4 filet mignon, one inch thick and 6 ounces each
4 tablespoons fresh rosemary, chopped
1 tablespoon black pepper grains, crushed
¼ cup soy sauce
Position the grill 4 to 6 inches of coal.
Preheat the grill.
Mix together in a small bowl the rosemary and pepper.
Rub each filet mignon with rosemary and pepper mixture.
Refrigerate about 3 hours, until adhere the meat.
Brush the filets mignon using a small brush with soy sauce, coating well.
Place the filet mignon on the grill and cook 5 minutes on each side, if you want raw. Or cook 10
minutes per side if desired medium.
You can combine this excellent plate with some other of our awesome recipes.