|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||24%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 4g||2%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Filet mignon is one of the most flavorful cuts of meat, but that doesn't mean it won't benefit from a tasty rub. With a combination of chili powder, cumin, paprika, garlic powder, and brown sugar, the tender steak takes on another layer of flavor, one that is rich and savory with a little bit of sweetness.
The seasonings are simply mixed together and then rubbed onto four individual filet mignons. After about a half-hour chill time in the fridge, the steaks are placed on the grill and cooked for a few minutes on each side until they've reached the desired doneness. This cut of steak is most often saved for special occasions due to its price tag, and adding this chili and brown sugar rub makes the dish even more ideal for serving to guests. Enjoy with typical steakhouse side dishes such as creamed spinach and baked potato, or keep everything on the grill and make Parmesan packet potatoes and grilled asparagus.
Gather the ingredients.
Place the seasonings in a small bowl and mix together. Coat each steak with the spice mixture. Make sure each steak has a good amount of seasoning on it.
Put the steaks in a small glass dish, cover, and place in the refrigerator for 15 to 30 minutes.
Preheat the grill to medium-high heat. Place the steaks on the grill and cook for 5 to 6 minutes on each side. When the steaks reach the desired doneness, remove them from the heat.
Let the meat rest for about 5 minutes before serving.
Enjoy with your favorite side dishes.
The best way to test for doneness when cooking meat is with an instant-read thermometer; the cooking time is mainly a guide as grills can heat differently. Although some grilling rules say to flip the meat once and not touch it otherwise, it is better to move the steaks around as you are grilling to assure for even cooking. Before the cooking time is up, place the thermometer probe into the center of one or two steaks to check for doneness. Medium-rare is 130 F to 135 F and medium is 140 F to 150 F, but keep in mind that the temperature will increase a few degrees as the steak rests.