Grilled Filet Mignon
Grilled filet mignon is a lean, tender cut that rewards a short, hard sear and a little smoke. This version sears each steak in quarter-turn half-minute bursts over hot coals to build a crust with crosshatched grill marks, then finishes on a cooler zone. Soaked mesquite chips add a resinous smoke that suits the mild beef, and a bold steak seasoning does the rest. Rest the meat for five minutes before serving.
Instructions
Fill a large chimney starter with about 30 charcoal briquets and light them. When the coals are hot, spread them evenly across the bottom of the grill and toss the soaked mesquite chips on top.
Brush the steaks with olive oil and season both sides generously with Montreal steak seasoning. Lay them over the hottest part of the grill.
Cook the steaks for half a minute, then rotate each one 90 degrees and cook another half minute. Flip them and repeat the same two half-minute sears on the second side.
Move the steaks to a cooler part of the grill and keep cooking, turning them often. They are done for medium rare when an instant-read thermometer in the center reads 145°F.
Transfer the steaks to a plate and let them rest for 5 minutes before serving warm.
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