Baked Herb Hash Browns

I think I'd have to consider the potato as one of my favorite vegetables. It's carbolicious! I was fortunate to receive a couple coupons to get myself a couple packages of Simply Potatoes Shredded Hash Browns courtesy of the Tastemaker programs from Foodbuzz. It took me a while to find them as I had thought they would be in the freezer section. Then I reread the coupon and it stated that it can be found in the refrigerator section. It would have saved me the 10 minutes I spent walking up and down the freezer section. That was my fault.

Anyway...when I did finally find them, I got a couple bags. These are real potatos already shredded. So it takes the work out of having to peel and shred them yourself.

I made a simple hash with them. I was tempted to make casserole, but I didn't have enough of the required ingredients to make it. So I opted for the good ol' fashioned hashed browns. Besides, I wasn't really in the mood to spent a huge amount of time in the kitchen. The beauty of the recipe below is that it is baked. No need to bust out the pan and oil and have to deal with the clean up after. Baked herb hash brown is what I got with a little cheese on top. A mix of the crunchy and soft. Serve it for breakfast with a coupe of fried eggs, toast, sausage or bacon (or both, in my case). You can even have it for dinner.

Simply Potatoes does have a variety of products. Hopefully, I'll get to try more of them.

Herbed Hash Brown

1 package Simply Potato Shredded Hash Browns
1 Tbsp dry basil
1 Tbsp dry thyme
1 Tbsp dry oregano
1 Tbsp garlic powder
1 tsp paprika
1 tsp salt
1 c shredded cheddar
unsalted butter


Preheat your oven to 400˚F

In a bowl, combine the shredded potato, basil, thyme, oregano, garlic powder and paprika. Mix thoroughly to combine.

Coat a baking sheet with the unsalted butter. (You may cover the sheet with foil for easy clean up.)

Divide the potato mixture into 8 portions and place them on the baking sheet. Gently pat them down to flatten. Make sure to space each evenly.

Bake them in the oven for 15-18 minutes. Then flip each and bake for another 15-18 minutes. Then sprinkle each with the shredded cheddar and baked for 1-minute until the cheese has melted. Remove from the oven and let it cool for 5 minutes before serving.

Beer Batter Fish and Baked Chips with Garlic Aioli

Monday the 31st was a national holiday here in the States. Memorial Day. In many ways it signifies the start of summer. As well as being able to break out the grill, having the day off. Luckily this past weekend the weather has been great in SoCal. Keyword of the day was relaxation. But more importantly to remember our fallen soldiers in the military. Now since I live in an apartment building where grilling is prohibited...total bummer. I can't wait for the day when I own my own house. Anyway... I wasn't in the mood to lug out ol' Georgie, so I went for one of my most recent cravings. Fish and chips. 

This recipe is a slightly improved version of my Guinness Batter Fish and Chips that I posted sometime last year. Made several tweaks here and there and what you got here is fantastic. I decided to serve it up with some garlic aioli, which is relatively easy to make and really good. I made the aioli and prepped my "chips" (aka home fries) the day before as I didn't want to spend too much time in the kitchen. I did a little search of various aioli recipes and the basic ingredients are garlic, egg yolk, lemon juice, and extra virgin olive oil. Some recipes use a hint of dijon mustard and vegetable oil. I mixed and matched and experimented until I found something much to my liking.

I cut the chips into near shoe-string thickness. I soaked the chips in some cold water spiked with some distilled white vinegar. It help keep the firmness of the potato as well as remove any excess starch. The recipe called for 3 russet potatoes. Depending on how you cut it, if it seems too much, you can freeze them for a later time. My fish of choice in this was cod, which is what is traditionally used. For the batter, beer of choice was none other than some Guinness Stout. Yeah...that's how I roll. When it came time to cook up the fish, rather than have to deep fry I decided to pan-fry the pieces. I tend to move away towards deep frying most of the time. Once in a while I'll make an exception.

