The best way to grill the proper filet mignon (with scotch butter)
Grilling in winter can have very different meanings depending on where you live. For those lucky enough to fry in board shorts and a t-shirt, good for you. The rest of us have to bundle up and brush snow off our grills (pick up a drink first, that should help). Regardless of the weather, you want to light your grill. Here’s a recipe that will make even the coldest and shortest winter nights look a little less bleak. It includes two of the greatest culinary delights in the world: red meat and brandy.
Preparation time: 15 minutes
Cooking time: 12 to 14 minutes
2 (6 oz) tenderloins
salt and pepper
3 tbsp salted butter – room temperature
1 tbsp scotch – we used The Singleton of Glendullan
½ teaspoon Worcestershire sauce
2 tbsp finely chopped parsley
Steps To Make Scotch Butter:
1. Put the butter in a small bowl
2. Add scotch, Worcestershire sauce and parsley. Stir until everything is well mixed and smooth
3. Put down a piece of wax paper and spoon the butter into a cylindrical log
4. Wrap the butter in the waxed paper and twist the ends
5.Cool until cold (at least 2 hours)
6. When you are finished, take it out of the box and cut it into ¼ inch medallions
Steps To Make Filet Mignon With Scotch Butter:
1. Take your steaks out of the refrigerator and let them rest at room temperature for about 30 minutes
2. Preheat both sides of the grill too high
3. Season the steak with salt and pepper. Do this right before you put the steaks on the grill
4. Reduce your heat to medium high. To medium cook your steaks, choose 7 minutes on each side. For steaks on the medium-rare side, aim for 6 minutes on one side and 6 minutes on the other. Remember, you can always sub-boil and then move on, but you can never take your steaks to a rarer area again once you’ve set them on fire.
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Top with the butter medallions for the last minute of grilling.
Once you’ve taken your steaks off the grill, rest them for about 10 minutes (tenting with foil is optional). There is just enough time to go to the minibar and pour a drink. Scotch is a simple call and when you think, “Hmm, is that too much scotch in one meal?” then you’d better pour yourself a double.
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