Grilled Filet Mignon with Roasted Peach and Basil Salsa

Grilled Filet Mignon with Roasted Peach and Basil Salsa ingredients

• 4 6-oz filet mignon steaks
• 1 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp freshly ground black pepper
• 2 large ripe peaches
• 0.25 cup red onion
• 0.25 cup fresh basil leaves
• 0.5 medium jalapeño
• 1 tbsp lime juice
• 1 tsp honey
• 1 tbsp extra virgin olive oil
• 0.25 tsp salt

How to make Grilled Filet Mignon with Roasted Peach and Basil Salsa

1. Preheat your grill to medium-high heat (about 400-450°F). Lightly brush the grill grates with oil to prevent sticking.
2. Halve and pit the peaches. Brush the cut sides with 1 tablespoon of olive oil. Place the peaches cut-side down on the hot grill grates and cook for 4-6 minutes, or until softened and nicely charred with grill marks.
3. Remove the peaches from the grill and let them cool slightly. Once cool enough to handle, dice the peaches into small, uniform pieces and transfer them to a medium bowl.
4. To the diced peaches, add the finely diced red onion, chopped fresh basil, minced jalapeño (if using), fresh lime juice, honey, 1 tablespoon of extra virgin olive oil, and 1/4 teaspoon of salt. Gently stir to combine and set aside for the flavors to meld.
5. Pat the filet mignon steaks dry with paper towels to ensure a good sear. Season generously all over with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper.
6. Place the seasoned filets on the preheated grill. For medium-rare (130-135°F), grill for 4-5 minutes per side. For medium (135-140°F), grill for 5-6 minutes per side. Use a meat thermometer to check for desired doneness.
7. Once cooked to your preference, transfer the filets to a cutting board and tent loosely with foil. Allow the steaks to rest for 5-10 minutes; this allows the juices to redistribute, resulting in a more tender and flavorful steak.
8. Slice the rested filet mignons against the grain, if desired, or serve whole. Spoon a generous amount of the Roasted Peach and Basil Salsa over each steak just before serving.

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