Jul 17 2026
Restaurants›Margaux's Restaurant›Grilled Filet Of Beef Recipe

Grilled Filet Of Beef Recipe

Inspired by Margaux's Restaurant
Time2h
Serves4

with Roquefort crumbles, potato Anna, sauce bordelaise & Farmer's Market vegetables

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Ingredients

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Beef

Potato Anna

Sauce Bordelaise

Vegetables

Method

Preparation of Beef

  1. 1

    Season the Filet

    Season the filet of beef with salt and black pepper. Let it sit at room temperature for about 30 minutes.

  2. 2

    Grill the Beef

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

  3. 3

    Add Roquefort

    In the last minute of grilling, sprinkle Roquefort cheese on top of the filet to melt slightly.

Preparation of Potato Anna

  1. 4

    Preheat Oven

    Preheat the oven to 375°F (190°C).

  2. 5

    Slice Potatoes

    Thinly slice the russet potatoes using a mandoline or sharp knife.

  3. 6

    Layer Potatoes

    In a buttered baking dish, layer the potato slices, brushing each layer with melted butter and seasoning with salt and pepper.

  4. 7

    Bake

    Cover with foil and bake for 45 minutes, then remove foil and bake for an additional 15 minutes until golden brown.

Preparation of Sauce Bordelaise

  1. 8

    Sauté Shallots

    In a saucepan, melt 1 tablespoon of butter over medium heat and sauté the shallots until translucent.

  2. 9

    Add Wine

    Add the red wine to the pan and bring to a boil. Reduce the heat and let it simmer until reduced by half.

  3. 10

    Add Beef Stock

    Add the beef stock and thyme, simmering until thickened. Stir in the remaining butter before serving.

Preparation of Vegetables

  1. 11

    Prepare Vegetables

    Trim the asparagus, peel the carrots, and slice the bell peppers.

  2. 12

    Sauté Vegetables

    In a skillet, heat olive oil over medium heat and sauté the vegetables until tender. Season with salt and pepper.

Plating

  1. 13

    Serve

    Slice the filet and serve it alongside the Potato Anna, drizzle with sauce bordelaise, and arrange the sautéed vegetables on the plate.

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