Best 4 Beef Filets With Grilled Vegetables Recipes

Indulge in a delectable culinary journey with our carefully curated selection of beef filet recipes, each accompanied by a vibrant array of grilled vegetables. Embark on a tantalizing adventure as you explore the art of cooking tender and juicy beef filets, expertly paired with a symphony of grilled vegetables bursting with flavor and color. Discover the perfect balance of textures and flavors as you savor each succulent bite, complemented by the vibrant medley of roasted vegetables.

From the classic Beef Filet with Grilled Asparagus, where tender beef filets are seared to perfection and served alongside crisp asparagus spears, to the more adventurous Beef Filet with Grilled Chimichurri Sauce, where succulent beef is smothered in a vibrant and aromatic sauce made with fresh herbs and spices.

For a taste of international flavors, try the Beef Filet with Grilled Halloumi and Mediterranean Vegetables, where grilled halloumi cheese and a colorful array of Mediterranean vegetables add a delightful twist to the classic dish.

And for those who appreciate a touch of smokiness, the Beef Filet with Grilled Vegetables and Smoked Paprika Butter is an absolute must-try. The tender beef filets are grilled to perfection and finished with a luscious smoked paprika butter that adds a rich and smoky flavor.

Each recipe is carefully crafted to ensure that the beef filets are cooked to your desired doneness, while the grilled vegetables retain their vibrant colors and crisp textures. Whether you're a seasoned grill master or a home cook looking to impress, these beef filet recipes are sure to tantalize your taste buds and leave you craving more. So fire up your grill, gather your ingredients, and let's embark on this culinary adventure together!

Here are our top 4 tried and tested recipes!

GRILLED BEEF FAJITAS

Grilled Beef Fajitas image

Lime-and-cumin steaks are grilled alongside a foil pouch of peppers and onions and served with warm tortillas.

Provided by Food Network Kitchen

Time 40m

Yield 6 servings

Number Of Ingredients 15

Ingredients

Vegetable oil, for grilling
3 cloves garlic, thinly sliced
1 large onion, thinly sliced
1 poblano pepper, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
12 corn or small flour tortillas
1 1/2 pounds skirt steak, cut into four 5-to-6-inch pieces
1 tablespoon fresh lime juice, plus wedges for serving
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cup fresh cilantro leaves, coarsely chopped, plus whole leaves for serving
Sour cream, for serving
Pickled jalapenos, for serving

Steps:

Preheat a grill over medium-high heat and lightly oil the grates with vegetable oil. Toss the garlic, onions, poblanos and bell peppers with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and spread onto a 20-inch-long piece of heavy-duty aluminum foil. Bring the 2 sides together and fold over twice to seal. Bring the ends of the foil in and up and seal. Set aside.
Stack the tortillas and wrap in a piece of heavy-duty aluminum foil. Set aside.
Toss the pieces of skirt steak with the lime juice in a medium bowl and then sprinkle with the cumin, coriander, 1 teaspoon salt and 1/2 teaspoon pepper.
Place the steak and the vegetable packet on the grill. Cook the steak, flipping once, until the meat is cooked to medium, 7 to 10 minutes depending on the thickness. Cook the vegetable packet, flipping over once, until the vegetables are soft and lightly charred, about 12 minutes.
Transfer the steak to a cutting board to rest for 5 minutes. While the steak is resting, place the tortilla packet on the grill and cook, flipping once, until just warmed and pliable, 4 to 5 minutes.
Thinly slice the steak and place on a large platter. Open the vegetable foil packet (being careful of steam), toss with the chopped cilantro and place next to the steak on the serving platter. Place the lime wedges, whole cilantro leaves, sour cream and pickled jalapenos on the side for topping the fajitas. Serve with the warm tortillas.

BEEF WITH VEGETABLES

Beef with Vegetables image

Simple and delicious beef with mixed vegetables. You don't have to stick with these vegetables. Change them to your personal taste. Try serving over rice or noodles.

Provided by Marla

Categories World Cuisine Recipes Asian Chinese

Time 40m

Yield 4

Number Of Ingredients 13

Ingredients

8 ounces beef filet, cut into 1/2 inch strips
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 teaspoon chopped fresh ginger root
1 green bell pepper, chopped
1 carrot, chopped
1 (10.5 ounce) can beef broth
1 tablespoon cornstarch
1 teaspoon white sugar
1 tablespoon soy sauce
1 tablespoon oyster sauce
salt and pepper to taste

Steps:

In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer.
Meanwhile, in a separate small bowl, combine the corn flour, sugar, soy sauce and oyster sauce, if desired. Stir thoroughly, forming a smooth paste. Slowly add this to the simmering beef and vegetables, stirring well, and let simmer to desired thickness. Season with salt and pepper to taste.

