Charcoal Grilled Filet Mignon with Japanese Whisky Butter Recipe

1. First, make the garlic butter by combining the garlic, whisky, anchovy paste, and fresh herbs into the softened butter. Roll into some plastic wrap or place into a container and into the fridge until you are ready to serve. 
2. Prepare a two-zone fire on your charcoal barbecue. Ignite a load of charcoal using a Chimney Starter and, once ready, pour to one side of the barbecue, leaving a section that is a lower temperature. Adjust air shutters to maintain a low temperature of around 300°F (149°C). 
3. While waiting for your charcoal to catch, prep the potatoes. Place two chopsticks or spoons on the cutting board with the potato lengthwise between them. Carefully cut 1/8-inch (0.3 cm) slices into the potatoes, using the chopsticks to stop you from slicing all of the way through. Repeat with all potatoes and place into an oven-safe dish. 
4. In a bowl, mix the oil, butter, and seasonings. Brush or dribble the butter mixture over top of the potatoes, then cover tightly and place over direct heat once you have dumped the charcoal into the grill. Baste two or three time during cooking. 
5. Season the Kagoshima, A5 Japanese Wagyu Filet Mignon with Umami Salt. Place over the unlit section of the barbecue. Use a digital thermometer to watch the internal temperature. Slowly cook your filet mignon to an internal temperature of around 110°F (43.3°C). When you add the meat to the grill, add a small chunk of your favorite, lightly flavored, smoking wood to the coals. Maple, pecan, cherry, and whisky oak are ideal. 
6. It will take about 30 minutes for both the steak and the potatoes to cook. Again, using a digital thermometer, like the Napoleon Wireless Digital Thermometer, will help here, to ensure your wagyu does not get overcooked. Once 110°F (43.3°C) is reached, remove the wagyu tenderloins from the barbecue to a board. Move the potatoes away from the heat and lower the cooking grids closer to the charcoal. You may need to condense the charcoal to increase the heat and allow the grids to warm for a few minutes. You may also consider opening the vents on the grill so increase airflow. 
7. Sear the steaks directly over the charcoal, 1 to 2 minutes per side, until grill marks and a crust form. 
8. Rest the steaks with a slice of black garlic butter on top. Once rested, slice the steaks and plate up with the potatoes, which can also be topped with the butter, and your favorite seasonal veggies. Don’t forget to include a glass or two of Japanese whisky to go with it. 

Whether you are celebrating National Filet Mignon Day or someone special, this recipe for Charcoal Grilled Filet Mignon with Japanese Whisky Butter is sure to impress, satisfy, and even excite. What is your favorite way to grill and serve a filet mignon? Share your BBQ Filet Mignon recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.

Happy Grilling!