Grilled Filet Mignon

Clsoeup on a sliced filet mignon with garlic butter.

5 from 1 vote

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.

Course Main Dish

Cuisine American

Keyword grilled filet mignon, grilled steak

Prep Time 5

Cook Time 18

Total Time 23

Servings servings

Calories 731kcal

Author Sue Ringsdorf

Ingredients

For the steak:

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.
1/4 cup unsalted butter, 1-2 cloves garlic, 2 teaspoons chives, 1/2 teaspoon kosher salt
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.
butchers twine
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.
2 pounds filet mignon, kosher salt and freshly ground black pepper, 2 teaspoons garlic powder, 1 teaspoon onion powder
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

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

RECIPE TIPS:

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.

Nutrition