FOR THIS RECIPE WE USED:
Filet Mignon - 5 oz. Beef Steaks
- 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
- 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.
- Make the balsamic mixture by combining vinegar, maple, dijon, and salt and pepper in a small bowl. Set aside.
- Take steaks out of packaging, pat dry, and salt/oil both sides.
- Slide onto hot side of grill and let cook for about 3 minutes.
- 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.
- 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.
- Flip your steak when enough sear has appeared. Remove your veggies to tray or foil to continue to steam throughout.
- 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.
- Top with grilled veggies, balsamic reduction, and a bit of finishing salt. Enjoy!
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