Sunday, November 21, 2010
Grilled Filet Mignon with Wine Sauce and Prosciutto
I had no time for marinade :-(
After tying them with cooking twine to keep them nice and round sprinkle the meat with your favorite steak rub. I used garlic powder, celery salt and Weber Chicago Style Steak.
Grill the steaks over hot coals for about 8 minutes per side (5 minutes per side for rare): turn them only once.
Let meat rest.
Cut prosciutto or bacon into small dice. Place in a pan and cook over medium low heat until crisp. Remove prosciutto/bacon.
Pour red wine into the same pan over high heat, add a rosemary sprig. Wait until wine becomes thick and syrupy. Turn off heat.
Add butter and then the prosciutto/bacon bitts.
Pour over the meat.