Jul 14 2026
Restaurants›Surf Woburn›Grilled 8 Oz. Filet Recipe

Grilled 8 Oz. Filet Recipe

Inspired by Surf Woburn
Time1h
Serves2

- chive mashed potatoes, grilled asparagus, demi-glace

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Ingredients

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Main Dish

Chive Mashed Potatoes

Grilled Asparagus

Demi-Glace

Method

Grilled Filet

  1. 1

    Prepare the Filet

    Take the filet mignon and bring it to room temperature. Rub it with olive oil, salt, and black pepper on both sides.

  2. 2

    Grill the Filet

    Preheat the grill to high heat. Place the filet on the grill and cook for about 4-5 minutes on each side for medium-rare. Adjust cooking time based on your desired doneness.

Chive Mashed Potatoes

  1. 3

    Cook the Potatoes

    Peel and chop the russet potatoes into equal-sized chunks. Boil them in salted water until fork-tender, about 15-20 minutes.

  2. 4

    Mash the Potatoes

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

Grilled Asparagus

  1. 5

    Prepare the Asparagus

    Trim the tough ends off the asparagus and place them in a bowl. Drizzle with olive oil, salt, and black pepper, and toss to coat.

  2. 6

    Grill the Asparagus

    Place the asparagus on the grill alongside the filet during the last 5 minutes of cooking. Grill until tender and slightly charred.

Demi-Glace

  1. 7

    Prepare the Demi-Glace

    In a saucepan, combine beef stock and red wine. Bring to a boil, then reduce heat and let simmer until reduced by half, about 20-30 minutes.

  2. 8

    Finish the Demi-Glace

    Once reduced, whisk in butter, salt, and black pepper. Keep warm until serving.

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