|Nutritional Guidelines (per serving)|
What can be better than filet mignon? It's both delicious and tender. This recipe calls for dried herbs though you can substitute with fresh herbs instead. If you are going to do so, double the amount that the recipe requires.
- 4 filet mignon, about 1 1/2 inches thick
- 1/4 cup/60 mL olive oil
- 2 cloves garlic, minced
- 1 teaspoon/5 mL rosemary
- 1 teaspoon/5 mL thyme
- 1 teaspoon/5 mL marjoram
- 1 teaspoon/5 mL salt
- 1 teaspoon/5 mL black pepper
Heat olive oil and garlic in a covered microwave safe bowl for 50 to 60 seconds. Remove and allow to cool. Add herbs and stir. Let cool for 5 minutes.
Place filet mignon into a shallow glass dish. Pour herb mixture over and turn steaks to coat. Cover and let marinate for 2 to 4 hours in the refrigerator.
Preheat grill for high heat. Right before placing steaks on grill, oil grill grates with a long pair of tongs, folded paper towels and oil. Make 3 to 4 passes on grates.
Remove steaks, and season both sides with salt and pepper. Place onto grill and cook for 5 to 6 minutes per side, or cook to desired doneness.
Remove steaks from heat and let rest for at least five minutes. Serve with grilled vegetables and mashed potatoes.