Grilled Filet Steak and Arugula Recipe

Name: Grilled Filet Steak and Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (2-inch-thick) filets mignons, tied (10 ounces each); 2 tablespoons vegetable oil; 2 tablespoons fine fleur de sel; 2 tablespoons coarsely cracked black peppercorns; 1/2 cup good olive oil; 1/4 cup freshly squeezed lemon juice (2 lemons); 1/2 teaspoon Dijon mustard; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 8 ounces baby arugula; 1 (4-ounce) chunk good Parmesan cheese

Servings: persons

4 (2-inch-thick) filets mignons, tied (10 ounces each)
2 tablespoons vegetable oil
2 tablespoons fine fleur de sel
2 tablespoons coarsely cracked black peppercorns
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces baby arugula
1 (4-ounce) chunk good Parmesan cheese

1
Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
2
Meanwhile, pat dry the filets mignons with paper towels.
3
Brush the filets lightly all over with the oil.
4
Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere.
5
The steaks should be evenly coated with the fleur de sel and cracked pepper.
6
Meanwhile, whisk together the olive oil, lemon juice, mustard, kosher salt, and freshly ground black pepper.
7
Set aside.
8
When the grill is ready, place the steaks on the grill.
9
Cook them for 5 minutes on each side for medium-rare or until the centers of the steaks register 125 degrees on an instant-read -thermometer.
10
Remove to a plate, cover tightly with foil, and allow to rest for 10 minutes before slicing thickly.
11
Toss the arugula in a large bowl with enough of the dressing to moisten; divide among 4 plates.
12
Place a steak on top of each salad.
13
Shave the Parmesan onto each steak with a vegetable peeler, sprinkle with salt, and serve hot.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 (2-inch-thick) filets mignons, tied (10 ounces each), 2 tablespoons vegetable oil, 2 tablespoons fine fleur de sel, 2 tablespoons coarsely cracked black peppercorns, and more.

Yes, Grilled Filet Steak and Arugula falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Filet Steak and Arugula

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions