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If you want to serve a top-tier steak with top-tier flavor, there is nothing like my Grilled Filet Mignon Recipe! Don't be intimidated- this recipe is 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, and sometimes I get intimidated even considering how to cook one! But when you want a special dinner for a particular day, there's 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. You'll grill it every time once you realize how easy it is!
And there's just no other flavor like it. Grilled filet mignon recipes are 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!
Grilled Filet Mignon Recipe Ingredients
- Filet steaks
- Kosher salt
- Black pepper
- Garlic butter (optional)
...Yes, that's it! Unlike many other steaks, this cut of beef is naturally richly flavorful and doesn't need more than salt and pepper to be delicious. The grilling will only enhance the flavors.
You can't go wrong with garlic butter or my easy bearnaise sauce! Whip some up while the steaks grill and pour it over the top later for even more decadent flavor.
Grill Filet Mignon
- 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 come to room temperature 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 doneness temperature, remove from the grill.
- Let the steaks rest for 10 minutes, then slice against the grain and serve!
How Long to Cook Filet Mignon on the Grill
If you've cooked steakhouse quality steak before, you know the most important part is checking the temperature! The grill time is just a vague estimation- what matters is checking the temp.
First, I suggest cooking the steak for 5 minutes per side, then checking the internal temp and adjusting from there! Refer to my table of temperatures below!
Note: The USDA recommends the degree of doneness for steak to be 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 |
Grilled Filet Mignon Recipe Tips
- If you have 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!
- Please 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.
If you like this recipe, check out my grilled beef tenderloin recipe!
Grilled Filet Mignon 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, 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!
This cut of meat 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
Filet Mignon Recipes
If you enjoyed the recipe, leave a comment and a rating below!
Grilled Filet Mignon
Ingredients
- 2 Filet Mignon steaks - 2-inch thick
- 1 Tablespoon Kosher salt
- 1 teaspoon Black pepper
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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