ightly oil grate.
Place tenderloin filet on a flat dish and
Trim excess fat from outer edge of steaks.
Season to taste with pepper (no salt will be needed as the Gorgonzola is salty enough).
Place steaks on cooking grate. Cook over Indirect/Medium heat for 7 to 8 minutes per side for medium-rare, or to desired doneness.
Combine cheese and onions; sprinkle over steaks during last half of cooking time.
n the wine, chicken broth, beef broth, and water. Bring to
Trim excess fat from Filet Mignon and then cut each into
as melted.
Season the beef tenderloin with lemon pepper, garlic powder
up, about 5 minutes add beef stock, reduce to 1 1
llow to cool.
Place beef in a glass, enamel, or
br>Serve sauce over Filet Mignon.
Fillet Mignon: Sprinkle steak with crushed
iece of bacon around each filet mignon, securing with toothpicks. Drizzle with
Cut a few 2-inch slits in the side of the fillet; stuff the sage leaves and garlic pieces into the slits. Wrap the thyme sprigs around the fillet. Store in refrigerator to allow the meat to absorb the flavors for 4 to 12 hours.
Preheat an outdoor grill for medium heat; lightly oil the grate. Cut the tenderloin in half and season with salt and pepper.
Cook the fillets 4 to 6 minutes per side, until no longer pink, or to desired doneness.
reheat the broiler. Cut the filet mignon into 1-inch cubes. You
oint to remember when cooking filet mignon, whether you broil, roast, grill
Cut fat off filet mignon steaks. Place steaks in large
Combine the six ingredients of the chili seasoning in a plasctic bag. Set aside.
Brown filet mignon in a large pot, add 3 teaspoons of the seasoning mix to coat. Add the ground turkey and cook until no longer pink. Add onion, cook 3 more minutes. Add tomatoes and 3 more teaspoons of the seasoning mix. Add one can of chili beans. In a food processor add the other can of beans and process until smooth, then add to the chili. Cook on low for about 45 minutes.
alt; serve with Pepper-Crusted Filet Mignon.
eat in half lengthwise. Cut tenderloin lengthwise, to within 3/4
Season the tenderloin cubes with salt and pepper
o 400\u00b0F. Lightly season beef tenderloin with salt. Coat in peppercorns
Herb-Roasted Beef Tenderloin:.
Heat oven to 400 degrees. Pat beef dry with
Preheat oven to 400\u00b0F.
Truss beef with butcher's twine at 3/4 inch intervals to keep its shape.
For the chermoula, combine remaining ingredients in a large bowl. Add beef and turn to coat.
Place beef on an oiled wire rack set inside of a baking dish. Roast for 30 mins, or until cooked to your liking. Cover and let rest for 10 mins. Remove twine and slice.
Serve beef tenderloin with lemon wedges, if desired.