Charcoal-Grilled Filets Mignons with Olive Oil and Lemon
By America's Test KitchenPublished on August 22, 2007
Time
55 minutes
Yield
Serves 4
Ingredients
Before You Begin
For seasoning the steaks, we prefer coarse-grained kosher salt because it's easier to sprinkle than fine-grained table salt. For grilling the steaks, we prefer hotter-burning hardwood charcoal, though regular briquettes are fine, too. If you use briquettes, use one large chimney-full (about 6 pounds); you may also have to sear the steaks about 30 seconds longer per side. If the filets are misshapen or unevenly cut, as supermarket steaks sometimes are, tie each one before grilling.
Instructions
- Ignite about 6 quarts (1 large chimney, or about 2 ½ pounds) hardwood charcoal and burn until covered with thin coating of light gray ash, about 15 minutes. Empty coals into grill; build two-level fire by arranging two thirds of coals evenly in one half of grill and spreading remaining coals in single layer over other half. Position grill grate over coals, cover grill, and heat until grate is hot, about 5 minutes; scrape grill grate clean with grill brush. Grill is ready when thicker layer of coals is medium-hot (you can hold your hand 5 inches above grill grate for 3 to 4 seconds).
- Meanwhile, rub each side of steaks with 1/2 teaspoon oil and season generously with salt and pepper. Grill steaks, uncovered, on hotter side of grill until well browned on each side, 2 1/2 to 3 minutes per side (if flare-ups occur, extinguish flames with spray bottle filled with water). Move steaks to cooler side of grill and continue cooking, turning once after 3 minutes, to desired doneness, about 6 minutes total for rare (120 degrees on instant-read thermometer; center of steaks is soft and cherry red when cut with tip of paring knife), about 7 minutes for rare/medium-rare (125 degrees), about 8 minutes for medium/medium-rare (130 degrees), or 9 to 10 minutes for medium (135 to 140 degrees). Transfer steaks to platter and let rest 5 minutes.
- Just before serving, drizzle each steak with olive oil, serve with a lemon wedge.
Time
55 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Tying any unevenly cut or oddly shaped filets with butcher's twine was the key to uniformly cooked meat for our grilled filets mignons recipe. A hot fire seared the exterior of the steaks, concentrating the flavor by forming a deep brown, crisp, aromatic crust. To add even more flavor to our grilled filet mignon recipe, we drizzled the steaks with olive oil and served them with lemon wedges.
Before You Begin
For seasoning the steaks, we prefer coarse-grained kosher salt because it's easier to sprinkle than fine-grained table salt. For grilling the steaks, we prefer hotter-burning hardwood charcoal, though regular briquettes are fine, too. If you use briquettes, use one large chimney-full (about 6 pounds); you may also have to sear the steaks about 30 seconds longer per side. If the filets are misshapen or unevenly cut, as supermarket steaks sometimes are, tie each one before grilling.
Instructions
- Ignite about 6 quarts (1 large chimney, or about 2 ½ pounds) hardwood charcoal and burn until covered with thin coating of light gray ash, about 15 minutes. Empty coals into grill; build two-level fire by arranging two thirds of coals evenly in one half of grill and spreading remaining coals in single layer over other half. Position grill grate over coals, cover grill, and heat until grate is hot, about 5 minutes; scrape grill grate clean with grill brush. Grill is ready when thicker layer of coals is medium-hot (you can hold your hand 5 inches above grill grate for 3 to 4 seconds).
- Meanwhile, rub each side of steaks with 1/2 teaspoon oil and season generously with salt and pepper. Grill steaks, uncovered, on hotter side of grill until well browned on each side, 2 1/2 to 3 minutes per side (if flare-ups occur, extinguish flames with spray bottle filled with water). Move steaks to cooler side of grill and continue cooking, turning once after 3 minutes, to desired doneness, about 6 minutes total for rare (120 degrees on instant-read thermometer; center of steaks is soft and cherry red when cut with tip of paring knife), about 7 minutes for rare/medium-rare (125 degrees), about 8 minutes for medium/medium-rare (130 degrees), or 9 to 10 minutes for medium (135 to 140 degrees). Transfer steaks to platter and let rest 5 minutes.
- Just before serving, drizzle each steak with olive oil, serve with a lemon wedge.
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