Learning how to BBQ a filet mignon is simpler than you think. You’ll need a hot grill, a good thermometer, and about 15-20 minutes to create a perfect medium-rare steak with incredible smoky flavor. I’ve grilled hundreds of filets and discovered that the secret lies in proper preparation, temperature control, and knowing exactly when to pull it off the grill. Let me walk you through the entire process so you can impress your guests with restaurant-quality results.
Having the right equipment makes all the difference between a mediocre steak and a spectacular one. I learned this the hard way after ruining several expensive cuts. Here’s what you’ll need:
After ruining a $50 filet by overcooking it, I invested in the ThermoPro TP19H. Its 3-second readout and accuracy within 0.9°F has saved countless expensive steaks since then.
Safety might not seem exciting, but it’s crucial when you’re dealing with high heat and expensive meat. These precautions have saved me from both injuries and ruined dinners:
Temperature control is where most beginners go wrong. I’ve found that using both time and temperature as guides produces the most consistent results. Here’s my tested chart for 1.5-inch thick filets:
| Doneness | Pull Temperature | Final Temperature | Total Grill Time | Appearance |
| Rare | 120-125°F | 125-130°F | 12-14 minutes | Cool red center |
| Medium-Rare | 130-135°F | 135-140°F | 14-16 minutes | Warm red center |
| Medium | 140-145°F | 145-150°F | 16-18 minutes | Pink center |
| Medium-Well | 150-155°F | 155-160°F | 18-20 minutes | Slightly pink center |
| Well-Done | 160°F+ | 165°F+ | 20+ minutes | No pink |
Pro Tip: Always remove your filet from the grill 5°F below your target temperature. The internal temperature will continue to rise during the resting period due to carryover cooking. I’ve found this 5°F buffer to be the sweet spot for perfect doneness.
Different grills produce different results. After testing filet mignon on various setups, here’s what I’ve discovered about each type:
Best for: Beginners and consistent results
Pros: Easy temperature control, quick startup, even heating
Cons: Less smoky flavor than other methods
I recommend the Weber Spirit II E-310 for its reliable temperature control and excellent heat distribution. It’s what I use for most of my filet mignon grilling.
Best for: Maximum flavor
Pros: Superior smoky flavor, higher heat potential
Cons: Harder temperature control, longer setup time
When I want the best possible flavor and have time to manage the fire, I use my Weber Original Kettle Premium charcoal grill.
Best for: Smoke flavor with convenience
Pros: Great smoke flavor, “set and forget” convenience
Cons: Less intense sear, more expensive
For weeknight grilling when I want smoke flavor without the hassle, my Traeger Pro 575 delivers consistent results.
Best for: Apartment dwellers
Pros: Indoor use, precise temperature control
Cons: Limited smoke flavor, less authentic grill marks
When weather doesn’t permit outdoor grilling, I use the George Foreman Indoor/Outdoor Electric Grill for decent results.
Adding wood smoke takes your BBQ filet mignon to another level. Through years of experimentation, I’ve found these wood types work best with beef tenderloin:
I once made the mistake of using mesquite for my entire cook. The smoke was so intense it completely overwhelmed the delicate flavor of the filet. Now I only use mesquite sparingly, mixed with milder woods.
Follow these exact steps for a perfectly grilled filet mignon every time. I’ve refined this process over dozens of cooks to eliminate guesswork.
Even experienced grillers make these errors. I certainly did when I started out! Here’s how to avoid them:
I once hosted a dinner party and kept opening the grill lid to check on the steaks. This dropped the temperature dramatically and resulted in tough, unevenly cooked meat. Now I set a timer and trust the process, only opening when it’s time to flip or check temperature.
When things go wrong, here’s how to fix them. I’ve encountered all these issues and found these solutions work consistently:
| Problem | Likely Cause | Solution |
| Tough, chewy steak | Overcooked or not rested properly | Use a thermometer and don’t skip the 5-7 minute rest |
| No grill marks | Grill not hot enough or grates not clean | Preheat for at least 15 minutes and clean grates thoroughly |
| Burnt exterior, raw interior | Heat too high or steak too cold | Create a two-zone fire and let steaks reach room temperature |
| Steak sticks to grill | Grates not oiled or flipping too early | Oil grates and wait until meat naturally releases before flipping |
| Excessive flare-ups | Steaks not dried properly or too much oil | Pat steaks completely dry and use minimal oil on grates |
For a 1.5-inch thick filet mignon, grill for 4-5 minutes per side (8-10 minutes total) for medium-rare (130-135°F internal temperature). Thicker steaks will need more time, while thinner cuts require less. Always use a meat thermometer for accuracy rather than relying solely on time.
Filet mignon is naturally tender and flavorful, so marinating isn’t necessary. I prefer a simple seasoning of kosher salt and freshly ground black pepper to let the meat’s natural flavor shine. If you do marinate, limit it to 2 hours maximum to avoid breaking down the meat too much.
Yes, close the grill lid while cooking filet mignon. This creates an oven-like environment that cooks the steak more evenly and helps maintain a consistent temperature. Only open the lid when flipping the steak or checking the temperature.
The ideal thickness for grilled filet mignon is 1.5 to 2 inches. This thickness allows you to develop a nice sear on the outside while still cooking the inside to your preferred doneness. Thinner cuts cook too quickly and are easy to overcook, while thicker cuts can be challenging to cook evenly.
While I strongly recommend using a thermometer, you can use the finger test in a pinch. Touch your thumb and index finger together – the firmness of the pad at the base of your thumb resembles rare. Middle finger = medium-rare, ring finger = medium, pinky = well-done. Compare this to how your steak feels when pressed with tongs.
After years of grilling filet mignon, these are the techniques that have made the biggest difference in my results:
Ready to take your filet mignon to the next level? The combination of a quality grill and accurate thermometer has transformed my grilling results. Don’t risk ruining expensive cuts with guesswork.
Grilling the perfect filet mignon doesn’t require professional training—just the right techniques and tools. Start with quality meat, bring it to room temperature, season simply, and monitor the temperature carefully. Remember that practice makes perfect, and even if your first attempt isn’t restaurant-quality, you’ll improve with each cook.
The most important lessons I’ve learned are to trust my thermometer, not the clock, and to give the meat proper time to rest after cooking. With these fundamentals and the detailed steps in this guide, you’re well on your way to mastering how to BBQ a filet mignon that will impress even the most discerning guests.
The first time I grilled filet mignon perfectly, I realized it wasn’t luck—it was following a proven process. That’s what I’ve shared with you today. Trust the process, and you’ll get amazing results.
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