Caprese Grilled Filet Mignon

Why You’ll Love This Recipe

This Caprese Grilled Filet Mignon is a delightful fusion of flavors that’ll elevate your steak night to a whole new level. The succulent beef filet mignon is perfectly complemented by the creaminess of mozzarella, the sweetness of ripe tomatoes, and the aromatic freshness of basil. The balsamic vinegar adds a sweet, tangy touch, making every bite an explosion of flavor. This dish is simple yet elegant, perfect for a special occasion, a weekend dinner, or when you just want to indulge in something extraordinary.

Ingredients

• 4 x 200 g beef filet mignon
• Olive oil
• 200 g fresh Mozzarella di Bufala cheese at room temperature, sliced
• 1 large tomato, sliced
• Aged balsamic vinegar
• 10 fresh basil leaves + some extra leaves
• Sea salt flakes
• Salt and pepper from the mill

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your grill to high heat.
2. Brush each filet mignon with a light coating of olive oil and season generously with sea salt and freshly cracked black pepper.
3. Grill the filets for about 4-5 minutes per side for medium-rare, or adjust the cooking time to your desired doneness.
4. While the steaks are grilling, prepare the toppings. Slice the fresh mozzarella di bufala and the tomato into thin rounds.
5. Once the steaks are cooked to your liking, remove them from the grill and let them rest for a few minutes.
6. Layer the mozzarella slices on top of each steak, followed by a slice or two of tomato.
7. Drizzle with aged balsamic vinegar, ensuring each steak is lightly coated.
8. Garnish with fresh basil leaves and a pinch of sea salt flakes.
9. Serve immediately and enjoy!

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 10-12 minutes
• Total Time: 20 minutes

Variations

• Different Cheeses: If you can’t find Mozzarella di Bufala, you can substitute with regular fresh mozzarella or burrata for a creamy alternative.
• Tomato Variations: Try using heirloom tomatoes for a unique twist on the traditional tomato slices.
• Balsamic Glaze: For a sweeter and more concentrated balsamic flavor, you can use a balsamic glaze instead of aged vinegar.
• Grilling Alternatives: If you don’t have a grill, you can sear the filet mignon in a hot skillet and finish it in the oven to reach your desired doneness.

Storage/Reheating

• Storage: While steak is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to 2 days. However, the mozzarella may lose its creamy texture if stored.
• Reheating: To reheat, gently warm the steak in a skillet over low heat, covered with a lid, until heated through. Avoid microwaving to maintain the quality of the steak.

FAQs

1. Can I use another cut of beef for this recipe?

While filet mignon is the star of this dish, you can substitute it with other cuts like ribeye or New York strip. Just adjust the cooking time according to the thickness of the steak.

2. Can I cook this dish in the oven instead of on the grill?

Yes, you can sear the steaks in a hot oven-safe skillet and finish cooking in the oven at 400°F (200°C) for 5-7 minutes to achieve the perfect doneness.

3. What can I use if I don’t have fresh mozzarella di bufala?

If fresh mozzarella di bufala is unavailable, regular fresh mozzarella is a good substitute. For a creamier alternative, you can use burrata.

4. Can I prepare the Caprese topping ahead of time?

Yes, you can slice the mozzarella and tomato ahead of time and keep them in the refrigerator. Just assemble the dish just before serving to keep the freshness intact.

5. What if I don’t like balsamic vinegar?

If balsamic vinegar isn’t to your taste, you can use a drizzle of olive oil and a squeeze of lemon juice to add some acidity and brightness to the dish.

6. How do I know when my filet mignon is cooked to the perfect doneness?

For medium-rare, cook the filet mignon for about 4-5 minutes per side. Use a meat thermometer if you’re unsure – it should read around 130°F (54°C) for medium-rare.

7. Can I use dried basil instead of fresh?

While fresh basil is ideal for this dish, if you don’t have any on hand, you can use dried basil as a substitute. Use about 1 teaspoon of dried basil for every 10 fresh leaves.

8. How can I make this recipe spicier?

If you like a bit of heat, you can add a pinch of red pepper flakes to the balsamic vinegar or season the steak with some chili powder before grilling.

9. Can I make this recipe in advance?

This dish is best enjoyed fresh, but you can prepare the ingredients (slice the cheese and tomatoes) ahead of time. Just assemble the steaks once they are cooked and rested.

10. What side dishes would go well with Caprese Grilled Filet Mignon?

Side dishes like roasted vegetables, garlic mashed potatoes, or a simple green salad pair perfectly with this dish. For a lighter option, grilled asparagus or sautéed spinach would be great.

Conclusion

Caprese Grilled Filet Mignon is an elegant and flavorful dish that combines the richness of tender beef with the freshness of mozzarella, tomatoes, and basil. Finished with a sweet balsamic vinegar drizzle, it’s a simple yet sophisticated meal that’s sure to impress any guest or satisfy your own craving for something indulgent. Whether you’re hosting a dinner party or treating yourself to a special meal, this recipe will never disappoint!

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