This recipe is making my mouth water. It is soooo yummy.
- 4-6 Filet Mignon (6 – 8 oz. each)
- Sea salt and ground pepper to taste
Set the temperature on your barbeque to 450 F. Pat the steaks dry with a paper towel and season with salt and pepper on both sides. Cook the steaks, making sure to turn the to get grill marks, Cook only to the preferred doneness preferred by everyone at the table. A great lesson to tackle is using your finger to tell the doneness of the meat. The meat will get stiffer as they cook through. It really is a skill worth knowing.
- 1/2 cup butter, softened
- 1 clove garlic, finely minced
- 1 tbsp. finely minced fresh thyme
- 2 tbsp. of your favourite vinegar
- A light sprinkle of salt and pepper
Stir all the ingredients together until well combined. Scoop the butter into a large resealable bag. Press the butter into the mixture and then roll into a log shape by tightly rolling up the bag. Place in the refrigerator to become firm enough to slice.
When ready to serve your steaks, cut a thick slice of the butter and set on the hot-off-the-grill meat. Serve with a baked potato, butter and sour cream and a chilled salad such as Caesar or a spinach strawberry salad.