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The Perfect Grilled Filet Mignon: Cooking Time and Tips

Step-by-step guide: How to prepare and cook filet mignon on the grill

Filet mignon is one of the most luxurious cuts of beef, and it’s no surprise that it’s a favorite among steak lovers. This tender, juicy cut is often enjoyed at fine dining restaurants, but did you know that it can also be easily prepared on the grill in the comfort of your own backyard? If you’re ready to impress your family or friends with a perfectly grilled filet mignon, follow this step-by-step guide.

1. Choose your filet mignon

When selecting your filet mignon, make sure to choose a high-quality cut from a reputable butcher or grocery store. Choose a steak that has a rich deep color and visible marbling for optimal flavor and tenderness.

2. Season the meat

To bring out the best flavors in your filet mignon, season it with salt and black pepper on both sides. You can also get creative with other seasonings like garlic powder or rosemary if you wish- but remember; simplicity is often key.

3. Preheat the grill

Preheat your grill to medium-high heat by letting it preheat for 10-15 minutes before placing steaks on the grates. Once heated up correctly, make sure to clean grates beforehand by scraping away any debris left from previous cookouts.

4. Lightly oil grates

Before placing steaks onto the preheated grill grates, lightly oil them using grapeseed oil or sunflower oil – don’t use olive oil as its low smoke point will burn thus adding an unwanted bitter taste to meal.

5. Grill the filet mignon

Once properly oiled up move onto step five – place steaks diagonally across grilling grate over direct heat and cook for 4-6 minutes per side depending upon how thick they are cooked (for medium-rare temperature).

6.Remove from flame

Use tongs to remove steaks from heat once appropriate temperatures are met (medium-rare, medium, or well-done) and let them sit on a cutting board to rest for 5 minutes to prevent juices from escaping.

7. Serve

Slice thin and serve using grill-roasted vegetables like carrots, asparagus or peppers you can sauté with butter or even creamy mash potatoes. Yum!

There you have it – your perfectly grilled filet mignon steak ready to impress your taste buds. With our easy-to-follow guide, you’re sure to impress everyone at the dinner table with a luxurious meal that’s both tender and flavorful. Happy grilling!

Avoiding common mistakes: The dos and don’ts of cooking filet mignon on the grill

There’s something special about cooking a filet mignon on the grill. It’s the perfect cut of meat for any occasion – from a celebratory dinner to an evening with friends and family. However, overcooking or undercooking this delicate cut of beef can ruin your special meal. To ensure success, we’ve compiled a list of dos and don’ts when it comes to grilling filet mignon.

DO: Season the meat before grilling

Seasoning is key when it comes to any type of protein, but especially filet mignon. Before grilling, sprinkle both sides with kosher salt and freshly ground black pepper. For an extra boost of flavor, add herbs like thyme or rosemary or a marinade.

DON’T: Cook it too cold

Remove the filets from the refrigerator at least 30 minutes prior to cooking. This allows them to come up to room temperature, which helps them cook more evenly on the grill.

DO: Preheat your grill

Preheat your grill to high heat for at least 10-15 minutes before adding your filets. This ensures that they will sear properly and avoid sticking to the grates.

DON’T: Overcook your steaks

Filet mignon is best cooked medium-rare (an internal temperature around 130°F). Any higher than that and you risk drying out this tender cut of meat.

DO: Use indirect heat

To achieve a perfectly grilled filet mignon, use indirect heat instead of direct heat. Place your filets on the cooler side of the grill and let them slowly cook until done.

DON’T: Keep flipping your steaks

Resist the urge to constantly flip your steaks while grilling as this can prevent proper searing and browning. Only flip once per side after three minutes for maximum caramelization.

DO: Let it rest!

One final tip? Let those juicy beauties rest for at least 5-10 minutes before cutting into them. This helps the juices settle back into the meat, resulting in a tender and flavorful filet mignon.

In conclusion, with these dos and don’ts, you’re ready to grill up a delicious and perfectly cooked filet mignon every time! Happy grilling!

Top five facts you should know before grilling filet mignon

Grilling filet mignon can be intimidating, especially for those who are new to the world of grilling or cooking meat in general. However, with a little bit of knowledge and preparation, anyone can grill a perfect filet mignon that is juicy, tender and full of flavor. In this blog, we will discuss the top five facts you should know before grilling filet mignon.

