Jul 14 2026
Restaurants›GOEN Dining + Bar›Grilled 6oz. Filet Recipe

Grilled 6oz. Filet Recipe

Inspired by GOEN Dining + Bar
Time1h
Serves2

Creamy Truffle Risotto, Grilled Vegetable Medley

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Ingredients

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Filet

Creamy Truffle Risotto

Grilled Vegetable Medley

Method

Filet

  1. 1

    Prepare the Filet

    Preheat the grill to medium-high heat. Brush the filet mignon with olive oil and season with salt and black pepper.

  2. 2

    Grill the Filet

    Place the filet on the grill and cook for about 4-5 minutes per side for medium-rare, or until desired doneness is reached. Remove from the grill and let rest.

Creamy Truffle Risotto

  1. 3

    Sauté the Base

    In a large saucepan, melt butter over medium heat. Add chopped onion and garlic, and sauté until softened.

  2. 4

    Cook the Rice

    Add the Arborio rice to the saucepan and cook for 2 minutes, stirring frequently. Pour in the white wine and cook until absorbed.

  3. 5

    Add Broth Gradually

    Start adding the vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more.

  4. 6

    Finish the Risotto

    Once the rice is al dente and creamy (about 18-20 minutes), stir in the Parmesan cheese and truffle oil. Season with salt and pepper to taste.

Grilled Vegetable Medley

  1. 7

    Prepare the Vegetables

    Toss zucchini, bell pepper, and asparagus with olive oil, salt, and black pepper.

  2. 8

    Grill the Vegetables

    Place the vegetables on the grill and cook for about 5-7 minutes, turning occasionally, until tender and slightly charred.

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