Valentine's Day Filet Mignon  for Two

"Bring the steakhouse home this Valentine's Day with grilled filet mignon served with a bright, fruity peach mango cilantro sauce and grilled sweet onions."


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The Steak – filet mignon – kosher salt – black pepper – olive oil The Onions – sweet onions – kosher salt – olive oil Peach Mango Cilantro Sauce – peach – mango – sweet onion – cilantro – champagne vinegar – kosher salt – black pepper – water


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Filet Mignon with Peach Mango Cilantro Sauce



1. Soak the skewers in water for 30 minutes. Preheat the grill with a section for indirect medium heat and a section for direct medium heat.*


1. Season each steak with salt and pepper then rub with olive oil.

Prep the Steaks

1.  Slice onions into three 1/2" - 3/4" thick slices, then slide onto skewers using two parallel skewers to hold all the layers together. Rub with olive oil and salt to taste.

Prep the Onions

1. Place mango and peach flesh, remaining onion pieces, cilantro, vinegar, salt, and pepper into a large food processor or blender. Blend on high until the sauce is bright green and resembles a pesto or chimichurri-style sauce.

Prep the Sauce

1. Place the onions on the grill over direct medium heat. Place the steak on the grill over indirect medium heat. 2. Grill steak and onions for 7 minutes, then flip. Continue to cook the onion another 7 minutes - 10 minutes or until they are tender and golden brown.

Start Grilling

3. Continue to cook the steak until the internal temperature reaches 110 degrees, then remove the steak to a clean plate. Turn that section of the grill to medium high and allow it 5 minutes to heat.

Start Grilling

4. Sear all sides of the steak over direct medium high heat for about 60 seconds per side. Check for an internal temperature of 125 degrees and allow it to rest 5 minutes before serving.

Start Grilling

5. Roughly chop onions. Serve steak with sauce and onions.

Start Grilling

Pairs perfectly with Strawberry Crème Brûlée!

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