Grilled Filet Mignon with Red Wine Sauce Recipe

Ingredients

4 Panorama Organic Grass-Fed Filet Mignon Steaks
Olive oil
2 tablespoons coarse sea salt
2 tablespoons coarsely ground pepper
4 cloves of garlic, finely chopped or sliced to preference
1 teaspoon dried rosemary
3 cloves of garlic, minced
6 tablespoons ghee or other clarified butter
2/3 cup beef stock or bone broth
1/2 cup dry red wine

Made with Our

Step 1

Prior to preparing/cooking the meat, let it sit at room temperature for one hour so the temperature on the inside of the tenderloins is the same as the outside.

Step 2

Lightly coat the steaks in olive oil. Combine the salt, pepper, finely chopped garlic and rosemary in a small bowl. “Pack” the tops and bottoms of the steak with the mixture, gently pressing it into the meat. Once the tops and bottoms are nicely coated, use any leftover mixture as light seasoning on the side of the filets.

Step 3

Preheat the grill to medium-high or high heat. Oil the grate well to ensure proper searing and easy removal of the steaks. Throw the steaks on the grill.

Rare: Cook a total of 8 minutes for 1-inch-thick steak. 10 minutes for 1 1/4-inch-thick, etc.
Medium Rare: Cook a total of 10 minutes for 1-inch-thick steak. 12 minutes for 1 1/4-inch-thickness, etc.
Medium: Cook a total of 13 minutes for 1-inch-thick steak. 15 minutes for 1 1/4-inch-thickness, etc.
Medium Well: Cook a total of 18 minutes for 1-inch-thick steak. 20 minutes for 1 1/4-inch-thickness, etc.

Step 4

Remove steaks from the grill, cover in foil and let rest for 10 minutes. While the steaks rest, begin the sauce. Add the clarified butter to an iron skillet, or a heavy bottomed pan, on medium heat. Do not use non-stick. Once the butter browns and begins to bubble, add in the minced garlic. Gently stir for a brief amount of time. Add the stock and wine to the pan. Bring to a gentle boil. Reduce heat to let simmer for approximately 10 minutes. Remove from heat, and pour on top of the beef tenderloin steaks just prior to serving.