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Grilled Filet Recipe

Name: Cork & Pig Taverns GRILLED FILET Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 6 cups mixed baby greens (spring mix, arugula, mache); 0.5 cup red onion; 1 cup campari (Campari orange or red grapefruit segments); 0.75 cup manchego cheese, shaved or thinly sliced; 1 each avocado, ripe but firm, sliced; 0.5 cup candied pecans, coarsely chopped; 2 each butcher's cut beef filet (center-cut filet mignon), about 1.5–2 inches thick; 1 tbs kosher salt; 1 tsp freshly ground black pepper; 1 tbs olive oil; 3 slices bacon, thick-cut; 1 tsp bacon fat or neutral oil (reserved from bacon); 2 tbs sherry vinegar; 1 tsp Dijon mustard; 1 tsp maple syrup or honey; 3 tbs extra-virgin olive oil; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 1 tsp lemon juice (optional, for brightness); 2 tbsp microgreens or chopped parsley (optional garnish)

Inspired by Cork & Pig Tavern

Time45m

Serves2

butcher's cut filet, red onion, campari, candied pecans, manchego, avocado, bacon vin

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Ingredients

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Salad Base

6 cups mixed baby greens (spring mix, arugula, mache)

1/2 cup red onion

1 cup campari (Campari orange or red grapefruit segments)

3/4 cup manchego cheese, shaved or thinly sliced

1 each avocado, ripe but firm, sliced

1/2 cup candied pecans, coarsely chopped

Grilled Filet

2 each butcher's cut beef filet (center-cut filet mignon), about 1.5–2 inches thick

1 tbs kosher salt

1 tsp freshly ground black pepper

1 tbs olive oil

Bacon Vinaigrette

3 slices bacon, thick-cut

1 tsp bacon fat or neutral oil (reserved from bacon)

2 tbs sherry vinegar

1 tsp Dijon mustard

1 tsp maple syrup or honey

3 tbs extra-virgin olive oil

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Finishes & Seasoning

1 tsp lemon juice (optional, for brightness)

2 tbsp microgreens or chopped parsley (optional garnish)

Method

Bacon Vinaigrette

Cook bacon

Lay bacon slices in a cold skillet and cook over medium heat until crisp, turning occasionally, about 8–10 minutes. Transfer bacon to paper towels to drain and cool; reserve 1 teaspoon of rendered bacon fat. Crumble cooled bacon and set aside for salad garnish (optional).

Make vinaigrette

In a small bowl or jar combine sherry vinegar, Dijon mustard, maple syrup (or honey), reserved bacon fat (or 1 tsp neutral oil), salt, and pepper. Whisk or shake to emulsify. While whisking, slowly stream in extra-virgin olive oil until the dressing is smooth and slightly thickened. Taste and adjust seasoning; add 1 tsp lemon juice if you want brighter acidity.

Candied Pecans (if making from scratch)

If you don't have premade candied pecans: In a small sauté pan over medium heat, add 2 tablespoons sugar and 1 tablespoon water. Stir until sugar dissolves, add 1/2 cup pecan halves, toss to coat and cook 2–3 minutes until glossy and fragrant. Spread on parchment to cool, then coarsely chop until you have 1/2 cup. (If using store-bought, skip.)

Grilled Filet

Bring steaks to room temperature

Pat the filets dry with paper towels and let sit at room temperature 20–30 minutes before cooking. This ensures even cooking.

Season

Brush each filet lightly with 1/2 tablespoon olive oil and season both sides evenly with kosher salt and freshly ground black pepper.

Grill (or pan-sear) the filets

Preheat a grill to high (about 500°F/260°C) or heat a heavy cast-iron skillet over high heat until smoking. For medium-rare (recommended for filet), grill or sear the steaks 4–5 minutes per side for 1.5–2" thick steaks, flipping once. Use an instant-read thermometer: 125–128°F (52–53°C) for medium-rare. If you prefer medium, aim for 135°F (57°C).

Rest

Transfer the cooked filets to a cutting board, tent loosely with foil, and rest for 6–8 minutes. This allows juices to redistribute.

Slice

After resting, slice each filet into 1/2" thick medallions against the grain. Keep warm.

Salad Assembly

Prepare vegetables: Thinly slice red onion into half-moons (about 1/8" thick). Segment Campari (or orange/grapefruit) if using citrus: remove peel and pith and cut between membranes into segments; collect any juice for the dressing. Halve, pit, peel, and slice the avocado.

Combine base: In a large bowl, place 6 cups mixed baby greens. Add 1/2 cup sliced red onion, 1 cup Campari segments, 3/4 cup manchego shavings, 1/2 cup candied pecans, and avocado slices.

Dress salad: Drizzle 2–3 tablespoons of the bacon vinaigrette over the salad and gently toss to coat evenly. Start with 2 tablespoons and add more to taste — the salad should be lightly dressed so the steak remains the star.

Plate and top with steak: Divide the dressed salad between two plates (or serve family style). Fan the sliced filet medallions over each salad. If you reserved crumbled bacon, scatter over the top.

Finish: Sprinkle with a little extra manchego if desired, a few extra candied pecan pieces for crunch, and microgreens or chopped parsley for color. Season very lightly with a small pinch of flaky salt and freshly ground black pepper if desired.