Nutrition Facts : Calories 266.6 calories, Carbohydrate 9.3 g, Cholesterol 40.3 mg, Fat 20.2 g, Fiber 1.6 g, Protein 12 g, SaturatedFat 6.3 g, Sodium 537.8 mg, Sugar 3.9 g

GRILLED FILET STEAK AND ARUGULA

Grilled Filet Steak and Arugula image

Provided by Ina Garten

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 (2-inch-thick) filets mignons, tied (10 ounces each)
2 tablespoons vegetable oil
2 tablespoons fine fleur de sel
2 tablespoons coarsely cracked black peppercorns
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces baby arugula
1 (4-ounce) chunk good Parmesan cheese

Steps:

Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the fleur de sel and cracked pepper.
Meanwhile, whisk together the olive oil, lemon juice, mustard, kosher salt, and freshly ground black pepper. Set aside.
When the grill is ready, place the steaks on the grill. Cook them for 5 minutes on each side for medium-rare or until the centers of the steaks register 125 degrees on an instant-read -thermometer. Remove to a plate, cover tightly with foil, and allow to rest for 10 minutes before slicing thickly.
Toss the arugula in a large bowl with enough of the dressing to moisten; divide among 4 plates. Place a steak on top of each salad. Shave the Parmesan onto each steak with a vegetable peeler, sprinkle with salt, and serve hot.

GRILLED BEEF FILET WITH CRAB CAKES AND CARAMELIZED ONION SAUCE

Grilled Beef Filet With Crab Cakes and Caramelized Onion Sauce image

This is a lovely combination of crab and beef filet. The flavors blend together well and was a real treat tonight. You can certainly use fresh crab, but all I had was the canned, but it turned out well anyway, IMHO. Hope you will give it a try.

Provided by Nimz_

Categories Crab

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

2 (6 -8 ounce) filet of beef, about 6-8 oz. each and 1 1/2 inch thick
1 -2 tablespoon extra virgin olive oil
kosher salt & freshly ground black pepper
2 (6 ounce) cans white crabmeat, drained (or lump crab meat)
1/4 cup Italian breadcrumbs
1 large egg
1/2-3/4 teaspoon Old Bay Seasoning
vegetable oil, for frying the crab cake
1 tablespoon butter
1 small onion, sliced thin
1 cup heavy cream
1 pinch salt & pepper, to taste
1 pinch cayenne pepper (optional)

Steps:

Bring the filets to room temperature and brush with the olive oil.
Sprinkle with the salt and pepper.
In a small bowl, mix the crab meat, breadcrumbs, Old Bay Seasoning and egg.
Make 2 crab cakes and refrigerate for 30 minutes.
Melt butter in a medium sauce pan over medium high heat.
Add sliced onion and sautée until the onions are nice and brown, about 20 minutes.
Add the cream and let this simmer until it reduces by half, about 20-30 minutes.
Season the sauce with salt and pepper and a little cayenne pepper if using.
Heat grill to high heat.
Coat the grade with vegetable oil.
Grill steaks on high for about 5 minutes on each side or to your desired doneness.
Let stand 5 minutes before serving.
Meanwhile, in a medium skillet add enough vegetable oil to fry crab cake over medium high heat (be sure your oil is hot before adding the cakes).
Cook the crab cakes for about 5-6 minutes on each side or until golden brown.
For assembly top each steak with a crab cake and coat with the onion sauce.

Nutrition Facts : Calories 771.1, Fat 60.8, SaturatedFat 33.1, Cholesterol 342.8, Sodium 1818, Carbohydrate 17.1, Fiber 1.3, Sugar 2.6, Protein 39.2

Tips:

Tenderize the beef filets before cooking to ensure a juicy and flavorful steak.
Use a meat thermometer to ensure the beef filets are cooked to your desired doneness. Medium-rare is recommended for a tender and flavorful steak.
Rest the beef filets for a few minutes before slicing to allow the juices to redistribute.
Use a variety of vegetables for grilling, such as bell peppers, zucchini, mushrooms, and onions.
Toss the vegetables in olive oil, salt, and pepper before grilling to enhance their flavor.
Grill the vegetables over medium-high heat until they are tender and slightly charred.
Serve the beef filets with the grilled vegetables and a flavorful sauce, such as chimichurri sauce or a red wine reduction.

Conclusion:

Beef filets with grilled vegetables is a delicious and elegant dish that is perfect for a special occasion or a romantic dinner. The tender and flavorful beef filets are complemented perfectly by the grilled vegetables, which add a colorful and flavorful touch to the dish. This dish is sure to impress your guests and leave them wanting more.