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Midwest Rubbed Filet Mignon

August 4, 2009
Family Features

Fire up the grill and serve a big, juicy steak that salutes one of America's regional food favorites.

Midwest Rubbed Filet Mignons

Serves 4

Article Photos

1 tablespoon coarse sea salt

1 teaspoon coarse ground black pepper

1/4teaspoon coarse dehydrated onion

1/4 teaspoon coarse dehydrated garlic

1/4teaspoon crushed red pepper

1/4teaspoon whole dill seed

1/4 teaspoon dried whole thyme

1/4teaspoon paprika

4 Filet Mignons

2 tablespoons olive oil

Combine spices, starting with salt, in a mixing bowl to make rub.

Brush each side of steak with oil, then season with rub.

Preheat grill on high.

Grill steaks to desired doneness while searing the outside.

Buffalo New York Strip

4 tablespoons butter, softened

2 teaspoons Tabasco

1/4 cup Roquefort cheese crumbles

1 tablespoon chives, minced

1/2 teaspoon granulated garlic

4 Strip Steaks

1 tablespoon olive oil

Kosher salt and black pepper, to taste

Place butter in a mixer or mixing bowl and whip until smooth and creamy.

Add Tabasco, cheese, chives and garlic. Mix well and reserve Buffalo Butter.

Preheat grill on high.

Rub steaks with olive oil on each side and generously season with salt and pepper.

Grill steaks to the desired doneness while searing the outside.

Place a dollop of Buffalo Butter on the steaks just prior to taking off the grill.

All materials courtesy of: Omaha Steaks

 
 

 

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