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.
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Grilled filet mignon is a very special meal for any special occasion or as an everyday surprise. 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.
For other easy grilled steak recipes: Grilled Ribeye Steak, Grilled Strip Steak, Grilled Sirloin Steak, and Grilled T-bone or Porterhouse Steaks.
👨🍳How to Grill Filet Mignon
- Preheat the grill to 450° surface temperature and let the filets rest at room temperature for 30 minutes if you have time.
- Season to your taste.
- Grill over direct heat, flipping every 4-5 minutes until you reach your desired temperature.
- Remove and lightly tent with foil.
⏰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 will 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 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.
✔️Tips
- 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.
- Try to not 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.
🧂 Seasoning
You can use any seasoning you like, but a good shake of Kosher salt and black pepper is enough. We use my Homemade Seasoning, which adds garlic. Do not overdo the seasoning. You can always add more later, but it is impossible to remove.
Steak sauce and marinades are not recommended for filets. But you can easily add some rosemary, thyme, or other seasonings you love.
🐄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 gives excellent results. Do not buy lower grades.
🍽️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 Grilled 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.
❓FAQs
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.
This recipe is listed in these categories. See them for more similar recipes.
Step-by-Step Photo Instructions
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.
Use the seasoning of your choice just before grilling. Just a nice sprinkle of Kosher salt and black pepper will do. We use All-Purpose Seasoning Recipe with salt, pepper, and garlic powder.
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 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.
- 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
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 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.
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