A tender and juicy beef fillet, marinated with a savory sauce based on garlic, mustard, soy sauce, and herbs. Grilling allows for a nice crust on the outside while keeping the center pink and tender. This is a simple yet elegant recipe perfect for a special dinner.
Ingredients
- filet of beef, cut into 4 thick medallions
- vegetable oil, for brushing the grill
- olive oil
- soy sauce
- balsamic vinegar
- Dijon mustard
- honey
- 2 finely chopped garlic cloves
- Worcestershire sauce
- dried thyme
- dried rosemary
- black pepper
- salt
- butter
- fresh parsley, chopped
- black pepper, to taste
Instructions
- In a bowl, mix together olive oil, soy sauce, balsamic vinegar, Dijon mustard, honey, garlic, Worcestershire sauce, thyme, rosemary, pepper, and salt.
- Place the filet mignon medallions in a ziplock bag or a shallow dish.
- Pour the marinade over the beef, making sure to coat all pieces evenly, cover, and refrigerate for 2 to 4 hours.
- Remove the beef from the refrigerator 30 minutes before cooking.
- Preheat the BBQ to high heat, approximately 450°F to 500°F.
- Lightly oil the grill of the BBQ.
- Remove the medallions from the marinade and let any excess liquid drip off.
- Grill the medallions for 3 to 4 minutes per side for a rare to medium-rare finish, or until desired doneness.
- Check the internal temperature: 125°F for rare, 135°F for medium-rare, or 145°F for medium.
- Remove the beef from the BBQ and place a small pat of butter on each medallion.
- Cover lightly with aluminum foil and let rest for 8 minutes.
- Garnish with fresh parsley and black pepper before serving.
- Note: For a bolder flavor, add 1/2 tsp of strong chili flakes to the marinade. Avoid marinating the beef too long.
