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

INGREDIENTS
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)

DIRECTIONS
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
Ingredients
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

Directions
Relish:
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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