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    🏠Home » Recipes » 101's Best Recipes

    How to Grill Filet Mignon

    Oct 22, 2022 · Modified: Jan 6, 2023 by Dan Mikesell AKA DrDan · 77 Comments

    Recipe Table of Contents    
    4.35 from 504 votes

    Learn how to grill filet mignon to perfection with this simple technique in about 10 minutes. You can easily cook the best filets for your special dinner tonight.

    Grilled filet mignon on a white plate

    Jump To:
    • 👨‍🍳How to grill filet mignon
    • ⏰How long to cook filet mignon on the grill
    • 🐄About Filet Mignon
    • 🧂 Seasoning
    • ♨️The Grill Setup
    • 🍽️What to serve with filet
    • 📖Steak Recipes
    • 🖼️Step-by-Step Photo Instructions
    • Recipe

    Blue ribbon divider used for visual effect

    Introduction

    Make your home BBQ party special with grilled filet mignon. The best way is the easiest with these step-by-step photo instructions.

    I consider filet the best cut of meat for special occasions. If I want something extraordinarily tender, this is it. I prefer the grill, but searing in a cast iron skillet and finishing in the oven can have similar results.

    👨‍🍳How to grill filet mignon

    1. Start with good-quality filet mignon steaks. Dry entirely and rest at room temperature for about 30 minutes if you have time.
    2. Preheat the grill to 450° surface temperature—clean and oil grill grates.
    3. Season to your taste with coarse salt and pepper. Another seasoning may be used. I suggest All Purpose Seasoning - 7:2:1 and 7:2:2, which adds garlic to the salt and pepper.
    4. Place the filets on the grill. Close the lid—cook the first side for about 5 minutes (less for rare). Rotate half the way through for these nice crossed grill marks. Flip and grill until you reach the correct internal temperature for your desired doneness. You must use an instant-read or meat thermometer to get this right.
    5. Remove and lightly tent with foil. Remember, the internal temperature will rise a few degrees during the rest.

    ⏰How long to cook filet mignon on the grill

    Grilling a filet on a 450° girl for about 10 minutes will get medium-rare. But your endpoint is the internal temperature you want minus a few degrees. DO NOT COOK BY TIME ALONE.

    DonenessInternal TemperatureApprox. Grill Time
    Rare-cold red center125°-130°6-8
    Medium Rare-warm red center130°-135°10-11
    Medium-pink and firm140°-150°12-14
    Medium Well-minimal pink 150°-155°15-16
    Well Done-firm and brown160°+18+
    Approximate times give for planning only and will vary by thickness, grill temp, and rest time—NEVER COOK BY TIME ALONE and use a thermometer. Cook to the internal temperature you want, allowing for a 2°-4° temperature rise after removal from the grill. You can not uncook meat but can always cook it a bit more.

    There are several variables. The exact grill temperature, the meat temperature when placed on the grill, and the meat's thickness. So cooking by time CAN NOT WORK, and you must use a thermometer.

    Once removed from heat, the internal temperature may rise 2°-4° more. Thinner fillets will be at the low end of that range. Take that into account, please.

    WARNING FOR RARE DONENESS: It is hard to get the temperature you want to have a rare filet, so watch carefully and remove it early if unsure. You can always cook it a bit more later.

    🐄About Filet Mignon

    A filet mignon is cut from whole beef tenderloin. It is frequently referred to as tenderloin steaks or filets. You can buy pre-cut, which will be a bit more expensive, but I usually buy the whole tenderloin and cut my own. I like about 1 ¼ to 1 ½ inches thick. It does freeze great for 2-3 months.

    Image licensed May 16, 2017, from Fotolia. Copyright by foxysgraphic - Fotolia. The image was modified in accordance with the license.

    QUALITY DOES MATTER. It is all about quality here. Prime is the top 2%; it is harder to find but worth the extra cost for special meals.

    Next is USDA Choice. About half the beef sold in the USA is choice grade, which you usually buy. If buying choice grade, compare the marbling, which can vary.

    USDA Select and other grades or even ungraded filet should be avoided.

    🧂 Seasoning

    Just a good shake of salt and pepper is enough. We like to use my All Purpose Seasoning - 7:2:1 and 7:2:2. This is a bit salty for some people.

    Do not overdo the Seasoning. You can always add more later, but it is impossible to remove.

    The timing of the Seasoning is essential. Do not put salt on the meat for more than a few minutes before cooking unless you do 60 minutes or more. Between those times, it will pull water out of the meat fibers and not allow enough time to reabsorb back into the fibers.

    ♨️The Grill Setup

    Filets should be cooked with medium-high heat —a surface temperature of 450° up to but not over 500° with direct heat.

    You need to know your grill. My gas grill (which is very hot) is just above 50% burner power. On more normal gas grills, it should be about 75% but get a $10 grill surface thermometer and get to know your grill. I always use a surface thermometer.

    See A Beginners Guide to Grill Temperature on a Gas Grill for more details on grill surface temperature.

