Fillet Mignon

[Marty]

Adam Perry Lang lists two methods one for steaks and one for the whole thing as a roast.

STEAKS

Marinade for 1 HR to 24 HRS. Pat dry. Coat with canola oil and season..Set grill for direct cooking at medium. Heat 1/2 of baste relish/ mix on the grill in a pan.. Oil grill and move the steaks back and fourth between the baste/relish in the pan and direct cooking until done to desired doneness. Remove steaks to reserved 1/2 baste/relish mix and coat both sides.

Marinade

2 bunches rosemary
2 bunches fresh marjoram
2 bunches fresh thyme
1 1/2 TBS chopped fresh garlic
1 TBS fresh ground black pepper.
2 TBS red wine vinegar
1 cup olive oil

RELISH

1/4 cup olive oil
4 TBS melted unsalted butter
5 crushed garlic cloves
1/2 cup chopped red onion
2 TBS finely chopped chilies
2 TBS torn flat leaf parsley
2 TBS fresh chive batons
1 TSP lemon Zest
1 TSP red wine vinegar
1 TSP extra virgin olive oil
pinch freshly ground pepper

BASTE

1/4 cup olive oil
4 TBS unsalted butter
10 crushed garlic cloves
1/4 cup finly chopped herbs such as rosemary, thyme, marjoram, oregano, and or sage

This is from his book BBQ25. In this book he lists his best recipe for each cut of meat and kind of meat including fish and vegetables.