There really isn’t anything better than a great steak.

I must re-state that:  There is nothing better than a great filet.

Despite the “hard time” and teasing I tend to receive from certain family members regarding my food choices and requests, particularly at restaurants (think Meg Ryan at the diner from When Harry Met Sally – I like it the way I like it!), I am an expert “orderer” at restaurants.  I tell Brian all the time – “trust me, I know how it’s done.”

And time and time again, I’m right!  Restaurant orders come, he insists on his sirloin steak, and then with a little taste of my fabulous filet, he kicks himself again.

No more, though.  I have made him a believer.  You can’t go wrong with filet mignon.  And, you can’t go wrong with an “expert orderer.”

It’s a darn good thing he has me in his life!

Cumin and Rosemary Crusted Filet Mignon

1 tsp. cumin seed
1 tsp. coarse Himalyan sea salt
1 tsp. black peppercorns
1 tsp. fresh rosemary

2 8 oz. filet mignon steaks

 

In order to prepare the steaks, allow the filets to “sit” and come to room temperature for however long it takes.

Preheat the grill ~ ensuring it’s piping hot.  (Note** Grass fed beef generally cooks better at lower temperatures.  However, I like my steak rather rare with a nice sear.  Cook to your preference).

Meanwhile, using a mortar and pestle, grind all spices together into a medium-fine texture.  Add in the minced fresh rosemary.

“Crust” both sides of the steak and throw on the grill.

Perfection.