Jul 14 2026
Restaurants›Kincaid Grill›Grilled Filet Mignon 8oz Recipe

Grilled Filet Mignon 8oz Recipe

Inspired by Kincaid Grill
Time1h 30m
Serves2

Roasted Garlic-Mushroom Butter, Whipped Potatoes, Honey Glazed Carrots, Red Wine Reduction, Veal Demi-Glace

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Ingredients

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Protein

Roasted Garlic-Mushroom Butter

Whipped Potatoes

Honey Glazed Carrots

Red Wine Reduction

Method

Filet Mignon

  1. 1

    Prepare the Steak

    Season the filet mignon with salt and black pepper on both sides.

  2. 2

    Grill the Steak

    Preheat the grill to medium-high heat. Grill the filet mignon for 4-5 minutes on each side for medium-rare, or until desired doneness is reached.

  3. 3

    Rest the Steak

    Remove the steak from the grill and let it rest for 5-10 minutes before serving.

Roasted Garlic-Mushroom Butter

  1. 4

    Roast Garlic

    Preheat the oven to 400°F (200°C). Wrap garlic cloves in aluminum foil and roast in the oven for 30-35 minutes until soft.

  2. 5

    Sauté Mushrooms

    In a skillet, melt 1 cup of unsalted butter over medium heat. Add sliced mushrooms and sauté until browned, about 5-7 minutes.

  3. 6

    Combine Ingredients

    Once the garlic is roasted, squeeze the cloves out of their skins and mix with the sautéed mushrooms, parsley, salt, and pepper. Blend until smooth.

Whipped Potatoes

  1. 7

    Boil Potatoes

    Peel and chop the russet potatoes into quarters. Boil in salted water until tender, about 15-20 minutes.

  2. 8

    Mash Potatoes

    Drain the potatoes and return to the pot. Add butter and heavy cream, then mash until creamy. Season with salt and pepper to taste.

Honey Glazed Carrots

  1. 9

    Cook Carrots

    In a pot, bring water to a boil and add baby carrots. Cook for 5-7 minutes until tender.

  2. 10

    Glaze Carrots

    Drain the carrots and return to the pot. Add honey, butter, salt, and pepper. Cook over low heat for 2-3 minutes until coated.

Red Wine Reduction

  1. 11

    Sauté Shallots

    In a saucepan, melt 2 tablespoons of butter over medium heat. Add chopped shallots and sauté until translucent, about 3 minutes.

  2. 12

    Add Wine and Reduce

    Pour in the red wine and let it simmer until reduced by half, about 10 minutes.

  3. 13

    Finish Sauce

    Stir in the veal demi-glace, and simmer for an additional 5 minutes. Season with salt and pepper to taste.

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