Tag Archive for Filet mignon

Grilled Main Courses

Grilled chicken

Grilled main courses used to be something that I had only on the weekends when my husband was home to cook them. I was tired of always cleaning the kitchen after using the stove or oven to prepare dinner so I decided to “man up” and learn how to grill. I will say that it was one of the best things that I ever did in my cooking adventures. Not only is there less mess in the kitchen (I think I’ve said that lots this week), but grilled meat is typically healthier since there is less oil or butter used! For those you who have never grilled…give it a try. Just once!! It could change the way you eat and cook forever!!!


Bacon Wrapped Chicken Thighs

Mustard Grilled Chicken

Grilled Chicken Wrapped in Bacon and Rosemary

Beer Can Chicken

Ranch Grilled Chicken

Grilled Chicken in Garlic and White Wine Sauce

Grilled Chicken with Tzatziki Sauce 


Pork Tenderloin

Honey Garlic Pork Chops

Bone in BBQ Pork Chops


Pork Chops with Brown Sugar Glaze


Beef Tenderloin

Blackened Steak Salad

Flank Steak with Lime, Honey and Garlic

Gourmet Burger Bar

Tri Tip Steak

Filet Mignon Stuffed with Spinach and Manchego


Spicy Grilled Shrimp



Lamb Chops with Garlic and Rosemary

Turkey Breast with Garlic and Lemon








Filet Mignon Stuffed with Spinach and Manchego

stuffed filet mignon

Normally, I think filet mignon should have nothing on it but a nice amount of Kosher salt and fresh cracked black pepper. A meat this perfect, should be allowed to shine. BUT, for our little challenge of trying to be different, I knew Denise would play it safe which meant I had to go out on a limb. I’m happy to report the limb didn’t break!

Level of Difficulty: Moderate
Time Required: Prep Time – 10min; Cook Time – 15-20 min

Ingredients for 4:

4 filet mignons, about 2-3 inches thick

3 oz  fresh spinach (give or take, it’s not rocket science)

4 oz Manchego cheese

Kosher salt

Fresh cracked black pepper

Special Equipment and Other Items Needed:


How to make filet mignon stuffed with spinach and manchego:

Preheat grill on high heat.

Take your beautiful and thick filet’s and cut a small slit in the center of one side. Use that slit to put your knife in and cut a small pocket towards both ends but without going through the meat. Take your time. Feel around with your fingers and see if you’ve got a large enough pocket with a minimal hole in the steak.

Once you are ready, cut some slices of manchego and stuff into the pocket. Then take a stack of a few spinach leaves, roll them up and shove inside the pocket. Repeat for as many as you can fit. I did 3 rolled bunches of spinach and 2 slices of manchego.

Grilled stuffed filet mignonbeef tenderloin with spinach and manchengo

Repeat for the other filets, then secure the opening with a toothpick or two.

grilled beef tenderloin

Sprinkle generously with coarse Kosher salt and fresh cracked black pepper.

When the grill is hot, add the steak. Cook on high heat until the meat comes away from the grill grate. If it is sticking, don’t turn it! It will release when it is ready to be turned and will give you a nice crust.

grilled filet mignon

Cook until medium rare. Since these are stuffed, you really can’t shove a meat thermometer in there. You’ll just have to do by feel and trust yourself.

Remove and let rest before serving.

grilled beef tenderloin stuffed with spinach

Here is a view without the salsa.

stuffed beef tenderloin

I topped these with a fire roasted tomatillo and poblano salsa too! Delicious.

 grilled filet mignon with tomatillo salsa

Important Tips:

Don’t overcook the meat and try to make as small of an exterior slit as you can in the beef.


Next time, I think I’ll choose a more melty cheese instead of Manchego.

You knew I would play it safe? Are you kidding me? Gee, I’m sorry. When you said cook a beef tenderloin on the grill, I took that as COOK A BEEF TENDERLOIN ON THE GRILL! I didn’t think to change the rules (like you did last week, and clearly this week) and slice it up to make filets. I will go out on a limb when you least expect it…and you will be wishing that you were at my house for dinner!!!! -Denise

There she goes again. Really? Changing the rules by cooking beef tenderloin on the grill as individual filets? Have you never watched an episode of Chopped? Transform the ingredients!! I can’t wait until we do McNack’s Chopped. Can we say easy target? ~Melissa

Salt Crusted Beef Tenderloin

Grilled Beef Tenderloin with Salt and Pepper

There is nothing like salt crusted beef tenderloin. Beef tenderloin in general makes my mouth water as long as it’s cooked the right way (a.k.a medium rare).  Salt is a must because it locks in the juices to give it the melt in your mouth taste. My husband and I came up with this simple way of making beef tenderloin on the grill and it is perfect every time. 

