Grilled filet mignon can delight the eye as well as the palate.
As the tenderest cut of beef, filet mignon requires little added attention. Soaking even the best cuts of beef in marinades, however, improves the flavor. Marinades should remain simple, such as an Italian dressing, a mix of a few spices, some oil and vinegar or, for a more delicate flavor that doesn't bury the spices, lemon juice.
Instructions
1. Pierce both sides of each filet with a fork, penetrating the top and bottom surface by about 1/4 inch. If the filets are pre-prepared, with a bacon wrap, remove the bacon and set it aside. You can rewrap the filet with the bacon after marinating the beef -- the bacon flavor will provide a counterpoint to the flavor of the Italian dressing.
2. Peel three cloves of garlic. With a mortar and pestle, crush and combine 3 tbsp. fresh oregano, 1 tbsp. fresh basil, 1 tbsp. summer savory and 1 tbsp. fresh parsley. Heat 1 1/4 cups of extra virgin olive oil in a small skillet over medium heat and add the garlic cloves. Cook the cloves until tender.
3. Mix 3 cups of lemon juice with 2 tbsp. of Cajun seasoning. Stir the mixture briskly with a wire whisk. Continue stirring as you add the oregano, basil and parsley mix and the olive oil to the lemon juice mixture, completing the Italian dressing marinade.
4. Pour the marinade into a 13-inch by 9-inch glass baking pan. Arrange up to eight filets in two staggered rows in the pan. Cover the baking pan with aluminum foil and marinate overnight in your refrigerator.
Tags: Italian dressing, lemon juice, tbsp fresh, filet with, with bacon