1. Know your cuts

Filet mignon comes from the tenderloin muscle of a cow, which is located along the spine. It is a lean cut of meat that is incredibly tender and flavorful, but it also lacks in fat content. There are two types of filet mignon: center-cut and butt-cut.

The center-cut is the most desirable as it is thicker and more uniform in shape. The butt-cut is thinner on one end, making it more difficult to cook evenly. When purchasing your meat, make sure to choose center-cut filets with consistent thickness.

2. Seasoning matters

The key to seasoning your filet mignon perfectly lies in simplicity – let the quality meat speak for itself! A simple rub consisting of kosher salt and freshly cracked black pepper applied generously on both sides goes perfectly well with Filet Mignon. Allow the steak to sit at room temperature for about 20-30 minutes prior to cooking.

3. Preheat your grill

Preheating your grill gives an even degree of heat on all areas so that you get perfectly cooked meat everytime every time without any hotspots spoiling them over uneven heats often found otherwise in poorly heated grills.

A grill’s appropriate temperature for steak should be around 450°F-500°F/230°C (preferably propane gas-powered grill). Heating up charcoal briquettes takes longer than gas grill but provides amazing smoky flavor when infused with wood chips priorly soaked in water.

4.Cook according to thickness

It’s important to note that cooking a filet mignon based on time is not necessarily the best way. Using an instant-read thermometer, monitor the internal temperature of the steak as it cooks. For medium-rare, aim for 130°F/54°C and 135°F/57°C for medium – this takes about 6-8 minutes per side if steak is of one-inch thickness. Double that if you have two-inch thick cut.

5.Resting period

Remember to rest your meat following grilling ( especially meats like filet mignon that cooks fast ) before cutting into it so all juices can redistribute throughout the steak which results in tender, juicy bites every time. Wait for around 5 minutes after taking off heat before serving and cutting into your delightful Filet Mignon!

In conclusion, grilling filet mignon can be a fun and rewarding experience with a little bit of practice and knowledge. Knowing your cuts, seasoning well ,preheating grill correctly , cook according to thickness and resting are features that combined together provide utmost perfection!

Grill or oven: Which method is better for cooking filet mignon?

Filet mignon, the tender cut of beef from the small end of the tenderloin, is a beloved steak among meat lovers far and wide. It is widely known for its velvety texture and lean composition, making it a preferred option for health-conscious eaters. However, when it comes to cooking filet mignon, there is still one critical decision that must be made: Grill or oven? Both methods have their pros and cons, but which will produce the best result? Let’s take a closer look at each technique.


Grilling filet mignon is a popular method because it imparts an unbeatable smoky flavor into the meat. The heat generated by charcoal or gas grills not only creates mouth-watering grill marks on the steak but also raises its internal temperature quickly. Grilling also allows fat to drip onto the flame’s flare-up giving an intense sear resulting in juicy steaks with great caramelization qualities.

However, there are some caveats to consider when grilling filet mignon. First of all, overcooking can dry out this delicate cut due to its absence of marbling which holds flavor inside most other cuts of meat for longer periods. As well as this since Filet Mignon is so lean it doesn’t require as much time on the grill compared to other meats meaning that you have just enough time to achieve your desired doneness before you move into overcooked shoe leather territory if you’re navigating darker temperatures than what’s necessary.

Oven Roasting:

Filet mignon can be oven roasted with excellent results if done right. Starting off by searing both sides first can help lock in moisture before placing it in preheated ovens for an evenly cooked center. One distinct advantage of cooking filet mignon in an oven is precision control over temperature – this allows cooks particularly sensitive about getting things heat level even across thickness levels significant control to make sure the center is just right.

One drawback to oven roasting is that it typically won’t achieve a smoky flavor. However, those who are interested maybe compensated by taking it up a level and preparing with unique seasoning rubs, oils or even using wood chips with grilled flavors in the oven.


Both grilling and oven roasting can yield delicious outcomes when cooking filet mignon. Grilling will provide some degree of smoky flavor infusion along with those savory caramelized edges but this cut being lean and tender, combined long periods on heat may result in extreme dryness which trumps any flavour boosters. Meanwhile, if you’re looking for more control over surface temperatures while still giving the meaty interior ample time to cook through then ovens could be exactly what you need plus they don’t require any supplemental equipment such as electric smoker additions for that extra BBQ taste. Whatever method you choose; make sure not to overcook your filet mignon so that its tenderness stays preserved making it one of the most delightful steaks ever tasted!

