Grilling filet mignon is easier than you think with just a few simple steps, good seasoning, and a thermometer. On your backyard gas grill—or any grill—you can cook a perfectly grilled, juicy, and fork-tender steak better than most steakhouses.
✅ Quick Answer: How Long to Grill Filet Mignon
Grill a 1-inch filet mignon on a gas grill for 10–11 minutes at 450°F for medium-rare (130°–135°F).
Thicker 1½-inch filets need 2–3 minutes more.
Jump To (scroll for more)
- 💕 Why You’ll Love This Recipe
- 🐄 Ingredients
- 👨🍳 Quick Overview: Grilling Filet Mignon
- 🔥 Tips for Grilling Filet Mignon on a Gas Grill
- ⚠️ Common Filet Mignon Grilling Mistakes
- 🐄 Choosing the Best Filet Mignon
- 📋 Other Steak Recipes
- 🍷 Perfect Sides and Wine Pairing
- ❄️ Storage and Leftovers
- ❓ FAQs
- 📖The Recipe Card
Featured Comment by George:
⭐⭐⭐⭐⭐
"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."
💕 Why You’ll Love This Recipe
- Juicy & tender every time – Grilling locks in flavor and that buttery steakhouse texture.
- Beginner-friendly – Learn how to grill filet mignon with clear, simple steps for juicy, perfectly cooked steaks.
- Fast & easy – You’ll go from preheating to table in about 20 minutes.
- Simple seasoning – Salt, pepper, and high heat let the beef shine—no marinade or fancy rub needed.
- Restaurant quality at home – Grilled filet mignon on your gas grill without the $100 bill.
🐄 Ingredients
- Filet Mignon – About 1 to 1½ inches thick and 6–8 ounces each. Choose USDA Choice or Prime for the best tenderness and flavor.
- Seasoning – Keep it simple: kosher salt and black pepper bring out the natural flavor. Or use a seasoning mix like Montreal seasoning or my seasoning salt (salt, pepper, garlic) if you like.
- Optional: Garlic powder, rosemary, or thyme for a little extra flavor, or top the finished steaks with compound butter.
👨🍳 Quick Overview: Grilling Filet Mignon
1. Rest and Preheat: Let the steaks rest to room temperature (optional). Preheat your grill to 450°F. Season to taste.
✅ Pro Tip: For juicier steaks, salt either right before grilling or at least an hour ahead. Salt draws out moisture at first but reabsorbs it later, seasoning the meat from within.
2. Grill: Cook with the lid closed, flipping every 4–5 minutes until the internal temperature reaches 130°–135°F (medium-rare).
✅ Pro Tip: Remove the steaks about 3–5 degrees early—carryover cooking during the rest will finish them perfectly.
3. Rest: Let the steaks rest for 5–10 minutes before serving.
✅ Pro tip: Don’t skip the rest. It gives time for juices to redistribute, keeping the filet tender and moist.
👇 For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips and doneness details.
🔥 Tips for Grilling Filet Mignon on a Gas Grill
Gas grills cook hotter and faster than most people expect. These tips help prevent overcooking lean filet mignon and keep the results consistent.
- Preheat fully to about 450°F (medium-high). Use a grill surface thermometer if you have one—the hood thermometer can be off by 75–100°F.
- Keep the lid closed. This controls flare-ups and helps the steak cook evenly.
- Flip every 4–5 minutes, not constantly. Let the surface sear before turning.
- Remove the steak 3–5°F early. Carryover cooking during the rest will finish it perfectly.
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⚠️ Common Filet Mignon Grilling Mistakes
Avoid these common mistakes to keep filet mignon juicy and evenly cooked:
- Don’t start with a cold steak straight from the refrigerator — it cooks unevenly.
- Don’t cook by time alone. Always use internal temperature to judge doneness.
- Don’t leave filets on too long. Lean beef overcooks and dries out fast.
- Don’t skip the rest before slicing — resting keeps the juices in the meat.
🐄 Choosing the Best Filet Mignon
- Buy USDA Choice or Prime. Prime has the best marbling and tenderness, but Choice still delivers great flavor when cooked properly.
- Pick the right thickness. Steaks about 1 to 1½ inches thick are the best size for individual servings and grill evenly to any doneness. Thicker cuts are harder to cook well and mainly suited for rare or medium-rare.
- Even sizing matters. Choose filets that are similar in size and weight — it makes your life easier, and they’ll cook evenly.
- Skip lower grades. Select or ungraded beef tends to be leaner and less tender — not worth the savings.
📋 Other Steak Recipes
Looking for more steakhouse-quality results at home? Try these easy recipes—all beginner-friendly and made for the gas grill:
- Grilled Ribeye Steaks – Big flavor and perfect for searing.
- Grilled New York Strip Steaks – A classic, tender, and juicy.
- Grilled Sirloin Steaks – Leaner but still full of flavor.
- Grilled Porterhouse Steaks – Get both a strip and tenderloin in one steak.
Want a stovetop method? Try my Pan-Seared Filet Mignon—a simple sear and oven finish for tender, juicy results every time.
Pan Seared Filet Mignon
The perfect Filet Mignon Recipe uses the tried-and-true sear and oven-bake method to get moist, tender, and flavorful filet ever/y time
🍷 Perfect Sides and Wine Pairing
You’ve already done the hard part — now let the sides and wine do the rest.
