1.5 " Beef Filet on Grill
Easy Grilled Filet Mignon
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Easy, yet impressive, this grilled filet mignon recipe is game-changer!! Follow my tips to get perfectly cooked steaks every time!
What is filet mignon?
Filet mignon (aka tenderloin steak) is basically a sliced beef tenderloin, which comes from the rear portion of the spine. This muscle doesn't get used as much, therefore it's the most tender cut!
Also, tenderloin steak is quite lean, thus not as flavorful as a ribeye steak, for example. That's why I like to cook filet mignon wrapped in bacon, or serve it with a sauce on the side.
Why you'll love this recipe:
Grilling filet mignon creates this amazing charred crust, adding so much flavor to this buttery soft steak.
And when done right, it's hard to beat juicy and tender tenderloin steaks!!!
Plus, it's super quick and easy to prepare without any mess!
Serve it with my favorite horseradish mayo sauce for an unforgettable bite!
Tenderloin Steak Buying Tips:
I highly recommend going to your local butcher to get the best filet mignon. And ask for following:
- fat-trimmed and silver skin removed
- cut into at least 1.5-inch thick steaks – each steak should be the same thickness
- USDA Choice grade steaks. And if you'd like to splurge, choose USDA Prime! You can read more about beef grades here.
How to grill tenderloin steaks:
- Bring the steaks out of the fridge at least 30 minutes prior to cooking or up to an hour. We want the steaks to warm up to room temperature for even cooking, but note it doesn't have to come to room temperature all the way inside. Having at least the surface of the steak at room temperature prevents excess shrinkage when it hits the hot grill.
- If you have an hour before cooking, go ahead and season the steaks with salt and pepper. If not, salt and pepper right before putting on the grill. If you salt the steaks, say 10 minutes prior to cooking, salt will draw the moisture out on the surface and you won't get nice and juicy steak. If you salt it at least an hour prior, it gives the salt enough time to reabsorb the moisture back into the steak.
- Heat your grill for about 15 minutes over medium high heat. The ideal temperature for grilling filet mignon is 450-500°F. After cleaning the grates and right before putting the steaks on, brush on oil with folded paper towel over the grates.
- Place the steaks on the grill and close the lid. Cook for about 5 minutes. If you want nice diamond grill marks, rotate the steak about 90° after about 3 minutes. Then flip the steak on other side and cook for another 5 minutes or so, or until desired doneness. Use a meat thermometer to check the internal temperature. For medium rare finish, remove the steaks when they reach 125-130°F internal temp.
- Transfer the cooked steaks onto a platter, cover with foil and rest for at least 5 minutes, preferably 10 minutes, before serving. This step is crucial for juicy steak, so don't skip it!
How long to grill filet mignon:
It's impossible to say an exact cooking time, because it depends on multiple variables, like thickness of the steaks, grill temperature, the desired doneness, etc.
Meat thermometer is the only sure way to know when your steak is done. So, make sure you've got your thermometer ready. My go-to thermometer is Thermapen ONE. It's super fast and 100% reliable.
That being said, it'll take approximately 5 minutes per side for 1.5-inch thick tenderloin steak to reach 125-130°F internal temperature for perfectly medium rare finish.
Prep: 1 hour
Cook: 10 minutes
Total : 1 hour 10 minutes
- 2 (6-8oz) filet mignon steaks Note 1
- 1 teaspoon coarse kosher salt
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil Note 2
- Horseradish mayo sauce for serving
Note: I test all my recipes with both measurements for the most precise and accurate result!
-
Bring the steaks out of the fridge at least 30 minutes prior to cooking or up to an hour.
-
If you have an hour before cooking, go ahead and season the steaks with salt and pepper. If not, salt and pepper right before putting on the grill.
-
Preheat your grill over medium high heat for at least 15 minutes. The ideal temperature for grilling filet mignon is 450-500°F.
-
After cleaning the grates and right before putting the steaks on, brush on oil with folded paper towel over the grates.
-
Place the steaks on the grill and close the lid. Cook for about 5 minutes. If you want nice diamond grill marks, rotate the steak about 90° after about 3 minutes.
-
Then flip the steak on other side and cook for another 5 minutes or so, or until desired doneness.
-
Use a meat thermometer to check the internal temperature. For medium rare finish, remove the steaks when they reach 125-130°F internal temp.
-
Transfer the cooked steaks onto a platter, cover with foil and rest for at least 5 minutes, preferably 10 minutes, before serving. This step is crucial for juicy steak, so don't skip it!
-
Serve with horseradish mayo sauce for dipping.
Note 1: Choose USDA Choice or Prime grade beef, cut into at least 1.5-inch thick steaks. Ask your butcher to trim the fat and remove silver skin. Each 1.5-inch thick filet mignon weighs 6-8oz.
Note 2: You can use any high-smoke oil for oiling the grates, like vegetable, canola or avocado oils. Don't use olive oil.
Calories: 684 kcal (34%) Carbohydrates: 1 g Protein: 41 g (82%) Fat: 57 g (88%) Saturated Fat: 26 g (163%) Polyunsaturated Fat: 2 g Monounsaturated Fat: 22 g Cholesterol: 159 mg (53%) Sodium: 1274 mg (55%) Potassium: 703 mg (20%) Fiber: 1 g (4%) Sugar: 1 g (1%) Vitamin A: 5 IU Calcium: 21 mg (2%) Iron: 5 mg (28%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
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