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Charcoal-Grilled Filet Mignon

Source: America's Test Kitchen
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Rating: 4   Reviews: 2 See Reviews
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  Serves 4
For seasoning the steaks, we prefer coarse-grained kosher salt because it's easier to sprinkle than fine-grained table salt. For grilling the steaks, we prefer hotter-burning hardwood charcoal, though regular briquettes are fine, too. If you use briquettes, use one large chimney-full (about 6 pounds); you may also have to sear the steaks about 30 seconds longer per side. If the filets are misshapen or unevenly cut, as supermarket steaks sometimes are, tie each one before grilling. We recommend serving the filets with flavored butter or olive oil; salsa verde is another excellent option.
4 center-cut beef filet mignons 1 1/2 to 2 inches thick, 7 to 8 ounces each, patted dry with paper towels
4 teaspoons olive oil
kosher salt
Ground black pepper
Charcoal-Grilled Filet Mignon Recipe at
Ignite about 6 quarts (1 large chimney, or about 2 1/2 pounds) hardwood charcoal and burn until covered with thin coating of light gray ash, about 15 minutes. Empty coals into grill; build two-level fire by arranging two thirds of coals evenly in one half of grill and spreading remaining coals in single layer over other half. Position grill grate over coals, cover grill, and heat until grate is hot, about 5 minutes; scrape grill grate clean with grill brush. Grill is ready when thicker layer of coals is medium-hot (you can hold your hand 5 inches above grill grate for 3 to 4 seconds).

Meanwhile, rub each side of steaks with 1/2 teaspoon oil and season generously with salt and pepper. Grill steaks, uncovered, on hotter side of grill until well browned on each side, 2 1/2 to 3 minutes per side (if flare-ups occur, extinguish flames with spray bottle filled with water). Move steaks to cooler side of grill and continue cooking, turning once after 3 minutes, to desired doneness, about 6 minutes total for rare (120 degrees on instant-read thermometer; center of steaks is soft and cherry red when cut with tip of paring knife), about 7 minutes for rare/medium-rare (125 degrees), about 8 minutes for medium/medium-rare (130 degrees), or 9 to 10 minutes for medium (135 to 140 degrees). Transfer steaks to platter and let rest 5 minutes.

Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
Date Added: 01/01/2008
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Rating: 5
by: Diane Reviewed: 07/21/2013
The only way to go!
I prepare our steaks (and pork chops) this way all the time since we went to Italy. They can be further seasoned with a sauce (I love it with a drizzle of pesto) or condiment of your choice once they are cooked. That way, you get the full flavor of the meat without masking it with too many seasonings. I don't understand why the recipe starts out talking about the preference of using kosher salt but calls for table salt in the list of ingredients. Don't use table salt!
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