Grilled Filet Mignon with Roasted Red Pepper Sauce on Orzo Salad
4
servings25
minutes20
minutes45
minutesOne of my all-time favorite recipes for summer get-togethers, whether it’s with friends or family! It’s elegant without being fussy, packed with flavor, and just original enough to impress. You can prep the roasted pepper sauce and orzo salad ahead of time — all that’s left is to cook the filet mignons when you’re ready to eat (it doesn’t get more tender than that!).
Ingredients
- Meat
2 Famille Fontaine beef filet mignon (approx. 450 g / 1 lb each), cut into 4 pieces total
Olive oil
Salt
- Roasted Red Pepper Sauce
1 jar roasted red peppers (250 ml / 1 cup), drained and rinsed or 2–3 roasted red peppers
2 shallots, sliced
¾ cup fresh parsley leaves
½ cup fresh basil leaves
3 garlic cloves, chopped
1½ tsp smoked paprika
A pinch of red pepper flakes (optional)
½ tsp salt
¼ cup olive oil
⅛ cup red wine vinegar
- Orzo Salad
1 cup dry orzo
2 mini cucumbers, diced
2 handfuls arugula
½ cup shaved parmesan
3 tbsp olive oil
Juice of ½ lemon
1 tbsp red wine vinegar
2 tbsp prepared roasted red pepper sauce
Instructions
- Cook 1 cup of dry orzo according to package directions. Rinse under cold water to stop the cooking, then drain well.
- Take the beef filet mignon out of the fridge 30 minutes before cooking to bring them to room temperature.
- Meanwhile, prepare the roasted red pepper sauce. In a food processor, combine 1 cup of drained and rinsed roasted red peppers (or 2–3 roasted peppers), 2 sliced shallots, 3 chopped garlic cloves, ¾ cup parsley leaves, ½ cup basil leaves, 1½ tsp smoked paprika, a pinch of red pepper flakes (optional), and ½ tsp salt. Pulse for 1–2 minutes until finely chopped. Add ¼ cup olive oil and ⅛ cup red wine vinegar, and blend again until smooth. Set aside.
- Preheat the BBQ to medium-high heat. Pat the filet mignons dry with a paper towel. Brush the beef pieces with a bit of olive oil and generously salt all sides. Grill the filet mignon for 5 to 8 minutes per side, depending on your preferred doneness. For this recipe, I recommend rare or medium-rare — that’s when the meat is at its most tender and juicy!
– Rare: until the internal temperature reaches 120°F to 125°F (the meat will continue to cook slightly as it rests).
– Medium-rare: until the internal temperature reaches 125°F to 135°F (the meat will continue to cook slightly as it rests). - Let the meat rest for 5-10 minutes.
- While the meat is resting, make the orzo salad. In a large bowl, mix the cooked and drained orzo, diced mini cucumbers, arugula, shaved parmesan, 3 tbsp olive oil, juice of ½ lemon, 1 tbsp red wine vinegar, and 2 tbsp of the prepared red pepper sauce. Toss well and season to taste.
- Thinly slice the filet mignon pieces. Divide the orzo salad among bowls, top with the sliced meat, and drizzle with roasted red pepper sauce.
