High-Low Filet Mignon

Ingredients

• Eight 8-oz filets mignons steaks, about 2-inches-thick
• 3 Tbsp Four-Seasons Blend*
• Herb brush for basting*
• 2 cups baste made with the acid component** (see recipe below or refer to book for more suggestions)
• Board dressing (6 Tbsp olive oil, 2 Tbsp finely chopped fresh parsley, kosher salt and pepper to taste)
• *(Click here to learn how to make the four-seasons blend and herb brush)

Instructions

1. Set up grill with an elevated grate and preheat it to high.
2. Season filets mignons on both sides with seasoning blend, then lightly moisten your hands with water and work seasonings into meat. Allow to stand for 5 minutes to develop a “meat paste.”
3. Put beef on clean (unoiled) grill grate and cook, without moving steaks, for 2 minutes. Turn and cook about 2 minutes on other side. Meat may stick and tear a bit, but this is OK, even desirable — sticking and tearing is what I call “meat scruffing.” (For newer grills, where less sticking and tearing occurs, or for increased surface area, score with a knife.) Then turn steaks on their sides and grill for about 1 minute each on all four edges.
4. Continue cooking, turning steaks over every minute or so and basting with an herb brush each time meat is moved, until internal temperature registers 95°F on an instant-read thermometer, 5 to 9 minutes longer.
5. Transfer steaks to a platter, brush lightly with baste, and let rest for at least 5 minutes and up to 30 minutes.
6. Meanwhile, carefully remove elevated grill grate.
7. Put steaks on the hot grill and cook, turning every 1 to 2 minutes and basting lightly every time beef is moved, until internal temperature registers 110°F, about 5 minutes.
8. Meanwhile, pour board dressing onto a cutting board (or mix it directly on board). Finely chop tip of herb brush and mix herbs into dressing.
9. Transfer steaks to cutting board and turn them in dressing to coat. Allow to rest for 5 minutes, no longer.
10. To serve, transfer steaks to plates and pour board juices over them.

** Notes from WeightWatchers.com

• When calculating the PointsPlus values for this recipe, we:

1. Made the recipe serve 16, rather than 8 (allowing each serving to be 4 ounces of steak).
2. Did not include PointsPlus values for the baste.

Ingredients

• FAT COMPONENT

• 1 1/4 cups extra virgin olive oil
• 10 Tbsp (1 1/4 sticks) unsalted butter
• 1 Tbsp soy sauce
• 1 Tbsp granulated sugar
• 2 Tbsp grated garlic (use a microplane) or garlic mashed to a paste
• 1 Tbsp fresh thyme leaves
• 2 Tbsp grated Spanish onion (use a microplane)
• 2 tsp sea or kosher salt
• 2 tsp freshly ground black pepper
• 1 tsp red pepper flakes
  
  ACID COMPONENT
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup white wine vinegar

Instructions

1. Combine all the ingredients for the fat baste in a 2-quart saucepan and bring just to a simmer; remove from the heat. For the best flavor, refrigerate in a tightly sealed container for 1 to 2 days (reheat over low heat to melt butter before using).
2. For recipes that use the optional acid component, whisk it into the fat baste before using, or reserve it to add later, as specified in the individual recipe.

Note from Weightwatchers.com

• Listen, we know this is a lot of butter and oil. But if you watch Adam Perry Lang’s video (above), you’ll see that much of what you baste on comes off during grilling. The baste is meant as a layer of protection for the meat and lends flavor and texture to its exterior. In any case, save up some PointsPlus values for this full-flavored grilling experience.