Lakeside Filet Mignon

Cooking room temperature beef over indirect heat will ensure your steaks are juicy and tender.

Nothing beats a good steak, and here by the water, we have two different marinades for filet mignon that we love. Our Lakeside recipe is mildly flavored, juicy, and perfectly paired with bold sides. Our Spicy Szechuan filets are bold, spicy, and delicious.
No matter how great your marinade, knowing how to grill a steak is imperative. Remove the steaks from the refrigerator about an hour before grilling. Room temperature beef does not lose moisture on a hot grill like a cold steak does. When it comes to the actual grilling, if you have a charcoal grill available, use it. Once your coals turn gray, move the coals to one side of the grill. Cooking beef with indirect heat will ensure steaks are juicy and tender. Depending on the thickness and desired temperature, the perfect filet mignon takes about 20-30 minutes to grill.
From start to finish, this recipe will take you about 40 minutes.
Allow the steaks to marinate for at least 3 hours.

The longer you marinate, the more intense your flavor.

Worcestershire Sauce
Minced Garlic
Chef Paul Prudhomme‘s Blackened Steak Magic
Kosher Salt
Olive Oil
Ground Black Pepper
Place steaks in a deep dish in about 1/4 inch of Worcestershire.
Rub olive oil and garlic on top of each steak.
Sprinkle Blackened Steak Magic, Salt, and Pepper on each steak.
Cover and allow steaks to marinate in the refrigerator for at least 3 hours. (I usually marinate beef for about 6-8 hours.)
Remove steaks from refrigerator about 1 hour before grilling.
Cook over indirect heat for 20-30 minutes depending on thickness and desired temperature.

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2 Responses to Lakeside Filet Mignon

  1. Pingback: Mikey’s Spicy Asian Steak Marinade | Cooking by the Water

  2. Pingback: Roasted Rosemary Potatoes and Carrots | Cooking by the Water

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