Caprese grilled filet mignon

Name: Caprese grilled filet mignon
Prep time: 45 min
Cook time: 8 min
Yield: 4
Cuisine: Québécoise
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

Preparation 45 min
Cooking 8 min
Servings 4
Freezing I do not suggest

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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

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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!