Published July 1, 2003.
Filet mignon is tender but mild--almost to a fault. It benefits from a rich crust and added flavors from the grill.
Filet mignon can be bland, turning up short on flavor, texture, and appearance.
A hot fire that sears the exterior of the steaks, concentrating the flavor by forming a deep brown, crisp, aromatic crust.
Tie any unevenly cut or oddly shaped filets with butcher's twine for uniform cooking and appearance. Use a two-level fire to cook the steaks perfectly, and use an instant-read thermometer to gauge when the steaks are done.
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