Filet Mignon from Bonefish Grill features a tender, juicy center-cut beef filet, expertly grilled to perfection and served with a flavorful herb butter sauce, showcasing a succulent, melt-in-your-mouth texture with a beautifully seared, caramelized crust.
Equipments
- Grill
- Tongs
- Meat thermometer
- Chef’s knife
- Cutting board
- Mixing bowl
- Spoon
- Small saucepan
- Basting brush (optional)
- Plate
Ingredients
- 2 (6 oz) center-cut beef filet mignon steaks
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 1 tablespoon fresh parsley, minced
- 1 tablespoon fresh chives, minced
- 1 teaspoon fresh thyme leaves, minced
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon lemon juice
Choosing high-quality, center-cut filet mignon steaks ensures a tender and juicy result, making a significant difference in texture and flavor. Fresh herbs like parsley, chives, and thyme are essential for creating the herb butter sauce, while unsalted butter allows you to control the seasoning precisely. Use kosher salt and freshly ground black pepper for optimal seasoning balance that enhances the beef's natural taste. A reliable meat thermometer helps achieve the perfect medium-rare doneness, ensuring the filet remains melt-in-your-mouth tender. Your efforts will bring the Bonefish Grill Filet Mignon copycat menu to life with its signature caramelized crust and rich herb butter sauce.
Instructions
- Preheat grill to high heat (~450-500°F).
- Pat filet mignon steaks dry with paper towels.
- Brush steaks with olive oil on all sides.
- Season both sides of steaks with kosher salt and black pepper.
- In a mixing bowl, combine softened butter, parsley, chives, thyme, garlic, and lemon juice; mix until well blended.
- Transfer herb butter mixture to the refrigerator to chill while grilling.
- Place steaks on the grill; sear for 3-4 minutes per side for medium-rare, turning once with tongs.
- Use a meat thermometer to check internal temperature (130-135°F for medium-rare).
- Remove steaks from grill; let rest on a plate for 5 minutes.
- While steaks rest, melt the herb butter in a small saucepan over low heat or soften it further for basting.
- Spoon or brush melted herb butter over the rested steaks before serving.
- Slice with chef’s knife or serve whole on a plate.
Substitution
Filet Mignon from Bonefish Grill copycat menu offers a rich and tender steak experience with a savory herb butter sauce that enhances its natural flavors. When a grill is not available, you can achieve similar results using a cast-iron skillet over medium-high heat, ensuring proper searing for that caramelized crust. If fresh herbs are unavailable, dried herbs can be substituted at one-third the quantity, though the flavor will be less vibrant. Using a meat thermometer helps you cook the filet to your preferred doneness, typically 130degF for medium-rare. Your choice of butter can also influence the richness of the sauce, so opt for unsalted butter to better control seasoning.
Tips
Make sure to let your filet mignon rest after grilling to allow the juices to redistribute, ensuring maximum tenderness and juiciness. Using a meat thermometer is crucial for achieving the perfect medium-rare doneness of 130-135degF without overcooking the steak. Patting the steaks dry and brushing them with olive oil before seasoning helps create a beautifully seared crust while preventing sticking to the grill. Keep the herb butter chilled until the steaks are finished, then gently melt and baste to maximize flavor and moisture.
Nutritions
Filet Mignon from Bonefish Grill is a rich source of high-quality protein, essential for muscle repair and growth. A 6 oz steak typically provides about 42 grams of protein and 400 calories, mainly from lean beef, which is also packed with iron, zinc, and B vitamins essential for energy metabolism. The herb butter adds healthy fats and antioxidants from fresh herbs like parsley, chives, thyme, and garlic, enhancing both nutrition and flavor. Your meal offers a balanced combination of macronutrients to support a healthy diet when paired with vegetables or whole grains.
Storage
To store your cooked Filet Mignon, wrap the steaks tightly in aluminum foil or place them in an airtight container to preserve their moisture and flavor. Keep the herb butter separate in a small, covered container in the refrigerator to maintain its freshness. Consume the steak within 3-4 days for optimal taste and reheat gently to avoid overcooking.
Variation or Alternatives
You can substitute the center-cut beef filet mignon with ribeye steaks for a more marbled, flavorful alternative. Instead of grilling, try pan-searing the steaks in a cast-iron skillet for better crust development and finish in a preheated oven for precise doneness. For a dairy-free option, replace the unsalted butter with a garlic-infused olive oil and fresh herbs blend. Adjust cooking times based on steak thickness and preferred level of doneness, using a meat thermometer to ensure accuracy.
Allergies
Filet Mignon from Bonefish Grill contains butter, a dairy product that may trigger allergies in individuals with lactose intolerance or milk protein allergy. The herb butter sauce includes garlic, which can cause reactions in people with allium family allergies. Your sensitivity to herbs like parsley, chives, or thyme should also be considered if you have known herb-related allergies.
Why this recipe?
Bonefish Grill's Filet Mignon menu offers a perfectly tender, melt-in-your-mouth steak, known for its exceptional quality and expert seasoning. The cut is meticulously seared to lock in juices, ensuring a rich, savory flavor that satisfies even the most discerning palates. You will appreciate how replicating this dish at home allows you to enjoy a gourmet dining experience tailored to your taste preferences. Mastering the copycat recipe delivers a restaurant-quality meal that highlights premium beef and signature preparation techniques.