Garlic Butter Filet Mignon

Garlic Butter Filet Mignon

Reverse-seared filet mignon basted with rich garlic butter and finished over hot coals for a flavorful crust. An easy steakhouse-style recipe made right on the grill.

Author

Malcom Reed

Ingredients

• 5 (12 oz) Beef Tenderloin Filets (AKA - Filet Mignon Steaks)
• ¼ cup Worcestershire Sauce
• ½ cup Killer Hogs TX Brisket Rub
• 1 Tablespoon olive oil
• 8 cloves garlic, minced
• 1 shallot, minced
• 2 sticks salted butter
• 1 Tablespoon chopped parsley

Directions

1. Drizzle each filet with Worcestershire sauce and season generously with Killer Hogs TX Brisket Rub. (Coarse salt and black pepper can be substituted.)
2. Prepare a grill for two-zone cooking with a hot side and a cool side.
3. Maintain a grill temperature between 275 and 300°F. Insert a probe thermometer into the center of one filet and place all of the steaks on the cool side of the grill.
4. Cook until the internal temperature reaches 115°F, about 25 minutes. Remove the steaks from the grill and place them on a foil-lined sheet pan. Let them rest for 15 to 20 minutes until the temperature peaks and begins to drop.
5. While the steaks rest, heat the olive oil in an iron skillet. Add the garlic and shallot and sauté until softened. Season with a little Killer Hogs TX Brisket Rub.
6. Move the skillet off the direct heat. Add the butter and stir until melted, about 2 minutes. Stir in the chopped parsley.
7. Brush each filet with the garlic butter and place over the direct heat side of the grill. Continue basting with the butter while searing for 1 to 2 minutes per side, or until a char begins to form. Watch closely to prevent flare-ups.
8. Remove the steaks from the grill and brush with additional garlic butter. Rest for 5 minutes before serving.