HOW TO GRILL FILET MIGNON ON A GAS GRILL
Learn how to cook filet mignon on a grill. Grill your fillet to perfection with this simple technique in about 10 minutes. You can have the best steaks at your special dinner tonight.
Provided by Dan Mikesell AKA DrDan
Categories Main Course
Time 22m
Number Of Ingredients 2
Steps:
- Start with quality filets. I like a 1 1/4 to 1 1/2 inch thick that will be 6-8 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 do 30 minutes. This raises the temperature of the meat, making getting your desired internal temperature much easier.
- While the filets are resting, get your grill surface temperature about 450° (500° max). About medium-high on most gas grills. Please be sure the surface temperature is correct. This is the most common source of errors. See A Beginners Guide to Grill Temperature on a Gas Grill for details if you are not sure. Of course, clean and oil the grill.
- Give the filets a light coat of the seasoning of your choice. Do it just before grilling. I use a nice sprinkling of my 7:2:2 seasoning, but just a nice sprinkle of coarse salt and pepper will do.
- Place the filets on the grill. Close the lid.-grill on the first side for about 5 minutes (less for rare). Rotate half the way through for these nice crossed grill marks. Flip and grill until you reach the correct internal temperature for your taste. For me, I do another 7-8 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 will rise a few degrees during the rest.
Nutrition Facts : ServingSize 170.1 g, Calories 420 kcal, Protein 33 g, Fat 31 g, SaturatedFat 12 g, Cholesterol 114 mg, Sodium 644 mg, UnsaturatedFat 14 g
HOW TO GRILL FILET MIGNON
Filet Mignon...even the name sounds intimidating. Not to fear though, we will show you how easy it can be with step by step directions.
Provided by Steve
Categories Main Course
Time 10m
Number Of Ingredients 3
Steps:
- Seasoning.You paid a lot for this filet, give it some credit that it is going to hold it's own in the taste department. The only seasoning I recommend to help this steak out is some fresh ground black pepper. Save the course salt for the end, some say it draws out juices. I doubt it does, but why take the chance?
- Leave it alone!In order to reduce grilling time and ensure consistent cooking throughout the steak, we must bring the filet to room temperature. This is your easiest step, once it's seasoned just leave it on the kitchen counter. Your patience will be rewarded, trust me...just let it get into the "zone" by itself and move onto these next steps. Let it sit for at least 45 minutes. Go on, leave it alone, move on to the next step!
- Fire it up!We are going to use direct heat to grill this delicious steak, so fire up your grill and set it and leave it at the highest temperature setting. You will know she is ready when you can't hold your hand 2 inches above the grates for more than 5 seconds (don't try and be tough, you know it hurts...). If you are a charcoal griller, follow this guide for lighting a charcoal grill and set up your grill for hot, direct grilling by creating a pile 2 coals high.
- Sear in those juices!Ok, the moment of truth, your steak has been getting itself ready on the counter and now it's game time! Using TONGS (remember, don't EVER puncture that beautiful steak's flesh!) place your steaks on the grill and do NOTHING for at least 2 minutes. The only exception to this rule is if you have to play firefighter and splash a little water on a pesky flame. A little flare up is fine, but if a flame burns for more than 30 seconds, splash a tiny bit of water on it to put it out.
- Grill marks!All we are doing here is creating those cool looking grill marks. After about 2 minutes (for medium-rare, a little more for Medium), lift, turn your steak 90 degrees and then set it back down for another 3 minutes (again, for medium-rare, a little more if you have to have it more done).
- Flip once!After a total of about 5 minutes, it's time to flip that steak for the one and only time. Gently lift, flip and set it back down in the same spot and leave it alone again for about 2 more minutes.
- Rotate againThis is getting easy, you know what is next. Repeat Step 5 on this side now!
- Check itNow it is time to check your steak for the perfect doneness. The very best way to ensure proper doneness is by using an instant-read meat thermometer. The Thermapen is by far the best meat thermometer on the market. A favorite of TV and restaurant chefs, it is highly accurate, instant, automatically turns on and off (no buttons to mess with) and never needs calibration. Highly recommended if you cook a lot, get it here. Insert the thermometer into the side of the steak to measure the very center and then check out our grilling tips for a temperature chart to determine your preferred doneness. Better yet for you iPhone owners, download our FREE MeatTemps iPhone app for an easy to use meat doneness reference.
- Remove and rest. Take it off the grill now, you are done with the heat section! Remove it and set it on a plate or platter and leave it alone.
- Your beautiful filet has been through a traumatic experience. It went from refrigerated to room temperature to a HOT grill. This plays havoc on the juices inside so we need to give it some time to collect itself. Now that it is on the platter, let it rest again for 2 - 3 minutes (which will now seem like 2 hours!). This allows the juices to re-distribute, so they don't all run out when you slice into that beautiful hunk of beef.
- Enjoy! Go ahead, enjoy it!
