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If the most tender and expensive cut of beef is your taste it is important to learn how to cook filet mignon. This enticing cut of beef is usually enjoyed rare to medium. Thicker than the average cut of steak, filet mignon cooked on the grill is heavily seared on the outside, juicy, pink, and tender on the inside.
- Filet mignon
- Olive oil (Here’s some olive oil dispensers you may like)
- Salt (Check out our recommended salt and pepper grinder sets!)
- Pepper (optional)
- Preheat the grill. Turn the gas grill burners on high and preheat for 20 minutes with the lid closed.
- After five minutes scrape the grill clean with a wire brush. (Check out our article on the best grilling tools and accessories)
- For charcoal grills, wait until the coals are red hot with a layer of white ash on the outside of the coals.
- Prepare the filet mignon for cooking.
- Rinse the filet mignon in water and pat dry with a folded paper towel.
- Coat the filet mignon with olive oil and sprinkle with coarse kosher salt and pepper (optional).
- Cook filet mignon on the grill.
- The first step is to sear the filet mignon steak on a hot grill for three or four minutes on each side with the grill lid closed. Note: To sear a steak means to cook the outside of the filet mignon until it is brown and sizzles.
- Finishing cooking the filet mignon.
- After the searing is complete lower the burner temperature to medium on a gas grill.
- On a charcoal grill move all the live coals to the outside edges of the grill.
- Lower the lid over the filet mignon and cook an additional four to five minutes for rare, six to seven minutes for medium, and eight to nine minutes for medium well for a 1 ¾ inch steak. Thinner cuts of meat require two to four minutes less cooking time.
- Optional (sear with a cooking torch)
- Move the cooked filet mignon from the grill to warmed plates and let stand for five minutes before serving.
Defrost frozen filet mignon by placing it on a place in the compact refrigerator for 12 to 24 hours.
(Recommended) Defrost frozen filet mignon in cold water by submerging the meat, still inside a vacuum packing or air tight chest freezer bag, in a large bowl of cold tap water. You can find our recommended vacuum sealers here.
Change the water every 30 minutes to prevent it from reaching room temperature. Depending on the size of the steak it will take between two and four hours to defrost.
• Never defrost frozen filet mignon by removing it from the refrigerator or placing it in warm water to avoid food born illness.
• Never refreeze raw meat to avoid dangerous bacteria.
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