Charred Filet Mignon with Sweet Onion Relish

This recipe from Chef Josh Capon features a Charred Filet Mignon with grilled summer squash, baby peppers and sweet onion relish.

  • 1 20oz Filet Mignon  
  • 1 Zucchini
  • 1 Yellow Squash 
  • 1 handful of Baby Red or Yellow Peppers
  • 1 Bunch of Scallions 1 Red Onion 
  • 1/3 Cup Red Wine Vinegar 
  • 1 tsp. Dijon Mustard 
  • 4 Cloves Garlic, Minced 
  • 1 Bunch Parsley, Chopped 
  • 1 Bunch Oregano, Chopped  
  • 1 Cup + 2 Tbsp. Extra Virgin Olive Oil 
  • 1 Red Finger Chili or Jalapeno (Optional) 
  •  Salt & Pepper to taste 


Sweet Onion Relish: 

  1. Season the scallions with olive oil, salt and pepper. Cut the red onion in half and grill both until lightly charred.
  2. Chop grilled scallions & red onion In a mixing bowl, mix 1 cup olive oil with red wine vinegar, Dijon mustard, garlic, scallions, red onion, parsley and oregano. Season with salt and pepper. If you want spice, add 1 Tbsp chopped red finger chili or jalapeno.
  3. Mix all together, and set aside in the fridge.

Charred Filet Mignon:

  1. Season Filet aggressively with salt and pepper on both sides and rub a bit of olive oil on it. Cook on high heat until caramelized on all sides for approximately 15-20 mins until desired temperature.
  2. Slice the zucchini and yellow squash lengthwise in half, season with salt, pepper and 1 Tbsp olive oil. 
  3. Season the baby peppers with 1 Tbsp olive oil, salt, and pepper Grill zucchini and yellow squash flesh side down to get nice grill marks, until nice and golden on both sides. Cook the baby peppers the same way.
  4. Let the Filet Mignon rest for 3-5 mins after coming off the grill Slice into quarter inch medallions.
  5. Fan out the steak on a platter or cutting board, garnish with the grilled squash and roasted peppers, drizzle the sweet onion relish on the meat and vegetables. Save 1/2 of the relish to make a Sliced Filet Mignon and Arugula Salad.

Nutrition information per entire recipe: 463 Calories; 36 g Total Fat (7.1 g Saturated Fat; 0.4 g Trans Fat; 4.7 g Polyunsaturated Fat; 23.4 g Monounsaturated Fat); 85 mg Cholesterol; 558 mg Sodium; 8.1 g Total Carbohydrate; 2.0 g Dietary Fiber; 3.6 g Total Sugars; 0 g Added Sugars; 30.0 g Protein; 47.8 mg Calcium; 4.1 mg Iron; 755.0 mg Potassium; 0.1 mcg Vitamin D; 0.6 mg Riboflavin; 12.1 mg Niacin; 1.0 mg Vitamin B6; 4.2 mcg Vitamin B12; 318 mg Phosphorus; 4.7 mg Zinc; 26.2 mcg Selenium; 78.0 mg Choline

Chef Josh Capon