Grilled Filet Mignon
On May 21, 2024
This post may contain affiliate links. Please read our disclosure policy.
When you want something fancy for dinner, you can’t go wrong with Grilled Filet Mignon. It’s quite possibly one of the most tender, juicy, and delicious steaks you’ll ever have.
Perfect Grilled Filet Mignon
Filet mignon is a prized cut of beef that is as delicious and fancy as the name sounds. Filet mignon steaks are cut from the smaller portion of the tenderloin, and they are arguably one of the most tender cuts of beef. Since filet mignon is so tender and delicious, it’s one of the most desirable and expensive steaks you’ll ever have.
I’m all for splurging once in a while, and on those special occasions when you want a REALLY good steak, this recipe for grilled filet mignon will deliver.
Selecting Filet Mignon
When you’re investing in an expensive cut of meat like filet mignon, you want to make sure you’re getting the best quality possible. Here’s what to look for and ask your butcher:
- Grade matters. Look for USDA Prime if your budget allows. It has the best marbling and will give you the most tender, flavorful results. USDA Choice is also excellent and more budget-friendly, while still delivering that melt-in-your-mouth texture.
- It ain’t cheap. Filet mignon comes from the small end of a beef tenderloin. it does little work, so it’s incredibly tender. While cuts like ribeye steak and porterhouse have more marbling and stronger flavor, filet mignon wins on pure tenderness. Trust me, it’s worth the price.
- Thickness counts. Ask your butcher for steaks that are at least 1 ½ inches thick. Thinner steaks cook very quickly, so it’s harder to get that perfect medium-rare center with a beautiful sear on the outside.
The Best Steak Seasoning
Many folks keep their seasoning for filet mignon simple with salt and pepper. If you’re wanting to keep things as basic as possible, feel free to season your steaks with equal parts salt and pepper prior to grilling.
If you’re looking for a filet mignon that will blow your taste buds out of the water, then I highly recommend using my awesome Homemade Steak Rub. It’s a salt and pepper-based rub with lots of flavor and a kiss of heat from the cayenne pepper (you can alter the amount of this as needed to increase or decrease the heat).
Here’s what you’ll need to put together the steak rub:
- Fresh cracked black pepper
- Kosher salt
- Smoked paprika
- Crushed red pepper flakes
- Crushed corainder seeds
- Garlic powder
- Onion powder
- Cayenne pepper
And as one final option for this steak, you can also use my amazing Beef Seasoning to season your filet mignon. Order a bottle from the Hey Grill Hey store, then have it delivered straight to your door.
Susie’s Filet Mignon Prep Pro Tips
Getting your filet mignon ready for the grill is almost as important as the cooking itself. Here are my top tips for setting yourself up for success:
- Cool to temperature! A good meat thermometer is your best friend here. Remember that internal temp will continue to rise about 5-10 degrees after you pull the steaks off the heat, so plan accordingly for that perfect medium-rare steak.
- Bring to room temperature. This is crucial! Take your steaks out of the fridge 30-45 minutes before cooking. Room temperature steaks cook more evenly and you’ll get better results than throwing cold meat straight on the grill.
- Pat them dry. Use a paper towel to pat both sides of the steaks completely dry before seasoning. Any surface moisture will create steam instead of that beautiful sear you’re after.
- Season generously. Don’t be shy with your seasoning. These thick steaks can handle it, and you want flavor throughout.
How to Grill Filet Mignon
Once you have your filet mignon seasoned with either kosher salt and fresh cracked pepper or my homemade steak rub, it’s time to get those steaks on the grill.
- Preheat the grill. For this recipe, you’ll need to preheat your grill for 2-zone cooking (If cooking on a charcoal grill, move your briquettes to one side of the grill. If cooking on a gas grill, turn half the burners on). Aim for an overall temp of your grill to be around 350 degrees F.
- Grill over indirect heat. Begin by placing your steaks on the indirect heat side of the grill. For this first cook, you’re aiming for your steaks to be within 10 degrees of your final target temperature. I recommend cooking filet mignon to medium rare or medium. This first should take approximately 35-40 minutes. Flip your steaks halfway through this first cook around the 20-minute mark, then finish before searing.
- Sear hot. Pull your steaks off the indirect heat and place them on the direct heat side of the grill for the final sear. You can also do this final step in a 12″ cast iron skillet. Sear the steaks for a few minutes on each side until they reach your final target temperature (see the recipe card below for exact temperatures).
How Long to Grill Filet Mignon
It takes approximately 45 minutes to grill filet mignon on a gas grill preheated to 350 degrees F. I prefer to grill my filet mignon to medium rare doneness, so this time will vary depending on how well you like your steak cooked.
By using a meat thermometer, you can pull the filet mignon off the grill when it is cooked to your preference (remember to pull these steaks when they are 10 degrees from your target temperature. Scroll below to view the notes for this recipe for exact temperatures.
