Filet Mignon grilled to perfection and served with a fantastic salad with tons of different veggies has to be my all time favorite dinner. Luckily my husband (Dan) works his magic on the grill every time and I always get a perfect filet mignon grilled!

Here’s how he does it:

Tips and Hints for Filet Mignon Grilled

• The Filet Mignon is so tender that it should never be over-cooked. Rare to medium-rare is best. Longer cooking renders it less tender and dry.
• Use a dry, high heat method such as broiling, roasting, pan-frying or (as we prefer) grilling for this tender cut.
• Don’t cut into the Filet Mignon to check doneness because it lets precious juice escape. Use the touch method. Press the meat. If it feels soft and mushy and leaves an imprint, it is rare. If it is soft, but slightly resilient, it is medium-rare. The minute it begins to feel firm, it is overdone.
• Since the tenderloin has no surrounding fat tissue, it is often wrapped in a layer of fat (called barding), such as bacon, to keep it from drying out. The barding adds flavor but it also adds fat!
• To ensure even cooking when roasting the whole tenderloin, the small end should be tucked up and tied or trimmed for other use.

Also called the tenderloin, this is the most tender cut of beef and is also arguably the most desirable and therefore the most expensive. The average steer or heifer provides no more than 1.8-2.8 kg (4-6 pounds) of it (which is one reason it can be so expensive). Because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender.

Fresh Veggie Salad:

A wonderful side for your filet mignon grilled or cooked otherwise is an abundant veggie salad. I say abundant because it’s important to use a wide variety of vegetables for a truly healthy salad. Here we have used:

• Romaine
• Iceberg Lettuce
• Tomatoes
• Green Bell Peppers*
• Mushrooms
• Red Onion
• Carrots
• Avocado

* We often also use Red and Yellow Bell Peppers however price is a consideration when it’s off season!

Note: In shopping for vegetables, pick those that are bright in color and crisp or firm in texture. The healthy looking carrot, with its deep orange color, will contain several times more vitamin A than the limp, pale one. The deeper the color of the vegetable, the higher its vitamin A content will be. When it comes to root and stem vegetables, select the smaller ones; the bigger, older ones are likely to be tough or woody and won’t soften during cooking. Reject bruised and blemished vegetables, and any that have cracks or tears, or have been chewed by insects; such damage makes it easy for bacteria to enter the tissue.

Slice the vegetables in nice sized pieces and arrange on each plate according to each person’s preferences. Remember, presentation is half the meal! Make it look pretty…

Dinner is served… Filet Mignon Grilled with Fresh Veggie Salad Side