Filet mignon Perfect dish for your sweetie

What says romantic better than a nicely grilled steak? I like a freshly grilled steak, pan seared to perfection for my lovely bride of 12 years, going on 13.

This recipe is very basic, with the key ingredient being the best quality filet mignon you can purchase.


Use twine to wrap around the beef during cooking. That way it stays nice and round.

I suggest cooking a baked potato and grilling some fresh asparagus or mixed squash for nice sides to accompany the steak.



Scott C. Anderson is associate food service director and chef with Shepherd University.



Filet mignon

2 6-ounce filet mignons

Coarse sea salt

Fresh corse ground black pepper

1 tablespoon grapeseed oil



For pan sauce:

3/4  cup merlot or syrah wine

1 tablespoons cold butter, chopped

Coarse sea salt



Season steak on both sides with coarse sea salt and freshly ground black pepper. Rub into meat.

Heat a cast-iron skillet over medium high heat, add in oil, and then add in steaks.  Cook until desired doneness. Remove from pan and set on plate and cover loosely with foil.

To the skillet, add wine. Turn up heat to bring wine to a boil and reduce by half. Remove from heat and add in butter, whisking till sauce is thickened, and adjust seasoning with salt as needed.

Take filets from under foil tent, remove twine, arrange one per plate and serve with sauce. 

Pair with grilled veggies such as asparagus or mixed squash medley and a baked potato.