Grilling Filet Mignon

Grilling Filet Mignon, the most tender of steaks. If New York Steak is the king of the steakhouse, then Filet Mignon is the queen! 

Grilling Filet Mignon Brochettes with a Red Pepper Coulis recipe

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.

We entered it in the annual “Ala Park Ala Carte” in the Golden Gate Park and won “Best of Show” in 1990.

4     Portions allow 6 to 8 ounces of filet Mignon steak per person.  

2     lbs. Filet Mignon * See footnote below

       Cut  the filet Mignon into 1 ½ inch pieces

16    whole mushrooms,  White or baby portobellos washed

1      sweet Yellow Onion cut into 1 1/2 inch squares

        Kosher salt and pepper to taste

 4-8  skewers, wood or metal (if wood, be sure to soak them in water.to prevent burning.)

        olive oil to brush on assembled filet Mignon brochettes.

This recipe is also a great way to use the head or tail cuts off a whole tenderloin of beef and a major cost savings.  For a demo on how to butcher a whole tenderloin check out the following page.

How to Cut a Whole Tenderloin

Red Pepper and Sun Dried Tomato Coulis

1/4   cups Olive Oil

2     red bell peppers, seeded, cored and cut into ½ inch dice

4     cloves Garlic

1 ½ tablespoons Balsamic Vinegar

½    teaspoon Red Pepper Flakes

½    tablespoon brown sugar

¼    cup sun dried tomatoes, chopped

½    cup chicken stock

1     tablespoon basil leaves, cut julienne

       salt (at least 1 teaspoon) to taste

       pepper to taste

Grill whole red peppers on grill at medium turning to char all sides. When soft and cooked on all sides, take off grill, cool and peel skin off. Dice the peppers about 1/4 inch squares. Place in sauté pan with garlic and olive oil. Cook until very soft and aromatic, about 8 minutes.

Add the balsamic vinegar, sugar, red pepper flakes, salt and pepper and let simmer on low heat for another 15 minutes. Do not allow to go dry and burn. Finish with adding the sun dried tomatoes and basil and let simmer another 10 minutes. 

Skewer the meat alternating with onion and mushrooms on brochettes. Brush with olive oil. Heat grill to a medium-high temperature and grill to desired doneness. Keep in mind that grilling filet mignon brochettes are a fast cooking item due to the smaller pieces of meat. 

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