Want to show your dad how much you appreciate them this Father’s Day? Give him a break and show him you have some serious BBQ skills too! This recipe comes courtesy of Napoleon and works best if you have a Napoleon grill with an infrared side burner to sear your steaks, but this can be made on almost any BBQ.
Grilled Filet Mignon with Goat Cheese & Mushroom Baked Potatoes Recipe
This recipe comes from Andrea Alden at Napoleon and is a fan favourite from our team here at Classic! Made with simple ingredients, but there is nothing basic about the taste of this delicious meal. Keep reading for the full recipe, your dad will thank you.
Prep Time: 40 minutes
Cook Time: 45 minutes
Serves 2
Ingredients:
- 2 x 6-oz (170 g) Choice Filet Mignon
- 2 baking potatoes
- 1 tbsp. oil
Goat Cheese & Mushroom Sauce:
- 3 tbsp. butter
- 1 lb. (454 g) mushrooms, sliced
- Salt to taste
- 1 to 3 cloves garlic, minced
- 1 tbsp. flour
- ¼ cup (62.5 ml) dry white wine or whisky or similar
- 1 cup (250 ml) chicken broth
- 1 cup (140 g) unripened goat cheese, crumbled
- 1 tbsp. freshly squeezed lemon juice
- Chopped fresh thyme, optional
Steps:
- Season your steaks thoroughly with salt and freshly ground pepper to taste. Place the steaks onto a rack and allow them to sit for at least 40 minutes, although doing this the day before will deeply flavor the meat. Remember to keep them in the fridge if you are dry brining any longer than an hour.
- Preheat your grill to 450°F (232°C) by lighting two side-by-side burners and setting them to high.
- Wash your potatoes thoroughly and then brush them with oil. Season generously with salt. Place the potatoes onto the grill, over indirect heat to cook. Baked potatoes take, on average, 45 minutes.
- While the potatoes are cooking, slice the mushrooms and gather the ingredients for the Goat Cheese sauce.
- Ignite your side burner and set it to medium-low heat. Add the butter to the pan and toss in the sliced mushrooms. Cook until they begin to brown. Once they start browning, add salt to taste.
- When you are happy with the color and texture of the mushrooms, add the garlic, stir for another 30 seconds or so, then add the flour. Once the flour is cooked off, another 30 seconds to a minute, add the alcohol and chicken broth.
- Bring the mixture to a simmer and allow it to reduce and begin to thicken, then crumble in the goat cheese. Stir until the goat cheese has melted and the sauce has thickened. Add the optional fresh thyme, and lemon juice to taste. Remove from heat but keep warm.
- After the potatoes have been baking for about 35 minutes, sear the steaks over direct heat for about 60 seconds, then twist them 45 to 90 degrees and sear for another minute, or until the filet releases easily from the cooking grids. Flip and repeat, searing all sides. Move the steaks to indirect heat, near the potatoes, and allow them to finish cooking. You want to remove them at about 115°F (46°C) for rare or 120°F (49°C) for medium-rare, then rest for at least 10 minutes – which will bring them up to the ideal finished temperature through carryover cooking.
- Once the potatoes are soft, offering no resistance when squeezed or stabbed, remove them from the grill and slice them open. Fluff the insides, seasoning as you wish, then fill with the Goat Cheese and Mushroom Sauce. Serve with your perfectly grilled filet mignon.
Time to Start Grilling
We hope this recipe will inspire you to fire up the grill and show dad you really appreciate him. If you try this recipe at home, be sure to tag us on Instagram or Facebook. We love seeing your creations. Thank you to Napoleon for providing this recipe – you can view it on there website here as well. We hope all the dad’s have a happy and relaxing Father’s Day! Happy grilling!
