Peppered Filet Mignon with Roasted Garlic Herb Butter
from Chris' new cookbook "Fire & Smoke"

Steak In a small bowl, stir together oil, soy sauce, vinegar, pepper, salt & brown sugar to form a paste
Apply 1 tablespoon of paste to each steak & coat evenly on all sides
Wrap each steak tightly in plastic wrap & let steaks marinate for 1 to 2 hours in the refrigerator
Butter- Pull out a length of foil & double it to form a square
Put garlic cloves, thyme, rosemary & oregano on foil. Drizzle oil over ingredients & close foil in tight packet
Put the packet over indirect heat and cook until fragrant, 45 minutes
Using the coals: "two-zone fire"-  pour lit coals only on one side of the grill leaving other side void
Hot side for searing & void side for finishing grilling process/Void side gently cooks interior w/out drying out

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