Nov 162016
Forget turkey, break out the grill for a filet with this recipe from a Master Sommelier.
George Miliotes, who will open Wine Bar George at Disney Springs in late 2017, shared one of his favorite holiday recipes with us along with a few pairing tips for turkey day. This Thanksgiving toast the traditional bird from afar, and bring on the steak (and wine)!
Thanksgiving Filet
Ingredients:
- 1 filet of beef, 5 to 8 pounds trimmed
- Salt and pepper to taste
Preparation:
- Turn on your gas grilled to high and allow the grill to become fully heated. If using a charcoal grill, build charcoal on one side of the grill and light, make sure the charcoal is on one side of the grill only. You will need the other (non-charcoal side) to roast the filet after searing. Leave the seasoning off your filet for later.
- Once the grill is smoking hot, sear all sides of the filet until the outside is a dark golden brown. If using a charcoal grill, sear directly over the charcoal. The filet will be well-seared when it no longer sticks to the grill.
- Once the filet is seared, turn off one side of your gas grill and move the filet to that side. Close lid and allow the filet to roast until done. Use a meat thermometer to cook until the internal temperature is 135.
- Remove filet and immediately season liberally with salt and pepper. Once the seasoning is applied, allow the filet to rest for a minimum 10 minutes.
- Note: If using a charcoal grill, once the filet is seared, move filet to the side without charcoal and roast until the internal temperature is 135. Season and rest your filet as mentioned above.
- Once the meat has rested, slice into quarter inch thick pieces and serve immediately.
And congrats to Wine Bar George on their official groundbreaking. Let the countdown begin. Cheers!
Photo and Video Credits: Wine Bar George