Nutrition Facts : Calories 621 kcal, Protein 41 g, Fat 50 g, SaturatedFat 20 g, Cholesterol 159 mg, Sodium 111 mg, ServingSize 1 serving
HOW TO COOK FILET MIGNON RECIPE BY TASTY
We get it: you deserve a treat. It's been a hard day (or maybe even a hard week) and well, you deserve a little bit of luxury: a lit candle, some wine, and some nice music. Oh, and don't forget the Best. Meal. Ever. Luckily, our filet mignon fits the bill: it simplifies a fancy restaurant dish into a homemade extravagance and the best part? Our recipe serves just one: that's right. It's allll for you!
Provided by Jody Tixier
Categories Lunch
Yield 1 serving
Number Of Ingredients 7
Steps:
- On a cutting board, pat the filet mignon dry with paper towels and let sit at room temperature for 20-30 minutes.
- Preheat the oven to 450˚F (230˚C).
- Generously season all sides of the filet mignon with salt and pepper.
- Heat a medium, oven-safe stainless steel or cast iron skillet over high heat for 5 minutes. Add the grapeseed oil.
- Once the oil beings to smoke, add the filet mignon to the pan. Cook without moving for 2-3 minutes, until a crust has formed.
- Use tongs to flip the steak over, then add the butter, rosemary, and garlic to the pan.
- Tilt the pan and spoon the butter continuously over the steak for 2-3 minutes.
- Transfer the pan to the oven for 7 minutes for a medium rare steak.
- Transfer the steak to a cutting board and let rest for at least 10 minutes before slicing.
- Enjoy!
Nutrition Facts : Calories 591 calories, Carbohydrate 1 gram, Fat 48 grams, Fiber 1 gram, Protein 37 grams, Sugar 0 grams
MARINATED FILET MIGNON
What is the best way to enhance the flavor? How do you choose a filet mignon marinade that will leave your guests wanting more? What ingredients do you need to shop for? Worry no more, read below for the steps in preparing the perfect grilled filet mignon.
Provided by cavetools
Categories Main Course
Number Of Ingredients 6
Steps:
- Mix all the marinade ingredients together in a medium-sized bowl and whisk until thoroughly combined.
- When the marinade is ready, place the steaks in the same bowl, or even a Ziplock bag, with the filet mignon marinade and allow them to soak - or marinate - for two hours.
- It is recommended longer for steaks of less tenderness, but for a filet mignon, less is more.
- Make sure to leave the marinade out on the kitchen counter at room temperature.
- The steak needs to be neither hot nor cold when it is ready to be grilled. This is the longest part of the process, but fortunately, it also is the easiest.
- When the steak is done marinating, it is time to heat up the grill. For the best result, the grill needs to be around 450 degrees but not more than 500 degrees. On most grills, this is around 75 percent.
- Not only do you need to know your grill temperature, you also need to know steak temperatures. This is vital in cooking the perfect grilled filet mignon.
- Your steak is cooked extra-rare when it is very red and cold with a temperature of 115 to 120 degrees; rare when it has a cold red center and is soft, 125-130 degrees; medium rare when it has a warm red center and is firmer, 130-140 degrees; medium when the steak is pink and firm, 140-150 degrees; medium well when there is a small amount of pink in the center, 150-155 degrees and well-done when the steak is gray-brown throughout and firm, 160-212 degrees.
- Now that your grill has reached the correct temperature and you know what temperature your steaks need to reach in order to be cooked the way you and your guests like, it is time to throw the steaks on the grill and close the lid.
- Grill for six minutes, rotating halfway through. Continue flipping and grilling until your steak reaches its desired temperature.
- Make sure to never, ever puncture the steak with the tongs while rotating, it can ruin the steaks texture and tenderness. Just be very careful when turning.
- For example, an additional six minutes would reach 145 to 150 degrees internal temperatures.
- Remove the steaks from the grill and make sure to lightly foil the steaks for an additional five minutes while the juices finish settling in the meat.
Nutrition Facts : ServingSize 8 oz, Calories 405 kcal
EASY GRILLED FILET MIGNON
Steps:
- Gather the ingredients.
- Preheat the grill to high heat.
- Combine the salt and black pepper in a bowl and rub onto both sides of the steaks.
- Oil the grill grates using a high smoke point oil, like grapeseed or avocado oil; add 1 tablespoon oil to a folded paper towel, and using a pair of tongs, rub the oiled towel over the grates.
- Place the steaks on the grill.
- Cook the steaks 5 to 6 minutes per side or until they almost reach the preferred doneness , up to 9 minutes per side for well done. (The meat will continue to cook as it rests.)
- Remove from the grill and let the steaks rest for 5 minutes under foil.
- Plate with your favorite sides and a sauce or butter and enjoy.
