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    🏠Home » Recipes » Beef Recipes

    How to Grill Filet Mignon on a Gas Grill

    Aug 7, 2021 | Last Updated Sep 6, 2021 by Dan Mikesell AKA DrDan

    Recipe Table of Contents    
    4.36 from 434 votes

    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.

    Grilled filet mignon on a white plate

    Table of Contents
    • 🐄Filet Mignon
    • ♨️The Grill
    • ⏰How Long to Grill
    • 🧂Seasoning
    • 📖Related Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📖Recipe
    • 💬 Comments

    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 king of all meats. If I want something extraordinary, this is it.

    My Rating

    My rating system. Great 5 out of 5

    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.

    picture of cow with Beef Tenderloin location highlighted - Image licensed May 16, 2017, from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license.
    Image licensed from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license.

    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.

    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 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 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.

    101's Best Recipes, Beef Recipes, Grill Recipes, Grilling Techniques, Top Grilled Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    two filets with seasoning

    Start with quality filets. I like a 1 ¼ to 1 ½ inch thick that will be 6-8 ozs. each.

    filet resting at room temperature

    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.

    grill surface thermometer at 450 degrees

    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.

    seasoning the 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 pepper will do.

    placing a filet over direct heat on the grill

    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.

    tenting two filets with foil on a white plate

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

    bit of medium rare filet on a fork
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    📖Recipe

    Grilled filet mignon on a white plate

    How to Grill Filet Mignon on a Gas Grill

    From Dan Mikesell AKA DrDan
    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.
    Tap to leave a Rating
    4.36 from 434 votes
    Print Email Text 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.
    • 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.
      two filets with seasoning
    • 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.
      filet resting at room temperature
    • 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.
      grill surface thermometer at 450 degrees
    • 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.
      seasoning the 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. For me, I do another 7-8 minutes (with the rotation) and get 140°-145° internal temperature.
      placing a filet over direct heat on the grill
    • 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.
      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.

    My Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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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

    Serving : 170.1 g | Calories : 420 kcal (21%) | Protein : 33 g (66%) | Fat : 31 g (48%) | Saturated Fat : 12 g (60%) | Polyunsaturated Fat : 1 g | Monounsaturated Fat : 13 g | Cholesterol : 114 mg (38%) | Sodium : 644 mg (27%) | Potassium : 516 mg (15%) | Calcium : 60 mg (6%) | Iron : 2.2 mg (12%)
    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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    Reader Interactions

    Comments

    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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