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.
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.
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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.
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.
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.
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.
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.
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.
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.
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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
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.
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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.
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!
Even experienced grillers make mistakes with filet mignon. Here are the most common pitfalls I’ve encountered and how you can avoid them.
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.
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 |
Based on common searches, here are answers to the most frequently asked questions about grilling 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.
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.
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.
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.
Here’s the complete recipe for perfectly grilled filet mignon, incorporating all the tips and techniques discussed above.
A simple method for grilling restaurant-quality filet mignon at home.
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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