Burgers and chicken wings are good on the barbeque, but if you are looking for a touch of luxury, consider this filet mignon recipe. The tangy, herb butter melts delicately over the meat, and there are all kinds of possible side dishes which would flatter this filet mignon. The herb butter is very tasty and you can make extra and freeze it for up to a month, wrapped in plastic wrap. Start with slightly softened butter, so it is easier to mash, then incorporate chives and oregano, lemon zest and lemon juice, a little oil to help with the texture, plus chopped capers to add a salty touch. You can then freeze this mixture and you will end up with beautifully flavored herb butter.
Preparing the Steak
Filet mignon is one of the best cuts of steak you can get, and it is not a cheap cut, so do not consider marinating it or dong something else to disguise its magical flavor. Instead, in this recipe, we are going to rub a little lemon, garlic, oregano, and rosemary into the meat, and then it is ready to go on the barbeque. The steak needs to be at room temperature before being introduced to the grill, else it will seize up and toughen. Filet mignon is supposed to be juicy and succulent, so cook it for about 4 minutes per side, on a hot barbeque, and then remove it from the heat and let it sit for 5 minutes. If you top it with the herb butter at this point, it can melt attractively over the meat. Letting it stand like this is important, because the juices will redistribute and the finished meat will be so much better.
An Unbelievable Flavor
This might be one of the best filet mignon recipes ever, and despite the fact there are quite a few ingredients, it is pretty simple to put together. The herb butter ingredients just need to be combined, and the steak just needs to be rubbed with the seasonings. Once the barbeque is nice and hot, it is time to put the meat on there, and then you can add the herb butter and let it sit. Those are the only steps you need to take.
The only other thing you need to do is consider your preferred side dishes and get those ready, beforehand if you are serving cold items, or perhaps on the grill alongside the steak if you are making hot ones. Take your first bite of this char-grilled steak and you will not believe the amazing taste. Although steak is considered a ‘treat’ (especially cuts like filet mignon) this is not an unhealthy dish. Red meat is perhaps not the healthiest thing to eat on a daily basis, but it is rich in iron and filet mignon is a lean cut too.
The combination of steak and herb butter is also a low-carb eater’s idea of heaven, since you are getting a rich, luxurious flavor and mouth-feel with barely any carbs. There is nothing to stop you serving sweet potato wedges, corn on the cob, or another kind of tasty carbohydrate on the side if you wish to balance out the meal, or else stick with creamed spinach and perhaps some char-grilled tomatoes and onions to continue this low-carb theme.
- 1 lb filet mignon, 1½ inches thick and cut into 4 portions
- 1 tablespoon softened butter
- 1 tablespoon minced fresh chives
- 1 tablespoon minced fresh rosemary
- 1 minced garlic clove
- 1 teaspoon grated lemon zest
- 1 teaspoon lemon juice
- 3 teaspoons minced fresh oregano
- 3 teaspoons extra-virgin olive oil
- 1 tablespoon chopped capers
- ¾ teaspoon salt
- ½ teaspoon black pepper
- Preheat the barbeque to high.
- Mash the butter until it is nice and creamy.
- Stir in 2 teaspoons of the oil.
- Stir in the chives, capers, a teaspoon of oregano, ½ teaspoon of lemon zest, the lemon juice, and a pinch each of salt and pepper.
- Cover and shape, then freeze until set.
- Meanwhile, mix the rest of the oil with the rest of the oregano, lemon zest, rosemary, minced garlic, and a pinch each of salt and pepper.
- Rub this all over the steak.
- Grill the steaks for 4 minutes per side for medium-rare.
- Put the herbed butter on the steaks then let them rest for 5 minutes.
Filet mignon, when prepared and cooked correctly, will melt in the mouth. This recipe features a delicately flavored steak plus homemade home butter, to add plenty of flavor to the meat, but to enhance the natural steak flavor instead of overwhelming any of it. In the photo the steak is served with steak sauce, mashed potatoes and creamed spinach, which is a very classic dish, and the chives make a nice garnish. If you wish to swap the herb butter for your favorite gravy or steak sauce, that is fine. The main component of the dish is of course the steak, and this is a winning recipe for it.
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