5-Star Filet Mignon

1. 1

   Using a paring knife, clean and trim all silverback from the tenderloin.

2. 2

   Using a chef's knife cut away the point, or thin part of the loin. (I reserve this piece for anyone who wants a well done piece of meat or julienne it later to make a kick-ass gourmet cheesesteak).

3. 3

   Cut the remaining loin into steaks approximately 1 and 1/2 inches thick.

4. 4

   Arrange the steaks on a plate and return to refrigerator.

5. 5

   Separate the rosemary leaves from the sprigs.

6. 6

   Using a chef's knife cut the rosemary into 1/4 inch pieces.

7. 7

   Combine the rosemary with 4 tablespoons of kosher salt in a ramekin, and cover with plastic. Shake for one minute to combine.

8. 8

   Remove steaks from fridge.

9. 9

   Pat steaks dry with a clean paper towel.

10. 10

    Generously season one side of the steaks with the rosemary-salt and some freshly ground black pepper.

11. 11

    Repeat steps 9 and 10 for the other side.

12. 12

    To prepare on grill:

13. 13

    Preheat grill to highest possible temperature. Lower to temp to high. place steaks on grill and cook for 6 minutes on one side. Using tongs, turn steaks and cook for 5 minutes on other side for medium rare. Remove steaks from heat and allow to rest 4 minutes. Slice each steak and arrange the pieces in an overlapping manner. Sprinkle with fleur-de-sel and serve with desired sides.

14. 14

    To prepare on stove.

15. 15

    Heat a dry fry pan over high heat for 5 minutes. Add 2 tablespoons olive oil to pan. Follow directions above.

16. 16

    Bon appetit.

* Per serving · 4 servings · Values may vary.