Garlic Parmesan Filet Mignon

In the final dinner of "Dips, Dinners and Desserts", this one is a really special night dish.  Not one that you would do on a school night, but for one of those special occasions.  

It calls for Filet Mignon, but we used small Beef Tenderloin Medallions, to keep it budget friendly. Honestly though, I think any good cut of meat would do, as it's all about the preparation and Dijon combination with the Parmesan and garlic ending.

**I baked off some hash brown patties and let the steaks rest on the cooked hash browns.  It gave it a fun steakhouse effect without your typical baked potato and the juices from the steaks flavored the hash browns beautifully.

Garlic Parmesan Filet Mignon
Courtesy of Traeger

2-4 Filet Mignons (we used small Beef Tenderloin Medallions instead)
Salt
Pepper
Garlic Salt
1 Tablespoon Dijon mustard for each filet
1 cup Parmesan cheese, finely chopped
4 cloves of garlic, minced

Turn grill on high.  While the grill is heating up, season the filets with salt, pepper and garlic salt. In a separate bowl, mix the minced garlic and Parmesan and combine.

When the grill reaches temperature, place filets on the grill and cook for 4 minutes on each side. (Keep on longer if you like them less pink and more well done).  After 8 minutes total (or until they are done to your liking), spread the filets with the Dijon mustard sauce and dip in the minced garlic and Parmesan cheese mixture and place back on the grill for another 1-2 minutes or until the cheese is melted.  Pull from grill and let rest for 5 minutes and serve.


One Year Ago:  Sunday Night Pot Roast