Jul 14 2026
Restaurants›Beck's›Wood Fired Grilled Filet Recipe

Wood Fired Grilled Filet Recipe

Inspired by Beck's
Time1h
Serves2

8oz choice filet | mashed potatoes | roasted asparagus | house-made chimichurri

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Ingredients

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Filet

Mashed Potatoes

Roasted Asparagus

Chimichurri

Method

Filet

  1. 1

    Prepare the Filet

    Preheat your wood-fired grill to high heat. While it’s heating, rub the filet mignon with olive oil, salt, and black pepper on all sides.

  2. 2

    Grill the Filet

    Once the grill is ready, place the filet mignon directly on the grill grates. Grill for about 4-5 minutes per side for medium-rare, or until desired doneness. Remove from grill and let rest for a few minutes before slicing.

Mashed Potatoes

  1. 3

    Prepare the Potatoes

    Peel and chop the russet potatoes into even-sized pieces. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.

  2. 4

    Cook the Potatoes

    Once boiling, reduce the heat and let simmer for 15-20 minutes, until the potatoes are fork-tender. Drain the potatoes.

  3. 5

    Mash the Potatoes

    In the same pot, add butter, milk, salt, and black pepper to the drained potatoes. Mash until smooth and creamy. Adjust seasoning to taste.

Roasted Asparagus

  1. 6

    Prepare the Asparagus

    Preheat the oven to 425°F (220°C). Trim the tough ends off the asparagus and place them on a baking sheet.

  2. 7

    Season and Roast

    Drizzle the asparagus with olive oil, sprinkle with salt and black pepper, and toss to coat. Roast in the oven for about 12-15 minutes until tender and slightly crispy.

Chimichurri

  1. 8

    Make the Chimichurri

    In a food processor, combine fresh parsley, fresh oregano, garlic cloves, red wine vinegar, olive oil, salt, and black pepper. Blend until the mixture is finely chopped but not pureed.

  2. 9

    Serve

    Transfer the chimichurri to a bowl and let it sit for at least 10 minutes to allow the flavors to meld. Drizzle over the grilled filet before serving.

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