If you're looking for the best way to grill a perfect filet mignon, this easy method delivers tender, juicy results with a great sear every time. Filet mignon steaks are a great piece of meat for a special occasion or dinner party, and with just sea salt and ground pepper, you can let this premium cut of beef shine.
Whether you're using a gas grill for convenience or firing up a charcoal grill for that smoky flavor, this filet mignon recipe uses medium-high heat, a hot grill, and a meat thermometer for precise timing and consistent results. So you can cook the perfect filet mignon right in our own kitchen.
This grilled filet mignon is simple, full of flavor, and only needs a few pantry staples. An instant-read thermometer to dial in the perfect temperature is key to cooking this perfectly.
Picking the Perfect Filet Mignon
For the best results, start with a high-quality filet mignon. This cut of beef is naturally tender, so choosing the right steak makes all the difference. Here's what to look for at the grocery store or your local butcher.
- Choose center-cut filet mignon steaks - center-cut pieces cook more evenly and give the most consistent results.
- Thickness of the steak matters - look for a filet that's about 1 ½ to 2 inches thick for the best sear and a medium rare finish.
- Size of the steak - an 8-oz filet is ideal for most steak dinners and is perfect for grilling without drying out.
- Even Shape - a filet that's uniform in shape will cook more evenly and create perfect grill marks.
- Look for good trimming - filet is a lean cut of meat, so it should be cleanly trimmed with little to no silver skin.
ProTip: Filet mignon comes from the tenderloin steak portion of the whole beef tenderloin, so it is already a great piece of meat. Buying from a trusted local butcher can give you thicker cuts, better quality, and more options for special occasions.
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Ingredients
Ingredients you'll need for a Filet Mignon Steak
- Filet Mignon Steak - The star of the grill.
- Coarse Kosher Salt - The flavor booster
- Black Pepper - Adds the bite and helps build the crust
Pro Tip: Keep it simple and let the filet shine! This cut of beef is naturally tender, so salt and pepper go a long way.
See recipe card for quantities.
Step-by-Step Instructions
How to Grill the Perfect Filet Mignon
This is the two-stage grill method, and it's the best way to cook filet mignon on the grill. You get a tender, juicy center with a steakhouse-style sear on the outside without overcooking this lean cut of beef.
My filet mignon steaks were about 1 ½ inches thick. Cooking times will vary depending on the thickness of the steak and your type of grill, so don't rely on time alone. For consistent results, use an instant-read thermometer and grill based on internal temperature to hit your desired level of doneness every time.
Prepare your Steak
- Preheat your grill on medium heat with the lid closed until it reaches about 350-400°F.
- Prep the steak by patting the Filet Mignon dry with paper towels. Season to taste with salt and pepper on all sides. Tie with butchers twine to hold the filet's form to get an even center cook.
- Grill over medium heat by placing the steak on the grill and closing the lid. Grill about 8 -10 minutes on the first side. When the steak releases easily and doesn't stick, it's ready to flip. Flip and continue cooking until the internal temperature reaches 110°F.
- Remove the steak and set it aside briefly (this is prepping it for the sear stage).
- Turn the grill up to high heat and let it reach 450°F.
- Return the filet mignon to the grill and sear 90 seconds per side. Flip once more if needed for grill marks and crust. This is also known as a Reverse Sear method.
- Remove the steak when the internal temperature reaches 125° for medium-rare.
- Let the steak rest for 5-8 minutes to keep the juices locked in. Serve immediately after resting.
Pro Tip: For a steakhouse-style finish, top your rested filet mignon with a pat of Rosemary Garlic Compound Butter. It melts right into the steak and adds the best flavor with zero effort.
Made this recipe? Let me know!
Equipment and Supplies
This recipe is easy to make with just the right tools!
- Grill - Your flavor machine! This is the one I used, but the process can be done on any grill!
- Long-Handled tongs - for flipping like a pro and keeping hands out of the fire zone!
- Meat Thermometer - the secret weapon for naiing the perfect internal temperature.
- Cutting board - Perfect spot for resting and slicing.
- Sharp Knife - For those juicy, clean slices.
Steak Temperature Guide
The key to a perfect filet mignon steak is pulling it at the right internal temperature. Steak continues to cook as it rests (called carryover cooking), so removing it at the right time is what keeps it tender and juicy.
| Doneness | Remove @ Internal Temp | After Rest |
| Rare | 115°F | 120°F |
| Medium-Rare | 125°F | 130 °F |
| Medium | 135°F | 140°F |
| Medium -Well | 145°F | 150°F |
| Well Done | 155°F+ | 160°F+ |
For this filet mignon recipe, we cook the steak over medium heat until it reaches 110°F first, then turn the grill up to high heat and sear it to finish at 125°F for a perfect medium-rare.
