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Great Grilled Filet Mignon



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Great Grilled Filet Mignon

Great grilled filet mignon is a tasty treat for anytime of the year. The secret to great tasting grilled filets is in the way you prepare and what sauces and marinades that you use.

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Also, how long you cook these small cuts of beef have a lot to do with their tenderness.

Turn a plain grilled steak recipe into a wonderful and savory recipe by adding your favorite vegetables and grilling them along with the small steak cuts.

As marinade for your filet mignon try these:

Here are two other marinades that you can try for your filet mignon that you may also enjoy. For the first one you will need:

  • 1 cup of orange juice,
  • 4 tablespoons of lime juice,
  • 4 tablespoons of wine vinegar,
  • 6 canned chipotle chiles,
  • 6 garlic cloves,
  • 4 teaspoons of oregano,
  • 1 teaspoon of pepper,
  • 1 teaspoon of salt, and
  • 1 teaspoon of ground cumin.

Chop all ingredients very fine and then mix together. Rub over the piece of meat and refrigerate. This will give you a tasty and spicy prime rib that you are sure to love.

This marinade for Tenderloin use

  • cup of red wine,
  • 4 tablespoons of balsamic vinegar,
  • 2 tablespoons of Worcestershire sauce,
  • 4 minced cloves of garlic,
  • 2 teaspoons of salt,
  • teaspoon of pepper.

Refrigerate and turn over in the marinade around every 30 minutes.

Any type of tenderloin cut will be yummy when you grill it with your favorite vegetables such as green peppers, red peppers and onions.

A great unexpected address for filet mignon and other steaks is Lobstergram. Actually you can't hardly afford not to check it out.

Grilling your beefsteak will also save you time in the kitchen and give you more time to prepare other side dishes and a gourmet dessert. J

ust remember not to leave your steak on the grill too long. It will cook some after it is removed from the heat. The best way to serve these thick cuts of beef is medium rare. This way the meat will not be too dry and will stay tender. The longer the meat steak cooks the tougher and dryer it will become.

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