Beef Tenderloin and Filet Mignon are interchangeable names for the some cut of beef. The most tender of steaks, Beef Tenderloin or Filet Mignon is a real treat. While it has a somewhat milder flavor than other cuts of beef the texture is well suited to an elegant dinner. Tenderloin Steaks or Filet Mignon are one of the most popular at most steakhouses. Whether served simply bacon wrapped or with the French classic Béarnaise Sauce. In a French restaurant medallions of this tender cut are usually pan roasted, one of the more famous versions being a dish called Tournedos Rossini.
Wikipedia's Beef Tenderloin/Filet Mignon Page
The recipe pictured above for Grilled Filet Mignon Brochette with Red Pepper Coulis was a favorite at our restaurant in San Francisco. The flavors of the red peppers and sun dried tomatoes with reduced Balsamic vinegar play well with the tender beef tenderloin. I served with at Lehr's Greenhouse with a creamy Polenta but over a nice risotto as shown above is quite nice as well. Click on the link below for the recipe for this excellent and easy recipe for grilling filet mignon or beef tenderloin.
Grilled Filet Mignon with Red Pepper Coulis
Beef Tenderloins can be a relatively expensive cut of beef. One way to save money and have many excellent meals is to cut up or butcher your own whole beef tenderloin. We have a page demonstrating just how to do that with step by step photos.
Another excellent way for grilling beef tenderloins is whole. In this dish the tenderloin is cleaned or denuded of its fat as shown in the whole beef tenderloin demonstration page. Then rather than being cut it is trussed or tied, then seasoned. The seared over direct heat to form a nice char on the outside, then moved to indirect heat to finish cooking to the desired temperature. Recommended cooking temperature would be rare to medium rare, however for you well-done folks out there if there is one cut of beef that can be cooked well done it is beef tenderloin since it will be still somewhat tender. However cooking well done dries out the beef. After resting the beef for 20 minutes slice our your beef tenderloin and you will have a meal that your friends and family will remember!
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