What’s the secret to restaurant-quality filet mignon? Dry rubs can give you the perfect crust every time—and in half the time of a marinade.
When it comes to cooking filet mignon, there’s a secret that restaurant chefs don’t want you to know…
Using a dry rub on a steak can help make the perfect crust in half the time of a marinade.
What does that mean for you? Well, it means that you can get the restaurant-quality filet at home.
Buy several petite filet mignons and use the Spring House Rub recipe below, and invite your friends over for a grilled gourmet meal. They’ll think you ordered in.
The Spring House Rub by Chef Timothy Grandinetti is very versatile. It can be used on any cut of beef, pork or lamb for a full-flavor result every time. If you want to add a few lamb chops to the grill, rub them in the Spring House Rub and serve as appetizers before you’re ready to grill the petite filet mignons.