- Rare: 125 degrees F
- Medium Rare: 135 degrees F (my favorite)
- Medium: 145 degrees F
- Medium Well: 155 degrees F
- Well Done: 160 degrees F
Storage & Leftovers
Let’s be honest, leftover filet mignon is probably not happening. If for some reason you strike leftover gold, here’s how to handle it properly:
- Storing and Reheating: Store any leftover steaks in an airtight container in the fridge for up to 3-4 days. When you’re ready to reheat them, don’t use the microwave (please). Instead, warm them gently in a skillet over medium-high heat for just a minute or two per side. You’re not trying to cook them more, just warm them through.
- Using Leftovers: Leftover filet mignon is fantastic sliced thin in a steak salad, on top of a steak sandwich, or even diced up for a fancy version of steak and eggs.
More Grilled Steak Recipes
Steak is one of many favorite things to make here at Hey Grill Hey, and we like to cook them all. Now that you’ve tried this amazing filet mignon, try your hand at some of these other tasty grilled steak recipes:
When filet mignon alone isn’t enough for your fancy feast, check out my recipe for Smoked Beef Wellington. This slow-smoked, beautifully-crusted version of filets will have your guests picking their jaws off the floor.
Grilled Filet Mignon Recipe
Making gourmet BBQ should be easy, and Hey Grill Hey is here to help. I’m all about helping you make better BBQ, feed the people you love, and become a backyard BBQ hero. If you want to see more of my recipes, tips, and behind the scenes action, follow along on my social channels. You can find me on Instagram, Facebook, and YouTube.
Grilled Filet Mignon
Video
Ingredients
- 4 6-oz filet mignon steaks
Mushroom Compound Butter
- 8 Tablespoons salted butter softened
- 2 Tablespoons shallot minced
- 2 teaspoons olive oil
- 2 cloves garlic
- 1 pound baby portobello mushrooms or cremini mushrooms, cleaned and finely chopped
- ¼ cup red wine
- ½ teaspoon salt
- ½ teaspoon black pepper
Steak Rub
- 2 Tablespoons cracked black pepper
- 2 Tablespoons Kosher salt
- 2 Tablespoons smoked paprika
- 1 Tablespoon red pepper flakes
- 1 Tablespoon crushed coriander seeds (not ground) (not ground)
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 2 teaspoons cayenne pepper
Instructions
- Rest the steaks. Take the steaks out of the refrigerator and set them on the counter while you prepare the mushroom compound butter.
- Cook the mushrooms. Preheat a large skillet over medium heat. Add 2 teaspoons olive oil to the pan. Add the shallots and cook for 2 minutes. Add the garlic cook for another 2 minutes. Turn the heat to medium-low and add in the cleaned and chopped mushrooms. Cook for an additional 8-10 minutes until the mushrooms turn brown and soft, and they have reduced in volume by half, stirring occasionally.2 Tablespoons shallot, 2 teaspoons olive oil, 2 cloves garlic, 1 pound baby portobello mushrooms
- Add the wine. Increase the heat to medium-high, and add in the red wine. Cook for an additional 1-2 minutes until the mushrooms have absorbed all the red wine liquid. Remove form heat and allow to cool completely.¼ cup red wine, ½ teaspoon salt, ½ teaspoon black pepper
- Make the mushroom compound butter. Stir the mushroom and red wine mixture in with the softened butter. Set aside.8 Tablespoons salted butter
- Season the steak. Season the steaks on both sides with the steak rub.4 6-oz filet mignon steaks, 2 Tablespoons cracked black pepper, 2 Tablespoons Kosher salt, 2 Tablespoons smoked paprika, 1 Tablespoon red pepper flakes, 1 Tablespoon crushed coriander seeds (not ground), 1 Tablespoon garlic powder, 1 Tablespoon onion powder, 2 teaspoons cayenne pepper
- Preheat the grill. Preheat your preferred grill for 2-zone cooking. Aim for 225 degrees F if using a pellet smoker, or an overall temp of 350 degrees F if using a gas or charcoal grill.
- Grill the filet mignon. Place the steaks on the grill grates over indirect heat, close the lid, and cook until the steaks are 10 degrees away from your target temperature , flipping once halfway through (Rare = 115 degrees F, Medium Rare = 125, Medium = 135, Medium Well = 145, Well = 150 degrees F). This will take approximately 45 minutes if cooking your meat to medium rare.
- Prep your serving platter. While your steaks are cooking, prepare your serving platter by placing a spoonful of the compound butter on the platter where each steak will go after it is finished cooking.
- Sear the steaks. Transfer steaks to the direct heat to sear. If you have a pellet smoker, you can remove the steaks from the heat and increase the temp to sear, or you can sear in a cast iron skillet. Sear for a couple minutes per side until the steaks reach your preferred target internal temperature. (Rare = 125 degrees F, Medium Rare = 135, Medium = 145, Medium Well = 155, Well = 160 degrees F).
- Rest and serve. Remove the steaks to the serving platter and place each steak directly over the compound butter on the platter. Top with more compound butter and rest for 10 minutes while the butter melts. Serve and enjoy.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
**We originally published this post in December 2019, but we recently updated it with more information and helpful tips. However, the recipe remains the same.
Going to try it
So good! Gotta do this this weekend!