- Classic sides: Baked potatoes, roasted or grilled vegetables, green beans, or a simple salad.
- Grill-friendly picks: Grilled asparagus, corn on the cob, or crusty bread.
- Toppings: Add a pat of butter, garlic herb butter, or my favorite—Blue Cheese Garlic Butter—for a final flavor boost.
- Wine pairing: Go with a red like Merlot, Pinot Noir, or Cabernet. Or pop a sparkling wine if you’re celebrating.
❄️ Storage and Leftovers
- Store leftover steak in an airtight container in the refrigerator for up to 3 days. Slice it before storing for easier reheating.
- To reheat, place the steak on a rack in a 250°F oven until just warm — about 15 minutes. Or enjoy it cold on a salad or sandwich.
- For longer storage, wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
❓ FAQs
A 1-inch filet takes about 10–11 minutes total on a 450°F gas grill to reach medium-rare (130°–135°F). Thicker steaks (1½ inches) need 2–3 minutes longer. Always cook to internal temperature with a thermometer, not just time.
Filet mignon is best at 130°–135°F for medium-rare or 140°–145°F for medium. Remove from the grill 3–5 degrees early to allow for carryover cooking. The USDA recommends a minimum of 145°F + 3-minute rest for safety.
You can — but you really don’t need to. Filet mignon is naturally tender, so a marinade won’t help texture. I keep it simple with salt and pepper. If you want more flavor, try a quick Steak Marinade or use compound butter after grilling.
Nope — don’t do it. The outside will overcook before the inside thaws, leaving you with a dry crust and cold center. Always thaw filet mignon fully in the refrigerator before grilling.
Filet mignon comes from the beef tenderloin, one of the most tender muscles on the cow. It’s lean, mild in flavor, and prized for its soft, buttery texture. You may also see it called beef tenderloin steak or simply filet.
📖The Recipe Card
How to Grill Filet Mignon (Juicy & Tender Gas Grill Recipe)
Video Slideshow
Ingredients
- 2 Filet mignon - About 1 to 1½ inches thick, 6-8 oz each.
- Kosher salt and coarse pepper - or seasoning of choice
Step-by-Step Instructions
Rest the steaks
- Start with quality filets, 1 to 1½ inches thick. Let them rest at room temperature for about 30 minutes before grilling.
Preheat the grill and season:
- Heat the grill to a surface temperature of about 450°F (medium-high on most gas grills). Clean and oil the grates well.
- Pat the filets dry with paper towels. Season generously with kosher salt and black pepper or your favorite steak seasoning.
Grill
- Place the filets on the grill and close the lid. Grill the first side for 4–5 minutes (less for rare). Rotate halfway through for crosshatch grill marks. Flip and continue grilling until your desired internal temperature is reached—about 10–11 minutes total for medium-rare.
Rest
- Remove from the grill and tent loosely with foil. Let rest for 5–10 minutes before serving.
Recipe Notes
Pro Tips
- Choose USDA Prime or Choice filet mignon for the best tenderness and flavor.
- Preheat fully — 450°F is the ideal surface temperature. Use a grill surface thermometer if possible.
- Always cook to internal temperature, not just time. Use a thermometer for accuracy.
- Salt either just before grilling or at least 1 hour ahead. Avoid seasoning in between.
- Don’t skip resting after grilling; juices will redistribute and the internal temperature will rise a few degrees.
- For rare steaks, watch carefully and remove early — you can always cook longer, but you can’t uncook.
- Filet mignon is best at 130°–135°F for medium-rare. Always cook to your preferred internal temperature — see full doneness guide in the tips section.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's Note: Originally Published June 1, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Claudette Bostrom says
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!
Leslie Miller says
Can you update the nutritional information to include serving size?
DrDan says
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
Joe says
Great suggestions, and simple! Thanks!
Christine says
Great instructions! My love and I are becoming experts at filet now...
DrDan says
Thanks for the note Christine. This is one I have done over and over for years but finally got around to pictures.
DrDan
Rick says
Where did you get the grill thermometer ?
DrDan says
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
Tina says
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 says
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
Donna Voisine says
What is the 7 2 2 spice made of?
DrDan says
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 says
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!
Peter says
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.
Paula Smitherman says
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 says
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
Heather says
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.
Chris says
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!
Phil says
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.
L Hampshire says
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 says
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
maurice says
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.
Mark Johnson says
The cook time was perfect.
Mike Louis says
I grilled using these instructions and got very very sick. My entire family was vomiting
DrDan says
Hi Mike,
Sorry to hear your family is sick but food poisoning from meat is generally ground meat, chicken and seafood. Not generally associated with solid meat like tenderloin.
I have published two articles on food safety:
https://www.101cookingfortwo.com/food-safety/
https://www.101cookingfortwo.com/thanksgiving-food-safety-and-food-help/
I suggest investigating other foods consumed at the meal to narrow the cause down and not consuming any of those dishes unless you are sure they are safe.
Dan
Bonnie says
The instructions were very easy to follow. Since I am not a grill pro.lol. I will be using your site again.
ray says
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 says
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 says
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 says
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