Nutrition Facts : Calories 260 kcal, Carbohydrate 1 g, Cholesterol 82 mg, Fiber 0 g, Protein 23 g, SaturatedFat 6 g, Sodium 1104 mg, Sugar 0 g, Fat 18 g, ServingSize serves 4, UnsaturatedFat 0 g
GRILLED FILET MIGNON
Steps:
- In small bowl, mix together oil, salt, pepper and garlic. Place steaks on a shallow dish and rub garlic mixture all over. Marinate at room temp for 1 to 2 hrs or, better still, covered in refrig for up to 2 days. Turn meat occ to coat both sides evenly. Remove steaks from refrig an hour before grilling. Prepare gill and place steaks on hot grill. Sear 3-4 m mins per side or until done to your preference. (Use meat thermometer: Rare-120 degree; Med Rare-125; Med-130) When steaks done, remove and let sit 15 mins.
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- Add the steaks to the grill and close the lid. Cook until a crust has formed and golden brown, approximately 4-5 minutes.
- Flip the steaks and close the lid. Continue grilling for an additional 4-5 minute or until the desired degree of doneness. (see chart above for grilling times.) 125 degrees for medium rare.
HOW TO COOK PERFECT FILET MIGNON: EASY FILET MIGNON …
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3.4/5 (13)Category DinnerCuisine AmericanTotal Time 40 mins
- 1. Let steak come up to room temperature, about 30 minutes. Preheat the oven to 415°F. Pat steak dry with paper towels and season with kosher salt. Melt the butter with the oil in a cast-iron skillet set over medium-high heat. When the foam from the butter subsides, add the steak to the hot pan. Sear until nicely browned on each side, about 2 minutes per side.
- 2. Carefully transfer the hot skillet to the oven and continue cooking until steak reaches your desired internal temperature (115–125°F for rare or 125–130°F for medium rare) and offers some resistance when poked, about 4–6 minutes longer. Remove from heat and season with salt and pepper. Let rest 5–10 minutes and serve.
- Learn more cooking techniques with Chef Thomas Keller [here](https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques-meats-stocks-and-sauces).
GRILLED FILET MIGNON - AMY MYERS MD
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5/5 (1)Estimated Reading Time 7 mins
- Remove the filet mignon from the refrigerator and allow it to come to room temperature while the grill heats.
- Preheat the grill to high heat. Brush the grill with avocado oil by dipping a paper towel into the oil and use a pair of tongs to brush the oil on the grill.
- Pat the filet mignons dry on all sides with a paper towel or a clean kitchen towel. Season well with salt and pepper on both sides.
- Place the filet mignon on the grill, cover, and allow to cook undisturbed for 5 minutes. After 5 minutes, use tongs to rotate the steaks 45 degrees and cook for another 5 minutes. Flip the steaks and cook for 3-5 minutes, or until it reaches the desired internal temperature (use a meat thermometer to check).
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- Take each filet mignon and wrap with 1 slice (or 2 slices if needed) of bacon the sides of each filet. Secure with toothpicks.
- Place the steaks on a dish or platter. Generously season over them with garlic powder, fresh cracked black pepper, and some salt. Then allow the steaks to sit on the counter to warm up to room temperature, about 15 minutes.
- Heat grill on high heat. Place the filet mignons onto the grill and grill them for about 3 to 4 minutes per side, depending on rare, medium or well.
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THE TOP 9 FILET MIGNON RECIPES
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- Cumin and Black Pepper Crusted Filet Mignon. This is by far one of the most flavorful ways to prepare filet mignon. While you can use cumin powder for the recipe, toasting the cumin seeds adds a deeply delicious touch to the final product.
- Filet Mignon With Peppercorn-Thyme Butter. This is the perfect steak for special occasions, particularly romantic ones. These filets are grilled to perfection then topped with a simple but delicious peppercorn-thyme compound butter.
- Bacon-Wrapped Filet Mignon. This is one of the easiest ways to add delicious flavor to a steak. While filet mignon rarely needs help in the flavor department, bacon just seems to make it better.
- Easy Grilled Filet Mignon. If you're new to grilling steaks or a fan of simplicity, then this recipe is for you. Filet mignon is a delicious, tender cut of beef that really benefits from the grill.
- Filet Mignon With Gorgonzola. A simple, yet flavorful way to prepare the perfect filet mignon. The gorgonzola adds a salty bite to the steak resulting in the perfect combination of flavors.
- Chili and Brown Sugar Rubbed Filet Mignon. This is a fast easy way to grill a tender, tasty filet mignon. The simple, yet flavorful rub enhances the steak's flavor giving it a rich beefiness, with a hint of sweet from the brown sugar.
- Filet Mignon With Ginger and Red Wine. The combination of red wine and soy sauce works beautifully together to flavor these steaks. While you can't go wrong with filet mignon, this sauce helps to amp it up just a little bit.
- Herb-Crusted Filet Mignon. What can be better than filet mignon? It's both delicious and tender. This recipe calls for dried herbs though you can substitute with fresh herbs instead.
- Grilled Filet Mignon With Bearnaise Sauce. While this recipe will take some time to prepare, it is well worth it. You can prepare the bearnaise sauce shortly before the steaks go on the grill.
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