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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