This grilled filet mignon is incredibly quick and easy to make and tastes like it just came from a 5-star restaurant! The meat is first seared over high heat and then allowed to finish grilling over indirect heat until perfectly cooked. Let the steaks rest for a few minutes and then enjoy your tender and flavorful meal!
Easy Grilled Filet Mignon Recipe
There's something about firing up the grill that just puts me in a great mood. From burgers to sides and, of course, steaks- grilled food just has an extra special flavor that you can't achieve any other way!
This technique for grilling filet mignon is fool-proof and practically effortless! Plus, they cook to a perfect medium rare in only a few minutes!
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🥘 Grilled Filet Mignon Ingredients
All you need for this recipe is salt, pepper, and your steaks! Sometimes, simple is best!
- Filet Mignon - 1-pound of filet mignon steaks. You'll want 4 thick-cut steaks that are about 4 ounces each.
- Kosher Salt - 2 teaspoons of Kosher salt.
- Pepper - 2 teaspoons of coarse ground black pepper.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Grill Filet Mignon
If you enjoy grilling then these steaks will be an absolute breeze to make! You'll need your grill, grilling utensils, and a meat thermometer.
One 4-ounce steak is enough for one person, so this recipe will serve 4 people.
- Prepare the grill. To begin, set up your grill for two-zone cooking and preheat it to high heat (450°F+ / 232°C+), and clean and oil the grates.
- Bring the steaks to room temperature. While the grill is preheating, remove the one pound of steaks from the refrigerator and allow them to come to room temperature. This will ensure that your meat cooks evenly.
- Season. Immediately before cooking, generously season all sides of the steaks with 2 teaspoons of both Kosher salt and coarse ground black pepper. You'll want to season the meat just before cooking so that the salt can't pull the moisture from the meat (creating dry steaks).
- Sear. Place the steaks over the direct heat and close the lid of the grill. Sear for 2-3 minutes per side.
- Finish grilling. After the steaks are seared, move them to the indirect heat and close the lid of the grill. Cook until they reach an internal temperature of 125°F (51°C) for medium-rare.
- Rest. Transfer the filet mignon steaks to a serving platter or cutting board and loosely cover them with aluminum foil. Allow the meat to rest for at least 5 minutes before serving.
This filet mignon can easily be grilled alongside some grilled acorn squash or grilled corn on the cob! You can also check out this collection of side dishes for steak for some more tasty ideas! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- You'll want to make sure your steaks are completely thawed out before getting started.
- For even cooking, remove your steaks from the fridge about 30 minutes before cooking to take the chill off.
- After the steaks are removed from the grill, they will continue to rise in temperature for an additional 5°F while they are resting (called 'carryover cooking').
- You can cook your steaks on the stovetop as well! Heat ½ tablespoon of extra virgin olive oil over medium-high heat in a cast iron skillet. Once hot, sear the steaks for 2-3 minutes per side. After flipping to the second side, baste the steaks with butter for extra flavor!
- I recommend enjoying filet mignon when it is cooked medium-rare. Take a look at this guide to beef internal temperatures for more information.
🥡 Storing & Reheating
I really like enjoying my filet mignon the same day it was grilled, however, you can always store and reheat the leftovers! Keep any leftover steaks in an airtight container in the fridge for 3-4 days.
Reheating Filet Mignon
To reheat steak, you'll want to warm it in the oven at 250°F (120°C) until warmed through. Low and slow is ideal so that you don't dry out the meat!
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❓ Recipe FAQs
Nope! Filet mignon is already a very lean cut of beef with very little fat.
In general, marinades are recommended for tougher cuts of meat as it helps to break down the tissue and make it more tender.
Filet mignon is a lean cut of beef that comes from the smaller end of the tenderloin on a cow. It is one of the most tender steaks you can find and is known for its buttery and succulent texture.
Nope! You'll only want to add salt and pepper to your steaks. However, you will want to oil the grates of your grill to keep the steak from sticking. To do this, add some oil to a paper towel and use tongs to rub the paper towel over the grates.
🥩 More Delicious Steaks
- Pan-Seared Picanha Steak - Picanha steaks, or rump covers, are inexpensive and incredibly delicious!
- Grilled T-Bone Steak - These hearty T-bone steaks are coated in a tasty homemade steak seasoning before being grilled to perfection!
- Bavette Steak - Bavette steak, or flank steak, can easily be enjoyed by itself, as fajitas, or on a salad!
- Smoked Tomahawk Steak - This large ribeye steak is not only impressive to look at, but it is super tasty as well!
- Pan-Seared Hangar Steak - Hangar steak has a rich and meaty flavor while still being relatively inexpensive!
- Wagyu Ribeye Steak - This premium cut of meat is beautifully marbled so that it is loaded with flavor once cooked!
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📖 Recipe Card
Grilled Filet Mignon
Ingredients
- 1 pound filet mignon (thick-cut steaks, about 4 ounces each)
- 2 teaspoon Kosher salt
- 2 teaspoon ground black pepper
(Note: 2x or 3x only changes the ingredient list)
Instructions
- To begin, set up your grill for two-zone cooking and preheat it to high heat (450°F+ / 232°C+), and clean and oil the grates.
- While the grill is preheating, remove the steaks from the refrigerator and allow them to come to room temperature.
- Immediately before cooking, generously season all sides of the steaks with Kosher salt and coarse ground black pepper.
- Place the steaks over the direct heat and close the lid of the grill. Sear for 2-3 minutes per side.
- After the steaks are seared, move them to the indirect heat and close the lid of the grill. Cook until they reach an internal temperature of 125°F (51°C).
- Transfer the filet mignon steaks to a serving platter or cutting board and loosely cover them with aluminum foil. Allow the meat to rest for at least 5 minutes before serving.
Notes
- You'll want to make sure your steaks are completely thawed out before getting started.
- For even cooking, remove your steaks from the fridge about 30 minutes before cooking to take the chill off.
- After the steaks are removed from the grill, they will continue to rise in temperature for an additional 5°F while they are resting (called 'carryover cooking').
- You can cook your steaks on the stovetop as well! Heat ½ tablespoon of extra virgin olive oil over medium-high heat in a cast iron skillet. Once hot, sear the steaks for 2-3 minutes per side. After flipping to the second side, baste the steaks with butter for extra flavor!
- I recommend enjoying filet mignon when it is cooked medium-rare. Take a look at this guide to beef internal temperatures for more information.
- To store: Keep any leftover steaks in an airtight container in the fridge for 3-4 days.
- To reheat: To reheat steak, you'll want to warm it in the oven at 250°F (120°C) until warmed through.
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