How to Grill Filet Mignon

The simplest way to grill filet mignon without ruining it. Grilled to perfection in 10 minutes and topped with my favorite herb butter.

How to Grill Filet Mignon

Cooking filet mignon on the grill is really simple, but I’ll be honest with you, I swore off grilling filet a few years ago when I discovered the stove top to oven method. It’s simply the best way to cook a perfectly even and juicy steak. With that said, the stove/oven method is not always realistic if you’re cooking several steaks at a BBQ or you’re just in the mood for grilling in the summer.

How Long to Grill Filet Mignon?

The most critical advice I have for you is to not overcook your filet. No kidding, Shawn. Yes, it’s obvious but 1-2 minutes can make a HUGE difference in the final temp. 5 minutes per side on medium-high heat is the sweet spot for perfect medium rare steak, adding an additional minute per side for each level of doneness.

  • Rare: 4 minutes per side
  • Medium rare: 5 minutes per side
  • Medium: 6-7 minutes per side
  • Medium well: 8+ minutes per side

Use your phones timer to be exact, it always yields consistent results! Also, a simple digital thermometer is absolutely the best way to confirm the internal temp, unless you’re a wizard who can tell just by touching it (I am not).

When I grill filet, I like to season with a rub of finely chopped fresh rosemary and a healthy dose of salt and pepper. Rub it into the filet with a tiny drizzle of olive oil until evenly coated on all sides. Serve topped with garlic and herb butter and you’ll be well on your way to flavortown, baby.

Who said you couldn’t cook a perfectly even filet on the grill?!

How to Grill Filet Mignon
How to Grill Filet Mignon
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How to Grill Filet Mignon

  • Author: Shawn
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 2 1x

Scale

Ingredients

  • 2 10-ounce thick tenderloin beef filets (roughly 2 inches thick)
  • 1 teaspoon olive oil
  • 1 tablespoon fresh rosemary, removed from sprig and minced
  • salt and pepper to taste

Garlic & herb butter

  • 1/2 stick of butter
  • 1 tablespoon fresh rosemary, removed from sprig and minced
  • 1 garlic clove, minced

Instructions

For the herb butter

  1. Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. Stir in herbs and garlic until fully mixed. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the filet.

For the filets

  1. 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 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate.
  2. Preheat grill to high heat, Keep the lid closed and let the internal temp to get up to around 500° F.
  3. Place the filets face down and sear undisturbed for 5 minutes. Flip the filets and sear for an additional 5 minutes. This is ideal for medium rare.
  4. For rare, sear for 4 minutes a side. Medium rare, 5 minutes. Medium, 6-7 minutes. Medium well, 8+ minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a 8-10 ounce portion, roughly 2 inches thick.
  5. Remove filets from the grill and set on a plate. Let sit for 5 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

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