A very special meal for very special times or as an everyday surprise. Grilled Filet Mignon is as good as it sounds and it can be yours with this simple technique.
I consider filet the king of all meats. If I want something very special, this is it. I usually buy the whole beef tenderloin, and a 6 to 8 oz filet will only really cost you about $6 which is less than a fast food trip.
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. You can buy pre-cut, and it will be a bit more expensive, but I usually buy the whole tenderloin and cut my own. There are many methods of trimming. Here is a YouTube Video. I like about 1 1/4 to 1 1/2 inches. It does freeze great.
How to Buy Filet Mignon
QUALITY DOES MATTER. It is all about quality here. Prime is the top 2%; you can’t find it (it goes to the absolute best restaurants), and you don’t want to pay the price. Next is Choice. About half the beef sold in the USA is choice, and this is what you should buy. It will be about $10-15 per pound for the whole tenderloin. Select is next but just say no.
The grill
You need to know your grill. We are going to use direct heat here with a grill surface temperature of about 450 up to but not over 500. On my grill (which is very hot) that is just above 50%. On more normal grills it should be about 75% but get a $10 grill surface thermometer and get to know your grill.
My Rating
An absolute 5. The filet is always a five, but this is a great 5.
Notes on how to grill filet Mignon:
Your end point is the internal temperature you want or a little less. DO NOT COOK BY TIME ALONE.
The timing of the seasoning is important. Do not put salt on the meat for more than a few minutes unless you are going to do 60 minutes or more.
Related Recipes:
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
Pan Seared Oven Roasted Filet Mignon
Start with quality filets. I like a 1 1/4 to 1 1/2 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 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 6 minutes. Rotate half the way though for these nice crossed grill marks. Flip and grill until you reach the correct internal temperature for your taste. For me, I do another 6 minutes (with the rotation) and get 145-150 internal temperature.
Remove and rest for 5 minutes minimum. A light foil tent is a good idea here.
| Servings | Prep Time |
| 2 | 30 minutes |
| Cook Time |
| 12 minutes |
|
|
| Grilled Filet Mignon. A very special meal for very special times or as an everyday surprise. As good as it sounds and it can be yours with this simple technique.
|
- 2 Filet Mignon about 1 1/4 to 1 1/2 inch thick. They will be about 6-8 oz each.
- 7:2:2 seasoning or just coarse salt and pepper
- Start with quality filets. I like a 1 1/4 to 1 1/2 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 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 6 minutes. Rotate half the way though for these nice crossed grill marks. Flip and grill until you reach the correct internal temperature for your taste. For me, I do another 6 minutes (with the rotation) and get 145-150 internal temperature.
- Remove and rest for 5 minutes minimum. A light foil tent is a good idea here.
Notes: Your end point is the internal temperature you want or a little less. DO NOT COOK BY TIME ALONE.
________________________________
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Updated
September 10, 2016
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Hi All, I’m DrDan and welcome to 101 Cooking for Two. We present some of the best recipes with easy to follow step by step photo instructions to make your everyday cooking needs easier.
Bonnie
The instructions were very easy to follow. Since I am not a grill pro.lol. I will be using your site again.
ray
Yes it works, however learn to do it by feel and look. Colors and feel of your quality filet will stand out:-)
Ted (Theodore) Villella
Well i do agree with your approach but the tone of your piece bordered on codesending. People, especialy young people seek your wisdom which may well be lost on many because you call them foolish because they do not have your knowledge and experience. You lack tact iand by in demonstrating that, you greatly diminish an otherwise excellent piece of advice on one of the greatest pleasures one can enjoy. A rewrite demostrating a greater respect and appreciation of your audience is required. I hoped to appaud but i cannot. Technically accurate but lacks joi d’vivvra.
JF
Wow, Theodore. If we were all experts we wouldn’t be looking at this to begin with. Didn’t find it at all condescending nor lacking in tact.
DrDan
Hi JF,
In Ted’s defense, I had a couple of remarks regarding attempting to cook expensive meat by time alone vs using a thermometer that were a bit “snarky”. I had just had issues with commenters not following instructions and ripping into me on the oven filet recipe for over-cooked filet. Plus, I was having a bad day. He and I communicated after that privately and I did a few minor modifications. This is the version that is on the site now.
Thanks for the note.
Dan
Mark Johnson
The cook time was perfect.
maurice
Gratitude from the jersey shore. I don’t grill much but the instructions made me look like I knew what I was doing. The beach house had a top notch grill so that helped. Most satisfying for me was the happy family.
L Hampshire
i was surprised to see you recommend covering with foil. I tried this once, and the meat continued cooking under the foil wrap – not a nice surprise – we had well-done filets
DrDan
I mean to tent them some. They need to rest after cooking to reabsorb fluid. So just a light tenting. Also many times you will get 2-5 degrees increase after removing from the grill.
I think I will reword a little.
DrDan
Phil
The random dog picture was funny. This is a great recipe and guide! You’re totally right though, no matter how pro you are, having a thermometer on your grill is a must. A newbie will commit a mistake on relying time to cook. The meat in your picture looks juicy and delicious! I’m starved just by looking at them.
