|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||40%|
|Saturated Fat 9g||45%|
|Total Carbohydrate 12g||4%|
|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.|
What can be better than filet mignon? It's both delicious and tender. This recipe calls for dried herbs though you can substitute those with fresh herbs. If you are going to do so, double the amount that the recipe requires.
To complete the meal, serve the filet mignon with grilled vegetables and mashed potatoes.
- 1/4 cup olive oil
- 2 cloves garlic (minced)
- 4 filet mignon (about 1 1/2 inches thick)
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 teaspoon salt
- 1 teaspoon black pepper
Gather the ingredients.
In a covered microwave-safe bowl, heat the olive oil and garlic in the microwave for 50 to 60 seconds. Remove and allow to cool.
Add the rosemary, thyme, and marjoram, and stir. Let sit for 5 minutes.
Place the filet mignon into a shallow glass dish.
Pour the herb mixture over the steaks, turning them over to coat evenly. Cover and let marinate for 2 to 4 hours in the refrigerator.
Preheat the grill for high heat. Right before placing steaks on the grill, oil the grate with a long pair of tongs, folded paper towels, and oil. Make 3 to 4 passes on the grate.
Remove the steaks from the fridge, and season both sides with salt and pepper.
Place the steaks on the grill and cook for 5 to 6 minutes per side, or to the desired doneness.
Remove steaks from the heat and let rest for at least 5 minutes.