Main courses

Maple spice BBQ filet mignon

Filet mignon BBQ aux épices et à l’érable

Ingredients
  • 125 ml (1/2 cup) maple sugar
  • 45 ml (3 tablespoons) steak seasoning
  • 10 ml (2 teaspoons) Worcestershire sauce
  • 15 ml (1 tablespoon) olive oil
  • 1-800 g (1 3/4 lb.) beef filet (ask your butcher for a midsection cut)
Preparation time
15 minutes
Cooking time
35 minutes
Servings
4 to 6 portions
Method
  1. Baste your BBQ grill with vegetable oil and preheat to high.
  2. Mix maple sugar, spices, Worcestershire sauce and oil in a bowl. Roll the meat in the sauce mixture.
  3. Brown the meat on the BBQ giving it a quarter turn every two minutes for beautiful grill markings.
  4. Once browned, reduce heat to the minimum setting, close the grill cover and cook for 15 to 20 minutes, turning the meat once more halfway through. Use a meat thermometer for the perfect doneness. For rare meat, the temperature should be at 60 °C (140 °F), for medium, 68 °C (155 °F), and for meat that's well done, 77 °C (170 °F).
  5. Remove from heat, loosely cover with aluminum foil and let rest for a few minutes before slicing.

Oven method

  1. Preheat oven to 160 ℃ (325 °F).
  2. Season the filet mignon in the same way as for the BBQ method.
  3. Heat an oven proof pan over medium high. Sear the filet well on all sides.
  4. Place in oven and roast uncovered for 20 to 25 minutes for each 450 g (1 lb.) of meat, until the desired doneness is obtained (see doneness temperatures above).
  5. Remove from oven, loosely cover with aluminum foil and let rest for a few minutes before slicing.
Additional information

Serve with steamed vegetables and a lovely potato mash.