Cooking this reminded me of a time when I was in Florida on a business trip and my friend Molly and I (you out there, Molls?) went to Don Shula's with another co-worker, Scott. Scott got some ridiculously large steak (48-oz if I remember), while Molly and I got nice little steaks, and potatoes, and a decadent chocolate souffle for dessert. I have to say we had the better meal.
Nothing is more quintessential than steak and potatoes. Grilling steak is one of the easiest things to do, takes nearly no preparation, and is done is 12-18 minutes. But if you have the right kind of steak it can be a gourmet meal. Filet Mignon is that steak.
2 8-oz filet mignon steaks (about 1 1/2 inches thick)
Vegetable or canola oil
Barbecue or steak sauce, if desired
Preheat your grill for 5 minutes. Meanwhile, brush or spray oil on both sides of steaks. Sprinkle generously with salt and pepper (most of it falls off when you cook it). With the grill turned to medium heat, place steaks over direct heat. Grill 6 minutes per side for medium-rare, or add 3 minutes more per side for medium-well. Remove from heat and let sit for 5 minutes before cutting into it. Serve with barbecue or steak sauce, if desired. I prefer a potato and vegetables on the side.