Ever Evolving Food Blog

Hello Everyone! I have had this blog for years now, and as my personal life has changed, so have my tastes and eating habits...for the better!! I am now a fully plant-based eater, so my newer recipes will reflect this lifestyle and way of eating.

All of my old recipes will remain on my food blog, of course, so there will be a mixture of the old and the new for everyone to look through and choose. You can always play around with any recipe out there and make it your own, whether it's plant-based or not. There are always other options!
Thanks SO much for following! Happy Eating!

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Thursday, July 7, 2011

Filet Mingon

I know that people shy away from buying filet mignon because it can be pricey, but I found a special at our grocery store for 2 filets for $7.00, so always check as you walk by the meat section because you might just find a great deal like I did!  Splurge and make this excellent meal for yourself and someone special one night!

salt and cracked pepper
2 (6 oz.) beef tenderloin fillets, 1 1/2 -2 inches thick
2 slices bacon
2 tablespoons steak sauce (recommended: Lea and Perrins Steak Sauce)
2 teaspoons water
1 cup broccoli (or other vegetable)
1 cup sliced mushrooms (or other vegetable)
6 inch French bread piece, sliced in half, longways 
non-stick, fat-free cooking spray for grilling

Let the steaks sit out and come to room temperature for 1 hour before grilling.  Season with salt and pepper. Wrap a strip of bacon around the outside edge of each steak, securing it with a toothpick or kitchen twine. 

Grill the steaks over high heat for about 10 minutes per side (7 minutes per side for rare). Baste with a mixture of steak sauce and water while grilling. For perfect steaks, turn them only once. Let them rest for ~7 minutes before serving so the juices redistribute.  The meat will actually continue to cook a bit more as you let it rest off the heat, so don't over cook the filets.

Grill vegetables and bread for ~8 minutes per side, as well.  I coated them lightly with cooking spray and lightly basted then with the steak sauce & water (1:1) mix.


To print this recipe, click the box above.

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