Grilled Filet Mignon
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Grilled Filet Mignon is a special occasion main course featuring a tender beef tenderloin, expertly seasoned and seared to perfection on an open flame. The result is a mouthwatering steak with a charred exterior, giving it a great flavor that makes dining at home a special treat.
Beef Tenderloin Steaks
We enjoy beef tenderloin steaks on special occasions – holidays, birthdays, and gatherings with family and friends. Normally, our son Josh takes the reins when he’s over – which is normally when we cook this steak. But not anymore. There is a new grill master in town and his name is Mike (my hubby/Josh’s dad)!
What is Filet Mignon?
Filet mignon is a popular cut of beef that comes from the smaller end of the tenderloin, which is a long muscle that runs along the spine of the cow. It’s best known for its tenderness, lean quality, and luxurious taste. Filet mignon is often considered one of the most tender cuts of beef and is generally more expensive than other cuts of beef.
Why This Recipe Works:
- SIMPLE INGREDIENTS – You’ll need just a few simple ingredients for this special occasion meal – individual portioned filet mignon and seasonings (like salt, pepper, garlic powder and onion powder). You can use any of your favorite seasonings.
- GRILL AT HIGH TEMPERATURE – Grilling steaks at a high temperatures helps to quickly sear the surface of the steak. Searing creates a flavorful crust on the outside, sealing in the juices and enhancing the overall taste of the meat. Make sure you give it a good sear on a hot grill to guarantee a juicy steak.
- TENDER – These steaks are crispy on the outsides and tender on the insides. A quick sear at high temperatures helps to lock in the juices within the steak which prevents the meat from drying out during the cooking process.
What You’ll Need to make the Perfect Filet Mignon:
- Filet Mignon – You’ll need four individual servings of this expensive cut of meat. We normally visit our local butcher before cooking filet mignon.
- Seasonings – We use kosher salt, black pepper, garlic powder, and onion powder for this recipe. Feel free to use a variety of your favorite spices.
- Garlic Butter – We enjoy a little compound butter with this cut of steak. This truly is the most delicious steak dinner!
NOTE: We prefer to use our charcoal grill along with some smoky chips when making this filet mignon recipe. But you can use a gas grill or stay inside and use a cast iron skillet on your stovetop/oven as well.
How to make the Best Grilled Filet Mignon:
Step 1
Make garlic butter (optional). Combine softened butter, kosher salt, minced garlic, and diced chives. Use a hand mixer to cream the ingredients together. Roll mixture up into a log shape, wrap in cling wrap, and refrigerate.
Step 2
Light grill. Preheat an outdoor grill to 450-500 degrees.
Step 3
Prepare meat. Set meat out in plenty of time to take the chill off – almost to room temperature. Use butcher’s twine to secure the meat if needed.
Step 4
Season the meat. Add the seasonings (salt, pepper, garlic powder, onion powder) to a bowl and combine. Sprinkle the seasonings over all sides of the meat. Place seasoned meat on a baking sheet.
NOTE: Be generous with the seasonings as they enhance the natural flavors of meat and help to develop a nice exterior crust.
Step 5
Grill meat. Place filets on the grill grates. Grill on one side for several minutes and then flip to cook all sides, including the thick edges. Continue flipping the steak until it is done to your desired doneness.
Grilling time will vary according to many factors – the thickness of the meat, grill temperature, outdoor conditions, etc. Use an instant-read thermometer to achieve your desired temperature, allowing for some carryover cooking.
- Rare: 120-125°F (49-52°C)
- Medium Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium Well: 150-155°F (66-68°C)
- Well Done: 160°F (71°C) and above
Step 6
Let meat rest. Remove the meat to a clean plate and let rest for about 10 minutes or so.
Resting steaks after grilling is essential to retain juices and ensure a juicy, flavorful result. This process allows for the redistribution of heat throughout the steak, preventing uneven cooking. Additionally, resting promotes tenderness by allowing proteins to relax and helps account for carryover cooking, ensuring the steak reaches the desired doneness.
Step 7
Serve. Serve filet mignon with a variety of sides. We love adding some garlic butter to the top of the steak.
Store leftover filet mignon steaks in an airtight container for 3-4 days in your refrigerator.
What to serve with Grilled Filet Mignon:
Recipe FAQs:
Allow the steaks to come to room temperature, pat them dry with paper towels, and brush them with olive oil (optional). Season liberally with salt, black pepper, and garlic powder.
Preheat your grill to a high temperature, around 450-500°F (232-260°C), for a quick sear.
There are many factors to consider when grilling filet mignon including 1) the thickness of your meat, 2) the temperature of your grill, and 3) how often you open and close the grill, and 4) the type of grill you’re using.
Let the grilled filet mignon rest for about ten minutes before serving to allow the juices to redistribute and ensure a more flavorful and tender steak.
To get those nice grill marks, place the filet mignon on the grill at a diagonal angle to the grates. Also, try to avoid moving them too much during the cooking process.
While filet mignon is super flavorful on its own, you can enhance it with a simple sauce or garlic butter.
We enjoy classic sides, like roasted vegetables, a simple side salad, or any type of potatoes with our grilled filet mignon.
Other Steak Recipes:
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Grilled Filet Mignon
Ingredients
- 2 pounds filet mignon
- kosher salt and freshly ground black pepper – use generously to taste
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- butchers twine – if needed
For the garlic butter:
- 1/4 cup unsalted butter
- 1-2 cloves garlic – minced
- 2 teaspoons chives – diced
- 1/2 teaspoon kosher salt
Instructions
- DO THIS AHEAD OF TIME:To make garlic butter, combine softened butter, kosher salt, minced garlic, and diced chives. Use a hand mixer to cream the ingredients together. Roll mixture up into a log shape, wrap in cling wrap, and refrigerate.
- NOTE: We prefer to use our charcoal grill along with some smoky chips when making this filet mignon recipe. But you can use a gas grill or stay inside and use a cast iron skillet on the stovetop/oven as well.
- Light grill. Preheat an outdoor grill to 450-500 degrees.
- Prepare meat. Set meat out in plenty of time to take the chill off – almost to room temperature. Use butcher's twine to secure the meat if needed.
- Season the meat. Add the seasonings (salt, pepper, garlic powder, onion powder) to a bowl and combine. Sprinkle the seasonings over all sides of the meat. Place seasoned meat on a baking sheet.
- Grill meat. Place filets on the grill grates. Grill on one side for several minutes and then flip to cook all sides, including the thick edges. Continue flipping the steak until it is done to your desired doneness.
- Let meat rest. Remove the meat to a clean plate and let rest for about 10 minutes or so.
- Serve. Serve filet mignon with a variety of sides. We love adding some garlic butter to the top of the steak.
Notes
-
- Rare: 120-125°F (49-52°C)
- Medium Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium Well: 150-155°F (66-68°C)
- Well Done: 160°F (71°C) and above
- Be generous with the seasonings as they enhance the natural flavors of meat and help to develop a nice exterior crust.
- Resting steaks after grilling is essential to retain juices and ensure a juicy, flavorful result. This process allows for the redistribution of heat throughout the steak, preventing uneven cooking. Additionally, resting promotes tenderness by allowing proteins to relax and helps account for carryover cooking, ensuring the steak reaches the desired doneness.