Chris
Believe it or not, Trader Joes had some lovely filet mignon steaks and I was craving beef. We have a gas grill that registers temperature well, I have a meat thermometer so I decided to look up a guide for grill technique. I followed the instructions and mixed the 7:2:1 seasoning and the steaks grilled beautifully. Perfect instructions, easy, and absolutely delicious. Thank you!
Heather
I’ve been a vegetarian for over 25 years…until last month when I decided to start eating chicken (free range, organic, etc.) for various reasons. It is not a decision I made lightly. My fiancé was also veggie and wanted to try grass fed beef. I bought two filets ($25/lb) that should be top notch and will be trying to cook them tonight according to your instructions. I am both excited and nervous, I’ve never really eaten beef before and certainly have not cooked it, but I figured what the heck. I just don’t want to ruin $30 worth of food by destroying it, haha. Wish me luck and I’ll let you know how it goes.
Paula Smitherman
I just found your site when I was googling for directions on grilling tenderloin filet steaks (my hubby does a fine job of it but I was just curious about how long on each side). We are about to grill ours (I made two sauces; peppercorn and mushroom, first time I’ve tried either one and I must say they turned out extremely well, if I do I say so myself). I LOVE your recipes! Simple, full of flavor, very doable and delicious. I am delighted and will be returning to your site weekly to try your recipes. Especially your crock pot recipes look very good; I’m usually disappointed with how bland and “crock-potty” my dishes seem to turn out when I use it, but yours look and sound much tastier. I so want to use it from a time-saving aspect. Thank you for sharing your time and cooking talent with the world, Dr. Dan!
Very sincerely,
Paula Smitherman
Brandon, MS
DrDan
Hi Paula and welcome to the site.
So glad it worked well for you. Look around and let me know if you have questions. About the crock pot recipes, my current favorites are the Ziti and the crock pot pizza… I guess I’m into Italian right now.
Thanks for the comment.
DrDan
Peter
Excellent instructions. I am trying for Saturday with 4 VIP guests. Might have been useful to link with a mushroom or other sauce but I guess I can research that elsewhere.
Many thanks for the help.
Donna Voisine
What is the 7 2 2 spice made of?
DrDan
7 parts kosher salt
2 parts pepper
2 parts granular garlic powder
See link in post or https://www.101cookingfortwo.com/everyday-spice-mix-721-mix/
DrDan
Don Marino
To my family, McCormick Montreal Steak rub is the chosen spice on expensive steaks. We spray a thin coat of olive oil spray on the meat and then rub the spice generously. Since I prefer my steak rare, 5 minutes a side is sufficient. Enjoy!
Tina
I’ve tried for years to cook steak for my husband but never could get it quite right. Followed your recipe and it came out perfect! Thank you so much
DrDan
Thanks for the note and rating. I just finished a dinner party for 8 tonight with grilled filet. Our filet were 2 inch thick so it took about 15 minutes. I adjusted
DrDan
Rick
Where did you get the grill thermometer ?
DrDan
That one I believe came from Amazon for about $8. Also anyplace that sale grills will probably have them for about the same price. The ones that are in the hood are almost aways way off. Just don’t pay any attention to them.
Thanks for the note and rating.
DrDan
Christine
Great instructions! My love and I are becoming experts at filet now…
DrDan
Thanks for the note Christine. This is one I have done over and over for years but finally got around to pictures.
DrDan
Joe
Great suggestions, and simple! Thanks!
Leslie Miller
Can you update the nutritional information to include serving size?
DrDan
Hi Leslie,
Sorry but the plugin does not pull serving size into the nutrition box. So it is on the recipe card. I can manually place it like I did here.
Dan
Claudette Bostrom
Love this recipe!! This recipe is super easy to follow & make, turns out delicious every time!! I made this a couple months ago & it has become my husbands favorite meal on the grill. Im making it tonight for some friends we are having for dinner. Cant go wrong! Thanks for sharing!
Paul
Number 5 Thank you
DrDan
Thanks for the note. Glad it worked well for you.
Dan
Chris
Love filets! My local HEB has USDA Prime and it’s nice to get what would otherwise cost upwards of $100 in a premium steak joint.
DrDan
I’m jealous, I only get prime for very special occasions.
Thanks for the note.
Dan
lilly
this looks very scrumptious
i will try this out soon
thanks for posting it here
Jd
Sam’s club sells Prime at a good price.
Lucas
I love this technique! I adapted slightly by using Teresa Major steaks, and they were amazing! The seasoning (7.2.2) was the perfect ratio for my family. I grilled 5 steaks and added a specialty of my own, grilled garlic and herb shrimp. Thank you for such precise direction and including variables to look out for.
DrDan
Thanks for the note.
Dan
Daniel
I’m about to use your rules here for the first time. I can’t believe you would be criticized from a non paying observer only to help him coon the best piece of meat available. JK. Have a hotdog.
Daniel
OMG. Best I’ve ever had!
Aimee
Fabulous,
Thank you, Fantastic advice, and look forward to putting your direction along with herb butters to the test, today.
DrDan
Hi Aimee,
Hope it works well for you. Thanks for the note.
Dan