Grilling a perfect filet mignon means searing it over high heat to create a flavorful crust, then finishing it over indirect heat until it reaches your desired doneness. You’ll need a hot grill (450°F), a reliable meat thermometer, and about 10-12 minutes total cooking time for a 1.5-inch thick steak. With the right technique, you can achieve restaurant-quality results right in your backyard.
Must-Have Equipment
- Reliable grill (gas, charcoal, or pellet)
- Digital meat thermometer (ThermoPro TP19H)
- Long-handled tongs (OXO Good Grips)
- Grill brush for cleaning
- Timer or smartphone timer
- Heavy-duty aluminum foil
- Small bowl for seasonings
- Cutting board for resting
My Top Pick: ThermoPro TP19H
After ruining several expensive steaks, I invested in this ultra-fast thermometer. It reads temperatures in 2-3 seconds and has been a game-changer for perfectly cooked filets.
Safety Tip: Always keep a spray bottle of water nearby when grilling filet mignon. The low fat content reduces flare-up risk, but it’s better to be prepared than to scorch your expensive steak.
Choosing the Perfect Filet Mignon
Filet mignon comes from the tenderloin, one of the most tender cuts of beef. When shopping for filet mignon, look for these qualities to ensure you’re getting the best steak for your grilling adventure.
What to Look For
- Thickness: 1.5 to 2 inches is ideal
- Color: Bright, cherry-red color
- Marbling: Some thin streaks of fat
- Grade: USDA Prime or Choice
- Size: 6-8 ounces per person
Before Grilling
- Remove from refrigerator 30-45 minutes before cooking
- Pat dry with paper towels (I learned this the hard way!)
- Brush lightly with olive oil
- Season generously with salt and pepper
I once made the mistake of grilling cold filet mignon straight from the fridge. The result? A charred exterior with an undercooked center. Always let your steaks come to room temperature first.
Simple Seasoning for Maximum Flavor
Filet mignon has a subtle, buttery flavor that’s best enhanced with simple seasonings. While you can use pre-made steak rubs, I’ve found that a classic approach lets the quality of the meat shine through.
Basic Filet Mignon Seasoning
- Kosher salt (1 teaspoon per steak)
- Freshly ground black pepper (1 teaspoon per steak)
- Olive oil (light coating)
Optional Flavor Enhancers
- Garlic powder (½ teaspoon per steak)
- Fresh rosemary (finely minced)
- Compound butter for finishing (garlic and herb)
Pro Tip: Season your filet mignon 30-45 minutes before grilling. This allows the salt to penetrate the meat, enhancing flavor throughout rather than just on the surface.
How Do You Grill a Filet Mignon: Step-by-Step
Follow these precise steps to grill your filet mignon to perfection. I’ve refined this method over dozens of grilling sessions to ensure consistent results every time.
- Preheat your grill properly – Set your gas grill to high heat (450°F) and allow it to preheat for 10-15 minutes with the lid closed. For charcoal grills, create a two-zone fire with coals on one side.
- Clean and oil the grates – Use a grill brush to remove any debris, then oil the grates with a folded paper towel dipped in vegetable oil.
- Place steaks on the hot grill – Position your filets over direct heat and close the lid.
- Sear the first side – Grill for 4-5 minutes without moving to develop nice grill marks.
- Flip once and sear the second side – Use tongs (never a fork!) to flip and grill for another 4-5 minutes.
- Check the temperature – Use your digital thermometer to check the internal temperature (see chart below).
- Rest before serving – Remove steaks from the grill and let them rest for 5-10 minutes under loose foil.
Weber Spirit II E-310 Gas Grill
This is the grill I use for all my filet mignon cooking. Its consistent heat and excellent temperature control make it perfect for precision grilling of premium steaks.
Temperature Guide for Perfect Doneness
Cooking filet mignon to the right temperature is crucial. Remove steaks 5°F before your target temperature, as they’ll continue cooking during the rest period.
| Doneness | Remove at | Final Temp | Center Color | Total Grill Time* |
| Rare | 120°F | 125°F | Cool red center | 8-9 minutes |
| Medium-Rare | 130°F | 135°F | Warm red center | 10-11 minutes |
| Medium | 140°F | 145°F | Pink center | 12-13 minutes |
| Medium-Well | 150°F | 155°F | Slightly pink | 14-15 minutes |
| Well-Done | 160°F | 165°F | No pink | 16+ minutes |
*For 1.5-inch thick filets at 450°F grill temperature
Instant-Read Thermometer: Essential Tool
After trying to guess doneness by touch and ruining several expensive steaks, I now swear by my ThermoPro instant-read thermometer for perfect results every time.
Grilling Filet Mignon on Different Grills
The type of grill you use will affect your approach to cooking filet mignon. Here’s how to adapt your technique for different grill types.
Gas Grill
- Preheat to 450°F (10-15 minutes)
- Use direct heat for entire cook
- Close lid between flips
- Consistent temperature control
- Best for beginners
Charcoal Grill
- Create two-zone fire
- Sear over direct heat
- Finish over indirect heat
- Adds smoky flavor
- Requires more attention
Pellet Grill
- Set to 450°F
- Preheat thoroughly
- May need longer for searing
- Consistent temperature
- Great smoke flavor
Important: Regardless of grill type, always clean and oil your grates before cooking filet mignon. I once skipped this step and had my expensive steaks stick and tear when flipping—a costly lesson!
