- 1 Filet mignon steak, about 4-inches thick
- 1 1/2 tablespoons spice rub of your choice
- 1 stick of butter, softened
- 1 minced shallot
- 3 tablespoons minced fresh tarragon
- Cooking oil
- Season filet and bring to room temperature, at least 30 minutes.
- Mix butter, shallot and tarragon in a small bowl. Set aside.
- Heat grill. Oil grill. Pat filet dry and place on grill, just off direct flames, and cook for 2 minutes. Once you flip filet over, spread a little compound butter on top. Continue flipping filet until you have cooked it for 2 minutes on all sides, spreading butter on as you go
- Let filet rest for 5 to 10 minutes. Slice and serve hot.
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