Grilled Filet Mignon

Filet Mignon is the most tender, juicy, flavorful steak for any special occasion. Learn how to grill the best filet mignon steaks right here. Next time you want to treat that special someone with an amazing steak dinner, you can do it with confidence!

WHAT IS FILET MIGNON

It’s the best cut of beef! So flavorful and so tender that it practically melts in your mouth. Since this is a special cut of meat, most people save it for special occasion and rightfully so. It can get expensive but for a good reason. You pay for the quality of meat and superior texture and flavor.

Filet mignon is a prime cut that comes from the beef tenderloin. Tenderloin is a long, thin muscle that runs deep inside, along the back, right under the spine. This muscle is not weight bearing, doesn’t get worked out much, and doesn’t have much connective tissue, which is what makes it so tender. (If you want to know more about beef tenderloin and learn how to break it down, check out beef tenderloin post on our sister site.)

“Filet Mignon” literally means “dainty filet” or “petite filet.” Filet is a culinary term that means “boneless” and mignon means “small or dainty.” Originally, filet mignon came from the narrower end of the tenderloin muscle before it tapers off to the end. In the modern days though, most of the steaks cut from the center of this muscle are known as “filet mignon.”

This special steak is the best one to share for a special dinner and very easy to make. Whether you’re searing it on stove-top or using your grill, it will be wonderful. Although, it does get a special smokey touch from the grill.

QUICK GRILLING NOTES

Coals: briquettes or lump coal

Grill temperature: high 400°-450° but make two temperature zones

Placement on the grill: direct and indirect

How long to grill filet mignon? About 2 minutes per side on direct heat and then indirect until desired temperature is reached.

Do I have to close the grill lid? Not while cooking on direct heat but close the lid to finish cooking on indirect heat.

Wood if desired: because the steak is so tender, I recommend mild wood like oak, alder, or pecan.

HOW TO COOK IT ON A GRILL

Step 1 – Let it warm up. 

Pull the steaks out of the refrigerator 30 minutes before cooking, take them out of the package, and let them rest on the cutting board to get to room temperature.

Step 2 – Prepare the grill.

Prepare either a gas or charcoal grill by creating two temperature zone fire so you have a hot side and a warm side to finish the steaks. Preheat it on medium-high to high heat, which is 3/4 to full chimney of coals. Make sure to clean the grate and preheat it for about 10 minutes before placing the stakes on it.

Step 3 – Season, season, season.

Pat each steak down with a paper towel.

Season steaks with salt and pepper on all the sides, don’t forget to season it around the edge side as well. Salt and pepper is all you need to enhance the flavor of these beautiful steaks.

Make sure to season the steaks right before placing them in the grill. Salt draws out moisture from food so if you salt too early, too much moisture be released on the skin and it will hinder the beautiful sear.

Step 4 – Oil the steak

Brush the steaks with a little oil on top and bottom.

Remember, you always want to put oil on the actual meat, not on the grill.

Step 5 – Grill over direct heat

Insert the probe for digital thermometer through the side of the steak, towards the center. You want to make sure that it’s taking the temperature in the center of the steak.

Place steaks over direct heat and sear them for about 2 minutes, until nice, deep golden brown. Do not move the steaks until you’re ready to flip it. Flip the steaks and sear it for about 2 more minutes on that side.

Step 6 – Finish over indirect heat

When both sides of the steak have a nice sear, move them over to the cooler side of the grill. Close the lid and and let them get to desired temperature.

Step 7 – Rest

Take cooked steaks off the grill about 5 degrees before your preferred temperature. Steaks continue to cook for a few minutes after you take them off.

Let steaks rest for about 5 minutes before serving and cutting.

STEAK TEMPERATURES

120°-125° degrees = Rare

130°-135° degrees = Medium-rare

140°-145° degrees = Medium

145°-150° degrees = Medium-well

160°+ degrees = Well

(*First number is when to take it off the grill.)

WHAT TO SERVE WITH GRILLED STEAK

Added bonus to grilling steaks is the fact that you can cook side dishes on the same grill at the same time.

Vegetables are always nice with steaks so throw on some asparagus, broccoli, zucchini, green beans, or mixed vegetables and cook it with the steaks. Depending on the thickness of the vegetables, it will take a little less or even more time to cook.

Potatoes, of course you need some soft of potatoes. Make grilled potatoes, baked potatoes, or mashed potatoes.

For special occasions or when you have extra time, try these Smoked Mac and Cheese, it’s fantastic with steaks.

If you made any of my recipes and shared them on Instagram, make sure to tag me @grillingsmokingliving and #grillingsmokingliving so I can see all the things you tried!

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