So the day came and the cooking began. Pan-fry the fish while the chips cooked. Multi-tasking in the kitchen. The end result... a tender flaky fish with a nice crispy crust. The chips were herb-y and delicious. I made a small batch of tartar sauce as well, but I really like the malt vinegar and aioli combo for some reason. Oh...must not forget the side of lemon wedges. You can't have with without the lemon.


Serves 2-3

Beer batter Fish and (Baked) Chips with Garlic Aioli

Fish
1 to 1 1/2 Lbs  cod, haddock, tilapia (any fillet of white fish)
salt and pepper (for seasoning fish)
1 c flour
1 Tbsp paprika
1/3 c water
1 tsp salt
1 tsp pepper
1/3 c Guinness Stout
cornstarch
Canola or peanut oil

This can be done while the chips bake. The batter. In a bowl combine the flour, salt, pepper, water. Lightly stir to combine. Then add the Guinness. Mix well removing any clumps. Set aside and prep the fillets.

At this time preheat enough oil to cover the bottom of a skillet, at least 1/5-inch or more. You may cut your fish into sizable pieces. Season with salt and pepper and dredge the pieces in some cornstarch. Place the dredged pieces in the batter. When the oil is really hot, slowly and carefully place the fish and pan-fry for 2-3 minutes per side for 1/2-inch fillets. Cook until crispy brown. When cooked, place the fish on a paper towel to drain any excess oil.

Baked Chips
3 russet potatoes
4 Tbsp distilled white vinegar
1 tsp salt
1 tsp pepper
2 tsp dry basil
1 tsp paprika
3 Tbsp extra virgin olive oil

peel and cut the potatoes to your desired thickness. (I chose to cut mine 1/8th-inch thick.) Place the sticks into a large bowl of cold water spiked with 4 Tbsp of distilled white vinegar. Cover with saran wrap and place in the fridge overnight or chill for at least an hour before cooking. This will help remove the extra starch in them.

Preheat your oven to 400˚F.

Remove the chips from the water and pat dry with a paper towel. Place into a bowl or large ziplock bag and add the salt, pepper, paprika, and olive oil. Toss together and coat evenly. Place the sticks on a parchment paper or silpat lined baking sheet and bake for 25 minutes or until crisp (depending on thickness of potato).  For extra crispiness, you can place the chips into the broiler for a minute or two. When the chips are done baking, remove from the pan and season lightly with a little salt.

Note: you may freeze any uncooked potato for later use.

 tartar sauce on the left, aioli on the right

Garlic Aioli
3 garlic cloves
2 egg yolk
1 Tbsp lemon juice
1 tsp dijon mustard
1 c extra virgin olive oil

Mince and mash the garlic with a pinch of salt into a paste-like consistency. You may use a mortar and pestle for this. Or mash the the garlic with the edge of a large knife.
Place the garlic paste in a bowl and add the egg yolks. Whisk together until combined, then add the lemon juice and dijon mustard. Next slowly, while constantly whisking, drizzle in the extra virgin olive oil. When all the oil is added, whisk until it is slightly thick. (If not serving immediately, cover the bowl and chill in the fridge until ready)

Makes 1 cup


Tartar Sauce

2-3 c Mayonnaise or Greek Yogurt
1 Tbsp sweet relish
1 1/2 Tbsp lemon juice
1 Tbsp minced onion
1 tsp paprika
pinch of salt and pepper

Combine all ingredients together and stir well to combine.

Makes 1/2 cup


Serve together and enjoy with some malt vinegar, the aioli, ketchup, or your preferred dip.

Potato Coins and Noche Buena

It's Christmas eve and as you read this I'm a busy bee in the kitchen once again preparing the feast for tonight's Noche Buena as well as preparing the Christmas meal for tomorrow.  Noche Buena is a tradition in the Philippines as well as many Spanish speaking countries like Cuba, Spain and Latin America. Translated in English it means Good Night. It takes place on Christmas Eve around midnight after attending midnight mass. So basically you'd be eating around 1am or 2am. And the celebration just doesn't end with that. It continues on to around the feast of the Three Kings, which would be around the first week of January.

