From the grill & main dishes · The home kitchen
Filet Mignon
Beef tenderloin needs little decoration to make a satisfying skewer. Garlic, olive oil and oregano provide a restrained seasoning that lets the meat lead. Cut the cubes evenly and watch them closely; rice makes a simple base for the juices released during the required rest. This is a home-style interpretation of the menu idea, with measured ingredients and a method suited to an ordinary kitchen. It is not Beiruty’s proprietary restaurant formula. Read the complete method before starting, measure the ingredients first, and use the texture and temperature cues alongside the clock. The external guide offers another cook’s perspective; its seasoning and presentation may differ from this version.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Filet Mignon recipe
- Serves
- 4
- Prep
- 20 min
- Cook
- 12 min
- Rest / chill
- 30 min
- Total
- 62 min
Ingredients
- 700 g beef tenderloin, trimmed and cut into 3 cm cubes
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 garlic cloves, finely grated
- 1 tsp dried oregano
- 3/4 tsp fine salt
- 1/2 tsp black pepper
- 180 g long-grain rice, rinsed
- 360 ml water
- 1 tbsp butter
- 1/4 tsp fine salt for rice
Method
Combine oil, lemon juice, garlic, oregano, salt and pepper. Toss with beef and refrigerate for 30 minutes. Soak wooden skewers during this time, if using.
Put rice, water, butter and rice salt in a saucepan. Bring to a boil, cover, reduce to low and cook for 15 minutes. Remove from heat and leave covered for 10 minutes.
Thread beef evenly onto eight short skewers. Heat an oiled grill or heavy grill pan to medium-high.
Grill beef for approximately 8–12 minutes, rotating to brown all sides. Check the middle of a cube for at least 145°F/63°C, then transfer to a clean platter and rest for 3 minutes.
Fluff the rice and serve with two beef skewers per person.
Make it your own.
- Trim silver skin before cutting the tenderloin.
- Avoid crowding the pan, which can steam the beef.
- Use temperature as the endpoint because cube size and grill heat change cooking time.