Grilling filet mignon isn’t complicated—but it does need the right approach. This is the best way to grill filet mignon on any grill, with simple temps, timing, and doneness guidance for tender, juicy results every time.
✅ 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.
Always cook to internal temperature, not just time.
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."
Jump To (scroll for more)
- 🔥 Best Way to Grill Filet Mignon
- 💕 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
🔥 Best Way to Grill Filet Mignon
- Let the steaks rest while preheating your grill to about 450°F (medium-high heat).
- Season and grill with the lid closed, flipping every 4–5 minutes.
- Cook to an internal temperature of 130°–135°F for medium-rare (adjust to your preference).
- Remove 3–5°F early and rest for 5–10 minutes before serving.
That’s the method—simple, reliable, and repeatable.
💕 Why You’ll Love This Recipe
- Reliable results every time – Clear temps, timing, and doneness guidance mean no guesswork.
- Beginner-friendly method – Simple steps that show you exactly how to grill filet mignon with confidence.
- Fast and efficient – From preheat to table in about 20 minutes.
- Simple seasoning – Salt, pepper, and high heat let the beef shine—no marinade needed.
- Steakhouse results at home – Tender, flavorful filet with no special equipment or techniques required.
🐄 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).
- Optional – Garlic powder, rosemary, or thyme for extra flavor, or finish with compound butter.
👨🍳 Quick Overview: Grilling Filet Mignon
1. Let the steaks rest while preheating your grill to 450°F. Season with salt and pepper.
✅ 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.
👇 Scroll down for the printable recipe card or keep reading for more tips and doneness details.
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🔥 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.
⚠️ 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 evenly and are best suited for rare to 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.
How to Cook Filet Mignon in the Oven
The perfect Filet Mignon Recipe uses the tried-and-true sear and oven-bake method to get moist, tender, and flavorful filet every 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, 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 for carryover cooking. The USDA recommends a minimum of 145°F + 3-minute rest for safety.
You can—but you don’t need to. Filet mignon is naturally tender, so marinades won’t improve texture. Keep it simple with salt and pepper, or add flavor with a quick Steak Marinade or use compound butter after grilling.
No. The outside will overcook before the center thaws, leaving a dry crust and undercooked interior. Always thaw fully in the refrigerator before grilling.
Filet mignon comes from the beef tenderloin, one of the most tender cuts of beef. It’s lean, mild in flavor, and known for its soft, buttery texture. You may also see it called beef tenderloin steak or simply filet.
📖The Recipe Card
Grilled Filet Mignon (Best Way on Any Grill)
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.
Steve says
Novice question: do you close the grill after turning the steaks over?
DrDan says
Closed. A good general rule is under 1/2 inch thick - open is usually ok. Between 1/2 to 1 inch - usually closed since you can control the temperature better. Over one inch is always closed.
Dan
Carol says
Will it make a big difference if I have to put foil on the grill?
Kashlee says
Thanks so much! Here goes nothing!
ken says
i never rip anybody for their expertise.....your posting should be nothing more than a suggestion---if somebody screws it up, the blame falls on them.....I look at posts like this to make sure I am on the right track....looks like this Sunday it is fillets on the grill...thanks for your effort
Thomas Bailey says
Theodore YOU SIR ARE A ASS .HE WAS STRAIGHT TO THE POINT AND WHAT HE SAID MADE IT VERY EASY AND GOOD. HE'S NOT THERE TO BE YOUR FRIEND IF THAT IS WHAT YOU WANT GET A DOG. HAVE A NICE DAY
Richard Burns says
Thomas, Why must you SHOUT? It is very rude.
Jerome says
Question from an absolute amateur - best way to gauge internal temperature? I know they make thermometers you insert into the meat, but doesnt that dry it out?
DrDan says
Hi Jerome,
If you poke it 20 times, you might be able to tell the difference. But a few pokes are fine. The whole key to cooking like this is grill temperature (see https://www.101cookingfortwo.com/grill-temperature/ ) and the internal temperature of the meat. So a good meat thermometer is really required to get it right. You can get a $10 el-cheapo and it will work fine, it just won't last too long. You can get something at a big box store or I have some links in my shop.
Let me know if you have other questions.
Dan
Andrea Blondell says
Thank you so much for your help!! Your instructions were amazing and very easy to follow!! Tho my family and I grill on a regular basic filet mignon has always been something I was scared to attempt!! Not anymore thanks to you!!
Courtney13 says
Excellent direction, I am decent when it comes to grilling but I would never want to ruin filets, so this definitely helped!!! Thanks
Aimee says
Fabulous,
Thank you, Fantastic advice, and look forward to putting your direction along with herb butters to the test, today.
DrDan says
Hi Aimee,
Hope it works well for you. Thanks for the note.
Dan
Daniel says
OMG. Best I've ever had!
Daniel says
I'm about to use your rules here for the first time. I can't believe you would be criticized from a non paying observer only to help him coon the best piece of meat available. JK. Have a hotdog.
Lucas says
I love this technique! I adapted slightly by using Teresa Major steaks, and they were amazing! The seasoning (7.2.2) was the perfect ratio for my family. I grilled 5 steaks and added a specialty of my own, grilled garlic and herb shrimp. Thank you for such precise direction and including variables to look out for.
DrDan says
Thanks for the note.
Dan
Jd says
Sam's club sells Prime at a good price.
lilly says
this looks very scrumptious
i will try this out soon
thanks for posting it here
Chris says
Love filets! My local HEB has USDA Prime and it's nice to get what would otherwise cost upwards of $100 in a premium steak joint.
DrDan says
I'm jealous, I only get prime for very special occasions.
Thanks for the note.
Dan
Paul says
Number 5 Thank you
DrDan says
Thanks for the note. Glad it worked well for you.
Dan