It's been a tradition in my family for many years. A tradition I plan to continue for years to come. Some of the common staples of the Noche Buena feast are lechon, pancit, rice cakes, bibingka, adobo, lumpia, etc. I like to mix it up each year. A mix of Filipino and Asian, American or Italian dishes. Or any other dish I'm in the mood for. Here's my menu for my Noche Buena/Christmas meal:

Honey Baked Ham

Roasted Chicken

Pancit

Red Velvet Cake Balls

Puto Pao

Arroz Caldo

Steamed Buns

Quezo de Bola

The only two I won't be making this year is the ham and queso de bola, which is a ball of cheese. Everything else you'll be seeing on this blog in the next few days.

But anyway... here's some scrumptious potato coins. They made similarly to my Oven-Fried Cheese Fries except that I cut some baby reds into coins and coated them with some olive oil, paprika, basil, thyme.

Potato Coins

10 baby red potatoes - Peeled
3 Tbsp extra virgin olive oil
1 Tbsp paprika
1 tsp dry thyme
1 tsp dry basil

Preheat your oven to 400˚F

Peel the potatoes and cut them into 1/4-inch thick coins. Toss them in the olive oil, paprika, thyme, basil.

Lightly coat a baking sheet with some cooking spray and place the potatoes over. Bake in the oven for 25 to 30 minutes. Until crisp.

Stuffed Crisp Potato Skins

Dish #3. Here's another way to eat the baked potato. As an added treat why not have it with a tasty crisp potato skin as well. Two for the price of one. Can't get any better than that, right? I basically took the same concept as my Baked Potato Casserole and rather than boiling it, I just straight up baked it in the oven. Mashed the insides and baked the skins again to get it nice and crisp. I mashed the insides and mixed in the fix-ins you'd usually find with a baked potato. Sour cream, cheese, green onions, and bacon bits. The last is optional if you don't want any meat in it.  I also spiked the potato with a dash of tobasco to give it a little kick. It was just enough to say "hello" then immediatly go "goodbye". I kept it slightly chunky this time around, too. Add a little more sour cream on top and you're ready to roll.

Makes 4

Stuffed Baked Potato Skins

2 Large russet potatoes - halved
extra virgin olive oil
1 tsp tobasco
1 tbsp paprika
salt and pepper
2 Tbsp sour cream - plus extra for topping
1/2 c shredded cheese (your choice) - plus extra for topping
4-5 bacon strips
3 green onions - chopped

Preheat your oven to 350˚F

Lightly coat the potato halves with olive oil place on a baking sheet and bake until tender. Roughly 60 minutes.

Let the potatoes cool before scooping out the flesh. Once the inside has been scooped out. Lightly coat the skins with olive oil once again and backe for another 15 minutes. While that bakes, mash the scoop potatoes and season with some salt and pepper. Mix in the sour cream, paprika, tobasco, cheese and green onions.

When the potato skins are done scoop the potato mixture into the skins. Top with some shredded cheese and place in the oven once more for another 5-10 minutes until the cheese has melted.

Serve with a dollop of sour cream on top.

Crisp Potato Skins

 Potato skins are fairly easy to make. I had some potatoes that I had gotten from the farmer's market that I nearly forgot about in the vegetable compartment. I say nearly as I knew they were there, it was figuring out when I was going to use them

Again my absentmindedness took over and I had left the potato skins a bit longer that i should have in the broiler. Thus cooking the cheese. Other than that it was still nice and crisp and most definitely delicious.

What did I do with the scooped potato pieces? I made some mashed baked potato wit pats of butter and shredded cheese. Yum yum!!

Makes 4 skins

Crisp Potato Skin

2 medium Yukon or russet potatoes
extra virgin olive oil
1/3 c shredded cheese - your choice
2 green onion - chopped
bacon bits - optional
sour cream - optional

Preheat your oven 450˚F

Half each potato length wise. Coat each half with some olive oil, place on a baking pan lined with foil and bake for 30-40 minutes.

