SEASONING FILET MIGNON ON THE GRILL? [moved from General Chowhounding Topics]
- jmo9 May 25, 2007 08:47 AM
I've always been a fresh ground salt and pepper seasoner for fear of altering flavor too much. Any suggestions for a new type of seasoning?
Not for a filet. IMO just liberal s and p. The salt doesn't need to be freshly ground, but the pepper is better that way.
Some olive oil too. For other steaks, I'll usually put some balsamic vinegar in and let it marinate an hour or so... Probably not for filet.
Then again, I don't cook a lot of filets. Overpriced, IMHO. Ribeyes are tastier and cheaper.
Filet lacks a bit of flavor, so I'm muched more inclined to make a sauce of some sort for it. Cream sauces, cheese sauces, and brown-type sauces or demi glaces work great.
My standard seasoning for good grilled meats is olive oil, ground pepper, course salt, and granulated garlic. It is hard to prove upon, it highlights the meats flavor, but covers up nothing.
I make a teriyaki marinade of low-sodium soy sauce, granulated garlic, ground ginger, a splash of dry white wine and sugar (I use Splenda). Marinate steaks an hour or two -- longer if you're doing chicken -- and toss on the grill. My dad said my steaks are the best he's ever had :--) I also top my steaks with sliced mushrooms sauted in butter and finished with a splash of Worchestershire sauce.