Grilled Filet Mignon

I don’t often cook for my extended family, but when I grilled some filets for a Mother’s Day celebration, everyone seemed to dig it. To be clear, I think the 24-hour dry brine and the fact that I bought from a quality provider is what made it great.

Active Time: 30 min

Ingredients:

Filet mignon
Kosher salt
Ground black pepper

Steps:

1. Pat filets dry and place on cutting board
2. Generously sprinkle kosher salt on each filet – top and bottom and around the sides
3. Sprinkle a bit of black pepper on top and bottom of each filet
4. Set filets in Ziploc bag and remove as much air as possible before sealing
5. Set bag in refrigerator overnight, ideally for 24 hours before cooking
6. Remove filets from refrigerator 1 hour before cooking
7. Set grill to high heat (~500º) and lightly oil grill grates
8. Place filets on grill (covered) for 3 minutes to sear
9. Flip filets and set for another 3 minutes to sear
10. Turn grill heat down to medium-low and flip filets back to first side
11.  Allow to cook 3-5 minutes
12. Flip one last time and allow 3-5 minutes to finish cooking
13. Keep an eye on internal temperature and remove at 125º for medium rare
14. Sprinkle just a bit of salt on top of each filet and let rest for 10 minutes before serving