Filet Mignon with Herbed Butter

Recipe by the Weber Grill Academy Canada

Serves: 4 | Prep time: 15 minutes | Grilling time: 25 to 30 minutes

Ingredients

Compound Butter

•  ½ cup (1 stick) unsalted butter, softened
• 1 tablespoon finely chopped fresh thyme leaves
• 1 tablespoon finely chopped fresh rosemary

Filet Mignon

• 4 beef filet 1½ inch thick, excess fat and any gristle removed
• Extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• Woodchips

Instructions

1. In a small bowl combine the butter ingredients. Scoop the mixture out of the bowl onto a sheet of parchment or waxed paper. Loosely shape the mixture into a log about 1 inch in diameter. Roll the log in the paper and twist the ends in opposite directions to form an even cylinder. Refrigerate for at least 1 hour, or until the butter is chilled.
2. Soak wood chips in water for at least 30 minutes.
3. Lightly oil the steaks on both sides and season evenly with salt and pepper. Allow the steaks to stand at room temperature for 45-60 minutes before grilling.
4. Prepare a 2 zone grilling area for direct cooking over high heat (450° to 550°F). Allow the grill to preheat for at least 15 minutes.
5. Drain and add one handful of the wood chips to the charcoal or grill box for gas grills.
6. Once preheated, brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat).
7. Remove the steak from the grill and let it rest under tinfoil for about 2 minutes before slicing each filet with one smooth motion. Serve immediately with a dollop of butter.