Let the potatoes cool before scooping out the inside. Coat one more time with a little olive oil and bake for another 10 minutes.

Then turn on your broiler.

Top the potato skins with some of the shredded cheese and transfer the baking pan to the broiler. Broil for 5 minutes.

Let cool for a couple of minutes, then top with some sour cream, bacon bits, and green onion.

Baked Potato Cassserole

With Thanksgiving approaching here in the US, I figured I'd get a little head start as to what I might be making for that day. I've been thinking about what I will be cooking up on that day. How many dishes, which one I'll have to make in advance, which I'll have to make first thing on the day of.

Rather than going to a traditional mashed potato, I figured I'd give a baked potato with a twist a try. It's similar to making mash potato except that it's filled with the baked potato goodness of sour cream, cheese, and onion (or green onion). Topped with more cheesy goodness on top. Must not forget about the butter, too. What you see before is what happens when mashed meets baked. Oh, you can add bacon, too. I would have put it in this, but i didn't have any left. I'll be sure to pile on the bacon bits on Thanksgiving.

Cheesy goodness with every bite. It looks like a mess in the casserole, but every single mouthful is worth it. I had it with some walnut salad.

Serves 2-3

Baked Potato Casserole

9 baby potatoes or 2 large russet potatoes (rinsed and peeled)
1 c shredded cheese (plus extra for topping)
2-3 Tbsp Sour Cream
1/2 medium sweet onion chopped or 2-3 green onion stalks chopped
1/4 c milk
2 Tbsp sour cream
1 Tbsp butter
salt and pepper
bacon bits (optional)

Boil the potatoes in a pot until tender. A knife should pierce through without hesitation.

Preheat your oven to 425˚F

Mash the potatoes with a masher ricer orr food processor.

In a large bowl, combine the mashed potatoes, onions, sour cream, cheese, milk, and butter. Mix well. Season with a little salt and pepper. Mix in the optional bacon bits as well.

Transfer the mixture into a lightly greased casserole. Bake for 25 minutes. Just before removing, top the casserole with some extra cheese and leave for another 2-3 minutes until the cheese is melted.

Serve warm.

Gnocchi

I had some baby potatoes I needed to cook, but I didn't want to have the usual roasted veggie kind. I've seen several recipes of this potato pasta concoction floating around the blog-o-sphere, that I had to eventually give it a try for myself. Gnocchi (knee-okkee). These little pasta dumplings of deliciousness are made from potato and the usual pasta ingredients of egg, flour and salt. I've had this before at restaurants, but have never made them at home. After my first experience with making pasta (here), I wasn't sure I would never try making anything related since. You can view the little history of this on its wikipedia page.

I searched the interweb for a good recipe. Most that I saw were nearly identical. So I mixed and matched to fit the amount of baby potatoes that I had. Peeled, boiled, then mashed the potatoes by hand, but I was left with tiny bit chunks that I missed. (Note to self: add potato ricer to Christmas list.) Mixed in the egg and salt, then added the flour. It still held a dough form, which was good. Molded the dough into round sticks then cut them into little bitty pillows. I made two sizes - fifty-cent piece and nickle sized, give or take.

You cook these like you would with regular pasta. Boiling salted water and just dump them in. At first, they'll sink, but the great thing about these is that they will float to the surface when they are ready to come out.

You can serve this with which ever sauce you desire. At first, I couldn't decided what kind I would make. I tweeted my semi-dilemma on twitter and got some pretty good suggestions. I decided on a simple browned butter garlic sauce and right before eating I sprinkled some grated parmigiano reggiano. I have to work on shaping these little guys, but I'm happy with the way they turned out. Not bad for my first try, eh?

Serves 2-3



Gnocchi with Browned Butter Garlic Sauce

1 large potato or 10 small baby potatoes
1 c flour plus extra for dusting
1 egg
1 tsp salt

note: recipe for the sauce below


Note: To make a wheat version replace with 1/2 c white and 3/4 c wheat flour.

