Sometimes, the simplest meals are the most impressive, and this Grilled Filet Mignon recipe proves it. With just two filet mignon steaks, a sprinkle of salt and pepper, and a trusty grill (charcoal or gas-no judgment here!), you can create a steakhouse-worthy dinner for two that will have everyone swooning.
Add a Twice-Baked Potato, my Classic House Salad, and Cheesy Texas Toast on the side, and you've got a meal that's perfect for date night, Valentine's Day, or when you just want to treat yourself because, honestly, you deserve it.
This cut of beef, famous for its melt-in-your-mouth tenderness and mild, buttery flavor, is surprisingly easy to cook. My recipes for Blue Cheese Crusted Filet Mignon and Filet Mignon with Red Wine Mushroom Sauce demonstrate this.
If the thought of grilling a filet mignon seems intimidating, don't worry-I've got your back. With my step-by-step instructions and tips, you'll go from “steak novice” to “grill master” in no time. Trust me, you've got this!
Jump to:
- Why I love this recipe (and you will, too!)
- Ingredient notes and substitutions
- How to cook Filet Mignon on the grill
- How long does it take to cook a 2-inch filet mignon on the grill, and at what temperature is it done?
- Tips for choosing the perfect filet mignon steaks
- Serving and menu suggestions
- Recipe variations
- How to store and reheat leftovers
- Recipe FAQs
- Top tips to ensure this recipe turns out perfectly
- More steak recipes
- Recipe:
Why I love this recipe (and you will, too!)
- Because it’s expensive and can be finicky, filet mignon is often reserved for special occasions. However, this quick and easy recipe can make even weeknight dinners extraordinary.
- The simplicity of the seasonings in this grilled filet mignon recipe allows the rich, natural flavors of the beef to shine.
- Grilling adds a subtle smokiness that beautifully complements the tender meat.
Ingredient notes and substitutions
Below are my ingredient notes (including substitutions) for the main ingredients. The recipe card below provides a complete list of all ingredients and measurements.
- Filet mignon steaks: For optimal grilling, aim for steaks about 2 inches thick. If unavailable, adjust cooking times for thinner or thicker cuts.
- Kosher salt and freshly ground black pepper:These are the only seasonings needed for perfectly seasoned steaks, and they enhance the steak’s natural flavor. However, you can add your favorite steak seasonings or rubs too.
- Olive oil: Helps achieve a nice sear and prevents sticking. Canola or vegetable oil can be used as alternatives.
- Optional: to add flavor, top each steak with a pat of two of my yummy Garlic and Herb Butter.
How to cook Filet Mignon on the grill
- Prepare the steaks: Pat the steaks dry with a paper towel to ensure a good sear. Coat them with olive oil and generously season all sides with kosher salt and freshly ground black pepper. To promote even cooking, let the steaks sit at room temperature for about 30-45 minutes.
- Tie the steaks: Wrap a piece of kitchen string around the middle of each steak and tie it snugly. This helps the meat maintain its shape and cook more evenly.
- Prepare the grill: For a charcoal grill, set up a two-zone fire, spread coals on one side (direct heat), and leave the other side empty (indirect heat). For a gas grill, turn on half the burners to high (direct heat) and leave the other half on low (indirect heat).
- Clean, oil the grates, and preheat: Clean the cold grates with a grill brush to prevent sticking, then lightly oil them using tongs and an olive-oil-soaked paper towel. Preheat your grill to 450°F-500°F, which usually takes about 10-15 minutes.
- Sear the steaks: Place the steaks on the grill’s direct heat side and close the lid. Sear for 2-3 minutes per side to develop a flavorful crust.
- Cook to desired doneness: Move the steaks to the indirect heat side of the grill. Continue cooking with the lid closed, turning occasionally, for an additional 6-8 minutes for medium-rare or until they reach your desired level of doneness. Use an instant-read meat thermometer to check the internal temperature: Rare: 120°F-125°F, Medium-Rare: 130°F-135°F, Medium: 140°F-145°F, and Medium-Well: 150°F-155°F.
- Let the steaks rest: Transfer them to a cutting board and loosely cover them with aluminum foil. Let them rest for 5-10 minutes. This resting period allows the juices to redistribute, resulting in a tender and juicy grilled filet mignon steak.
- Serve: Optional, to add flavor, top each steak with a pat of garlic and herb butter. Serve alongside your favorite sides, and enjoy!
How long does it take to cook a 2-inch filet mignon on the grill, and at what temperature is it done?
Tips for choosing the perfect filet mignon steaks
Ensure they are the same size and thickness.
Opt for steaks that are at least 1.5 to 2 inches thick and choose steaks that are evenly cut and consistent in size. Thicker steaks are easier to cook to perfection, allowing you to achieve a beautifully seared exterior without overcooking the center.
Pay attention to the color of the meat.
High-quality filet mignon should be bright red with minimal browning. Avoid steaks with grayish hues, as they may be less fresh.
Check for marbling
Filet mignon naturally has less marbling compared to other cuts like ribeye, but a small amount of fine marbling adds flavor and juiciness. Look for evenly distributed marbling throughout the steak.
Choose the right grade
- USDA Prime: This is the highest grade, offering exceptional marbling, tenderness, and flavor. It represents the top 2% of beef and is worth the splurge for special occasions or when you want the best of the best.
- USDA Choice: This grade is slightly lower than Prime but still excellent. It has good marbling and tenderness, making it a great choice for filet mignon at a more affordable price.
