Lunch / Dinner
Dry-Brined Peppered Filet Mignons with Cutting Board Sauce
With this easy technique for dry-brining filets to the ingenius cutting board sauce, this recipe is a must-have for grilling enthusiasts or anyone who simply loves to cook. This steak recipe uses a technique referred to as dry-brining, to give depth of flavor to a cut of steak that’s normally very mild tasting.
This recipe is reprinted from Project Fire by Steven Raichlen.
FOR THE CUTTING BOARD SAUCE, FINELY CHOP:
FOR THE DRY-BRINED PEPPERED FILET MIGNONS, ARRANGE:
For the cutting board sauce, finely chop garlic and parsley on a large cutting board.
Thinly slice the scallions (both white and green parts) and jalapeño crosswise on cutting board. Generously season mixture with salt and pepper, pour half the oil over the top, then mix with the blade of the knife.
For the filets, arrange filets in a baking dish. Generously season filets on both sides with salt. Dry-brine filets in the refrigerator 1 hour, uncovered, turning once.
Preheat grill to medium-high. Brush grill grate clean, then brush with oil.
Dip each filet in cracked pepper to crust the top and bottom.
Arrange filets on grill grate, grill 1½ minutes, then give filets a quarter turn (rotate 90°) to lay on crosshatch grill marks.
Grill filets until bottom is sizzling and browned, then turn filets and grill other side the same way. Grill filets on the sides, too, to expose all surfaces to the heat.
Grill filets to desired doneness, about 3 minutes per side for rare (120–125°), 4 minutes per side for medium-rare (130–135°), and 5 minutes per side for medium (140–145°). Use a thermometer inserted through the sides of the filets to check for doneness.
Transfer filets to the cutting board. Cut each filet with downward strokes of the knife into ¼-inchthick slices. Pour the remaining oil over the sliced filets, toss on the board to coat slices with sauce, and serve immediately.
% Daily Value*
Total Fat 27g 41%
Saturated Fat 6g 30%
Cholesterol 120mg 40%
Sodium 1077mg 44%
Carbs 6g 2%
*Percent Daily Values are based on a 2,000 calorie diet.