Grilled Filet Mignon with Vegetable Kebabs
To celebrate the end of my first day of MBA classes, I decided to grill some filet mignons. I don’t eat much red meat, but when I do, I tend to go for better cuts of meat. Although I would only eat this for a special occasion, this low-fat cut is actually perfect weekday fare: it cooks up fast, stays juicy and carries other flavors perfectly. I paired the beef with vegetable skewers of onion, green bell pepper and cherry tomatoes. The kebabs are dressed in a wonderful mixture of lemon juice and olive oil.The perfect dinner to kick off the school year.
Grilled Filet Mignon with Vegetable Kebabs
Makes 2 servings
- 1/2 lemon, zested and juiced
- 1 tablespoons extra-virgin olive oil, plus 1 teaspoon
- 2 teaspoon salt
- 2 teaspoon freshly ground pepper
- 10 cherry tomatoes
- 1/2 small red onion, cut into wedges
- 1/2 pound filet mignon steak, 1 1/2 to 2 inches thick, cut into 2 pieces
1. Preheat grill to high. Coat the steaks with 1 tablespoon olive oil, salt and pepper.
2. Combine lemon zest, 1 teaspoon of olive oil, 1 teaspoon of salt and pepper in a large bowl. Add tomatoes, green bell pepper and onion to marinade; toss well to coat. Thread the vegetables onto eight 10-inch skewers.
3. Grill the steak 4 to 6 minutes per side for medium. Grill the vegetable kebabs, turning frequently, until tender and lightly charred, 8 to 12 minutes total. Remove the vegetables from the skewers and serve with the steak.
