I can honestly say these Filet Mignon’s are so full of flavor, and the marinade with the garlic and the olive oil tenderizes the steak so perfectly, you will never eat another steak cooked any other way. I hate to admit I don’t grill. I am very intimidated by the whole process. Pete is the grill master in our family, and let me tell you the boy can grill! We have a Big Green Egg and it cooks steaks like you would get in a restaurant only better. Pete can cook them anyway you like them. If you don’t like them Medium rare though, you don’t know what your missing. The Big Green Egg can heat up to 900 Degrees. Pete cooks the steaks at about 500 degrees with all the vents open for 3 minutes on one side and then 3 minutes on the other side. He then shuts down the grill and closes all the vents and turns them one more time for 3 more minutes. So a total of 9 minutes for medium rare. If you don’t have a Big Green Egg or a grill you can always make these on your stove top with a cast iron skillet or a regular skillet on medium high heat. I have done this before, sear on both sides for 3 minutes each, then put in the oven at 375 for another 15 minutes for medium rare. I sear them in a little bit of olive oil and butter in the pan. I feel kind of guilty even posting about this delicious meal, when there are so many people all over the East Coast without a home or power or water or gas. Today I’m so thankful for the roof over my head, fresh water to drink, and gas for my car. I pray for all those families without these precious commodities. If you are lucky enough to have a steak this weekend, before you bite into it think how fortunate you are. Let me know how your steak comes out? Also let me know who is the grill master in your family? Happy Grilling! Stacey
Filet Mignon marinated in Olive Oil and Garlic:
2 Filet Mignon’s
2 cups of olive oil or just enough to cover your Filets
25 cloves of garlic peeled
Montreal Steak Seasoning by McCormick Grill Mates
Pour the olive oil in a bowl add the garlic, place steaks in the bowl and place some garlic on top of the steaks. Put in the refrigerator for at least 12 hours or overnight, turning occasionally. 40 minutes prior to grilling, take the steaks out of the marinade and season with the Montreal Steak seasoning. When the grill is ready with the vents open place steaks on the grill and shut the lid, cook for 3 minutes, then turn the steaks over and cook another 3 minutes. Close all vents and turn for the final time, for 3 more minutes. If you want to cook on the stove top, put 3 Tbs butter and 3 Tbs olive oil in a cast iron skillet over medium high heat. Sear the steaks for 3 minutes a side. Preheat the oven for 375 and place the skillet in the oven for 15 minutes for medium rare.