Prep Time: 10 minutes, plus 3 hours to marinate the meat
Cook Time: 12 minutes
For the marinade:
- 1 cup olive oil
- 2 Tbsp. red wine vinegar
- 1 Tbsp. freshly ground black pepper
- 2 thyme sprigs
- 1 rosemary sprig
For the relish:
- ¼ cup olive oil
- 2 Tbsp. unsalted butter, melted
- 1 Tbsp. olive oil
- ¼ cup finely chopped red onion
- 4 garlic cloves, minced
- 1 Tbsp. chopped fresh parsley
- 1 Tbsp. diced green chiles, seeded
- 1 tsp. grated lemon zest
For the filets:
- 8 (6-ounce) Bacon Wrapped filet mignon steaks
- 1-2 tsp. sea salt
- 1-2 tsp. freshly ground black pepper
- 1-2 Tbsp. vegetable oil
Combine all of the marinade ingredients in a glass baking dish and mix well. Add the steaks and turn to coat. Cover and marinate in the refrigerator for 3 hours.
For the relish, combine all of the ingredients in a small bowl and mix thoroughly. Place half of the relish in a separate small bowl and set alongside the grill.
Preheat the grill to medium-high and lightly oil the grill grates.
Remove the steaks from the marinade, pat dry with heavy-duty paper towels and season with salt and pepper. Drizzle with the vegetable oil.
Cook the steaks (in batches, if necessary) for 6 minutes per side for medium-rare. Baste with some of the relish mixture while cooking to ensure that the meat is beautifully caramelized.
Turn the steaks over and place them on a serving platter. Top with the remaining relish and serve.