Caprese grilled filet mignon
- Preparation 45 min
- Cooking 8 min
- Servings 4
- Freezing I do not suggest
Cook mode
Add to favorites
Ads
Quick access
In life, the simplest things are often the best. These caprese grilled filet mignon are the perfect example ! A good piece of well seasoned meat, a melted cheese, an aged balsamic vinegar … Take out the big juice and celebrate life !
Ads
Ads
Ingredients
- 4x 200 g beef filet mignon
- Olive oil
- 200 g fresh Mozzarella di Bufala cheese at room temperature, sliced
- 1 large tomato, sliced
- Aged balsamic vinegar
- 10 fresh basil leaves + some extra leaves
- Sea salt flakes
- Salt and pepper from the mill
Ads
Preparation
- Remove beef from the fridge and let it stand for 30 minutes at room temperature. Drizzle a thin stream of olive oil, rub to coat and generously season with salt and pepper on both sides.
- Preheat the BBQ at maximum power. Oil the grates.
- Place the filets on the grates and cook for 2 minutes. Rotate 45 degrees and continue cooking for 2 minutes. Flip the meat and repeat. Cook 2 minutes, rotate 45 degrees and cook for 2 minutes. At this point, your steaks should have a rare doneness. Continue cooking if desired. An internal temperature of 120°F @ 130°F gives a rare doneness and 130°F @ 140°F for medium-rare.
- Remove the meat from the grates and place on a plate. Cover tightly with foil and let stand for 5 minutes.
- Place the steaks on a presentation plate and add slices of mozzarella cheese. Continue with tomato slices then drizzle with olive oil and balsamic vinegar to taste. Season with pepper, sprinkle with sea salt flakes and garnish with some basil leaves!
Our sommeliers suggest
Carpineto Chianti Classico
Tuscany, Italy
Carpineto's Chianti Classico, a red from Tuscany led by sangiovese, brings notes of cherry and a lively acidity. That liveliness meets the tomato and the balsamic vinegar, while the ripe cherry of the wine sits nicely against the creamy mozzarella. The filet mignon stays tender and well served! An Italian supper with the window open.
See the product
IPA AMÉRICAINE DES APPALACHES, PIT CARIBOU, 7%
Tomato, mozzarella and basil on a filet mignon: fresh and salty at the same time. The IPA with citrus and pine adds some greenery to the dish, and its resinous bitterness perks up the meat. Balsamic and hops answer each other better than you might think.
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
Add to my favorites
Ads
Ads
Ads