- USDA Select: This is a leaner grade with less marbling, which can result in a steak that's less flavorful and tender. If you opt for Select, consider using marinades or rubs to enhance the flavor.
Ask the butcher
If you're unsure, don't hesitate to ask your butcher for recommendations. They can help you select the best cut. I always ask for their help in selecting the best steaks.
The difference between grass-fed vs. grain-fed
Grain-fed or grain-finished beef is typically more tender, has a milder flavor, and has more marbling. On the other hand, grass-fed filet mignon tends to have a slightly leaner texture and a more robust, earthy flavor.
How much to buy
A standard filet mignon steak weighs 6-8 ounces per person. You may want to increase the steak size to 10 ounces for heartier appetites.
By keeping these tips in mind, you'll ensure you pick the perfect filet mignon steak for your next meal, whether it's a casual grill night or a special celebration.
Serving and menu suggestions
Grilled filet mignon pairs wonderfully with a variety of sides. Consider serving it with my Cheesy Scalloped Potatoes, Garlic Parmesan Green Beans, or Old-Fashioned Cucumbers, Tomatoes, and Onions in Vinegar. And for a sweet ending to a wonderful meal, try my decadent Vanilla Panna Cotta with Strawberry Sauce.
A glass of full-bodied red wine, like Cabernet Sauvignon or Merlot, would complement the steak’s rich flavors.
Recipe variations
- For an aromatic twist, add chopped fresh herbs, such as rosemary or thyme, to the steaks before grilling.
- For bacon-wrapped filet mignon, wrap a slice of bacon around each steak and secure it with a toothpick before grilling. Be sure to pre-cook the bacon until it is brown but still pliable enough to wrap around the filet.
- Before serving, try topping the steaks with my delicious Gorgonzola Sauce or Red Wine Mushroom Sauce for even more decadence.
How to store and reheat leftovers
If you have leftovers, store the steaks in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 250°F, place the steak on a baking sheet, and warm for about 20-30 minutes, or until heated through. This gentle reheating method helps maintain the steak’s tenderness.
Recipe FAQs
While this recipe is for filet mignons, you can apply similar techniques to other tender cuts like ribeye or New York strip, adjusting cooking times as needed.
Filet mignon is naturally tender and flavorful, so a simple seasoning of salt and pepper is sufficient. However, you can marinate if you prefer additional flavors.
The steaks should be tied with string before grilling to help them maintain their round shape during cooking. This ensures even heat distribution, essential for achieving consistent doneness throughout the steak. Plus, it helps keep the tender, delicate meat intact and picture-perfect for serving!
Top tips to ensure this recipe turns out perfectly
Remember, the steaks will continue to cook after they've been removed from the heat. Test the temperature with a digital meat thermometer in the middle center of the steak. Steaks should be removed from the heat 5-7 degrees below the final serving temp.
Always oil your grates when cold before you start your fire to prevent flare-ups.
Filet mignon is expensive, so don't try to guess when your steaks will be done. If they are larger, smaller, thicker, or thinner, they will take more or less time to cook, so be sure to use a digital meat thermometer and insert it in the thickest part of the steak.
I like to keep things simple and season my steaks with salt and pepper, but you can use your favorite steak seasonings if you prefer.
More steak recipes
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How to Grill Filet Mignon: A Foolproof Recipe
Equipment
- Charcoal, gas, or electric grill
Ingredients
- 16 ounces filet mignon steaks 2 8-ounce steaks, 2 inches thick
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
Instructions
- Prepare the steaks: Pat the steaks dry with a paper towel to ensure a good sear. Coat them with olive oil and generously season all sides with kosher salt and freshly ground black pepper. To promote even cooking, let the steaks sit at room temperature for about 30-45 minutes.
- Tie the steaks: Wrap a piece of kitchen string around the middle of each steak and tie it snugly. This helps the meat maintain its shape and cook more evenly.
- Prepare the grill: For a charcoal grill, set up a two-zone fire, spread coals on one side (direct heat), and leave the other side empty (indirect heat). For a gas grill, turn on half the burners to high (direct heat) and leave the other half on low (indirect heat).
- Clean, oil the grates, and preheat: Clean the cold grates with a grill brush to prevent sticking, then lightly oil them using tongs and an olive-oil-soaked paper towel. Preheat your grill to 450°F-500°F, which usually takes about 10-15 minutes.
- Sear the steaks: Place the steaks on the grill’s direct heat side and close the lid. Sear for 2-3 minutes per side to develop a flavorful crust.
- Cook to desired doneness: Move the steaks to the indirect heat side of the grill. Continue cooking with the lid closed, turning occasionally, for an additional 6-8 minutes for medium-rare or until they reach your desired level of doneness. Use an instant-read meat thermometer to check the internal temperature: Rare: 120°F-125°F, Medium-Rare: 130°F-135°F, Medium: 140°F-145°F, and Medium-Well: 150°F-155°F.
- Let the steaks rest: Transfer them to a cutting board and loosely cover them with aluminum foil. Let them rest for 5-10 minutes. This resting period allows the juices to redistribute, resulting in a tender and juicy steak.
- Serve: Optional – top each steak with a pat of garlic and herb butter to add flavor. Serve alongside your favorite sides, and enjoy!
Sharon Rigsby
Perfectly tender, juicy, and easy to make, it’s the ultimate dinner for any occasion.