- 1 whole Filet Mignon from Costco
- Dry Steak Spices from Costco
- 1 tablespoon Olive Oil
- 1 table Worsestershire Sauce
- Cut/Half the Filet steak horizontally into two 1″ thick steak
- Mix the olive oil and Worcestershire sauce together
- Dip each steak into the oil/sauce mix, coat thoroughly
- Rub each steak with the steak spices
- Leave steak to marinate if still chilled, it should only be cooked when it has reached room temperature
- Heat pan, melt the butter and cook steak on high for about 1 minute each side.
- Cover with foil to keep warm to rest the Filet Mignon until ready to serve
* Hot Tip – add a little olive oil to the butter to stop the butter turning brown
My friend Linda who also has a Recipe Website made us a delicious Fillet Steak Dinner the other evening. The Fillet steaks had been rubbed with the three ingredients below for a few hours before BBQ’ing on a gas grill and it was the best steak I have truly ever had.
For the Rub
- Lemon Pepper
- Pressed Garlic
- Olive Oil
- Sprinkle on the lemon pepper
- Press on the crushed garlic
- Rub on the olive oil
- Cover and refrigerate for a few hours, but remove an hour or so before BBQ’ing to bring to room temperature.
- Rest then slice and arrange on a serving platter
Linda served it with sauted Shitake mushrooms, runner beans, Baked Potatoes (Potatoe filling mashed with sour cream and chives and topped with melted cheese) and a fabulous garden salad.
This recipe produced really tasty burgers, moist and light, and full of flavor. The trick is to prepare the mixture in advance to let the herbs and spices soak well into the meat. Make the patties just before grilling with a little flour on the hands to avoid a sticky mess and brush both sides lightly with olive oil just before placing on the grill to avoid sticking. Cook for 5 minutes each side at the lowest setting on a gas grill with the lid down for medium, and 6 minutes each side for well done. Top with a slice or two of Jalepeno Chedder Jack cheese and serve when melted.
Serve in a bun with gherkins, lettuce, tomato and onion, or just on the plate with a healthy salad.
- 1 pound Organic minced meat (ground beef)
- 3 cups bread cubes (from fresh bread)
- 1/2 cup milk
- 1 pack HOT taco spices (or mild if preffered)
- 2 tablespoons (heaped) of finely chopped herbs – Rosemary, Thyme, Oregano, Sage
- Soak bread in milk until all the bread is thouroughly wet
- Squeeze bread by hand to extract excess milk
- Discard milk
- Put wet bread into a large mixing bowl
- Add the herbs and Taco mix and mix well until mushy with a glove or hand inside a plastic bag
- This mix should not be wet just moist
- Crumble in the meat and mix very well by hand until mushy
- With your hand still in the plastic bag gather the mixture into your hand, invert the plastic bag and close.
- Refridgerate for at least 4 hours for best results
- Roll out mixture (still in plastic bag for cleanest results) into a large thick roll
- Divide with a knife into even size pieces large enough to make patties about 3/4″ thick and about 3 1/2″ diameter
- Make round, flat patties with bare hands covered in flour to avoid sticking.
- Cook when at room temperature for best results.
- When ready to Grill or BBQ patties brush lightly with olive oil to them avoid sticking
- Turn once at 5 or 6 minutes for medium or well done, respectively
Note: the second time making this I substituted the whole pack of HOT Taco seasoning mix with only half a pack of Mild Chilli seasoning mix (Mc Cormacks) plus a teaspoon of dried chillies – will state favorite shortly
Thanks Frances and Robin for a fabulous evening last night. I cant wait to make your delicious beef in Ale Casserole you made for us, thanks also for the recipe. I’m going to adapt your recipe below for my new pressure cooker, then I’ll add my own extra notes to this recipe afterwards.
This recipe serves four.
- 2 tablespoons sunflower oil
- 700 grams Diced Beef (Waitrose Mini Diced Beef)
- 2 large onions, sliced thickly
- 2 tablespoons light brown sugar
- 1 tablespoon plain flour
- 2 tablespoons balsamic vinegar
- 500ml Strong Pale Ale
- For the accompaniment
- 2 tablespoons creamed horseradish sauce
- 1 tablespoon fresh thyme leaves, finely chopped
- Pre-heat oven to 150C
- Using a large ovenproof and flameproof casserole dish with a lid
- Heat 1 tablespoon sunflower oil and lightly brown the beef in small batches (2-3 for each batch)
- Transfer each batch onto a plate and set aside
- Heat 1 tablespoon of oil and add the thickly sliced onions
- Saute over a low heat for 6-7 minutes until softened
- Add the sugar, flour and Balsamic vinegar to the onions and stir over a high heat for 2-3 minutes
- Pour the ale over the onions and stir until it reaches the boil
- Add the beef to the the onions
- Season to taste
- Bake in oven (with lid) for 1 1/2 – 2 hours, or until the meat is very tender and the cooking liquid has reduced to a syrupy consistency
- Stir the creamed horseradish sauce and the chopped thyme leaves for an accompaniment
- Serve with Creamy mashed potato and long stemmed steamed broccoli
Very tasty – Thanks Robin 😉