Peel and cube the potatoes. Remove any blemishes it may have.

Boil the potatoes in a pot of salted water until they are cooked through and tender. A fork should easily piece it.

When the potatoes are ready mash them in a bowl with a ricer. If you don't have one, you can mash them with a fork or by hand.

Mix in the egg and salt, then slowly add the flour. Turn out the dough onto a well-flour surface and knead it a few time.

Cut a small chuck of the dough and mold it into a long stick. Take a knife or fork and cut the stick into little dumpling. Place them on a floured tray and keep separated. They will stick to each other.

Bring a pot of water to a boil. Season liberally with salt. When the water is ready, place in the gnocchi. They will first sink, but when they are ready they will float to the surface. Remove with a slotted spoon to drain off the excess water.

Serve with your choice of sauce.

Browned Butter Garlic Sauce
1/3-1/2 c butter
1 garlic clove (minced)
salt
pepper

In a sauce pan, melt the butter on medium heat. Bring it to a slight boil and remove any foam that forms on top. Stir or shake the pan on occasion until the butter has browned. Turn off the heat and season with a little salt and pepper. Let the butter cool slightly before adding the garlic or it will cook and burn.

Spoon the sauce over the gnocchi or pasta.

(You can omit with garlic to make a regular browned butter sauce)

Baked Garlic-Rosemary Fries

Here's the other batch of fries that I made. Fry #2. I had an extra potato left from the potato salad I made earlier in the week. I figured I'd make a batch of regular french fries along with the parmesan sweet potato version.

There's a brewery-restaurant here called Gorden Biersch. I'm not sure if they have any other branches, but they have some really great tasting garlic fries. It's been a LONG time since I've had them. Here's my version of those fries. Again with my quest to avoid deep-frying, I baked them, which turned out awesome. It still had the crisp crunch you find with the fried version. I tossed the potatoes before baking in some olive oil, fresh minced garlic and dry rosemary. To give them a little bit crisper texture, I put them in the broiler for a couple of minutes.

Served it with a side of banana ketchup. Yum!!! You can leave the skins on or peel them. Whatever your preference may be.

This serves 2 people.



Baked Garlic-Rosemary Fries

1 large russet potato
1 large garlic clove - minced
2 Tbsp dry rosemary
Olive oil
salt

Preheat oven to 450˚F

Cut the potato into 1/4-inch stick.

In a large bowl, toss the potato sticks in some olive oil. Toss them well then add in the garlic, rosemary and a sprinkling of salt.

Plce on a baking sheet lies with parchment paper and bake for 40-45 min. Give them a toss halfway through.

To get them slightly crisper, place them in the broiler for 2 min after the oven.

Little J's Potato Salad

Don't you just hate it when you accidentally click on "publish" rather than "save as draft" when working on a post. Then all of the sudden, the cursor goes wacko on you and randomly darts of in a weird direction. Ugh! Anyway, here's my potato salad I had mentioned with the Grilled Shrimp Skewers. I call this Little J's Potato Salad. Little J is a nickname I've had since high school and it's pretty much stuck with me ever since.

This is an adaptation from a recipe my mom had gotten from a friend. The original version had a strong vinegar taste to it that didn't suit too well with my palate. So I tweaked it and what you have here is a balance of flavors. Not overbearing, just right. I love this version. Whenever I can I try to make a batch of it. It's really good. Not like your usual potato salad, whatever that may be. The yellow color comes from the mustard in the recipe. With a touch of vinegar, some relish, onions, sugar and mayo. A nice subtle sweet flavor. Plus, a hefty dusting of paprika.

This will make you go back and get seconds.



Little J's Potato Salad

4-5 Large Russet Potatoes

1/3 c Sweet Onion (finely chopped)
1/3 c sweet relish
1 c mayo
1/2 c sugar
1 Tbsp Apple Cider Vinegar
1/2 c Yellow Mustard
Paprika


Cut the potatoes into cubes. Size is to your choosing.

