Grilling Filet Mignon Recipes

HOW TO GRILL FILET MIGNON

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!

HOW TO GRILL FILET MIGNON

Steps:

• 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.
• 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.
• Preheat grill to high heat. Keep the lid closed and let the internal temp to get up to around 500° F.
• 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.
• 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.
• 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.

FILET MIGNON RECIPE - TRAEGER GRILLS

Steps:

• In a small bowl, combine the salt, pepper, garlic, and butter. Rub on both sides of filets. Let rest for 15 minutes.
• When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
• Insert the probe into the center of a filet. Place the steaks directly on the grill grates. Close the lid and cook until the internal temperature reaches 130-135°F for medium-rare. 5-8 minutes per side.
• Remove from the grill and serve. Enjoy!

GRILLED FILET MIGNON

Steps:

• Rest the steaks. Take the steaks out of the refrigerator and set them on the counter while you prepare the mushroom compound butter.
• Cook the mushrooms. Preheat a large skillet over medium heat. Add 2 teaspoons olive oil to the pan. Add the shallots and cook for 2 minutes. Add the garlic cook for another 2 minutes. Turn the heat to medium-low and add in the cleaned and chopped mushrooms. Cook for an additional 8-10 minutes until the mushrooms turn brown and soft, and they have reduced in volume by half, stirring occasionally.
• Add the wine. Increase the heat to medium-high, and add in the red wine. Cook for an additional 1-2 minutes until the mushrooms have absorbed all the red wine liquid. Remove form heat and allow to cool completely.
• Make the mushroom compound butter. Stir the mushroom and red wine mixture in with the softened butter. Set aside.
• Season the steak. Season the steaks on both sides with the steak rub.
• Preheat the grill. Preheat your preferred grill for 2-zone cooking. Aim for 225 degrees F if using a pellet smoker, or an overall temp of 350 degrees F if using a gas or charcoal grill.
• Grill the filet mignon. Place the steaks on the grill grates over indirect heat, close the lid, and cook until the steaks are 10 degrees away from your target temperature , flipping once halfway through (Rare = 115 degrees F, Medium Rare = 125, Medium = 135, Medium Well = 145, Well = 150 degrees F). This will take approximately 45 minutes if cooking your meat to medium rare.
• Prep your serving platter. While your steaks are cooking, prepare your serving platter by placing a spoonful of the compound butter on the platter where each steak will go after it is finished cooking.
• Sear the steaks. Transfer steaks to the direct heat to sear. If you have a pellet smoker, you can remove the steaks from the heat and increase the temp to sear, or you can sear in a cast iron skillet. Sear for a couple minutes per side until the steaks reach your preferred target internal temperature. (Rare = 125 degrees F, Medium Rare = 135, Medium = 145, Medium Well = 155, Well = 160 degrees F).
• Rest and serve. Remove the steaks to the serving platter and place each steak directly over the compound butter on the platter. Top with more compound butter and rest for 10 minutes while the butter melts. Serve and enjoy.

HOW TO GRILL FILET MIGNON ON A GAS GRILL

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.

HOW TO COOK FILET MIGNON RECIPE BY TASTY

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!

MARINATED FILET MIGNON

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.

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.