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–+ servings
Charcoal Broiled Filet Mignon
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

After being inspired by Alton Brown, I took a stab at broiling under the coals with this Charcoal Broiled Filet Mignon recipe! A quick sear on each side was all it took for these steaks.

Course: Main Course
Cuisine: American
Keyword: Charcoal Broiled Filet Mignon
Servings: 3 people
Author: Derek Wolf
Ingredients
Filets:
  • 3 Filet Mignon
  • 1.5 tbsp of Sea Salt
  • Canola Oil
Shallot Basil Butter:
  • 1/2 cup of Butter softened
  • 1/2 tbsp of Basil chopped
  • 2 tsp of Shallots chopped
  • 1/2 tsp Red Chili Flakes
  • 1/2 of a Lemon juiced
Instructions
  1. In a bowl, mix together all the ingredients for the shallot basil butter. Grab a single piece of plastic wrap about 12” long. Place all the butter ingredients on one end and carefully roll up into a “log”. Roll nice and tight then place in the fridge for at least 2 hours to firm.
  2. Fill a charcoal chimney with charcoal and preheat on your grill. You are ready to cook when the chimney is fully lit and the coals are red hot.
  3. Lather your filets with oil then generously season with sea salt on all sides. Place in the fridge until the charcoal is ready to cook.
  4. On your grill, set two fire bricks (or anything that can withstand high heat) about 6 inches apart so that your chimney can stand on top of it. Add your filets in-between the bricks and place the chimney over top so that the filets are fully underneath the hot coals. Cook for about 3-4 minutes per side or until the temperature is 120F internal. Make sure to scrap off any loose charcoal that might fall on top of the steaks, and rotate the steaks around to get an even crust. Just as the steaks are done, slice little medallions of the Basil Shallot Butter and place them on top. Melt them over the steaks for 30 seconds, then pull the steaks off to rest for 5 minutes.
  5. Slice, serve and enjoy!