Fire up the grill for a delicious, tender, melt-in-your-mouth Grilled Filet Mignon and vegetable skewer dinner topped with a homemade herb butter to take it all up a notch.
Prepare herb butter first. This can be made up to a week ahead of time and used on all sorts of meat, fish and vegetables.
In a medium bowl, combine 2 sticks of softened butter with chopped herbs.
Place on a piece of plastic wrap or waxed paper and form into a roll. Wrap tightly and place in refrigerator for at least 2 hours.
Steaks
While butter is chilling, arrange steaks on a plate and sprinkle both sides with a coarse salt. Cover and set in refrigerator for several hours. (This is an optional step if you have the time.)
Twenty minutes prior to grilling, remove steaks from refrigerator, pat dry, sprinkle them with another round of coarse salt and grind a little pepper over them.
Let them sit on the counter to bring them to room temperature.
Preheat the grill to a temperature between 450-500 degrees.
At this point have both the steaks and the skewered vegetables ready to go.
Grill steaks for 4-6 minutes per side depending on thickness. For medium-rare, take off the grill when temperature reaches 125 degrees.
Top each filet mignon with a ¼" slice of herb butter and let rest for 10 minutes to allow the juices to redistribute throughout the meat.
Skewered Vegetables
Cut off ⅓ of the herb butter and place in microwave safe bowl.
Add 1 Tablespoon of lemon juice and place in microwave for about 30 seconds to melt.
Skewer vegetables alternately on metal skewer. If using wooden skewers, they should be soaked in water for 30 minutes then proceed to skewer vegetables.
Just before placing on grill with steak, brush vegetables on all sides with melted lemon herb butter.
Grill skewers, turning ¼ turn every 2-3 minutes until all sides are seared.