Grilled Filet Mignon for Jewel Cabernet Sauvignon

The weather is officially warming up! Spring is on its way out and summer is quickly approaching, which means we're ready to fire up the grill and relax by the pool. This Sunday, May 16th is National Barbecue Day, and that’s great news for us. We’ve just introduced a new vintage of our Jewel Collection Cabernet Sauvignon, so we’re ready for a celebratory steak dinner—we have our eye on rich cuts of beef to pair with a wine like our Jewel Cab. We feel it’s proper to splurge on a hearty helping of filet mignon to welcome this new vintage. For pairing purposes, this cut is best served between rare and medium-rare, and a topping of herb butter never hurts! 

Below, we’ve included a quick guide for reliably delicious grilled filet mignon, with mouthwatering char and perfect color. When grilling your filet, a minute or two can make a world of difference, so don’t sweat it if it takes time to perfect your technique. 

Foolproof Grilled Filet Mignon

For the Steak

• 2 10-ounce tenderloin beef filets (roughly 2 inches thick)
• 1 teaspoon olive oil
• 1 tablespoon fresh rosemary, removed from sprig and minced
• salt and pepper to taste

For the Garlic & Herb Butter

• 1/2 stick of butter
• 1 tablespoon fresh rosemary, removed from sprig and minced
• 1 garlic clove, minced

Instructions

1. Season both sides of the filet generously with salt and pepper and fresh rosemary. Rub with a little olive oil and let rest for 30 minutes before cooking. This is to bring the steak to room temperature and ensure your cooking times are accurate.
2. While the steak is resting, begin preparing the butter. Gently soften (do not melt) the butter in the microwave, about 10-15 seconds. When the butter is soft and malleable, work the rosemary and garlic into the butter. 
3. Spoon the seasoned butter onto tin foil, reshaping it to roughly resemble two large pats of butter. Be as artistic as you like, they don’t have to be perfect. 
4. Refrigerate for at least 10 minutes; remove 5 minutes prior to topping your filet.
5. Preheat your grill to high heat. Keep the lid closed and let the internal temperature reach around 500° F.
6. Once the steaks have reached room temp in their seasonings and the grill is preheated, place the filets face down on the grill and sear undisturbed for 5 minutes. Flip the filets and sear for an additional 5 minutes. This is ideal for medium rare.
7. Remove filets from the grill and set on a plate. Let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature and seal in the precious juices. Top with a slice of your seasoned butter and serve with a glass of wine.

Recipe adapted from Shawn Williams of Kitchen Swagger
 

Additional Tips:

If you have a favorite level of doneness, adjust the sear time. For rare, cut down the sear time to 4 minutes per side. Increase one minute for each level of doneness:
Medium rare, 5 minutes.
Medium, 6-7 minutes.
Medium well, 8+ minutes.

Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for an 8-10 ounce portion, roughly 2 inches thick. We recommend using a digital thermometer to confirm, and enjoy making the perfect steak every time! 

Serve your filet with a glass of our new 2018 Jewel Cabernet Sauvignon and your favorite side. We recommend continuing the celebration of all things cookout with Grilled Mexican Street Corn or Old-Fashioned Potato Salad!

Are you ready for barbecue season? Tag us on social media to let us know your favorite cookout pairings @rubyhillwines!