There is nothing worst than a $15 piece of beef jerky. The best way to upset your steak is to cook it too long. NEVER close the lid! My Dad used to say “if you are looking, you are not cooking”.NEVER puncture your steak! We will talk about how to tell if it is done later.Before you even touch that steak, let’s look at what you should never, ever do to that poor juicy steak. So there is no need to panic, filet mignon is such a prime cut of meat that it is very easy to grill a masterpiece, especially if you purchase high quality and all-natural filets. Less seasoning, less grilling time, less flipping, less poking and prodding…you get the point. When grilling filet mignon (and almost any other grilled steak for that matter), less is definitely more.
The key is to keep it simple and let the tenderness and flavor of this awesome cut of beef shine through. Not to fear though, we will show you how easy it can be with step by step directions. The filet is cut from the tenderloin and the average cow only contains 4 – 6 pounds of it, hence the cost. Nightmares of burning, drying and otherwise screwing up this fine cut of beef can make even the most seasoned grill chef break out in hives! Why the stress? Because this is an expensive cut of meat. Most captains of the grill panic at the shear mention of this great piece of meat. Filet Mignon…even the name sounds intimidating.
