Published July 1, 2003.
Tying any unevenly cut or oddly shaped filets with butcher's twine was the key to uniformly cooked meat for our grilled filets mignons recipe. A hot fire seared the exterior of the steaks, concentrating the flavor by forming a deep brown, crisp, aromatic crust. To add even more flavor to our grilled filet mignon recipe, we served the steaks with a compound butter.
Depending on the heat output of your gas grill, you may need to cook the steaks over the cooler part of the grill for an extra minute to reach the desired doneness.
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