DRY-BRINED PEPPERED FILETS MIGNON

with Cutting Board Sauce Method: Direct grilling

Prep time: 1 hour for drybrining; plus 10 minutes for the sauce

Grilling time: 8 to 10 minutes Grill/Gear: Can be grilled over charcoal, wood, or gas. You also need 2 hardwood chunks or 1 cup (250 mL) unsoaked wood chips (optional); a small (6- to 8-inch/15to 20-cm) skillet; a wire rack set over a sheet pan; a cutting board with a well.

❚ 4 filet mignon steaks (each 170 to 227g/6 to 8 oz and at least 2 inches/5 cm thick)

❚ Coarse salt (sea or kosher)

❚ Vegetable oil for oiling the grill grate

❚ 1/2 cup (125 mL) cracked black peppercorns, spread out in a shallow bowl

❚ Cutting Board Sauce (recipe follows)

1. Arrange the filets mignons in a baking dish. Generously salt each on both sides. (Tip: Sprinkle the salt from a height of 6 inches/15 cm for even distribution.) Dry-brine the steaks in the refrigerator for 1 hour, uncovered, turning them once.

2. Set up your grill for direct grilling and heat to mediumhigh. Brush or scrape the grill grate clean and oil it well.

3. Dip each filet mignon in cracked black pepper to crust the top and bottom. Arrange the steaks on the grill grate. Grill for 1 ½ minutes, then give each steak a quarter turn to lay on a crosshatch of grill marks. When the bottom is sizzling and browned (you may see beads of blood start to form on the top), turn the steaks and grill the other side the same way. Grill the steaks on the sides, too, to expose all surfaces to the heat.

4. You’ ll need about 3 min-

utes per side for rare (120° to 125°F/49 to 52°C); 4 minutes per side for medium-rare (130° to 135°F/54 to 57°C); 5 minutes per side for medium (140° to 145°F/60 to 63°C). Use an instant-read thermometer inserted through the side of the steak to check for doneness.

5. Transfer the filets mignons to a wire rack set over a sheet pan to rest for a minute or so before serving. (The wire rack keeps the bottoms from getting soggy.)

6. Serve the steaks with Cutting Board Sauce. Serves: 4