Filet Mignon Recipe on a Budget

I know what you’re thinking…My post title is an oxy-moron. Can you really make a filet mignon recipe on a budget.   If you know me, you know I coupon, shop clearance racks, and try to pinch every penny we have.  However, Andrew is a bit more laxed and we both enjoy eating out.  Andrew is super picky, so when we do eat out and he’s in the mood for steak, he will only get filet mignon.  Primarily, it’s because he hates ANY fat whatsoever on meat.

I usually do great with my budget.  Our local grocery store always has sales on meat and I stock up to stretch our money further; however, sometimes Andrew runs into the store with me and I know every time this happens, something I didn’t account for will get thrown into our cart.  This past weekend, it was filet mignon.  If you’ve read my other recipes, you know I’ve barely cooked steak before and I’m always super nervous.  This was even more nerve wracking because I know how much Andrew loves it.

Please use this guide to know what temperature to cook your meat.

For this filet mignon recipe I marinaded meat in Roasted Red Pepper dressing for 30 minutes.  Leave meat out to reach room temperature while marinating (this ensure it cooks evenly). Remove meat from marinade and sprinkle each side with cracked black pepper and sea salt.

I only have a George Foreman grill, but if you have a flat cast iron, I suggest using that and heating it very hot. Cover bottom of grill or pan with olive oil.

Cook 4 minutes on each of the four sides (this was for medium–please refer to the guide above for what your temperature should be based on your desired doneness).

Let rest for 5 minutes to redistribute the juices inside and let it finish cooking.  If you do not let it rest, juice will go every where once cut.

Cut and enjoy with your favorite sides.  We had broccoli and loaded mashed potatoes.

Andrew was so impressed and said this was the best steak I’ve ever made.  It was definitely much cheaper (only $13 for both) than getting it at a restaurant, so who knows, maybe it will be on the menu more in the future!

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