Tonight’s Dinner: Grilled Filet Mignon with Roasted Brussel Sprouts

Filed in Gather Food Essential by on March 16, 2012 0 Comments

This was tonight’s dinner. I adapted it from a great book – The Food of Campanile by Mark Peel & Nancy Silverton.

The original recipe called for cooking escarole with the meat but I used brussel sprouts instead. It was really good.

Grilled Filet Mignon with Roasted Brussel Sprouts

Spice Rub:

1/4 cup whole fennel seeds

2 tbsp whole coriander seeds

1 tbsp whole allspice

1/2 tsp red pepper flakes*

2 tbsp whole black peppercorns

Brussel Sprouts:

1 lb brussel sprouts, trimmed

Extra virgin olive oil

Salt and pepper

Chile powder


4 medallions filet mignon

For spice rub: Place a skillet over MED heat. When hot, add the whole spices and toast them until fragrant. Remove from heat. Let cool and place in a coffee grinder. Grind until you have a coarse grind. Rub the spice rub all over the meat. Refrigerate until ready to cook.

For sprouts: Place a layer of olive oil in the bottom of a cast iron skillet. Fill a 2 quart saucepan halfway with water, a bit of salt and bring to a boil. Par-boil the sprouts for 5 minutes. Drain well. Dry them well. Halve the sprouts. Place them in the prepped skillet. Sprinkle with chile powder, salt and pepper. Drizzle with olive oil.

Preheat oven to 350 degrees F. Place sprouts in oven and roast for 15 minutes. Remove from oven, turn them over, put them back in the oven and cook for another 20 minutes. Remove and let cool a few minutes.

For filet: 30 minutes before cooking, remove filet from refrigerator. About halfway through the cooking of the sprouts, preheat a cast iron grill pan over MED-HIGH heat. Add filet medallions. Cook for 5-7 minutes each side, until you have a nice sear on both sides and the meat is cooked MED-RARE. If it feels softer when poked with finger, then cook for another minute or two.

Remove meat from heat. Cover and let rest for 10 minutes.

Place a serving of sprouts on the plate. Place a medallion of filet mignon on the plate, drizzle with a bit of steak sauce (or Worcestershire sauce). Serve with some hash brown potatoes or a baked potato.

Yield: 4 servings

Source: adapted from The Food of Campanile Cookbook by Mark Peel & Nancy Silverton

Posted by RisaG 3/16/12


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