Filet Mignon with Shallot Vinaigrette

Why the fuss about filet mignon? It’s super-tender but less flavorful than a T-bone or porterhouse. So it’s a good steak for a gas grill. Top with a vinaigrette to set off its buttery richness.

Serves 4.

For the shallot vinaigrette:

• 1/2 cup extra-virgin olive oil
• 3 tablespoons sherry vinegar (or red-wine vinegar)
• 1 medium shallot,minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 teaspoons Dijon mustard (optional)
• 1 tablespoon chopped fresh rosemary (optional)

For the filets:

• 4 4- to 6-ounce filet mignons, 1-inch thick
• Olive oil
• Kosher salt and freshly ground black pepper

Next:

1. Whisk together the vinaigrette ingredients in a small bowl and set aside at room temperature.

2. Preheat a gas grill on high with the lid closed for 10 minutes. Rub the filets with olive oil and sprinkle liberally with salt and pepper.

3. Sear the filets over high heat for 1 minute on each side, then cook for 3-4 minutes per side, until an
instant-read thermometer in the center measures 120 degrees. Remove to a platter and allow to rest for 10 minutes.

4. Serve with the vinaigrette to spoon over the steaks.