What is a filet mignon anyway? The filet mignon is a cut of meat taken from the small end of the tenderloin. Mignon in French implies “delicate” or “fine,” so filet mignon actually means “cute filet.” Filet mignon is synonymous with elegance and extravagance and is considered one of the most expensive cuts of meat because so few pieces are available from one animal. We usually associate filet mignon with a birthday or anniversary celebration, but why don’t we treat ourselves to this delightful and delectable exotic dish of filet mignon stuffed with crawfish? Let’s take a trip to New Orleans, cook this sophisticated and luxurious filet mignon recipe, and transform ourselves into Southern gourmet excellence.
Why You Should Try This Weber Kettle Grilled Stuffed Filet Mignon
- The meaty and earthy combination of flavors – The succulent and tender filet mignon, when merged with the earthy, slightly briny essence of the crawfish, creates a spectacular, over-the-top magnificent delicacy.
- Prepping is easy and incredibly fun – Any cook worth their salt will tell you that they love to play with their food. Well, this is the perfect recipe for that. Just the name implies oodles of gourmet fun. “Stuff a filet mignon with…”; it can’t get more fun than that!
- Only 20 minutes on the grill – Using the indirect heat method on the Weber Kettle ensures that the heat inside the kettle is very much like a kitchen oven. The stuffed filet mignon cooks very quickly yet thoroughly as it is completely surrounded by heat. Less time involved from grill to mouth!
Ingredients For Weber Kettle Grilled Stuffed Filet Mignon
- One 8 ounce filet mignon
- 1 tablespoon olive oil, and a little more for brushing
- 1/4 cup finely diced green pepper
- 1/4 cup finely diced red or yellow pepper
- 2 tablespoons chopped garlic
- 6 ounces crawfish tails
- 1 tablespoon dried bread crumbs
- 1 teaspoon Creole spice, and a little more for sprinkling
Directions For Weber Kettle Grilled Stuffed Filet Mignon
1. Set up your Weber Kettle for indirect grilling – Fill your charcoal chimney fire starter with charcoal briquettes, and when ready, empty the chimney in the center of the charcoal grate. With tongs, move the charcoal to both sides of the Weber Kettle, creating two equal piles.
2. Make the filet mignon stuffing – Bring the filet mignon to room temperature while you make the stuffing. Place the olive oil in a small sauté pan and add the green pepper, yellow pepper, garlic and crawfish tails and sauté until tender, about 5 minutes. Mix in the bread crumbs and Creole seasoning.
3. Prepare the filet mignon – With a small sharp knife, cut along the side of the filet mignon to create a deep pocket. Move your knife back and forth in the pocket, widening it as you cut. Stand the filet mignon up with the pocket facing you, and with a small serving spoon, add as much stuffing as the pocket can hold. Push two toothpicks through from side to side. Brush the stuffed filet mignon with olive oil and sprinkle on the Creole seasoning.
4. Place the stuffed filet mignon on the Weber Kettle grill grate – Place the stuffed filet mignon in the center of the grill grate, equidistant from both piles of the coals. Place the lid on the Weber Kettle and grill for approximately 20 minutes, or until a meat thermometer inserted through to the stuffing reads 135 degrees.
5. Remove the stuffed filet mignon from the Weber Kettle – Place the grilled filet mignon on a plate and let it rest for five minutes. Serve one stuffed filet mignon for each guest.
Variations And Substitutions For Weber Kettle Grilled Stuffed Filet Mignon
Try other cuts of meat – Other cuts of meat work well this this stuffing recipe and technique. You can stuff a pork tenderloin, pork chop, beef tenderloin, prime rib, or roll the stuffing in a flank steak or pounded chicken or turkey. Once you are a meat stuffing wiz and addict, be creative and try many other delicious and inventive cuts of meat.
Make another type of stuffing – The “surf and turf” combination of flavors works very well with this recipe. So try stuffing the filet mignon with different types of seafood. Substitute cooked shrimp for the crawfish. Oysters, scallops, or mussels will work just as well too. But do you want to go ballistic? Add lobster and watch the culinary fireworks explode!
And if you have crayfish stuffing left over after stuffing your filet mignon, simply heat up the leftover stuffing in a small sauté pan and serve it on top of the finished stuffed filet mignon. Or even better, use it for the ingredients in an omelet. YUM!
Wrap it in bacon – Do you want to take this stuffed filet mignon recipe over the top? Simply wrap the stuffed filet mignon in bacon and secure it with toothpicks. The crispy smoked bacon adds another level of remarkable flavor to stuffed filet mignon. And it looks so wonderfully appetizing as well!
Tips And Tricks For Weber Kettle Grilled Stuffed Filet Mignon
Use an 8” x 10” wire oven rack and a drip pan – Placing your stuffed filet mignon on the wire oven rack ensures that the filet mignon will not sag into and between the grill grates, and it’s much easier to move the filet mignon around and on and off the Weber Kettle. Placing a disposable aluminum pan under the filet mignon on the charcoal grate will provide extra moisture and catch the drippings to help with cleanup. Just toss it away!
Add soaked wood chips – If you want to add a bit of smokey flavor to your stuffed pork chop, add some small wood chunks or wood chips soaked in water to the top of your charcoal pile. The smoke from the soaked wood will add just a hint of smokey goodness to your stuffed filet mignon.
Really stuff the filet mignon– Don’t be afraid to stuff the filet mignon until the stuffing is falling out. Pack it in! Place as much stuffing in the filet mignon pocket as it can handle, and believe me, it can handle it! You will be so happy when you slice into the filet mignon to take your first bite, and the incredibly delicious stuffing falls all over your plate!
Weber Kettle Grilled Stuffed Filet Mignon
Equipment
- 1 Weber Kettle Grill
- Charcoal briquets
- 1 Charcoal Chimney Fire Starter
- 1 BBQ Tongs
Ingredients
- One 8 ounce filet mignon
- 1 tablespoon olive oil, and a little more for brushing
- 1/4 cup green pepper, finely diced
- 1/4 cup red or yellow pepper, finely diced
- 2 tablespoons garlic, chopped
- 6 ounces crawfish tails
- 1 tablespoon bread crumbs, dried
- 1 teaspoon Creole spice, and a little more for sprinkling
Instructions
- Set up your Weber Kettle for indirect grilling – Fill your charcoal chimney fire starter with charcoal briquettes, and when ready, empty the chimney in the center of the charcoal grate. With tongs, move the charcoal to both sides of the Weber Kettle, creating two equal piles.
- Make the filet mignon stuffing – Bring the filet mignon to room temperature while you make the stuffing. Place the olive oil in a small sauté pan and add the green pepper, yellow pepper, garlic and crawfish tails and sauté until tender, about 5 minutes. Mix in the bread crumbs and Creole seasoning.
- Prepare the filet mignon – With a small sharp knife, cut along the side of the filet mignon to create a deep pocket. Move your knife back and forth in the pocket, widening it as you cut. Stand the filet mignon up with the pocket facing you, and with a small serving spoon, add as much stuffing as the pocket can hold. Push two toothpicks through from side to side. Brush the stuffed filet mignon with olive oil and sprinkle on the Creole seasoning.
- Place the stuffed filet mignon on the Weber Kettle grill grate – Place the stuffed filet mignon in the center of the grill grate, equidistant from both piles of the coals. Place the lid on the Weber Kettle and grill for approximately 20 minutes, or until a meat thermometer inserted through to the stuffing reads 135 degrees.
- Remove the stuffed filet mignon from the Weber Kettle – Place the grilled filet mignon on a plate and let it rest for five minutes. Serve one stuffed filet mignon for each guest.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.