Grilling filet mignon requires proper utensils, seasoning, and cooking time. Let the meat rest before grilling, use a meat thermometer, and avoid over-seasoning. Gas grills should be set to medium-high, while charcoal grills require white ash-covered coals and a cooler area for finishing.
Filet mignon is a great cut of meat known for its tenderness and flavor. When grilling filet mignon, use a utensil that doesn’t pierce the meat, such as a spatula or tongs, as piercing the meat will cause it to lose its natural juices. After seasoning the filet mignon, but before placing it on the grill, let it rest for about 30 to 45 minutes, until it reaches room temperature. Cooking filet mignon for too long, at too high a temperature, can result in a dry, tough steak. After you remove the filet mignon from the grill, cover the meat and let it rest for about five minutes before serving.
The mistake many people make when grilling filet mignon for the first time is doing too much, especially seasoning. A filet mignon has a wonderful, natural flavor and doesn’t need seasoning like other cuts of meat to be flavorful. In fact, over-seasoned filet mignon can hide its natural, delicious flavor. Before cooking the filet mignon, season it with ground black pepper. Don’t salt the meat late in the cooking process because brining the filet mignon before it has been seared on both sides will draw out its natural juices and result in a tough steak.
When grilling filet mignon, the cooking time will depend on the desired level of doneness. Use a meat thermometer to judge when the steak has cooked long enough. For those craving a rare filet mignon, cook the steak until it reaches an internal temperature of 130°F (about 54°C). Those who prefer a medium steak should cook the meat until it reaches 145°F (about 63°C). A well-done steak should reach an internal temperature of about 160°F (about 71°C).
If you’re grilling filet mignon on a gas grill, use the medium-high setting. Preheat the grill for about 20 minutes, then add the steaks. After searing the steaks for two to three minutes on both sides, turn the heat down to the grill for the remainder of the cooking time or else the steaks will dry out.
Grilling filet mignon on a charcoal grill can be a little trickier. The coals should reach a point where they are covered in white ash before the steaks are added to the grill. Once you’ve seared the steaks on both sides, move some of the coals to the side, away from the meat, and allow the steaks to finish cooking in the cooler area.
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