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If you want to serve up a top-tier steak with top-tier flavor, then there is nothing like my Grilled Filet Mignon Recipe! Don’t be intimidated- this recipe is so easy and will result in flawless, tender grilled steak every time.
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Grilling Filet Mignon
Filet mignon is such a decadent cut of steak, sometimes I get intimidated even considering how to cook one! But when you want a special dinner for a special day, there’s just nothing like cooking filet mignon on the grill.
Never would I have guessed just how quick and easy it is to grill filet mignon. Trust me- if you’ve got a grill and a meat thermometer, you can make perfect grilled steak. Once you realize how easy it is, you’ll be grilling it every time!
And there’s just no other flavor like it. Grilled filet mignon recipes are so simple because they don’t need any frills; just salt, pepper, steak, and butter! The juicy flavor of the steak and the incredible grilling char will do all the rest!
Filet Mignon Grill Time
If you’ve cooked steak before, you know the most important part is checking the temperature! The grill time is just a vague estimation- what really matters is checking the temp.
To start with, I suggest cooking the steak for 5 minutes per side, then checking the temp and adjusting from there! Refer to my table of temperatures below!
Note: The USDA recommends steak be cooked to a minimum of 145°F. For more info, see my Steak Temperature Chart.
| Steak Doneness | Internal Temperature |
|---|---|
| Rare | 125°F – bright red center |
| Medium-rare | 135°F – warm red center |
| Medium | 145°F – warm pink center |
| Medium-well | 150°F – slightly pink center |
| Well-done | 160°F – little to no pink |
Filet Mignon on the Grill Ingredients
- Filet steaks
- Kosher salt
- Black pepper
- Garlic butter (optional)
…Yes, that’s it! Unlike many other steaks, filet mignon is naturally richly flavorful, and doesn’t need more than salt and pepper to be totally delicious. The grilling will only enhance the flavors.
That said, you can’t go wrong with garlic butter! Whip some up while the steaks grill and pour it over top later for even more decadent flavor.
How to Cook Filet Mignon on the Grill
- Set the steaks out on a cutting board, then coat both sides of the steak with a generous portion of salt and pepper. Let the steaks stand for about 10 minutes.
- Preheat the grill to high heat. Once it’s super hot, place the filets on the grill, then leave them be! Don’t touch them for 5-8 minutes. Then flip once, and cook another 5-7 minutes.
- Check the temperature of the steaks with a meat thermometer once they’ve cooked 10-15 minutes. Once it’s at the desired temperature, remove from the grill.
- Let the steaks rest 10 minutes, then slice against the grain and serve!
How to Grill a Filet Mignon Tips
- If you have a little more time, salt the filets an hour or two before cooking them, then let them rest uncovered in the fridge until you’re ready to grill. This will make the meat even more flavorful!
- Right before flipping the steaks, baste them with garlic butter! This will let some fat seep into the meat, which is especially helpful with a very lean steak like filet mignon.
- Don’t touch the steaks once you set them on the grill except for flipping them and testing the temp! Each time you jostle or squeeze the steaks, they lose precious juices.
- Always rest steaks! This lets them come up to temperature and lock in all those delicious juices that would seep out if cut too quickly.
- Cut against the grain using a sharp knife for the most tender slices.
Filet Mignon Recipe Grill FAQ
How long to grill filet mignon depends on how cooked you want it to be. For a medium-rare steak, cook each side for about 5 minutes, then check the temp. Remove it at 135°F and rest. Remember, the grill time is just an estimate for steak; it’s all about the internal temperature, so use a meat thermometer to be sure.
Butter definitely adds flavor and moisture to filet mignon, just be careful when adding it. Add chilled butter to the top of the steak right after adding it to the grill, then right after flipping it. If you add it before flipping, the butter will pour off and make the grill spatter and flare!
While usually I advocate for marinating steak, filet mignon is an outlier! Don’t marinate filet mignon. This steak cut is already incredibly lean, and thus doesn’t benefit from the acids in marinade breaking down the proteins; it’s already going to be tender. Just add a nice salt crust before cooking!
What to Serve with Filet Mignon
- Air Fryer Lobster Tail or Grilled Lobster Tail
- Foil Packet Potatoes
- Creamy Mashed Potatoes
- Air Fryer Asparagus Fries
- Sauteed Mushrooms and Onions
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📋 Recipe
Grilled Filet Mignon
Equipment
- Grill
Ingredients
- 2 Filet Mignon steaks 2-inch thick
- 1 Tablespoon Kosher salt
- 1 teaspoon Black pepper
See our Cooking Conversions Chart for help converting measurements!
Instructions
- Set 2 Filet Mignon steaks out on a cutting board, then coat both sides of each steak with a generous portion of 1 Tablespoon Kosher salt and 1 teaspoon Black pepper. Let the steaks stand for about 10 minutes.2 Filet Mignon steaks, 1 Tablespoon Kosher salt, 1 teaspoon Black pepper
- Preheat the grill to high heat. Once it's super hot, place the filets on the grill, then leave them be! Don't touch them for 5-8 minutes. Then flip once, and cook another 5-7 minutes.
- Check the temperature of the steaks with a meat thermometer once they've cooked 10-15 minutes. Once it's at the desired temperature, remove from the grill.
- Let the steaks rest 10 minutes, then slice against the grain and serve!
Notes
- If you have a little more time, salt the filets an hour or two before cooking them, then let them rest uncovered in the fridge until you’re ready to grill. This will make the meat even more flavorful!
- Right before flipping the steaks, baste them with garlic butter! This will let some fat seep into the meat, which is especially helpful with a very lean steak like filet mignon.
- Don’t touch the steaks once you set them on the grill except for flipping them and testing the temp! Each time you jostle or squeeze the steaks, they lose precious juices.
- Always rest steaks! This lets them come up to temperature and lock in all those delicious juices that would seep out if cut too quickly.
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