Herb Cured Grilled Filet Mignon
Filet Mignon is a delicacy certainly worth saving for celebrating special events or perhaps even impressing favored guests. Curing the filet with garden fresh herbs, coarse sea salt, and freshly ground black pepper is a simple technique, yielding complex flavors. Top off your succulently grilled filets with Blue Cheese & Walnut Compound Butter with Red Wine and your fan base will soar. Next thing you know there will be lines at your door, especially if you’re serving this with The Cleaver.
Place each filet on a piece of parchment large enough to wrap each filet, about an 8”-10“ square.
Season each filet liberally on both sides with coarse sea salt and black pepper. Place herb sprigs directly on the filet. Flip the filet and place herb sprigs on top. Wrap tightly in the parchment. Place each parchment wrapped filet on a large piece of plastic film. Wrap tightly. Repeat until all filets are seasoned and wrapped. Place the herb wrapped filets on a sheet tray or large baking pan. Cure for 24-48 hours. The longer the filets cure, the more pronounced the herbaceous flavor.
Preheat your grill to medium high. Rest the filets at room temperature for 30 minutes, while the grill is preheating.
Unwrap the filets, discard the wrappings, and place filets back onto the baking sheet. If you are using charcoal or wood, you may place the used herbs into the coals for extra flavor right before you place the filets on the grill.
Clean and oil your grill just before placing the filets upon it. Place the filets on the grill and close the lid.
Grill on the first side for 4-8 minutes, depending on how well done you like your steaks. Rotate a quarter turn half the way though for crossed grill marks. Flip and grill for 3-8 or more minutes with a rotating quarter turn halfway through cooking. Grill until the steaks reach the correct internal temperature for your taste. 7 to 8 minutes should yield a medium rare filet, depending on the thickness of your cut. Check your temperature with an instant read thermometer for accurate cooking.
Remove and rest for 3-5 minutes before serving. Cover with a foil tent to retain warmth.
Top with coins of Blue Cheese & Walnut Compound Butter with Red Wine.