Level of Difficulty: Easy
Time Required: Prep Time – 5 min; Cook Time – 30-45 minutes (depending on size)


Beef tenderloin (size depends on how many people you are serving)

Kosher or Sea salt

FRESH cracked pepper

Garlic Salt

Garlic Powder

Preparing Salt Crusted Beef Tenderloin:

Preheat the grill to high. Lightly brush the tenderloin with olive oil. Coat generously with salt and pepper. Sprinkle with garlic powder and garlic salt. Put the tenderloin on just long enough to sear all sides.

Grilled Beef Tenderloin with Salt and Pepper

Move to indirect heat and cook until the center (thickest part) reaches 140 degrees. Let rest for at least 10 minutes. Slice and serve!

Grilled Beef Tenderloin with Salt and Pepper

Important Tips:

If I’ve said it once I’ve said it 100 times…let your cooked meat rest before slicing it. 

Meal Ideas:

Beef tenderloin is so versatile and can be served with just about any green vegetable and starch! 

Grilled Corn on the Cob

Got Leftovers?:

Leftover beef tenderloin makes fabulous sliders!!

Looks delicious, Denise! No knife required for that beef! (see I can even be nice) ~Melissa

Grilled Beef Tenderloin

As I was looking for a new beef tenderloin recipe for Christmas Eve this past year, I came across this one for grilled filet mignon. The recipe was specific for actual filets, but I increased the amounts to make it work for my whole beef tenderloin. It was so juicy, tender and flavorful. We barely needed to use a knife to cut it!!

Level of Difficulty: Moderate
Time Required: Prep Time – 5 min; Cook Time – depends on size of tenderloin plus 15 minutes rest time.


6-8lb beef tenderloin
1/2 T lemon pepper
1/2 T garlic powder
1/2 T onion powder
2 T Coarse Kosher salt

1 T Fresh cracked black pepper

Special Equipment and Other Items Needed:


Preparing Grilled Beef Tenderloin:

Heat one side of your grill to high heat. Season the tenderloin with lemon pepper, garlic powder, onion powder, salt and pepper. Sear the tenderloin about 3 minutes per side over the high heat. Turn the grill down to medium. Move the tenderloin to the other side of the grill and cook for about 20 minutes per side on INDIRECT heat. If you like medium rare (red juicy center), remove when the meat thermometer says 130 degrees. For medium (pink center), 140 degrees. Quality beef tenderloin/filet mignon should not be cooked well done, so I won’t even go there! Let sit for about 15 minutes before serving as it will keep cookig.

whole beef tenderloinImportant Tips:

Searing the meat first gives it the nice grill flavor. Cooking it over indirect heat makes it juicy and tender.

Blackened Steak Salad

Steak salad with blue cheese and tomatoes

My husband loves steak and I love salad. When I combined both into one dish it was a win-win for everyone. Bon Appetit published this recipe for blackened steak salad from the Chicago Chop House several years ago.

Level of Difficulty: Easy
Time Required: Prep Time – 10 min; Cook Time – 10 minutes


1 T. Paprika
2 t. ground black pepper
1 1/2 t. salt
1 t. garlic powder
1 t. cayenne pepper
1/2 t. dried oregeno
1/2 t. dried thyme
1/4 c. olive oil
2 T. balsamic vinegar
1 t. dijon mustard
6 cups mixed baby greens
1/2 green bell pepper, thinly sliced
1/2 c. thinly sliced red onion
2 5-6 oz. beef tenderloin (filet mignon) steaks, about 1/2 inch thick
3 T. butter, melted
6 T. crumbled blue cheese (about 3 oz)
1 tomato, quartered

Special Equipment and Other Items Needed:

Good quality skillet
Here’s a good one:

Preparation of Blackened Steak Salad:

For the spice mixture: Mix all ingredients together in a bowl. (Can be made up to a week ahead and stored in an airtight container).

For the salad: Whisk oil, vinegar, and mustard in large bowl to blend. Season with salt and pepper. Add greens, bell pepper, and onion and toss to coat. Divide salad to two plates.

For the steaks: Coat both sides of the steaks with the spice mixture. Dip both sides of the steaks into melted butter. Heat a heavy large skillet over high heat until very hot. Add steaks and cook to desired doneness, about 2 minutes per side for medium rare. Transfer to cutting board and let sit for about 10 minutes before cutting. Thinly slice steak against the grain. Arrange slices atop salad. Sprinkle with blue cheese. Garnish with tomato and serve.

Steak salad with blue cheese and tomatoes


In the salad, I omit the green peppers since my husband doesn’t eat them.

Meal Ideas:

Chicago Chop House serves this with roasted red skinned potatoes and sautéed mushrooms on the side. For a salad, serve with a nice warm piece of bread.