Learn How to Grill Filet Mignon to perfection in about 10 minutes. With these simple step-by-step photo instructions, you can easily cook the best grilled filet mignon.
The perfect meal for any special occasion or an everyday surprise.
Filet Mignon—about 1 ¼ to 1 ½ inch thick, 6-8 oz each.
Seasoning—Kosher salt and pepper. Add some garlic or other seasoning of your choice.
Featured Comment from Claudette:
"Love this recipe!! This recipe is super easy to follow & make, turns out delicious every time!! "
Grilled filet mignon is an exceptional meal for any special occasion or as an everyday surprise. It is an extraordinary cut of beef that is naturally tender and flavorful.
Grilling filets is simple with these easy step-by-step photo instructions. But you can get equally excellent results inside with a brief pan sear and finishing in the oven.
The perfect Filet Mignon Recipe uses the tried and true sear and oven bake method to get the best filet mignon every time—moist, tender, and flavorful.
👨🍳How to Grill Filet Mignon
Rest the filets to room temperature if you have time.
Preheat the grill to a surface temperature of about 450°—clean and oil the grates.
Use the seasoning you choose just before grilling or 1 hour before grilling.
Grill with a closed lid, flipping every 5 minutes to reach your desired internal temperature.
Rest tented lightly with foil for 5 minutes before serving—the temperature will rise a few degrees during tenting.
⏰How long to grill filet mignon
A 1-inch thick filet mignon takes about 12 minutes on a 450° grill to reach 140°-145° internal temperature, which is medium with a little pink but firm.
Approximate times are given for planning only and vary by thickness, grill temp, and rest time.
- Rare—cold red center(120°-125°) about 6-8 minutes total grill time. Please see the caution below.
- Medium Rare—warm red center(130°-135°) about 10-11 minutes total grill time.
- Medium—pink and firm (140°-145°) about 12-14 minutes total grill time.
- Medium Well—minimal pink(150°-155°) about 14-16 minutes total grill time.
- Well Done—firm and brown(160°+ ) about 16 or more minutes total grill time.
NEVER COOK BY TIME ALONE. Use a meat thermometer. Cook to the internal temperature you want, allowing for a 2°-4° temperature rise after removal from the grill.
WARNING FOR RARE STEAKS: It is hard to get the temperature you want to have a rare filet, so watch carefully and remove it early if unsure. You can always cook it a bit more later.
🧂 Seasoning filets
You can use any seasoning, but a good shake of Kosher salt and black pepper is enough. We use my Homemade Seasoning, which adds garlic. But you can easily add onion powder, rosemary, thyme, or other seasonings you love.
Do not overdo the seasoning. You can always add more later, but it is impossible to remove once added.
Steak sauce and marinades are not recommended for filets.
The timing of the seasoning is essential. Do not put salt on the meat for more than a few minutes before cooking unless you do it for 60 minutes or more. Between those times, it will pull water out of the meat fibers and not allow enough time to reabsorb back into them.
✔️Tips to get it right every time
- Try not to skip the rest to room temperature before cooking, or the cooking time goes way up, and the outside will be overcooked before you reach the temperature you want. This is very important as the thickness increases.
- Filets should be cooked with medium-high heat —a surface temperature of about 450° with direct heat.
- To get those nice crossed grill marks, rotate the meat 90 degrees halfway through the grilling on each side.
- See A Beginners Guide to Grill Temperature on a Gas Grill for more details on grill surface temperature.
- To use a charcoal grill, you must be very careful about surface temperature; otherwise, times and temperature recommendations are unchanged. On most charcoal grills, you will need to adjust the venting. And having a cooler area for indirect heat is a good idea.
- Do not skip the rest after cooking. It allows the meat fibers to reabsorb fluid, making the steak tender and moist.
🍽️What to serve with filet
Filet mignon goes with almost anything you like with a nice meal, like a simple salad or another vegetable like Grilled Asparagus, green beans, or broccoli that matches nicely. Our favorites are crusty bread, baked potatoes, and vegetables.
Topping the filet with a pat of butter, herb butter, or garlic butter is a beautiful final enhancement. We love Blue Cheese and Garlic Compound Butter.
If you have leftovers, store them in an airtight container in the refrigerator for 3 days.
To serve leftovers, they are wonderful cold or on a salad. To reheat, place in a 250° oven for about 15 minutes.
This recipe works great for 1 to 1 ½ inch thick filets. Resting the meat at room temperature is critical for getting the best results for thick steaks.
Resist the temptation to turn up the grill temperature. The higher the temperature, the faster the surface will overcook before you get your desired internal temperature.
Choose a red wine like Merlot, Pinot Noir, or Cabernet for a wine pairing. But really, any wine goes well with filets, especially sparkly wines for special occasions.
🐄What is Filet Mignon?
Filet mignon steaks are an expensive cut of meat from whole beef tenderloin. It is frequently referred to as beef tenderloin steaks or filets. The tenderloin muscle does very little work, so it will usually be very tender.
Results are all about the quality of the cut of beef. Prime is the top 2%; it is harder to find but worth the extra cost for special meals. Choice grade is the most common and will also give excellent results. Do not buy lower grades.
How to Grill Filet Mignon
- 2 Filet Mignon - about 1 ¼ to 1 ½ inch thick. They will be about 6-8 oz each.
- coarse salt and pepper - Or other seasoning of choice
- Start with quality filets—1 to 1 ½ inches thick, which will be 6-8 oz. each. Rest the filets at room temperature for about 30 minutes.
- While it is resting the meat, get your grill surface temperature to about 450°—medium-high on most grills. Clean and oil the grill grates.
- Pat dry with paper towels. Use the seasoning of your choice just before grilling. A nice sprinkle of Kosher salt and black 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—about 5 more minutes for medium rare.
- Remove and rest for 5 minutes minimum. A light foil tent is a good idea here. The internal temperature will rise a few degrees.
Your Own Private Notes
- 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 at room temperature first if you have time—about 30 minutes.
- 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, and fluid will reabsorb into the meat fibers for moist and tender meat.
- 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.
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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.