2 tbsp Black Peppercorns, Ground
2, 8 oz., about 2” thick Filet Mignon
1, Peeled Garlic Cloves
⅓ cup Italian Parsley
1 tbsp Kosher Salt
2 tbsp Olive Oil
¼ Red Bell Pepper
This Dry Brined Filet Mignon proves that it’s possible to make a filet even more flavorful and succulent. It can be done in just 1 to 2 hours before grilling. After removing from the grill and a short rest, the tender steak is then sliced and topped with a fresh and spicy sauce made right on the cutting board.
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.
Filet Mignon steaks have very little fat which means little flavor. In order to add flavor, try brushing them with some bacon fat.