There really isn’t anything better than a great steak.
I must re-state that: There is nothing better than a great filet.
Despite the “hard time” and teasing I tend to receive from certain family members regarding my food choices and requests, particularly at restaurants (think Meg Ryan at the diner from When Harry Met Sally – I like it the way I like it!), I am an expert “orderer” at restaurants. I tell Brian all the time – “trust me, I know how it’s done.”
And time and time again, I’m right! Restaurant orders come, he insists on his sirloin steak, and then with a little taste of my fabulous filet, he kicks himself again.
No more, though. I have made him a believer. You can’t go wrong with filet mignon. And, you can’t go wrong with an “expert orderer.”
It’s a darn good thing he has me in his life!
Cumin and Rosemary Crusted Filet Mignon
1 tsp. cumin seed
1 tsp. coarse Himalyan sea salt
1 tsp. black peppercorns
1 tsp. fresh rosemary
2 8 oz. filet mignon steaks
In order to prepare the steaks, allow the filets to “sit” and come to room temperature for however long it takes.
Preheat the grill ~ ensuring it’s piping hot. (Note** Grass fed beef generally cooks better at lower temperatures. However, I like my steak rather rare with a nice sear. Cook to your preference).
Meanwhile, using a mortar and pestle, grind all spices together into a medium-fine texture. Add in the minced fresh rosemary.
“Crust” both sides of the steak and throw on the grill.