    Charcoal Grill Instructions

    You must be very careful about surface temperature; otherwise, times and temperature recommendations are unchanged. On most charcoal grills, you will need to adjust the venting.

    🍽️What to serve with filet

    Filet mignon goes with almost anything you like with a nice meal, like a simple salad it another vegetable like asparagus, green beans, or broccoli that matches nicely. Our favorites are crusty bread and baked potatoes, and vegetables.

    Topping the filet with a pat of butter, herb butter, or garlic butter is a beautiful final enhancement. We love Blue Cheese and Garlic Compound Butter.

    Choose a red wine like merlot, pinot noir, or cabernet for a wine pairing.

    📖Steak Recipes

    How to Grill a Ribeye Steak on a Gas Grill

    Pan Seared Oven Roasted Filet Mignon

    Pan Seared Oven Roasted Strip Steak

    How to Grill a Strip Steak on a Gas Grill

    How to Grill a T-bone or Porterhouse Steak – A Tutorial

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Beef Recipes, Grill Recipes, Grilling Techniques
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    🖼️Step-by-Step Photo Instructions

    raw filets with seasoning_

    Start with quality filets—1 ¼ to 1 ½ inch thick, which will be 6-8 oz. each. Rest the filets at room temperature for 30 or so minutes. This raises the temperature of the meat, making getting your desired internal temperature easier.

    clean and oil grill crates

    While it is resting, get your grill surface temperature to about 450°—medium-high on most grills. Of course, clean and oil the grill grates.

    seasoning filets on a black board

    Give the filets Seasoning of your choice. Do it just before grilling. I use a nice sprinkling of my 7:2:2 Seasoning, but just a nice sprinkle of coarse salt and black pepper will do.

    placing filet on a grill grate

    Place the filets on the grill. Close the lid—grill on the first side for about 5 minutes (less for rare). Rotate half the way through for these nice crossed grill marks. Flip and grill until you reach the correct internal temperature for your taste—about 5 more minutes for medium rare.

    tenting cooked filets with foil

    Remove and rest for 5 minutes minimum. A light foil tent is a good idea here. The internal temperature will rise a few degrees.

    bite of filet on a fork
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    Recipe

    Grilled filet mignon on a white plate

    How to Grill Filet Mignon

    From Dan Mikesell AKA DrDan
    Learn how to grill filet mignon to perfection with this simple technique in about 10 minutes. You can easily cook the best filets for your special dinner tonight.
    Tap to leave a Rating
    4.35 from 504 votes
    Print Email CollectionCollected
    Cook Time: 12 minutes
    Resting time: 10 minutes
    Total Time: 22 minutes
    Servings #/Adjust if desired 2

    Ingredients

    US Customary - Convert to Metric
    • 2 Filet Mignon - about 1 ¼ to 1 ½ inch thick. They will be about 6-8 oz each.
    • coarse salt and pepper - Or other seasoning of choice
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    Instructions

    • Start with quality filets—1 ¼ to 1 ½ inch thick, which will be 6-8 oz. each. Rest the filets at room temperature for 30 or so minutes if you have time. If not, cooking time will be increased.
      raw filets with seasoning_
    • While it is resting, get your grill surface temperature to about 450°—medium-high on most grills. Of course, clean and oil the grill.
      clean and oil grill crates
    • Give the filets seasoning of your choice. Do it just before grilling. I use a nice sprinkling of my 7:2:2 seasoning, but a sprinkle of coarse salt and pepper will do.
      seasoning filets on a black board
    • Place the filets on the grill. Close the lid—grill on the first side for about 5 minutes (less for rare). Rotate half the way through for these nice crossed grill marks. Flip and grill until you reach the correct internal temperature for your taste. About 5 more minutes for medium rare and 7 more for mediium.
      placing filet on a grill grate
    • Remove and rest for 5 minutes minimum. A light foil tent is a good idea here. The internal temperature will rise a few degrees.
      tenting two filets with foil on a white plate
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

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    Recipe Notes

    Pro Tips

    1. The quality of the meat matters a lot here. Prime or choice only, please.
    2. Medium to medium-high grill with a surface temperature of about 450°. Maximum of 500°. Never use the thermometer in the hood of the grill.
    3. Be sure the grill surface temperature is correct. This is the most common source of problems. See A Beginners Guide to Grill Temperature on a Gas Grill for details.
    4. Rest to room temperature first if you have time. About 30 minutes if you can.
    5. Season 1 hour before cooking or just before cooking. Not between.
    6. It is always good to check your internal temperature a bit earlier than you think.
    7. Do not over-season. You can always add more at serving.
    8. Your endpoint is the internal temperature you want minus a few degrees.  DO NOT COOK BY TIME ALONE.
    9. Rest tented with foil for at least 5 minutes before serving. The meat will rise a few degrees during the rest.
    10.  If you want rare, you must watch the internal temperature closely and remove it a bit early. Take into account the rise in temperature with the rest. Remember, you can always cook it a bit more later, but it is impossible to uncook something.
    11. You can not do this with frozen meat, it must be fully thawed.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    How to Grill Filet Mignon
    Amount Per Serving (170.1 g)
    Calories 420 Calories from Fat 279
    % Daily Value*
    Fat 31g48%
    Saturated Fat 12g60%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 13g
    Cholesterol 114mg38%
    Sodium 644mg27%
    Potassium 516mg15%
    Protein 33g66%
    Calcium 60mg6%
    Iron 2.2mg12%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: Originally Published June 1, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    1. Ken Crass

