First, a little reminder about the BSI challenge with this week's ingredient of choice Bell Pepper. You've got until Sunday night to enter. (here)
Ever since I brought out my George Foreman grill from obscurity, I've been itching to grill more and more. With summer just around the corner, I'm trying to find any excuse to take it out.
So, meat and potatoes with little shrooms. Can't beat that combination. A good ol' fashioned steak. Well, a couple of filet mignon cuts for me. It was the only cut of meat that screamed out to me when I was in the market. I'm no meat aficionado, I'm used to a few cuts like tri-tip, rib-eye, and prime rib, just to name a few. What part of the cow they come from, don't ask me. I'd probably give you the wrong answer. Anyway, I haven't grilled in a LONG time, so I'm slowly, but surely, getting my footing again.
I usually like my steaks medium or medium-well. Depending if I'm eating out. On this day, I went for medium. A simple seasoning of only salt and pepper on the filet mignon before grilling as I made a dijon sauce to go with this. I don't want to over power the meat with too many flavors by marinating it or putting a rub. Spoon some of the sauce over it or on the side. Tastes great with the juices of the meat. It gives it a nice little twang.
This will serve 2.
Filet Mignon with Grilled Herbs Potatoes and Baby Portobellos With a Dijon Sauce
2 1" thick cuts Filet Mignon
12 Baby portobello mushrooms
6 Baby yellow potatoes (quartered)
Extra Virgin Olive Oil
1 Tbsp Dry Basil
1 Tbsp Dry Oregano
Preheat your grill.
Toss the quartered potatoes and baby portabellos in a long drizzle of olive oil, dry basil and dry oregano. Season with a little salt and pepper.
When your grill is hot, place the potatoes and the mushrooms.
Grill the mushrooms roughly 3-5 minutes per side.
There are two way to grill sliced potatoes that I know of:
1. place them directly on the grill for 20 min. 10 min per side.
2. parboil them first. Cuts the time in half. Make sure you drain them well before adding any
seasonings. Cook for 5-10 min per side.
If you've got room on the grill, start your filet mignon.
For outdoor grills, Sear them first for 3-4 minutes on both sides on direct heat with lid closed, if you're using an outdoor grill. Then cook for another 2-4 minutes on indirect heat until done to your liking (2-4 min for medium)
If using an indoor grill, roughly 5-10 min per side depending on your preference.
Remove the filet mignon and let the meat rest at least 5 min. This goes for any meat that you cook. It will redistribute the juices inside.
Serve with some of the grilled mushrooms and potatoes. And spoon over some Dijon Sauce.
1 Tbsp Dijon Mustard
2 Tbsp Soy Sauce
1 Tbsp Lemon Juice
1 Tsp Worcestershire Sauce
1 Tbsp Brown Sugar
1 tsp dry oregano
1 tsp dry thyme
1 Large garlic clove (minced)
Combine all ingredients together. Stir until brown sugar has fully dissolved. Season with a little pepper.