posted December 23, 2019
Grilled Filet Mignon
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.
How to Season Filet Mignon for Grilling
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, 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 (exact amounts are available in my printable recipe below):
- 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. This seasoning is available for purchase from Patio Provisions, and it’s delivered straight to your door!
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 step took me approximately 35-40 minutes. Flip your steaks halfway through this first cook, around the 20-minute mark.
- 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.
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:
Grilled Filet Mignon Recipe
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Grilled Filet Mignon
- 4 6-oz fillet mignon steaks
Mushroom Compound Butter
- 8 Tablespoons salted butter (softened)
- 2 Tablespoons shallots (minced)
- 2 teaspoons olive oil
- 2 cloves garlic
- 1 pound baby portobello or cremini mushrooms (cleaned and finely chopped)
- ¼ cup red wine
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 Tablespoons fresh cracked pepper
- 2 Tablespoons kosher salt
- 2 Tablespoons smoked paprika
- 1 Tablespoon crushed red pepper flakes
- 1 Tablespoon crushed coriander seeds ((not ground))
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 2 teaspoons cayenne pepper
- 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.
- 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.
- Make the mushroom compound butter. Stir the mushroom and red wine mixture in with the softened butter. Set aside.
- Season the steak. Season the steaks on both sides with the steak rub.
- 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.
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