The ultimate prized piece of beef is the fillet mignon, the center of the beef tenderloin. Because this cut of beef has no fat on the surface, it should be brushed with oil before cooking. The cooking times for beef will vary according to the temperature of the fire as well as the temperature of the meat and the air. A beef fillet, or beef tenderloin, is the most tender of all beef cuts. It contains no bone or fat. Although the fillet is fork-tender, it lacks a real beefy flavor so it is often seasoned before roasting and served with a sauce.
Grilled Fillet of Beef with Red Wine Sauce
Recipe by George Hirsch | adapted from Know Your Fire Cookbook
2 pound beef tenderloin roast, trimmed
2 teaspoons hot sauce
1/4 cup prepared mustard
2 Tablespoons coarsely crushed peppercorns
1 teaspoon Italian parsley, coarsely chopped
2 Tablespoons olive oil
For the Shitake Mushrooms & Red Wine Sauce
2 Tablespoons sweet butter
1 cup sliced shitake mushrooms
2 shallots, finely chopped or 2 Tablespoons chopped onions
1/4 cup dry red wine
1/2 teaspoon dried thyme
1 Tablespoon sherry, optional
Preheat the grill to high.
Rub the meat with the hot sauce and spread evenly with the mustard on all sides. Mix the peppercorns and parsley together and pat onto the meat. Brush beef with olive oil.
Sear the meat on the grill until it is brown on all sides. Lower the heat to medium and finish cooking to desired doneness. For rare, the approximate time is 7-8 minutes per pound, 8-10 minutes for medium rare, 10-12 minutes for medium. Cool the meat slightly for five minutes and slice thin.
Meanwhile, in a saute pan melt the butter over medium heat and add the shitake mushrooms and shallots. Cook, stirring frequently, until the mushrooms begin to get a little color. Add the wine and thyme and cook 1 minute. If inclined, add the sherry.
To serve, garnish the steaks with the mushrooms and red wine sauce.