Recipe:
On the grill, it is recommended to cook it whole, using high heat (your hand should be able to hold at 2 cm above the grill for a maximum of 7 seconds) and turning the cut until you reach your desired doneness.
Keep in mind that the tip of the filet is thinner, so it will cook faster than the rest of the cut.
In case you cut medallions, it is suggested that they be thick (3 fingers high), and cook them in a cast iron skillet with butter, olive oil, crushed garlic, and a fresh herb you like. Sear your filets in the skillet while constantly basting the surface of the cut with the melted fat using a spoon.
It is always suggested to salt the meat at the end.
