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Disclosure: Aussie Beef & Lamb sponsored this post. Opinions are my own.
Cooking filet steaks to a medium-rare temp guarantees a tender bite. To test your meat temp, use a thermometer. 135 is rare. 170 is well done.
Grass-fed beef tastes slightly different from corn-fed beef. It tastes a little brighter and earthier. It’s preferred by those following the paleo diet. *Omit the sugar in this recipe if you’re eating paleo.
I always grill steaks on my Grill Grates. It elevates them from the heat and prevents flare-ups, plus it makes beautiful grill marks.
To find Australian beef near you, visit www.trueaussiebeefandlamb.com/find-a-supplier.
Grilled Horseradish Crusted Aussie Grassfed Filet Steaks
- 4 6-8-ounce Australian grassfed beef tenderloin filet steaks
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1/4 cup horseradish, fresh or prepared
- 8 cloves garlic, minced
- 2 tbsp fresh thyme leaves
- 2 tbsp fresh rosemary leaves
- 2 tbsp fresh parsley leaves
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 2 tsps Worcestershire sauce
- 1/2 tsp sugar*
- 3 tbsp salted butter, softened
- 1/4 tsp garlic powder
- Rub the filets with 2 tablespoons olive oil, salt and pepper.
- In a food chopper, combine the horseradish, garlic and herbs. Pulse to coarsely chop all of the ingredients. Add 1 tablespoon olive oil, red wine vinegar, Worcestershire sauce and sugar, and pulse to combine.
- Spread the mixture onto the edges of each filet, and let rest on the counter for 30-60 minutes.
- Heat the grill to high. Brush the grates with oil. Grill the filet steaks for 4 minutes. Rotate 1/4 turn to create grill marks. Grill 2 more minutes. Flip grill 4 more minutes for medium-rare or longer for more well done.
- While the steaks are cooking, combine the butter and garlic powder. Add 1/4 of the butter onto each filet in the final minute. Let rest 10 minutes and serve.
Nutrition information is automatically calculated, so should only be used as an approximation.