Grilling filet mignon is easier than you think. With a gas grill, simple seasoning, and a meat thermometer, you can cook a juicy, tender filet better than most steakhouses. This guide shows you how to pick the right cut, season it well, and grill it to perfection—every time.
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- 💕Why You’ll Love This Recipe
- 🐄 Ingredients
- 👨🍳Quick Overview: Grilling Filet Mignon
- ⏰ How Long to Grill Filet Mignon and Doneness Levels
- ✔️ Tips for Perfect Filet Mignon on the Grill
- 🐄 Choosing the Best Filet Mignon
- 📋 Other Steak Recipes
- 🍽️ What to Serve with Filet Mignon
- ❄️ Storage and Leftovers
- ❓FAQs
- 📖The Recipe Card with Step-by-Step Instructions
Featured Comment by George:
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"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
- Perfect for holidays or date nights – Great for Mother’s Day, Christmas, Valentine’s Day—or just when you want a great steak.
- Juicy and tender every time – This foolproof method brings out the best in filet mignon.
- Beginner-friendly – Clear steps, simple seasoning, and grill temps take out the guesswork.
- Quick and impressive – Done in 20–25 minutes with steakhouse results.
- Gas grill preferred—but charcoal works too – Just use a meat thermometer and manage the grill temp.
🐄 Ingredients
- Filet Mignon – About 1 to 1½ inches thick and 6–8 oz each. Go with USDA Choice or Prime for the best tenderness and flavor.
- Thicker filets (closer to 1½ inches) are ideal for rare to medium-rare.
- Thinner filets (closer to 1 inch) make it easier to hit medium or more without overcooking the outside.
- Seasoning – Kosher salt and black pepper are plenty, but you can also use a steak blend like Montreal seasoning or my All Purpose Seasoning 7:2:2 (salt, pepper, garlic). Add garlic powder, rosemary, or thyme if you like a little extra flavor.
👨🍳Quick Overview: Grilling Filet Mignon
1. Rest, preheating, and seasoning
Let the filets rest at room temperature while you preheat the grill to a surface temp of about 450°F. Clean and oil the grates. Season to your taste.
✅Pro Tip: For juicier steaks, salt either right before grilling or at least an hour ahead. Salt pulls moisture at first, but given time, it reabsorbs and helps flavor the meat from within.
2. Grilling
Grill with the lid closed, flipping every 4–5 minutes until you reach your desired internal temperature. Rotate halfway through each side if you want those nice crossed grill marks.
✅Pro Tip: Remove the steaks from the grill about 3–5 degrees early. Carryover cooking during the rest will bring them up to the perfect doneness.
3. Resting
Tent the steaks lightly with foil and let them 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, flavor options, and serving ideas.
⏰ How Long to Grill Filet Mignon and Doneness Levels
A 1-inch thick filet mignon takes about 10–11 minutes on a 450°F grill to reach medium-rare (130°–135°F), which is a warm red center.
Thicker steaks (1½ inches) will need 2–3 minutes longer. If you skip the rest to room temperature, expect up to 50% longer cooking time—and a higher risk of overcooking the outside before the inside is done.
🔥 Estimated Grill Times for a 1-Inch Filet on a 450°F Grill
These are just planning estimates. Use a meat thermometer and always check early.
- Rare (120°–125°F) – Cold red center, about 6–8 minutes
- Medium-rare (130°–135°F) – Warm red center, about 10–11 minutes
- Medium (140°–145°F) – Pink and firm, about 12–14 minutes
- Medium-well (150°–155°F) – Minimal pink, about 14–16 minutes
- Well-done (160°F+) – Firm and brown, 16+ minutes (⚠️ Not recommended)
✅ Key Tips
- Always cook to internal temperature, not by time.
- Remove the steak 3–5 degrees before your final target to allow for carryover cooking during the rest.
- Check the temp early—you can always cook more, but you can't uncook a steak.
⚠️ Rare Steak Caution:
Grilling filet to rare is tricky. It can over- or under-shoot fast. Remove early and check frequently. You can always throw it back on.
✔️ Tips for Perfect Filet Mignon on the Grill
- Rest to room temperature. Helps it cook evenly and avoid an overcooked exterior with a cold center.
- Preheat fully. A hot grill gives better sear, more even cooking, and helps prevent sticking. Don’t rush this step.
- Use a grill surface thermometer (recommended). 450°F is medium-high on most gas grills. The hood thermometer is often wrong. A must for charcoal.
👉 More help: Guide to Grill Temperature on a Gas Grill - Use an instant-read meat thermometer. No guessing. No cooking by time. Or you’ll ruin your filets.
- Rest after grilling. Let the juices go back where they belong—inside the meat.
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🐄 Choosing the Best Filet Mignon
- Buy USDA Choice or Prime. Prime has better marbling and flavor, but it costs more and isn’t always available. Choice is easier to find and still delivers great results when cooked properly.
- Stick to 1 to 1½ inch thick filets. Thicker steaks are best for rare to medium-rare. Go a little thinner if you prefer medium or well-done.
- Pick steaks of similar size. Even sizing helps them cook at the same rate, so nothing gets under- or overdone.
- Skip anything lower than Choice. Lower grades are leaner, tougher, and just not worth the price—even on sale.
📋 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 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
🍽️ What to Serve with Filet Mignon
Filet mignon is the star, but the right sides and toppings make it a full steakhouse experience.
- 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. Honestly, filet plays well with most wines.
❄️ Storage and Leftovers
Store leftover filet mignon in an airtight container in the refrigerator for up to 3 days. It’s excellent served cold on a salad or gently reheated in a 250°F oven for about 15 minutes—just until warmed through.
You can also freeze cooked filet for up to 3 months. Wrap it tightly to prevent freezer burn, and thaw overnight in the refrigerator before reheating.
❓FAQs
Filet mignon is a steak cut from the beef tenderloin, one of the most tender muscles on the cow. It’s lean, mild in flavor, and known for its soft, buttery texture. What is Filet Mignon?
You might also see it called beef tenderloin steak or just filet. Since the tenderloin doesn’t do much work, the meat stays extra tender, even without much marbling or fat.
You can—but you really don’t need to. Filet mignon is naturally tender, so a marinade won’t improve texture. A simple seasoning is all it takes. If you want to add flavor, try a quick Steak Marinade or use compound butter after grilling.
Nope. Don’t do it. The outside will overcook before the inside has a chance to thaw, and you’ll end up with a dried-out crust and a cold center. Always thaw filet mignon fully in the refrigerator before grilling.
📖The Recipe Card with Step-by-Step Instructions
How to Grill Filet Mignon
Video Slideshow
Ingredients
- 2 Filet Mignon - About 1 to 1½ inches thick. They will be about 6-8 oz each.
- coarse salt and pepper - Or other 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.
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. Just before grilling, season generously with kosher salt and black pepper or the seasoning of your choice.
Grill
- Place the filets on the grill and close the lid. Grill the first side for about 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 Prime or Choice filet mignon for the best tenderness and flavor.
- Preheat the grill completely—450°F is the ideal temperature. Use a grill surface thermometer for accuracy.
- Never cook by time alone. Use an instant-read thermometer to check the internal temperature.
- Season just before grilling or at least 1 hour ahead. Avoid seasoning in between.
- Don’t skip resting after cooking; the internal temperature will rise a few degrees, and the juices will redistribute, giving you moist, tender results.
- For rare steaks, watch carefully. Remove them early to prevent overshooting the target; you can always cook them a bit more, but you can't uncook them.
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