Perfect Grilled Filet Mignon

Article by Heath Goldman

Perfectly grilled steak steak is charred and crisp on the outside and juicy and tender on the inside. Filet mignon, which comes from the tenderloin, is one of the most expensive and tenderest cuts of steak. While there are many ways to cook filet mignon, grilling takes just a few minutes and yields magnificent results—if done correctly. The stakes are high, given filet mignon’s hefty price tag. That’s why the recipe developers and testers in Food Network Kitchen took the job of developing the perfect grilled filet mignon recipe very seriously. We cooked multiple filet mignons, trying out different techniques and really nailing the cook time, so you don’t have to.

Ingredient Notes

What to Know about Neutral Oil for the Grates

Oil the grates of your grill with canola oil or vegetable oil, both oils with high smoke points that’ll prevent the steak from sticking.

Choosing the Right Filet Mignon for Grilling

For optimal grilling, filet mignon should be at least 1 1/2 to 2 inches thick and weigh between 6 to 8 ounces. This size allows for a beautifully seared exterior while keeping the inside tender and juicy.

Marinades, Rubs and Seasonings for Filet Mignon

Filet mignon is an incredibly tender cut of steak and does not need to be marinated prior to cooking. In addition, it’s very expensive and we prefer to skip rubs and seasoning blends in order to let the gorgeous flavor of filet mignon shine. We keep things simple by sprinkling the steak with generous amounts of kosher salt and freshly ground black pepper.

Compound Butter for Serving

Compound butters are a simple yet luxurious way to finish filet mignon. They melt over the hot steak to add rich flavor and aroma. Classic herb butter like Ina Garten’s Herb Butter is always a favorite, but you can get creative—try blue cheese and chive butter for a tangy kick, or roasted garlic and rosemary for a deeper, savory profile. For a touch of sweetness and heat, smoked paprika and honey butter adds bold contrast, while truffle butter brings indulgent, earthy depth.

How to Cook Filet Mignon on the Grill

Preparing the Grill: Charcoal vs. Gas

The great news is that you can grill filet mignon on a charcoal or gas grill; our recipe works for both. If you have neither, you can even cook filet mignon on a grill pan instead.

The Reverse Sear vs. Traditional Method: The reverse sear is a fantastic method for cooking filet mignon indoors—gently bringing the steak up to temperature in the oven before finishing with a hot sear in a pan—but when grilling, the traditional method works best. Because filet mignon cooks so quickly, especially over high heat, you can achieve a perfect crust and desired doneness without the need for extra steps. Grilling hot and fast keeps things simple and lets you enjoy that classic charred exterior and tender interior in just minutes. Check out our recipe below for step-by-step instructions.

How to Achieve Desired Doneness with a Meat Thermometer

Grilling filet mignon to your preferred doneness requires precision with both time and temperature. For perfectly cooked steak every time, we recommend using meat thermometer. Simply grasp the steak with tongs and insert the tip of the meat thermometer into the thickest part of the steak to take the temperature. For a 1 ½-inch-thick piece of filet mignon, use our guide below. Note that we recommend pulling the steak off the grill a few degrees below standard temperatures because the steak will rise in temperature as it rests. No overcooked filet mignon here!

• Rare: 8 minutes of cook time; 115 to 120 degrees F

• Medium rare: 11 minutes of cook time, 120 to 125 degrees F

• Medium: 13 minutes of cook time, 125 to 130 degrees F

• Medium-well: 14 minutes of cook time, 130 to 135 degrees F

Always let the steak rest for 5 to 10 minutes after grilling to allow juices to redistribute and the temperature to rise a few degrees.