Learn how to grill filet mignon to perfection with this simple technique in about 10 minutes. You can easily cook the best filets for your special dinner tonight.

Introduction
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 extraordinarily 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 grill 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 to cook filet mignon 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.
🐄About Filet Mignon
A filet mignon is cut 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.
🧂 Seasoning
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.
📖Steak Recipes
How to Grill a Ribeye Steak on a Gas Grill
Pan Seared Oven Roasted Filet Mignon
Pan Seared Oven Roasted Strip Steak
How to Grill a Strip Steak on a Gas Grill
How to Grill a T-bone or Porterhouse Steak – A Tutorial
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.
Recipe
How to Grill Filet Mignon
Ingredients
- 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
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 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.
Your Own Private Notes
Recipe Notes
Pro Tips
- 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.
Nutrition Estimate
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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.
Barbara Smith
Thank you Dr Dan!
I’ve never been able to cook steaks. I used your recipe, and my filet turned out perfectly!!
Christy Johnson
Hi there! Hey I'm grilling 12 filets at the same time, does this make a difference on that time frame? I thought about 7 minutes flip 7 minutes. Then take them off rest until the corn is done which will be on the top shelf which will be about 6-8 minutes more. My daughter is skeptical I can do it but dog gone it I'm going to try! I use a gunpowder seasoning our local butcher has prepared it's great! Have no idea what it consists of but it sure is delicious!
Thanks for any suggestions you can give me! I got a picky daughter!
Dan Mikesell AKA DrDan
Hi Christy,
Welcome to the blog.
The cooking time should not vary any just don't crowd them together. Don't forget there are variables in the cooking time, exact grill temperature, the thickness of the meat, the temperature of the meat when it goes on the grill.
One final hint, the main issue with most large grillings is overcooking. So if somebody wants rare, pay special attention. And remember, you can always toss the meat back on the grill for a few minutes but you can not uncook something.
Dan
Cottage Bob
Must be nice. 10 ounces here costs 20 bucks.
John Cavuto
Be very wary of the grill times. I followed a number of sites for a 1 inch to 1.5 inch piece. Most came in around 10 minutes total. I did 9 and ended up with something between medium and well. Just cook it like you would a ribeye - total 6 minutes tops.
Dan Mikesell AKA DrDan
Hi John,
Welcome to the blog.
May I ask the grill surface temperature you had?
I just did two tonight with a surface temp right on 450. They were 1 1/2 inch thick and toke exactly 15 minutes to 135-140. That is why I emphasize using grill surface temperature, the final internal temperature and not time to cook things like this.
I suspect the grill temperature is the difference.
Dan
Bill
Good info. Someone mentioned finding Prime beef at Sams Club. I never have myself in our central Florida clubs but Costco regularly has Prime steaks and entire loins, sometimes trimmed. Really fine beef.
When you’re steaks are 2” or more how much longer do you cook per side or do you add additional time under the grill hood but indirect heat not over the flames?
DrDan
Hi Bill,
Welcome to the blog.
I agree, I have never seen prime anything at Sams but their choice seems extra good. I get prime at me local meat market for extra special times. I don't have a local Costco but that would be a great thing.
For extra thick (more than 1 1/2 inches). The problem is getting the right internal temperature without burning or at least over cooking the outside. If you're aiming for rare/medium rare, you can probably just follow these instructions.
If you want to more cooked inside, I would decrease the surface temperature by 50 degrees and increase the time some. That way, you have a temperature gradient longer before the outside is a problem. You could also move them to an indirect heat area. As always, cook to a final internal temperature.
Dan
Steve
Novice question: do you close the grill after turning the steaks over?
DrDan
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
Will it make a big difference if I have to put foil on the grill?
Kashlee
Thanks so much! Here goes nothing!
ken
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
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
Thomas, Why must you SHOUT? It is very rude.
Jerome
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
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
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
Excellent direction, I am decent when it comes to grilling but I would never want to ruin filets, so this definitely helped!!! Thanks
Aimee
Fabulous,
Thank you, Fantastic advice, and look forward to putting your direction along with herb butters to the test, today.
DrDan
Hi Aimee,
Hope it works well for you. Thanks for the note.
Dan
Daniel
OMG. Best I've ever had!
Daniel
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
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
Thanks for the note.
Dan
Jd
Sam's club sells Prime at a good price.
lilly
this looks very scrumptious
i will try this out soon
thanks for posting it here