Monday, April 8, 2013

Sometimes Spur of the Moment is Best - Grilled Filet Mignon with Bearnaise, Asparagus and Crab

A wonderful spring day.  The first of many to come.  I couldn't wait to grill.  Grilling is a great way to invest little time and get big results.  Earlier in the day all I had to do was defrost six filets.  About 1 hour before grilling, I created a marinade with red wine vinegar, Worcestershire sauce, lots of cracked black pepper, salt, and a touch of Italian dressing.  At the end of that hour, I wrapped a strip of bacon around each and secured with a wooden toothpick and set aside to come to room temperature.  I prepped a bunch of asparagus by snapping off the bottom 1/4 and drizzled the stalks with olive oil and sprinkling of sea salt and pepper.  Prepped the grill and put everything on.  The filets took about 8½ minutes per side and then I did a quick "side-roll" over a high flame to help the bacon crisp up.  The asparagus (over low heat) took about the same amount of time.  After removing it all from the grill and letting the steaks rest, I whipped up a saucepan of "envelope-mix" Bearnaise sauce (about 4 minutes total) and did a quick chop on some crab meat (well, imitation crab meat - have you seen the price of crab lately?!).

Honestly, spectacular.  Except for the defrosting part of it... less than 1/2 an hour.  Believe me - it was something I would have ordered in a restaurant.

Filet with Bearnaise, Asparagus and Crab ... Done!


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