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