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grilled filet mignon mexican style recipe–it don’t get much better

June 27, 2009

A friendly, charismatic, and regular reader/fan of foodnmore was nice enough to send over a some of Omaha Steak’s finest cuts.  Thank you much.

While salt, pepper, and garlic certainly work well over a perfectly grilled filet mignon, thank you much Mr. Alton Brown, a few extra ingredients (and just a bit of time on you hands…) will turn an ‘ordinary’ filet mignon to something that’s extraordinary.  Read and try this recipe of mine out, okay?

Ingredients:

A couple of filet mignons

Juice of 1 lime.  Here’s a trick:  limes w. a smooth vs. bumpy skin will yield more juice.

1.5 TBS honey

1 clove garlic, minced

1 tsp chili powder (homemade is preferred)

.5 tsp ground cumin

.5 tsp cayenne pepper

A dash of dried oregano

.5 tsp adobo or salt

Directions:

Mix all the above in a bowl/zip top pack and store in the fridge to marinate for a good 8+ hours.  The longer the better.

Filet mignon Mexican style in the raw

Filet mignon Mexican style in the raw

When hungry, fire up the grill (add wood chips, please), add the filet mignons once piping hot, and cook until medium rare/medium.  ~5 minutes per side.

Hot off the grill

Hot off the grill

Remove from the grill and let rest for 5 minutes and dig in.  Well worth the few extra steps, no???

Serve with:

Refried beans, guac., some freshly made tortillas, and a side salad.  Negro modello is a must.

Filet mignon Mexican style served w. required accouchements

Grilled filet mignon Mexican style served w. required accouchements

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  1. How to Grill a Steak

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