How to Grill Beef Filet Mignon
Learn how to cook filet mignon on a grill. Grill your fillet to perfection with this uncomplicated technique in about 10 minutes. You tin can have the best steaks at your special dinner tonight.
Introduction
Brand your home BBQ political party special with grilled filet mignon. The best mode is the easiest with these stride-past-pace photo instructions.
I consider filet the king of all meats. If I want something extraordinary, this is it.
My Rating
An absolute five. The filet is e'er a v, only this is a smashing 5. As good as it gets.
🐄Filet Mignon
Since this is a "how-to" post, nosotros will beginning with how to buy the meat. For those not in the know, a filet mignon is cutting from whole beef tenderloin AKA a pismos. Information technology is frequently referred to as tenderloin steaks or filets.
You tin buy pre-cut, and it will be a flake more than expensive, just I usually buy the whole tenderloin and cut my ain. I like almost 1 ¼ to 1 ½ inches thick. It does freeze great for 2-3 months.
Meat Grade
QUALITY DOES Thing. Information technology is all well-nigh quality here. Prime number is the top 2%; information technology is harder to notice but worth the extra toll for special meals.
Next is USDA Option. Well-nigh half the beefiness sold in the USA is choice, which yous will usually buy.
USDA Select is adjacent but just say no. And if no course is given, presume the worse.
♨️The Grill
Filets should be cooked on a medium grill with a surface temperature of 450° up to but not over 500° with direct heat.
You need to know your grill. My gas grill (which is very hot) is only above 50% burner power. On more than normal gas grills, information technology should be about 75% but get a $10 grill surface thermometer and become to know your grill. I always use a surface thermometer.
See A Beginners Guide to Grill Temperature on a Gas Grill for more details on grill surface temperature.
Charcoal Grill Instructions
You need to exist very conscientious about surface temperature otherwise, times and temperature recommendations are unchanged. On most charcoal grills, you lot volition need to adjust the venting.
⏰How Long to Grill
By and large, near 10 minutes to become medium-rare. But, your endpoint is the internal temperature you desire minus a few degrees. Practise NOT Melt BY TIME ALONE.
| Doneness | Internal Temperature | Approx. Grill Time |
|---|---|---|
| Rare-common cold red eye | 125°-130° | half-dozen-8 |
| Medium Rare-warm red eye | 130°-135° | 10-11 |
| Medium-pink and firm | 140°-150° | 12-14 |
| Medium Well-minimal pinkish | 150°-155° | fifteen-16 |
| Well Done-firm and dark-brown | 160°+ | 18+ |
There are several variables. The exact grill temperature, the meat temperature when placed on the grill, and the meat's thickness. So cooking past time CAN Non WORK, and yous must use a thermometer.
One time removed from heat, the internal temperature will still ascension 2°-4° more than. Thinner fillets will be at the low end of that range. Take that into business relationship, delight.
Alarm FOR RARE. It is hard to hit exactly what you want, so lookout carefully and remove it a bit early on. Y'all can always cook it a bit more subsequently.
🧂Seasoning
Just a good shake of salt and pepper is enough. We like to use my All Purpose Seasoning - seven:2:i and vii:2:two. This is a bit salty for some people.
Do not overdo the seasoning. You can ever add more later, only information technology is impossible to remove.
The timing of the seasoning is important. Practice not put salt on the meat for more than than a few minutes before cooking unless you lot practice threescore minutes or more. Between those times, it will pull water out of the meat and non allow enough time to reabsorb back into the meat.
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This recipe is listed in these categories. See them for more than similar recipes.
🖼️Step-by-Step Photo Instructions
Start with quality filets. I like a one ¼ to 1 ½ inch thick that volition be 6-8 ozs. each.
One of the most important steps is resting the filets at room temperature for thirty or so minutes. This raises the temperature of the meat, making getting your desired internal temperature much easier.
While information technology is resting, go your grill temperature of about 450°. But over medium for me but more medium-high on lesser grills. Of course, clean and oil the grill.
Give the filets seasoning of your choice. Practise it just earlier grilling. I use a overnice sprinkling of my seven:2:2 seasoning, merely just a nice sprinkle of fibroid salt and pepper will practice.
