There are a few signature dishes that I have been making since I first started cooking. They have matured as I have but remain classic and fairly easy to assemble. Filet mignon was one of the first “grown-up” dishes I ever learnt to prepare. To be perfectly honest, my first few attempts were quite awful. When I was really young I would season, marinate and thoroughly massage the meat only to pass it off to my father who would do the actual cooking. The grill was a daunting and foreign object to me. He would rarely fail to overcook it. I would never fail to be disappointed about how the steak didn’t resemble the one I had read about or admired a photograph of. However, if it were to come off the grill perfectly pink and tender, I would take full credit for the beautifully succulent piece of meat. Now, I feel as if I have a solid grasp of how to consistently make good steak and play around with methods and seasonings.My father can no longer take credit for any well-prepared steak dinner that graces the table. However, he doesn’t seem to mind too much and will smother it in mustard regardless of the taste.
- 4 Sliced Filets, about 1 1/2 Inches thick
- 1 Lemon
- 5 Thyme Sprigs
- 3 Rosemary Sprigs
- 2 Cloves Garlic
- 3 Tbsp Capers
- 7 Tbsp Olive Oil
- 1/2 Cup Curley Parsley
- Coarse Black Pepper
- 1 Tsp Mustard Powder
- 7 Sage Leaves (chopped finely)
- Salt (Preferably Maldon or Kosher)
Generously season the filets with salt + pepper, then set aside.
In a Mortar & Pestle (or substantial bowl) add mustard powder, 1 tsp of lemon zest, thyme leaves, sage, rosemary leaves, salt and pepper. Peel + smash garlic gloves and add along with 3 tbsp of olive oil. Mix together well and make sure to smash the herbs and garlic to release their flavors. Once the marinade is ready pour on top of seasoned meat and mix around to ensure that it is evenly distributed. Cover and leave out to let the flavors meld for at least an hour. Do not refrigerate.
Heat your grill or grill pan to a medium-high heat and generously coat with oil to make sure meat won’t stick. You want to cook the meat on a high heat for a short period of time so that it can get a nice char on the outside.
Place meat on grill and cook for 4-5 minutes per side for medium-rare (130-135ºF).
While meat is cooking place a small pot over medium heat and add enough olive oil to sufficiently coat the bottom. Once the oil is quite hot add capers and cook until the are visibly crisp and browned but not too dark. Place on a small plate with paper towel to drain off the oil and set aside.
Once steak is cooked to your preferred doneness let rest on a wood cutting board for at least 15 minutes before slicing.
Place sliced meat on a serving dish and add salt, finely chopped parsley, remaining lemon zest and fried capers.