Grilled Filet Mignon with Spiced Wet Rub

The Junior saga continues.

We’ve had our little wild kitty for just over a month now and oh what a month it has been.

She has had a lot of trauma in her early life, and she has done a lot of hissing, but she is really turning it around.

Saturday was a major test in our pet parenthood. We were taking her back to our new vet and we were pretty terrified. Last time we were there they had to call to ask our permission to give her a sedative. Obviously we said hell yes. She was covered in soot still and we could not bare to bathe her again!

We were not offended when the nice girl who runs the office pointed out that she was a little aggressive last time and that they might need a little help to administer her booster shots. But after we wrapped her up in our arms and calmed her, she took it like a champ.

Wes and I walked out of there like champions.

Sure she still hisses ever time we come within a three foot radius of her, but once you roll her up in your arms she becomes a snuggle bunny.

Oh how my life is changed. Weekends used to be full of brunches and late nights and dancing.

I’m pretty happy I traded in the dancing shoes for a little furry bundle of joy and really good food.

This steak is so simple it’s stupid. A little spice rub, a little Worcestershire sauce, some great meat. That’s all it takes.

You will need…

4 filet mignon steaks, 6 to 8 ounces each

2 tablespoons kosher salt

2 tablespoons fresh ground black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

½ tablespoons celery salt

½ tablespoon oregano

2 tablespoons Worcestershire sauce

2 tablespoons olive oil

Start by preheating your grill to a medium high heat. About 400 degrees.

While the grill is preheating, dry your meat with a paper towel.

In a small bowl, whisk together all the dry ingredients with the olive oil and the Worcestershire sauce.

When the rub is well combined, rub down the meat until it is well coated.

After you have coated the meat and the grill is nice and hot, place the meat on the hottest spot on the grill and seer until you have good grill marks. About 3 minutes a side.

When both sides are seared, move the meat off the hottest spot but to a place where it is still getting really good heat. Cover the grill and continue cooking until the meat is cooked. About 20 minutes for a piece about 1 ½ inch thick. Flipping once more about halfway through. When the meat is cooked to your desired doneness, remove from the heat and cover with foil for 10 minutes while it rests.

After the meat has rested, serve hot with a great red wine and good company.

Love and Beer Floats

Angela 

Grilled Filet Mignon with Spiced Wet Rub

4 filet mignon steaks, 6 to 8 ounces each

2 tablespoons kosher salt

2 tablespoons fresh ground black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

½ tablespoons celery salt

½ tablespoon oregano

2 tablespoons Worcestershire sauce

2 tablespoons olive oil

Start by preheating your grill to a medium high heat. About 400 degrees.

While the grill is preheating, dry your meat with a paper towel.

In a small bowl, whisk together all the dry ingredients with the olive oil and the Worcestershire sauce.

When the rub is well combined, rub down the meat until it is well coated.

After you have coated the meat and the grill is nice and hot, place the meat on the hottest spot on the grill and seer until you have good grill marks. About 3 minutes a side.

When both sides are seared, move the meat off the hottest spot but to a place where it is still getting really good heat. Cover the grill and continue cooking until the meat is cooked. About 20 minutes for a piece about 1 ½ inch thick. Flipping once more about halfway through. When the meat is cooked to your desired doneness, remove from the heat and cover with foil for 10 minutes while it rests.

After the meat has rested, serve hot with a great red wine and good company.