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By Shawn Williams
5 from 5 votes
Jun 06, 2019, Updated Jan 16, 2024
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With the right process and techniques, grilling can produce a phenomenal steak with unique characteristics. Filet mignon is an expensive cut that requires special attention to take full advantage of its juicy, flavorful, and tender qualities. Let’s grill the perfect filet mignon!
I‘ll be 100% honest with you, I swore off grilling steak a few years ago when I discovered the beauty of pan-seared filet mignon and reverse-searing steak. That being said, cooking steaks inside is not always realistic if you’re preparing dinner for a larger crowd or you’re just in the mood for grilling outdoors.
While grilled filet mignon wouldn’t be my preferred method for preparing a steak, it can still produce some fantastic results with the right temperature control and precise timing. Here is my tried and true method for grilling filet mignon perfectly every single time.
Looking for more delicious filet mignon recipes? Try my blueberry glazed filet mignon, filet mignon with red wine reduction, and bacon-wrapped filet mignon! Make this recipe surf and turf with baked lobster tails or pan seared scallops.
Table of Contents
- Ingredients
- Grilling Filet Mignon
- Expert Tips
- How Long to Grill Filet Mignon?
- What to Serve With Filet Mignon
- More Filet Mignon Recipes
- How to Grill Filet Mignon
Ingredients
- 10-12 ounce tenderloin beef filets (roughly 1.5- 2 inches thick): look for steaks that are about 2 inches thick and appear plump and deep red in color. Avoid steaks with signs of browning or slimy texture.
- Salt and pepper: for seasoning and optional dry brining.
- Olive oil: this acts as a great binding agent for the rosemary and also helps develop a nice charred seared exterior.
See the recipe card for full information on ingredients and quantities below.
Grilling Filet Mignon
Step 1.
Leave the butter on the counter to soften or place it in a microwave-safe bowl and microwave until malleable, 10-15 seconds. Use a fork to mash in the herbs and garlic until fully mixed. Store in the refrigerator and remove 10 minutes before adding to the filet.
Step 2.
Season both sides of the filet generously with salt and pepper and fresh rosemary. Rub with a little olive oil and let rest for 30-45 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate.
Step 3.
Preheat the grill to high heat for 10-15 minutes and clean the grates well. Keep the lid closed and let the internal temp get up to around 500°F. Once hot, reduce heat to medium-high heat (shoot for a constant temp of around 400-450°F).
Step 4.
Place the filets face down and sear undisturbed for 5 minutes with the cover down. Flip the filets and sear for an additional 5 minutes. This is ideal for medium-rare.
Step 5.
For rare, sear for 4 minutes a side. Medium rare, 5 minutes. Medium, 6-7 minutes. Medium well, 8+ minutes. Depending on the size of the steak, the more or less time it will take. This recipe is ideal for an 8-10 ounce portion, roughly 2 inches thick.
Quick Tip
Remember, the steak will continue to cook after it’s been removed from the heat. Test the temperature with a digital thermometer in the middle center of the steak. Steaks should be removed from the heat 5-7 degrees below the final serving temp.
Step 6.
Remove filets from the grill and let rest for 7-10 minutes before serving. This is important to bring your steak to its final serving temperature. Top with a slice of garlic and herb butter and serve.
Expert Tips
- Unless it’s very hot outside, I’ve found cooking steaks with the cover down yields the most consistent results. If the grill gets too hot you can lift the cover and turn the heat down slightly to maintain temperature. I try to keep the temperature around 450 degrees Fahrenheit throughout the cook.
- When using a digital thermometer, always pierce the middle center of the steak, this will be the coolest part of the steak.
- All steaks should rest for 5-10 minutes after cooking. This is so the steak comes to its final serving temperature and allows the juices to redistribute.
How Long to Grill Filet Mignon?
The most critical advice I have for you is to not overcook your filet. 1-2 minutes can make a huge difference in the final temperature. Five minutes per side on medium-high heat is the sweet spot for a perfect medium-rare steak, adding an additional minute per side for each level of doneness.