Frequently asked questions about cooking filet mignon on the grill

As the king of steaks, the filet mignon commands attention and respect. Cooking it on the grill may seem like a daunting task, but with the right tips and techniques, you can achieve a perfectly cooked filet every time. Here are some of the most frequently asked questions about cooking filet mignon on the grill.

Q: How should I prepare my filet mignon before grilling?
A: Remove your steak from the refrigerator at least 30 minutes before grilling to allow it to come to room temperature. This ensures more even cooking from edge to center.

Q: Should I marinate my filet mignon?
A: Filet mignon is a tender cut that doesn’t necessarily require marinating. However, if you do choose to marinate your steak, keep it simple—use an acid-based marinade (such as lemon juice) for no more than 30 minutes, which will add flavor without breaking down the meat’s texture.

Q: What temperature should I set my grill to and how long should I cook my steak?
A: Preheat your grill to high heat (450°F-500°F). For a medium-rare steak, cook for 4-5 minutes per side depending on thickness. Use an instant-read thermometer inserted into the thickest part of steak for accurate internal temp readings- 130 °F -135 °F equals medium rare; 140°F -145°F equals medium; and 150°F -155° F equals well done.

Q: Should I use direct or indirect heat when grilling my filet mignon?
A: Searing over direct high heat helps create flavorful crusts while high temperatures deliver proper doneness across a thick cut like this. After both sides of meat form their crust flip onto another fresh section of grate in order not have flame up mistakes flare problem later after flipping & reduce temps by turning down one burner or move to indirect heating area of grill & finish cooking in smaller increments.

Q: Should I season my steak before or after grilling?
A: Season your steak with kosher or sea salt a few minutes before it goes on the grill. Seasoning too far in advance may dry out the surface, impeding at Maillard reaction essential to crust formation. Freshly ground black pepper can also lose potency when exposed to high heat, so that is often best added post-grilling along with any other desired flavors like butter, garlic herb blend.

Q: How should I handle flare-ups on the grill?
A: Flare-ups happen because oil and fat drip from the meat onto extremely hot coals flames disrupting cooking process. Use long-handled tongs to move steaks away from direct heat and avoid using a water spray bottle as you will end up causing more smoke by creating steam. Instead, use a sprayer mister bottle filled with small amount of vinegar or apple cider vinegar – which neutralizes flames but leaves just enough liquid for your char-grilled flavor.

With these tips and tricks, you’ll be able to confidently prepare your filet mignon masterpiece in no time. Trust us; there’s nothing quite like a perfectly cooked filet mignon hot off the grill!

Experimenting with flavors: Tips for marinades and seasoning for grilled filet mignon

There’s nothing more satisfying than biting into a perfectly cooked filet mignon – juicy, tender and full of flavor. However, achieving that mouth-watering taste requires not only proper cooking techniques but also experimenting with marinades and seasonings.

When it comes to marinades for your filet mignon, there are endless options to choose from. A classic go-to is a simple combination of olive oil, garlic, salt, pepper and herbs such as rosemary or thyme. You can also add some acid to your marinade like balsamic vinegar or lemon juice which will help tenderize the meat.

For those who want a little bit of heat in their steak, try a spicy marinade with ingredients like chipotle peppers or cayenne pepper mixed with soy sauce and honey for a sweet twist.

If you’re looking for something truly unique, why not try an Asian-inspired marinade? Combine soy sauce, ginger, garlic and sesame oil with some brown sugar for sweetness to create an umami-rich flavor profile that pairs perfectly with grilled steak.

Seasoning your filet mignon before grilling is key to enhancing its natural flavors. A great way to do this is by creating a dry rub mix using spices such as paprika, cumin and chili powder combined with some salt and pepper. Rub the mixture onto the meat before letting it sit for at least 30 minutes prior to grilling.

To take your seasoning game up another level consider adding in some smoked sea salt or truffle salt directly on top of the cooked steak which provides both depth and complexity of flavor.

In addition to these popular options playing around with different flavors based off what’s available in market can lead to incredible combinations – cherry bourbon marinate adds tartness while whiskey creates smoky notes in grilled meats. The possibilities are endless when it comes to experimenting with flavors!

At the end of the day remember that when it comes down to presentation and taste, less is often more. Improving your marinades or seasonings just a notch can make a world of difference when it comes to the taste and enjoyment of your dish!

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