It’s been a while since we have had the courage to go out to the grill.  Last weekend, I braved the icy tundra to grill up a couple great steaks with a little taste of Tuscany on the side.  This was certainly a great easy meal to put together.


Here’s what you’ll need:

For the Filet Mignon:

  • 2 – 8 oz. filets
  • Spice rub (black pepper, sea salt, sesame seeds, cayenne pepper, lemon zest, wasabi powder, and ginger)

For the Polenta:

  • 1 cup of yellow corn meal
  • 2 cups of boiling water
  • 1 cup of chicken stock
  • salt to taste
  • ground black pepper to taste
  • 1 sprig of rosemary


First, light your grill and get it to at least 450 degrees.

While that heats up, start cooking the polenta.  In a small saucepan, bring the 2 cups of water to a boil.  In a medium saucepan, add the cup of chicken stock and then whisk in the cup of corn meal.  Once the water is boiling, whisk in the water into the cornmeal mixture.  Break up or chop the rosemary and add it into the polenta.  Season with salt and pepper and cook for about 15 to 20 minutes.  Stir frequently until the polenta reaches the desired texture (longer for more firm polenta).

Once the grill is at temperature, place the filets on the grill and cook for about 4 minutes per side.  That will cook them to medium-rare.  If you prefer a more cooked steak, then cook for an additional minute or two per side.  Remove and let rest for at least five minutes before serving.