Butter Basted Filet Mignon

Preparing the Filet Mignon:

• Tie up the filet mignon steaks with kitchen twine to help maintain their shape (optional but recommended for presentation).
• Season the steaks with salt and pepper, don't forget the sides. Allow them to sit for about 15 minutes before grilling.

Preparing the Zucchini and Yellow Squash:

• Cut the zucchini and yellow squash, length wise.
• In a small bowl, mix crushed garlic, fresh squeezed lemon juice, olive oil, salt, pepper, and oregano (if using) to create a vinaigrette. Alternatively, you can use a store-bought marinade.
• Season the zucchini and yellow squash with salt and pepper, then brush them with the vinaigrette or marinade.

Grilling the Steaks:

• Fire up the grill.
• Place the seasoned filet mignon steaks on the grill and sear them until they have a nice charcoal crust.
• Transfer the seared steaks to a pan and add butter, garlic cloves, and thyme sprigs.
• Baste the steaks with the melted butter, garlic, and thyme mixture until they are fully cooked to your desired doneness. The internal temperature should reach around 130-140°F for medium to medium-rare. Adjust cooking time based on your preference.
• Remove the steaks from the pan and let them rest for a few minutes.

Grilling the Zucchini and Yellow Squash:

• While the steaks are resting, place the zucchini and yellow squash on the grill.
• Let the vegetables cook until softened and achieve a nice charcoal color, flipping them occasionally. Cooking time may vary, but it typically takes a couple of minutes on each side.
• After the steaks have rested, slice them into filets.
• Plate with your grilled veggies and dive in!