Name: Twice Cooked Filet Mignon
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: 2 8 oz Marble Ridge Specialty Farms (filet mignon steaks, about 1 1/2-inches thick); Blues Hog Beef Marinade Mix (or favorite marinade of choice, to taste); Blues Hog Bold & Beefy Seasoning (or favorite beef rub, to taste); 1 small bunch fresh thyme; 1 small bunch fresh rosemary; 8 tablespoons unsalted butter

Basted in herb butter, Twice Cooked Filet Mignon is a decadent and delicious dinner for a special occasion. Fresh herbs tied together with twine are used to “paint” butter on tender steaks, to infuse them with a ton of flavor. The steaks are then finished on a hot grill, for beautiful char marks and a hint of smoke.

Filet mignon is from the upper end of the tenderloin, which means it doesn’t get much exercise. This results in a cut of steak that is super tender and flavorful. You can often find it at the grocery store, also referred to as beef tenderloin. If none is available, or the cut is out of your budget, you can substitute it with a top blade or top sirloin roast.

It’s key to use fresh herbs as the basting brush in the recipe. They impart a subtle flavor when dipped into the butter for basting. If you can’t find thyme and rosemary, try using oregano or sage. Save the leftover butter to cook vegetables, to serve alongside the steaks, if desired.

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Two cooked filet mignon steaks sit on a hot grill with flames underneath.

Sear the steaks for 2 minutes per side to create grill marks.

Two raw filet mignon steaks are sitting on a dark background, with fresh cooked asparagus spears in the foreground.

Filet mignon is from the upper end of the tenderloin, resulting in a cut of steak that is super tender and flavorful.

Grilled and sliced filet mignon rests in a cast iron skillet alongside butter roasted whole baby potatoes.

Save the leftover butter to cook vegetables, to serve alongside the steaks, if desired.

Two rare filet mignon steaks are sprinkled with herb seasoning and resting on a dark background.

Remove the steaks from the refrigerator and sprinkle them with the Blues Hold Bold & Beef Seasoning.

A bundle of fresh thyme is used to baste a filet mignon steak cooking in a cast iron skillet.

Add the steaks and cook until your desired preference, basting them frequently with the herb bundle dipped in butter.

Two filet mignon steaks sit in a cast iron skillet, filled with an herb basting butter.

Cook the steaks until your desired preference, basting them frequently with the herb bundle dipped in butter.

Twice Cooked Filet Mignon Recipe

Tim Scheer

reviews

This recipe is sponsored by Marble Ridge.

Basted in herb butter, twice cooked filet mignon, is a decadent and delicious dinner for a special occasion.

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Preparation 30

Cook 12

Ready in 42

Servings Servings

CourseDinner

InfluenceGlobal

DifficultySeasoned

MethodGrill

Similar RecipesSteak

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Ingredients

2 8 oz Marble Ridge Specialty Farms filet mignon steaks, about 1 1/2-inches thick
Blues Hog Beef Marinade Mix or favorite marinade of choice, to taste
Blues Hog Bold & Beefy Seasoning or favorite beef rub, to taste
1 small bunch fresh thyme
1 small bunch fresh rosemary
8 tablespoons unsalted butter

Equipment

kitchen twine

Directions

Marinate the steak in the Blues Hog Beef Marinade overnight in the refrigerator.
Remove the steaks from the refrigerator and sprinkle them with the Blues Hog Bold & Beefy Seasoning. Let sit at room temperature for 30 minutes.
Preheat a skillet to 275 degrees F (135 degrees C). Preheat the grill to 600 degrees F (315 degrees C).
Tie the fresh thyme and rosemary together with kitchen twine, to form a basting brush.
Melt the butter in the hot skillet. Add the steaks and cook until your preferred doneness, basting them frequently with the herb bundle dipped in butter. Rare (125 degrees F) (50 degrees C), will take 8 to 10 minutes.
Remove the steaks from the skillet and transfer them to the hot grill. Sear the steaks for 2 minutes per side to create grill marks. Let the steaks rest for 10 minutes before serving.

Nutritional Information

Serving: 2gCalories: 1028kcalCarbohydrates: 1gProtein: 42gFat: 95gSaturated Fat: 49gPolyunsaturated Fat: 4gMonounsaturated Fat: 33gTrans Fat: 2gCholesterol: 279mgSodium: 164mgPotassium: 711mgFiber: 1gSugar: 1gVitamin A: 1438IUVitamin C: 1mgCalcium: 33mgIron: 5mg