Fillet steaks on the grill are always good, and not just in the summer.
Recipe for fillet steaks on the grill
Tenderloin steaks on the grill are always good, and not just in the summer.
Even though the calendar says October, it shouldn’t stop me from standing at the grill – especially now, when we have 20 degrees and sunshine outside.
So fire up the grill and enjoy the last rays of sunshine of the year while you prepare a couple of juicy, delicious tenderloin steaks.
Servings: Portions
Fillet Steaks on the Grill
Fillet steaks on the grill are always good, and not just in the summer.
Ingredients
- 2 pcs. Pork Tenderloin
- Olive Oil
- Spices salt and pepper
- 1 kg Potato
- Olive Oil
- Spices salt and pepper
- 500 gram Carrots long and slender, trimmed with tops and bottoms cut off
- Olive Oil
- Spices salt and pepper
Instructions
Fillet Steaks
- Remove the long tendon from the fillets and trim them.
- Cut them into steaks and brush with a mixture of oil, salt, and pepper.
- Grill the steaks for about 3 minutes on each side over high heat, so they get a good sear and remain slightly pink inside.
Potatoes on the Grill
- Scrub the potatoes and cut them into wedges.
- Put them in a bag with salt, pepper, and oil, and shake well to distribute the oil and seasonings on all the potatoes.
- Cook the potatoes in a cast-iron pan directly on the grill until they are tender.
Carrots
- Boil the trimmed carrots for a few minutes in lightly salted water.
- Pat them dry and brush lightly with oil.
- Give the carrots 2 minutes along with the potatoes on the grill.
Serving
- Serve the grilled fillet steaks with the roasted potatoes and carrots, along with frozen Haricot verts that have been boiled for a minute.