(Serves 2)

  • 2 lb. filet steaks
  • Salt
  • Coarse ground black pepper
  • Extra virgin olive oil
  • 1 lemon (optional)
  • Roasted garlic balsamic steak sauce



Set steaks out one hour before cooking. Liberally season the steaks with salt and pepper and press the seasoning into the meat.

To grill:

Use a hot, clean and oiled grill. Grill the steaks for about 5-6 minutes on each side for medium rare. Filets will cook a little faster. Move the steaks every two minutes or so for even cooking and a crispy exterior.

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For pan roasting:

If pan-roasting, preheat the oven to 450 F. Heat a cast-iron skillet with a little olive oil until smoking hot. Turn on the fan, open the window and stand back to avoid getting spattered! Using tongs, place the steak in the center of the pan. Cook until the first side is seared brown, about 4 minutes. Turn the steaks and place the pan in the oven until the steaks are done, about 6 minutes for medium rare.

Remove the steak to a carving board and let rest for at least 5 minutes before carving, or serving.


Grilled Lemon Halves:

Cut the lemon in half and brush the cut side with olive oil.


For pan roasting:

Place cut side down alongside the steak. When marked, turn the lemons over and cook in the oven alongside the steak.

To grill:

Place the lemons cut side down on the grill to mark. Turn the lemon over and move to a cooler part of the grill to finish cooking.



Mombo Sauces