COOK IT.
Dry-brining is basically coating your meat in a layer of salt. As the salt draws moisture out of the steak, it liquifies and forms a solution that, over time, seeps back into the meat. This process allows the salt to penetrate the meat further than when salted right before cooking. It also aids in adding tenderness to the steak and increasing moisture retention.
For this recipe, we recommend using Texas Mesquite Hardwood Pellets. The spicy aromas really compliment the peppers used in the cutting board sauce.
Place filet mignon in a glass baking dish and generously coat each filet with salt, making sure to coat both sides. Place in the refrigerator, uncovered, for 1 to 2 hours.
Remove filets from the refrigerator and fire up your Louisiana Grills pellet grill to 400°F, making sure to open the Flame Broiler. If using a gas or charcoal grill, set it up for medium-high heat.
Create a cutting board sauce by chopping the following directly on the board: garlic, parsley, scallions, red bell & serrano peppers. Drizzle with olive oil, and set aside.
Season filets with black pepper and transfer to grill, placing directly on grill grate, over the flame. Sear 4 minutes per side for medium-rare, turning a quarter way after 2 minutes, flip and repeat.
Remove filets from grill and let rest for 5 minutes. Place on cutting board and thinly slice each filet. Gently coat in cutting board sauce and drizzle with more olive oil. Serve immediately.
Cutting Board
Glass baking dish
Knife
Filet Mignon steaks have very little fat which means little flavor. In order to add flavor, try brushing them with some bacon fat.