Grilled Filet Mignon with Herb Compound Butter, Charred Vegetables, and Horseradish Cream Sauce

k engels

1 year ago

Dust off the grill and welcome spring with this Grilled Filet Mignon recipe, featuring luscious herb compound butter, charred seasonal vegetables, and a zesty horseradish cream sauce. Perfectly seared steaks with cross-hatch grill marks make this dish a showstopper for spring gatherings.

Spring is calling, and it’s time to wake the grill from its long winter’s nap. The sizzle, the aroma, and the promise of flame-kissed filet mignon topped with melting herb compound butter, paired with smoky, sweet corn and tender, seared eggplant. This dish sets the stage for spring entertaining — simple, elegant, and utterly irresistible.

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Grilled Filet Mignon with Herb Compound Butter

Ingredients

Filet Mignon with Grill Marks

4 (6- to 8-ounce) filet mignon steaks, 2 inches thick
2 tablespoons olive oil
1 tablespoon kosher salt
2 teaspoons cracked black pepper
Fresh thyme sprigs (for garnish)

Herb Compound Butter

1/2 cup unsalted butter, softened
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 teaspoon minced garlic
1 teaspoon lemon zest
1/2 teaspoon flaky sea salt

Grilled Vegetables

2 ears of corn, husked and cut into thick rounds
1 eggplant, sliced into 1/2-inch rounds
1 head of romaine, halved lengthwise
2 tablespoons olive oil
Salt and pepper to taste

Horseradish Cream Sauce

1 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon Dijon mustard
1 teaspoon apple cider vinegar
Salt and pepper to taste

Instructions

1. Prepare the Compound Butter:

In a small bowl, combine the softened butter, thyme, parsley, garlic, lemon zest, and salt.
Spoon onto parchment paper, roll into a log, and chill for at least 1 hour for flavors to meld.

2. Season the Filets:

Pat the filets dry with paper towels.
Rub with olive oil and season liberally with salt and cracked black pepper.

3. Get the Grill Ready:

Preheat the grill to medium-high heat (450°F/230°C).
For perfect cross-hatched grill marks, oil the grates well with an oiled paper towel held by tongs.

4. Grill the Filet Mignon:

Place steaks on the grill at a 45° angle to the grates.
Sear for 3-4 minutes without moving.
Rotate steaks 90° and grill for another 3-4 minutes.
Flip steaks and repeat the process on the other side.
Grill until internal temperature reaches 130°F (54°C) for medium-rare.
Rest steaks for 5-10 minutes.

5. Grill the Vegetables:

Toss vegetables with olive oil, salt, and pepper.
Grill corn rounds and eggplant slices for 3-4 minutes per side, until tender and lightly charred.
Grill romaine halves for 1-2 minutes cut-side down.

6. Make the Horseradish Cream Sauce: