Learn how to cook filet mignon on the grill to perfection with this simple technique in about 10 minutes. You can easily have the best steaks at your special dinner tonight.
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 best cut of meat for special occasions. If I want something extraordinary tender, this is it. I prefer the grill, but searing in a cast iron skillet and finishing in the oven can have similar results.
👨🍳How to make perfect grilled filet mignon
- Start with good-quality filet mignon steaks. Dry entirely and rest at room temperature for about 30 minutes if you have time.
- Preheat the grill to 450° surface temperature—clean and oil grill grates.
- Season to your taste with coarse salt and pepper. Another seasoning may be used. I suggest All Purpose Seasoning - 7:2:1 and 7:2:2, which adds garlic to the salt and pepper.
- Place the filets on the grill. Close the lid—cook 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 desired doneness. You must use an instant-read or meat thermometer to get this right.
- Remove and lightly tent with foil. Remember, the internal temperature will rise a few degrees during the rest.
⏰How long cook on the grill
Grilling a filet on a 450° girl for about 10 minutes will get medium-rare. But your endpoint is the internal temperature you want minus a few degrees. DO NOT COOK BY TIME ALONE.
|Doneness||Internal Temperature||Approx. Grill Time|
|Rare-cold red center||125°-130°||6-8|
|Medium Rare-warm red center||130°-135°||10-11|
|Medium-pink and firm||140°-150°||12-14|
|Medium Well-minimal pink||150°-155°||15-16|
|Well Done-firm and brown||160°+||18+|
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 may rise 2°-4° more. Thinner fillets will be at the low end of that range. Take that into account, please.
WARNING FOR RARE DONENESS: 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.
🐄Ingredients needed for this recipe
A filet mignon is a cut meat from whole beef tenderloin. It is frequently referred to as tenderloin steaks or filets.
You can buy pre-cut, which 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.
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 grade, which you usually buy. If buying choice grade, compare the marbling, which can vary.
USDA Select and other grades or even ungraded filet should be avoided.
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 essential. 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 fibers and not allow enough time to reabsorb back into the fibers.
♨️The Grill Setup
Filets should be cooked with medium-high heat —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 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.
🍽️What to serve with filet
Filet mignon goes with almost anything you like with a nice meal, like a simple salad it another vegetable like asparagus, green beans, or broccoli that matches nicely. Our favorites are crusty bread and 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.
Choose a red wine like merlot, pinot noir, or cabernet for a wine pairing.
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Start with quality filets—1 ¼ to 1 ½ inch thick, which will be 6-8 oz. each. Rest the filets at room temperature for 30 or so minutes. This raises the temperature of the meat, making getting your desired internal temperature easier.
While it is resting, get your grill surface temperature to about 450°—medium-high on most grills. Of course, clean and oil the grill grates.
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 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.
How to Grill Filet Mignon on a Gas Grill
- 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 ¼ to 1 ½ inch thick, which will be 6-8 oz. each. Rest the filets at room temperature for 30 or so minutes if you have time. If not, cooking time will be increased.
- While it is resting, get your grill surface temperature to about 450°—medium-high on most 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 a sprinkle of coarse salt and 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 and 7 more for mediium.
- Remove and rest for 5 minutes minimum. A light foil tent is a good idea here. The internal temperature will rise a few degrees.
My 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 to room temperature first if you have time. About 30 minutes if you can.
- 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.
- 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.