Recipe courtesy of Ina Garten
Episode: Jeffrey Dinner
Save Recipe Print
Total:
40 min
Prep:
20 min
Inactive:
10 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.

Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the fleur de sel and cracked pepper.

Meanwhile, whisk together the olive oil, lemon juice, mustard, kosher salt, and freshly ground black pepper. Set aside.

When the grill is ready, place the steaks on the grill. Cook them for 5 minutes on each side for medium-rare or until the centers of the steaks register 125 degrees on an instant-read -thermometer. Remove to a plate, cover tightly with foil, and allow to rest for 10 minutes before slicing thickly.

Toss the arugula in a large bowl with enough of the dressing to moisten; divide among 4 plates. Place a steak on top of each salad. Shave the Parmesan onto each steak with a vegetable peeler, sprinkle with salt, and serve hot.

Pairs well with Cabernet Sauvignon

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Perfectly Grilled Steak

Recipe courtesy of Bobby Flay

Grilled Tuna Steaks

Recipe courtesy of Ina Garten

Marinated Grilled Hanger Steak

Recipe courtesy of Anne Burrell

Grilled Steak with Greek Corn Salad

Recipe courtesy of Food Network Kitchen

Tuscan-Style Grilled Tuna Steaks

Recipe courtesy of Rachael Ray

Bacon-Wrapped Filet

Recipe courtesy of Ree Drummond

Lemon Fusilli with Arugula

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories