How To: Grill Argentine filet mignon

Grill Argentine filet mignon

In this video, Steven Raichen demonstrates how to make a quick and delicious meal of Argentine "gaucho grilled" filet mignon with grilled eggplant and peppers. In his travels around the world, Raichen became fascinated with the rich, slightly smoky flavor of steak cooked in the traditonal Argentine method, and decided to find a way to replicate that flavor quickly and easily. To do this , Raichen uses a traditional wood-burning grill from Grillworks (to purchase, contact Grillworks at 202-758-7425 or

First, begin by building a small pyramid of wood in the bottom of a clean grill-any common variety of wood will do, but Raichen recommends using oak to provide the food with authentic Argentine flavor. Begin by oiling the grill, using an oiled paper towel or a specialy-designed oiling towel. First, place the peppers and eggplant on the grill. It is important to evenly space the vegetables on the grill to ensure even heating. Next, place the filet mignon on the grill (again, even spacing is crucial). To achieve an Authentic Argentine flavor, the meat should be cooked until just browned on each side and rare in the center (about 4 minutes per side). After approx. 4 minutes of cook time, flip and rotate the vegetables and turn the steaks. 4 more minutes of cook time, and voila! You've created a delicious (and deliciously easy!) meal with a South American flair. Raichen recommends serving the steak with chimichurri sauce to best bring out the meat's smoky flavor.

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1 Comment

I am a real Argentinian Gaucho (maybe?). I have to tell you every single thing this guy said is wrong and has nothing to do with our way of cooking the famous Asado.

First of all, vegetables are not welcome at all.

Sometimes women (yes, I said women) cook a red pepper. They cut it in two halves and the put an egg inside, using the pepper as a container.

One of the most remarcable thing is that coal must be fully red (or white). No flames should be there, we just use the heat. It is believed that flames are bad for your health and also they are blamed for extra-drying the meat.

We always choose a big peace of meat (about 2 or 3 kilograms) and we never cut it until it's done. We cook the whole meat and it is only cut at the moment of serving.

The average cooking time is 60 minutes, sometimes more, doing a single flip at about 30 minutes. The secret is to use low heat. To test the heat you have to put your hand 5 milimiters above the grill (without touching it, for god sake!). You have to be able to stand the heat for about 10 seconds. For example, if you can only keep your hand for 5 seconds, you have to raise the grill a bit.

The only thing we add to the meat is salt, nothing more and nothing else.
Forget about the oil!!! Oil has nothing to do with an asado.

And the traditional argentinian cooking point is well-cooked (considered a bit dry for most of you)


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