Jul 09 2026
Restaurants›Surf Restaurant›Grilled 8 Oz. Filet Recipe

Grilled 8 Oz. Filet Recipe

Inspired by Surf Restaurant
Time1h
Serves2

- chive mashed potatoes, grilled asparagus, demi-glace

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Ingredients

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Filet

Chive Mashed Potatoes

Grilled Asparagus

Demi-Glace

Method

Filet

  1. 1

    Prepare the Filet

    Take the 8 oz. filet mignon and let it sit at room temperature for about 30 minutes before cooking. This helps it cook more evenly.

  2. 2

    Season the Filet

    Rub the filet with olive oil, then season generously with salt and black pepper on both sides.

  3. 3

    Grill the Filet

    Preheat the grill to high heat. Grill the filet for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove from the grill and let rest for 5 minutes before serving.

Chive Mashed Potatoes

  1. 4

    Prepare the Potatoes

    Peel and chop the russet potatoes into even-sized chunks. Place them in a large pot and cover with cold water.

  2. 5

    Cook the Potatoes

    Bring the water to a boil over medium-high heat. Cook the potatoes until they are tender, about 15-20 minutes.

  3. 6

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add butter, milk, chopped chives, salt, and black pepper. Mash until smooth and creamy.

Grilled Asparagus

  1. 7

    Prepare the Asparagus

    Wash the asparagus and trim the tough ends. Place the asparagus in a bowl.

  2. 8

    Season the Asparagus

    Drizzle with olive oil and sprinkle with salt and black pepper. Toss to coat.

  3. 9

    Grill the Asparagus

    Place the asparagus on the grill and cook for about 3-4 minutes, turning occasionally until tender and slightly charred.

Demi-Glace

  1. 10

    Prepare the Demi-Glace

    In a saucepan, combine beef stock and red wine. Add minced shallots and bring to a simmer over medium heat.

  2. 11

    Reduce the Sauce

    Let the mixture reduce by half, about 20-30 minutes. Stir occasionally to prevent sticking.

  3. 12

    Finish the Sauce

    Once reduced, remove from heat. Whisk in butter until melted, then season with salt and black pepper to taste.

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