Common Mistakes and How to Avoid Them
Even experienced grillers make mistakes with filet mignon. Here are the most common pitfalls I’ve encountered and how you can avoid them.
What to Do
- Let steaks come to room temperature
- Pat steaks completely dry before seasoning
- Use a thermometer to check doneness
- Let steaks rest 5-10 minutes before cutting
- Flip only once if possible
What to Avoid
- Cooking cold steaks straight from refrigerator
- Constantly flipping or moving the steaks
- Pressing down on steaks with tongs
- Cutting into steaks to check doneness
- Skipping the resting period
My most expensive mistake was cooking four filets for a dinner party without using a thermometer. I relied on the “finger test” and served steaks that ranged from rare to well-done. Now I always use my digital thermometer for consistent results.
Troubleshooting Guide
Even with the best preparation, things can go wrong. Here’s how to handle common issues when grilling filet mignon.
| Problem | Possible Cause | Solution |
| Steak sticking to grill | Grates not properly cleaned or oiled | Clean grates thoroughly and oil before cooking |
| Charred exterior, raw interior | Grill too hot or steak too cold | Lower heat and ensure steaks reach room temperature before grilling |
| Tough, chewy texture | Overcooked or not rested properly | Use a thermometer and allow proper resting time |
| Flare-ups burning steak | Excess oil or fat dripping | Trim excess fat and use minimal oil; keep spray bottle handy |
| Bland flavor | Insufficient seasoning or poor quality meat | Season generously and invest in better quality filets |
Frequently Asked Questions
Based on common searches, here are answers to the most frequently asked questions about grilling filet mignon.
How long should I grill a 2-inch thick filet mignon?
For a 2-inch thick filet mignon, add about 2-3 minutes to the cooking times in our chart. For medium-rare (135°F), that’s approximately 12-14 minutes total grilling time at 450°F, flipping once halfway through. Always use a thermometer to verify doneness rather than relying solely on time.
Should I marinate filet mignon before grilling?
Filet mignon is naturally tender and has a delicate flavor, so marinating isn’t necessary and can actually overpower the meat. I recommend a simple seasoning of salt, pepper, and perhaps a little garlic powder. If you want additional flavor, consider a compound butter (garlic, herbs, butter) added after grilling.
What’s the best way to tell if my filet mignon is done?
The most reliable method is using an instant-read digital thermometer inserted into the thickest part of the steak. For medium-rare, remove at 130°F (it will rise to 135°F while resting). The “finger test” comparing the firmness of your palm to the steak can work with practice, but I’ve found it less reliable with expensive cuts like filet mignon.
Should I use direct or indirect heat for filet mignon?
For filets under 1.5 inches thick, direct heat works well for the entire cooking process. For thicker filets (2 inches+), start with direct heat to sear (2-3 minutes per side), then move to indirect heat to finish cooking to your desired internal temperature without charring the exterior.
Complete Filet Mignon Grilling Recipe
Here’s the complete recipe for perfectly grilled filet mignon, incorporating all the tips and techniques discussed above.
Perfect Grilled Filet Mignon
A simple method for grilling restaurant-quality filet mignon at home.
Ingredients:
- 2 filet mignon steaks (6-8 oz each, 1.5-2 inches thick)
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon garlic powder (optional)
- 2 tablespoons olive oil
- 2 tablespoons compound butter (optional for serving)
Instructions:
- Remove steaks from refrigerator 30-45 minutes before grilling to reach room temperature.
- Preheat your grill to high heat (450°F).
- Pat steaks completely dry with paper towels.
- Brush steaks lightly with olive oil on all sides.
- Season generously with salt, pepper, and garlic powder (if using).
- Clean and oil the grill grates.
- Place steaks on the hot grill and close the lid.
- Grill for 4-5 minutes without moving (for medium-rare).
- Flip once and grill for another 4-5 minutes, or until internal temperature reaches 130°F for medium-rare.
- Remove from grill and let rest for 5-10 minutes under loose foil.
- Top with compound butter if desired and serve immediately.
Notes:
- Cooking times are for 1.5-inch thick filets. Add 2-3 minutes for 2-inch thick steaks.
- Always use a thermometer to check doneness rather than relying solely on time.
- For charcoal grills, create a two-zone fire and follow the same process.
Final Thoughts on Grilling Filet Mignon
Grilling filet mignon doesn’t have to be intimidating. With the right tools, proper temperature control, and attention to detail, you can create restaurant-quality steaks at home. Remember that practice makes perfect—don’t be discouraged if your first attempt isn’t flawless. Each time you grill filet mignon, you’ll gain confidence and skill.
The most important takeaways: bring your steaks to room temperature, use a good thermometer, don’t overcook, and always let your filet mignon rest before serving. Follow these principles, and you’ll be enjoying perfectly grilled filet mignon that will impress even the most discerning steak lovers.
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