2-3 minutes per side, until a deep brown crust forms. Move the steaks to a cooler part of the grill (or reduce the heat) and continue grilling to desired doneness.
  5. Use a meat thermometer to monitor the internal temperature. Aim for: Rare: 125-130°F (52-54°C), Medium-Rare: 130-135°F (54-57°C), Medium: 135-140°F (57-60°C), Medium-Well: 140-145°F (60-63°C)
  6. Combine cold butter, minced garlic, and chopped parsley in a small bowl (optional finishing butter).
  7. Remove the steaks from the grill and place them on a clean plate. Top each steak with a pat of the garlic-parsley butter (if using). Tent loosely with foil and let rest for 5-10 minutes.
  8. Serve the rested filet mignon immediately.