Serving Ideas
Different Ways to Serve Filet Mignon
- Classic Serving
- Want to take this steak dinner to the next level? Top your filet mignon with my Rosemary Garlic Compound Butter for an easy finish that melts into the steak and adds a little extra flavor like a steakhouse.
- Roasted Potatoes or Garlic Mashed Potatoes (filet + potatoes is always a win).
- Roasted vegetables make for a simple steakhouse-style plate.
- Simple side salad or a Caesar Salad to balance the richness of the steak.
- Warm dinner rolls or crusty bread to soak up the juices.
- Fun and Creative Serving Ideas
- Filet mignon steak bites - slice the steak into chunks and serve with dipping sauce (cowboy butter, steak sauce, or chimichurri).
- Filet taco night - Slice the steak thin and serve in tortillas with grilled onions, peppers, avocado, and fresh salsa.
Possible seasoning swap
- Garlic + Herb Steakhouse Style - add garlic powder (or dehydrated garlic) and fresh rosemary with your salt and pepper.
- Smoky BBQ Twist - Use a light BBQ rub or smoked paprika for a deeper flavor on a charcoal grill.
- Butter baste upgrade (after grilling) - top the rested steak with a pat of our rosemary garlic compound butter to make a meal that feels like a steakhouse dinner.
Storing Leftovers
Refrigerator
- Let the filet mignon cool for 15-20 minutes (don't seal it up while it's steaming) and store it in an airtight container or wrap it tightly in aluminum foil.
- Keep leftovers in the fridge for 3-4 days.
ProTip: Store the steak whole instead of slicing. Sliced steak dries out faster.
Freezer
- Wrap leftover steak tightly in plastic wrap, then again in aluminum foil, then place in a freezer-safe bag.
- Freeze for 2-3 months for the best quality.
ProTip: Filet mignon is lean, so it can dry out faster when reheated. Freezing it whole (instead of sliced) helps keep it more tender.
How to reheat
The goal is to warm it gently so it stays juicy.
- Skillet (Best Method) - Add a little olive oil or butter to a skillet over medium-low heat. Reheat for 2-3 minutes per side, adding a splash of broth or water if needed for a little steam.
- Oven (Best for thicker steaks) - Place the fillet in a covered dish and warm at 275°F for about 10-15 minutes (additional time may be needed depending on the size of the steak).
More From the Grill
Video of Recipe
Recipe
Grilled Filet Mignon
Equipment
- Grill
Ingredients
- 8 oz Filet Mignon
- Coarse Kosher Salt to taste
- Black Pepper to taste
Instructions
- Preheat your grill on medium heat with the lid closed until it reaches about 350-400°F.
- Prep the steak by patting the Filet Mignon dry with paper towels. Season to taste with salt and pepper on all sides. Tie with butchers twine to hold filet's form to get an even center cook.
- Grill over medium heat by placing the steak on the grill and closing the lid. Grill about 8 -10 minutes on the first side. When the steak releases easily and doesn't stick, it's ready to flip. Flip and continue cooking until the internal temperature reaches 110°F.
- Remove the steak and set it aside briefly (this is prepping it for the sear stage).
- Turn the grill up to high heat and let it reach 450°F.
- Return the filet mignon to the grill and sear 90 seconds per side. Flip once more if needed for grill marks and crust. This is also known as a Reverse Sear method.
- Remove the steak when the internal temperature reaches 125° for medium-rare.
- Let the steak rest for 5-8 minutes to keep the juices locked in. Serve immediately after resting.
Video
Notes
Nutrition
Frequently Asked Questions
Cooking times depend on the thickness of the steak, your type of grill, and your desired level of doneness. For an 8-oz filet that's about 1 ½ inches thick, plan to grill over medium-high heat until the internal temperature reaches 110°F, then finish with a high-heat sear. I always recommend an instant-read thermometer for precise timing.
Two things matter most:
1. Don't overcook it (use an instant-read thermometer), and
2. Let it rest for 8-10 minutes after grilling. Resting allows the juices to redistribute so every bite stays tender.
If the filet mignon is sticking, it usually just needs a little more time. Once the steak forms a crust, it will naturally release from the grates. Avoid moving it too soon. This is the best way to get perfect grill marks and a great sear.
The word "Mignon" means cute, dainty, petite and tender. Mignon is pronounced min-yon. So fire up the grill and enjoy your delicious, cute steak!
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