Bring a pot of water to a boil, season liberally with salt. Add in the potatoes and cook until tender. When a fork pierces through without any hesitation that means the potatoes are done.

Drain and let them cool.

In a bowl, combine onions, relish, mayo, sugar, vinegar and mustard. Combine well until the sugar has dissolved.

When the potatoes are cool enough, pour in the dressing and toss to combine. Use a two bowl method. By pouring the potatoes back and forth until everything is coated with the dressing.

When ready, sprinkle as much paprika as you'd like and enjoy.

Baked Salt and Vinegar Chips

Earlier this week, I was fortunate to work on the set of Heroes. Yes, the TV show. It was pretty fun. Met some cool peeps and saw Masi Oka. He plays Hiro Nakamura. Anyway, during the lunch break, I had myself a turkey-bacon sandwich and a bag of sea salt and vinegar chips. As I pondered over my lunch, it got me thinking. How can I make my own version of these chips at home? It was a little greasy, due to the deep-fry process. So I again I thought, what if I made these baked?

Light bulb moment!!!!

I immediately jotted down some notes in my handy dandy....notebook. (*holding up worn out black moleskine notebook with favorite pen attached*) I had some fingerling potatoes that were perfect for this. So the day came and I began slicing.

Now I don't have a mandolin slicer. I think I may have mentioned it before, so I used a vegetable peeler. Be very careful not cut yourself. I made 1/16 inch slices and let them sit in some rice wine vinegar for a couple of hours, sprinkled some salt and dry parsley over them, then baked for 10 min. I got some nice homemade crispy salt and vinegar chips. No greasy fingers here.

I'm submitting this to the BSI: Potato hosted this week by Christo aka DoggyBloggy at ChezWhat?.



Baked Salt and Vinegar Chips

8 large fingerling potatoes or 1 large potato
1 1/2 c rice wine vinegar or red wine vinegar
salt
dry parsley


Wipe clean and if you choose you may peel the potatoes. Carefully slice the potatoes into thin 1/16 or 1/8-inch strips.

Place the strips in a large bowl and pour in the vinegar. Let it rest for at least an hour, cover with plastic wrap. This can be done way in advance to let the vinegar really soak into the potato slices.

Preheat your oven to 400˚F

Arrange the slices in a single layer on an ungreased baking sheet. Sprinkle a tiny bit of salt and some dry parsley.

Bake for 8-10 min until crispy golden brown. make sure to keep an eye on them.

Baked Garlic Tater Tots

Tater tots. In a way they're sort of like the mini version of the hash brown. The traditional way of making tater tops is to fry them. Yet again, here I am turning things around and baking them. I had 8 baby red potatoes that I had gotten from the farmer's market and my initial choice was just to roast them in the oven. But I had a craving for hash browns early this week, which developed into wanting tater tots.

You can use one large potato rather than using the baby ones. Be sure it's a potato you'd use for making a baked potato. Russets are good. I added a good helping of garlic powder. Not in an overpowering way, but you instantly know it's there. It's very tasty. I liked it better than the fried version. Eek! Gasp! Yes, I chose the baked over fried. I had this with some regular ol' ketchup. Lots of it.

The recipe will make about 15 taters.



Baked Garlic Tater Tots

8 baby red potatoes ot 1 large russet potato
1-2 Tbsp garlic powder
2 tsp all purpose flour
salt
pepper

Bring a pot of water to a boil.

Boil the potatoes until they are tender. Rough 20 min. To make sure it's ready, poke the potato with a knife or fork and should pierce through the skin without any hesitation.

Let the potatoes cool. Preheat you oven to 425˚F.

Then with a grater or potato ricer, mash the potatoes to bits.

Season with a little salt and pepper. Mix in the garlic powder and flour. Form in to little balls.

Place them on an baking sheet. Bake for 30 min. Turn them after min to give them an even browning.

Grilled meat, potatoes and shrooms

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)

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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
Salt
Pepper

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.


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)
pepper

Combine all ingredients together. Stir until brown sugar has fully dissolved. Season with a little pepper.