      December 24, 2021 at 10:46 am

      You state that you should be careful about seasoning and do it right before you grill. Seasoning with salt up to 24 hours before cooking makes a huge difference in the texture and flavor of a steak . Salt dissolves protein strands into gel which allows them to retain water better as they cook .Water makes meat more tender and juicy. I suggest salting as early as possible before cooking-up to 24 hours before but not less than 1 hour. I think you will be pleasantly surprised at the results! Read Salt,Fat,Acid,Heat by Samin Nosrat.

      Reply
      • Dan Mikesell AKA DrDan

        December 24, 2021 at 2:32 pm

        Yes, you can salt long before cooking. You just should not do it between 0 to 60 minutes or it will pull water out and not allow time to reabsorb. If you can't do more than an hour then do it immediately before cooking.
        Dan

    2. Kathy Howarth

      September 04, 2021 at 3:29 pm

      Have you ever grilled a whole filet?

      Reply
      • Dan Mikesell AKA DrDan

        September 04, 2021 at 4:58 pm

        Hi Kathy,

        Welcome to the blog.

        The answer is no and probably never will, we just don't host that sort of meal anymore. It would require a large grill and probably indirect cooking but not in the low and slow range. So look around, I'm sure others have.

        I do have a whole tenderloin recipe, it was one of the first on the blog, the photos were lost and it is by no means up to my current post standards but it was very delicious. I keep it for reference for my family. https://www.101cookingfortwo.com/beef-tenderloin-part-4-tenderloin-roast/

        Dan

    3. edward weinstein

      January 19, 2021 at 6:46 pm

      not a grill master , but someone that likes alcohol , poured shots of every thing i had and put it on the steaks ,everyone loved the taste .did it while the filet mignon were grilling ! cant remember what i did but they were unbeleivable in taste ! just a note the alcohol burned off !

      Reply
      • T. Goersuch Winfield III

        April 11, 2021 at 11:03 am

        5 stars
        This is the most bizarre thing I have ever read.

      • Dan Mikesell AKA DrDan

        April 11, 2021 at 11:06 am

        Welcome to the blog.

        I have no idea why I let that be posted.

        Dan

      • Unduescallywag

        August 23, 2021 at 6:26 pm

        I guess if your drunk enough pretty much everything tastes good.

    4. Walter "Woody" Hope

      January 16, 2021 at 11:24 pm

      5 stars
      The thermometer you want has a shaft of about 7" long by about 3/16" diameter. Do not use one of those meat thermometers with a glass shaft about 1/4" diameter. Those are for roasts, if for anything at all. The former minimizes juice leakage.
      In one swift fluid motion: One at a time, grab the sides of the filet with sturdy but lightweight metal tongs, pull it off the grill and land it on a stable solid plate on a flat surface, poke the thermometer so the tip ends up in the center of the thickest part (the thermocouple is in the TIP), read the high point and either pull to rest or tong it back on the grill ASAP. BTW Dr. Dan, this recipe is how I have always done my filets...same page we are, sir!

      Reply
    5. Patrick Martin

      January 01, 2021 at 7:23 pm

      Great instructions. I had stopped cooking steaks at home but I cooked three filets tonight following your directions and they came out perfectly!

      Reply
    6. Jess

      December 07, 2020 at 7:39 pm

      5 stars
      Perfect! Thank you so much. Our entire family devoured the steaks!

      Reply
    7. Alan Lamb

      August 24, 2020 at 7:35 pm

      5 stars
      My wife was smiling from ear-to-ear upon eating our two filet mignon cuts this evening! Your directions were perfect and you definitely helped make my evening!

      Reply
      • Cristian

        March 16, 2021 at 1:23 pm

        5 stars
        Breaking in a new grill with this recipe and the steaks came out 👌🏽 perfect!
        Thank you!

    8. George Pattakos

      August 24, 2020 at 3:49 pm

      5 stars
      DrDan, you are the man! Just barbecued 3 fillet mignons for my birthday and followed your instructions to a tee. Best tasting and juiciest we've had in a long time. I almost feel like a master chef now. Wish I could do it with a roast now.

      Reply
    9. Barbara Smith

      August 02, 2020 at 5:45 pm

      I’ve been trying to sign up for your email letters, and I can’t access the Captcha pictures. It’s off to the side and very small.
      Can you help me?

      Reply
      • Dan Mikesell AKA DrDan

        August 02, 2020 at 5:57 pm

        Hi Barbara,

        Welcome to the blog. I signed you up. It is not much of a newsletter, just a notification when something is published. You should get an email to confirm you want it. Also, very easy to unsubscribe.

        Thanks for the notes and glad your steaks came out well

        Dan

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