Place the filets on the grill. Close the chapeau—grill on the first side for about v minutes (less for rare). Rotate one-half the style through for these squeamish crossed grill marks. Flip and grill until you accomplish the right internal temperature for your taste. For me, I do another 7-8 minutes (with the rotation) and become 140°-145° internal temperature.
Remove and balance for 5 minutes minimum. A light foil tent is a expert idea here. The internal temperature will rising a few degrees.
📖Recipe
How to Grill Filet Mignon on a Gas Grill
Larn how to cook filet mignon on a grill. Grill your fillet to perfection with this simple technique in about 10 minutes. You tin can take the best steaks at your special dinner tonight.
Tap to leave a Rating
Servings #/Accommodate if desired 2
- 2 Filet Mignon - about i ¼ to 1 ½ inch thick. They volition be well-nigh 6-8 oz each.
- vii:2:2 seasoning or just coarse salt and pepper
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Start with quality filets. I like a 1 ¼ to 1 ½ inch thick that will be 6-viii ozs. each.
-
One of the most important steps is resting the filets at room temperature. Get at least 10 minutes but better if you can practise 30 minutes. This raises the temperature of the meat, making getting your desired internal temperature much easier.
-
While the filets are resting, go your grill surface temperature about 450° (500° max). About medium-high on most gas grills. Delight be sure the surface temperature is correct. This is the most common source of errors. Come across A Beginners Guide to Grill Temperature on a Gas Grill for details if you lot are not certain. Of course, clean and oil the grill.
-
Give the filets a light glaze of the seasoning of your option. Practice it just before grilling. I utilise a overnice sprinkling of my 7:two:2 seasoning, but but a nice sprinkle of coarse salt and pepper will do.
-
Place the filets on the grill. Close the lid.—grill on the starting time side for nearly 5 minutes (less for rare). Rotate half the way through for these squeamish crossed grill marks. Flip and grill until yous achieve the correct internal temperature for your taste. For me, I practice another vii-8 minutes (with the rotation) and get 140°-145° internal temperature.
-
Remove and rest for 5 minutes minimum. A light foil tent is a good idea here. Remember, the internal temperature volition rise a few degrees during the rest.
See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch to a higher place these instructions only the photos DO NOT print.
Preclude your screen from going dark
Pro Tips
- The quality of the meat matters a lot here. Prime or choice only, delight.
- Medium to medium-high grill with a surface temperature of about 450°. Maximum of 500°. Never use the thermometer in the hood of the grill.
- Be sure the grill surface temperature is correct. This is the most mutual source of problems. Meet A Beginners Guide to Grill Temperature on a Gas Grill for details.
- Rest to room temperature kickoff if you lot have fourth dimension. About xxx minutes if yous can.
- Season 1 hour earlier cooking or only before cooking. Not between.
- Information technology is e'er proficient to check your internal temperature a fleck before than you call up.
- Exercise not over-season. You tin always add more at serving.
- Your endpoint is the internal temperature yous want minus a few degrees. Practise Non Melt BY Time Lonely.
- Rest tented with foil for at to the lowest degree five minutes before serving. The meat will ascent a few degrees during the rest.
- If y'all want rare, yous must watch the internal temperature closely and remove it a bit early. Take into account the ascent in temperature with the residuum. Remember, yous tin always cook it a bit more later, but it is impossible to uncook something.
- You lot can non do this with frozen meat, information technology must exist fully thawed.
To conform the recipe size:
You may adjust the number of servings in this recipe carte nether servings. This does the math for the ingredients for yous. BUT it does Non suit the text of the instructions. And so you lot need to do that yourself.
Serving : 170.1 g | Calories : 420 kcal (21%) | Protein : 33 g (66%) | Fatty : 31 thou (48%) | Saturated Fatty : 12 m (sixty%) | Polyunsaturated Fat : 1 g | Monounsaturated Fat : thirteen grand | Cholesterol : 114 mg (38%) | Sodium : 644 mg (27%) | Potassium : 516 mg (15%) | Calcium : 60 mg (six%) | Iron : ii.2 mg (12%)
Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated higher up. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will exist my estimate of the boilerplate used.
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Editor'due south Annotation: Originally Published June ane, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
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