Learn how to cook filet mignon on a grill. Grill your fillet to perfection with this simple technique in about 10 minutes. You can have the best steaks at your special dinner tonight.
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 king of all meats. If I want something extraordinary, this is it.
My Rating
An absolute 5. The filet is always a five, but this is a great 5. As good as it gets.
🐄Filet Mignon
Since this is a "how-to" post, we will start with how to buy the meat. For those not in the know, a filet mignon is cut from whole beef tenderloin AKA a pismos. It is frequently referred to as tenderloin steaks or filets.
You can buy pre-cut, and it 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.
Meat Grade
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, which you will usually buy.
USDA Select is next but just say no. And if no grade is given, assume the worse.
♨️The Grill
Filets should be cooked on a medium grill with 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 need to be very careful about surface temperature otherwise, times and temperature recommendations are unchanged. On most charcoal grills, you will need to adjust the venting.
⏰How Long to Grill
Generally, about 10 minutes to get medium-rare. But, your endpoint is the internal temperature you want minus a few degrees. DO NOT COOK BY TIME ALONE.
| Doneness | Internal Temperature | Approx. Grill TIme |
|---|---|---|
| Rare-cold red center | 125°-130° | 6-8 |
| Medium Rare-warm red center | 130°-135° | 10-11 |
| Medium-pink and firm | 140°-150° | 12-14 |
| Medium Well-minimal pink | 150°-155° | 15-16 |
| Well Done-firm and brown | 160°+ | 18+ |
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 will still rise 2°-4° more. Thinner fillets will be at the low end of that range. Take that into account, please.
WARNING FOR RARE. It is hard to hit exactly what you want, so watch carefully and remove it a bit early. You can always cook it a bit more later.
🧂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 important. 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 and not allow enough time to reabsorb back into the meat.
📖Related Recipes
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.
🖼️Step-by-Step Photo Instructions
Start with quality filets. I like a 1 ¼ to 1 ½ inch thick that will be 6-8 ozs. each.
One of the most important steps is resting the filets at room temperature for 30 or so minutes. This raises the temperature of the meat, making getting your desired internal temperature much easier.
While it is resting, get your grill temperature of about 450°. Just over medium for me but more medium-high on lesser grills. Of course, clean and oil the grill.
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 pepper will do.
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. For me, I do another 7-8 minutes (with the rotation) and get 140°-145° internal temperature.
Remove and rest for 5 minutes minimum. A light foil tent is a good idea here. The internal temperature will rise a few degrees.
📖Recipe
How to Grill Filet Mignon on a Gas Grill
Ingredients
- 2 Filet Mignon - about 1 ¼ to 1 ½ inch thick. They will be about 6-8 oz each.
- 7:2:2 seasoning or just coarse salt and pepper
Instructions
- Start with quality filets. I like a 1 ¼ to 1 ½ inch thick that will be 6-8 ozs. each.
- One of the most important steps is resting the filets at room temperature. Get at least 10 minutes but better if you can do 30 minutes. This raises the temperature of the meat, making getting your desired internal temperature much easier.
- While the filets are resting, get your grill surface temperature about 450° (500° max). About medium-high on most gas grills. Please be sure the surface temperature is correct. This is the most common source of errors. See A Beginners Guide to Grill Temperature on a Gas Grill for details if you are not sure. Of course, clean and oil the grill.
- Give the filets a light coat of the 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 pepper will do.
- 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. For me, I do another 7-8 minutes (with the rotation) and get 140°-145° internal temperature.
- Remove and rest for 5 minutes minimum. A light foil tent is a good idea here. Remember, the internal temperature will rise a few degrees during the rest.
My Private Notes
Recipe Notes
Pro Tips
- The quality of the meat matters a lot here. Prime or choice only, please.
- 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.
- 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.
- Rest to room temperature first if you have time. About 30 minutes if you can.
- Season 1 hour before cooking or just before cooking. Not between.
- It is always good to check your internal temperature a bit earlier than you think.
- Do not over-season. You can always add more at serving.
- Your endpoint is the internal temperature you want minus a few degrees. DO NOT COOK BY TIME ALONE.
- Rest tented with foil for at least 5 minutes before serving. The meat will rise a few degrees during the rest.
- 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.
- 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
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Editor's Note: Originally Published June 1, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Ken Crass
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.
Dan Mikesell AKA DrDan
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
Kathy Howarth
Have you ever grilled a whole filet?
Dan Mikesell AKA DrDan
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
edward weinstein
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 !
T. Goersuch Winfield III
This is the most bizarre thing I have ever read.
Dan Mikesell AKA DrDan
Welcome to the blog.
I have no idea why I let that be posted.
Dan
Unduescallywag
I guess if your drunk enough pretty much everything tastes good.
Walter "Woody" Hope
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!
Patrick Martin
Great instructions. I had stopped cooking steaks at home but I cooked three filets tonight following your directions and they came out perfectly!
Jess
Perfect! Thank you so much. Our entire family devoured the steaks!
Alan Lamb
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!
Cristian
Breaking in a new grill with this recipe and the steaks came out 👌🏽 perfect!
Thank you!
George Pattakos
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.
Barbara Smith
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?
Dan Mikesell AKA DrDan
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