Grilled Filet Mignon with Mediterranean Relish

Cooking With Rania - "Backyard Barbecue"
KDKA Pittsburgh Today Live 07/28/2010

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Grilled Filet Mignon with Mediterranean Relish

Filet Mignon Marinade:
1/4 cup Worcestershire sauce
2 tablespoons A-1 Sauce
3 tablespoons olive oil
Sea salt and freshly cracked black pepper to taste

4 filet mignon, 8 ounces each
Arugula to dress the dinner plates
Mediterranean Relish (see recipe below)

In a small bowl, whisk together the marinade ingredients and blend well. Place the filets in a shallow pan and pour the marinade ingredient over them. Turn them to coat and cover them with plastic wrap. Chill for about 2 hours.
Preheat your grill to a medium-high heat. Remove the filets from the marinade and discard the marinade. Grill the filets until well seared on one side, about 3 minutes. Turn them and continue grilling for 3 minutes. Turn them again and continue to grill for another 3 minutes, for medium rare.
Transfer them to each of four large dinner plates that have been dressed with arugula. Top the arugula with a filet mignon and bathe the meat with the relish. Serve immediately.
Serves: 4

Mediterranean Relish
1/2 cup extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons capers
2 teaspoons minced garlic
1/4 cup chopped red Bermuda onion
Chopped red and yellow peppers
1/2 cup Kalamata olives - pitted and coarsely chopped
1 cup fresh basil leaves - julienned
1/4 cup freshly grated Parmesan cheese
Salt and pepper to taste

Whisk together the olive oil, lemon juice, capers, garlic, shallots, olives, basil and Parmesan cheese. Season with salt and pepper to taste. Cover and refrigerate until serving.

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