Pepper Crusted Filet Mignon

Pepper Crusted Filet Mignon

When you cook a thick Filet Mignon on a charcoal grill, use a 2-zone fire. Use the cool side to bring your filet up slowly - and grab the flavors of the charcoal grill too. Then use a cast iron skillet to sear the outside and get a great crust.... baste with butter and serve! 

Author

Malcom Reed

Ingredients

• 2-10oz Filets
• 1 Tablespoon olive oil
• 1 Tablespoon Killer Hogs AP Seasoning
• 2 Tablespoons coarse ground black pepper
• 1 Stick butter 
• 2-3 cloves garlic
• 1 sprig rosemary
• 1 sprig Thyme

Directions

1. Season each filet with light coat of olive oil, AP seasoning and cracked black pepper on all sides.
2. Prepare charcoal grill for 2 zone cooking.  Sit cast iron skillet over hot side,
3. Place steak on low side and insert probe thermometer. Cook until internal temperature is 100-105 degrees.
4. Place each steak in the hot cast iron skillet and add butter, rosemary, thyme and garlic cloves.
5. Flip each steak once a crust forms and baste with the butter mixture
6. Remove the steaks from the grill once the internal temperature hits 120-125 degrees and serve with pan juices.