Use your phone’s timer to be exact, it always yields consistent results! Also, a simple digital thermometer is the best way to confirm the internal temp, unless you’re a wizard who can tell just by touching it (I am not). The cook times below are based on a standard 2-inch thick filet mignon.
| Doneness | Temperature Range | Time On Grill |
|---|---|---|
| Very Rare/rare | 120°F to 125°F | 4 minutes per side |
| Medium rare | 125°F to 130°F | 5 minutes per side |
| Medium | 135°F to 140°F | 6-7 minutes per side |
| Medium well | 145°F to 150°F | 8 minutes per side |
| Well done | 160°F and above | 10 minutes per side |
What to Serve With Filet Mignon
You can never go wrong with steak and potatoes. Pair this porterhouse steak with myparmesan roasted fingerling potatoesor mygarlic butter roasted red potatoes. If you’re looking for ultra-crispy potatoes, try mypesto smashed potatoes! If you prefer mashed potatoes, try my rich and deliciouscream cheese mashed potatoes.
My favorite veggies of choice will always be myroasted bacon and parmesan Brussels sprouts or restaurant-style Brussels sprouts.
More Filet Mignon Recipes
Bacon-Wrapped Filet Mignon Recipe
Filet Mignon with Blueberry Glaze Recipe
Filet Mignon with Red Wine Sauce
Pan-Seared Filet Mignon Recipe
Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & areview in the comments!
5 from 5 votes
How to Grill Filet Mignon
By: Shawn Williams
Servings: 2
Prep: 15 minutes mins
Cook: 10 minutes mins
Total: 25 minutes mins
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The simplest way to grill filet mignon without ruining it. Grilled to perfection in 10 minutes and topped with my favorite herb butter.
Ingredients
- 2, 10 ounce thick tenderloin beef filets, roughly 2 inches thick
- 1 teaspoon olive oil
- 2 teaspoons fresh rosemary, removed from sprig and finely minced
- salt and pepper, to taste
Garlic & herb butter
- 1/2 stick of butter, softened
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh tarragon
- 1/2 tablespoon minced garlic
Instructions
For the herb butter
Leave the butter on the counter to soften or place it in a microwave-safe bowl and microwave until malleable, 10-15 seconds. Use a fork to mash in the herbs and garlic until fully mixed. Store in the refrigerator and remove 10 minutes before adding to the filet.
For the filets
Season both sides of the filet generously with salt and pepper and fresh rosemary. Rub with a little olive oil and let rest for 30-45 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate.
Preheat the grill to high heat for 10-15 minutes and clean the grates well. Keep the lid closed and let the internal temp get up to around 500°F. Once hot, reduce heat to medium-high heat (shoot for a constant temp of around 400-450°F).
Place the filets face down and sear undisturbed for 5 minutes with the cover down. Flip the filets and sear for an additional 5 minutes with the cover down. This is ideal for medium-rare.
For rare, sear for 4 minutes a side. Medium rare, 5 minutes. Medium, 6-7 minutes. Medium well, 8+ minutes. Depending on the size of the steak, the more or less time it will take. This recipe is ideal for an 8-10 ounce portion, roughly 2 inches thick. Remember, the steak will continue to cook after it’s been removed from the heat. Test the temperature with a digital thermometer. Steaks should be removed from the heat 5-7 degrees below the final serving temp.
Remove filets from the grill and let rest for 7-10 minutes before serving. This is important to bring your steak to its final serving temperature. Top with a slice of garlic and herb butter and serve.
Notes
Unless it’s very hot outside, I’ve found cooking steaks with the cover down yields the most consistent results. If the grill gets too hot you can lift the cover and turn the heat down slightly to maintain temperature. I try to keep the temperature around 450 degrees Fahrenheit throughout the cook.
When using a digital thermometer, always pierce the middle center of the steak, this will be the coolest part of the steak.
All steaks should rest for 5-10 minutes after cooking. This is so the steak comes to its final serving temperature and allows the juices to redistribute.
Temperatures for steak
Rare: 120°F to 125°F
Medium rare: 125°F to 130°F
Medium: 135°F to 140°F
Medium well: 145°F to 150°F
Well done: 160°F and above
Nutrition
Serving: 1steakCalories: 443kcalCarbohydrates: 1.6gProtein: 37.3gFat: 31.5gSaturated Fat: 15.8gCholesterol: 163mgSodium: 277mgFiber: 0.7g
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Dinner
Cuisine: American
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