Learn how to make perfect filet mignon medallions with Jennifer! 🔥 📹 by @shesgotthecooks 🔥New to the @blackstoneproducts Let’s make the perfect filet mignon medallions—juicy, flavorful, and cooked to your exact doneness! 💫Follow @shesgotthecooks for more Griddle recipes. Recipe Ingredients • 3–4 filet mignon medallions (2–3 oz each) • Salt & freshly cracked black pepper (Peper Mafia from @goldensteer recommended) • Olive oil • Butter (for finishing) For the Chimichurri: • ½ cup fresh parsley, finely chopped • 2 tbsp fresh oregano (or 1 tsp dried) • 3 cloves garlic, minced • ½ cup olive oil • 2 tbsp red wine vinegar • Pinch of red pepper flakes • Salt & pepper to taste Step 1: Season & Rest Generously season medallions with salt and pepper on all sides. Let them rest for 30 minutes at room temperature for even cooking. Step 2: Make Chimichurri While steaks rest: • Mix parsley, oregano, garlic, olive oil, vinegar, red pepper flakes, salt, and pepper. • Let sit 15+ minutes for flavors to meld. Step 3: Preheat Your Blackstone • Set to medium heat. • Lightly oil the surface. Step 4: Cook Filet Mignon • Place medallions on the griddle. • Flip and sear all sides (not just top and bottom) for an even crust. • Dome (cover) the steaks after flipping to trap heat and help cook through without burning the outside. • Add a fat pat of butter during the last minute for richness. Step 5: Check Temps & Pull Use a meat thermometer for perfect doneness. Pull steaks 5°F before target temp (they’ll rise while resting): DonenessPull TempFinal TempRare120°F125°FMedium-Rare125°F130–135°FMedium135°F140–145°FMedium-Well145°F150–155°FWell-Done155°F160°F+ Step 6: Rest & Serve • Rest steaks 5 minutes. • Slice, drizzle with chimichurri, and JENJOY! 🔥 Pro Tips for Blackstone Beginners • Dome thick cuts to cook evenly. • Don’t overcrowd the griddle—space = better sear. • Chimichurri is a game-changer—make extra! #BlackstoneGriddle #GriddleNation #SteakGoals #filetmignon #gcwelcometogriddlenation