Filet Mignon

Grilled Filet Mignon with Heirloom Tomatoes and Balsamic Reduction

This is a summertime classic. Grilled heirloom tomatoes and sweetened balsamic beautifully compliment our tender filet.

Cook time: 30min. total

PREP: 10min. | ACTIVE: 15min. | PASSIVE: 5min.

Grilled Filet Mignon with Heirloom Tomatoes and Balsamic Reduction
SERVING SIZE: 1-2 DIFFICULTY: Medium
May 17, 2018 Gluten-Free
Keto
May 17, 2018 SERVING SIZE: 1-2 DIFFICULTY: Medium Gluten-Free Keto Paleo #eatpre

FOR THIS RECIPE WE USED:

Filet Mignon - 5 oz. Beef Steaks

Filet Mignon - 5 oz. Beef Steaks
2 x 5 oz. Filet Mignon steaks (2ct box) 8 x 5 oz. Filet Mignon steaks (8ct box)

 

Ingredients

    • 2 Pre Brands Filet Mignon Steaks
    • 1 tbsp grape seed oil (or other high heat oil)
    • 1 tsp kosher sea salt, plus more for seasoning
    • 6 stalks trimmed asparagus, tossed in just enough oil to coat and sprinkle of salt
    • 2 heirloom tomatoes, sliced thick, tossed in just enough oil to coat
    • 1/2 cup balsamic vinegar
    • 1 tbsp maple syrup
    • 1 dime-sized amount of dijon mustard
    • season with salt and pepper

Instructions

  1. Remove your steaks from the fridge while the grill is preheating to two zones: 1 high heat and 1 medium/low heat. (About 10 minutes) Place a small cast iron skillet or oven safe sauce pan onto the hot side of the grill. 
  2. Make the balsamic mixture by combining vinegar, maple, dijon, and salt and pepper in a small bowl. Set aside. 
  3. Take steaks out of packaging, pat dry, and salt/oil both sides. 
  4. Slide onto hot side of grill and let cook for about 3 minutes.
  5. Pour the balsamic mixture into the sauce pan. Stir with whisk or spoon to keep from burning. Once it reaches a boil, move to lower heat and let continue to simmer until reduced by half. 
  6. Place tomatoes and asparagus directly on to medium low side of grill to attain grill marks. Keep an eye on them and rotate when marks form. 
  7. Flip your steak when enough sear has appeared.  Remove your veggies to tray or foil to continue to steam throughout. 
  8. Test your filet on both ends with an instant-read thermometer. When it reads between 100-110, it is perfectly medium rare. Remove and let sit under a loose piece of foil for 5 minutes. 
  9. Top with grilled veggies, balsamic reduction, and a bit of finishing salt. Enjoy!

Chef Sarah Russo
Chef Sarah Russo:
CULINARY BEEF GEEK

Chef Sarah uses her incredible knowledge of all things beef to cook up nutritious and delicious recipes, using only the freshest ingredients and the finest beef you’ll ever eat.

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