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GET IT NOWThis grilled filet mignon is the warm-weather way to enjoy my favorite steak. Normally, I’d use my stovetop-to-oven method (see my original filet mignon recipe here). Living in Florida, though, it’s often way too hot to turn on the oven, so I started grilling filet mignon steaks instead. If it’s too hot where you are right now — or you just want to enjoy that BBQ flavor — make this recipe with me and keep your kitchen cool!
Why You Need My Grilled Filet Mignon Recipe
- Melt-in-your-mouth tender – Grilling filet mignon creates a juicy, tender, irresistible steak. The grill marks and smoky flavor really make it stand out, and you can use the same method for flat iron steak, too.
- Choose your doneness – Everyone in my family likes their steaks done differently. I’ve created a handy temp and time chart do you can make yours how you like it.
- Easy special occasion meal – Whether it’s a family dinner or a celebration, grilled filet mignon makes any meal elegant. But even though it feels fancy, it’s actually very quick and easy — as long as you follow my tips. 😉
Ingredients & Substitutions
Here I explain the best ingredients for my grilled filet mignon recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Filet Mignon Steaks – Filet mignon is a small, tender cut from a whole beef tenderloin, sometimes called tenderloin steak by butchers. For the best results, choose steaks that are at least 1 inch thick, preferably 1.5 inches or even 2 inches thick. I prefer buying from my local butcher for quality, and I recommend Choice grade for the best balance of quality and price. Even though this cut is lean, look for a bit of marbling for the best flavor.
- Salt & Pepper – I use sea salt, but kosher salt works, too. My rule of thumb is a teaspoon of salt and 1/4 teaspoon of pepper per pound of meat. You don’t need extra spices for a high-end cut like this.
- Compound Butter – This is optional, but I love my grilled filet mignon with my homemade compound butter on top. You won’t regret it!
How To Grill Filet Mignon
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Bring the steaks to room temperature. If you have time, take your steaks out of the fridge 30 minutes before you grill for more even cooking. Pat them dry with paper towels, and season with salt and pepper. (I do this right out of the fridge, whether I’ve got the time to wait the 30 minutes or not.)
- Make the garlic herb butter. Use my compound butter recipe if you plan to make it. Keep it in the fridge until ready to serve. (If garlic butter isn’t your thing, try my chimichurri sauce instead!)
- Sear over high heat. Preheat the grill to high heat. Once it’s hot, place the filet mignon on the grill, close the lid, and sear for a couple minutes on each side.
- Reduce heat to finish. Reduce the heat to medium-low, and continue to grill filet mignon with the lid closed until it reaches your desired doneness. (See my recommended cooking times below.)
- Rest and add compound butter. Transfer the steaks to a cutting board, top with compound butter (if using), and let them rest. Slice against the grain when ready to enjoy.
My Grilling Tips
Below are my tips specifically for grilling filet mignon, but I also have more tips for cooking this cut in my oven filet mignon and air fryer filet mignon posts.
- Preheat your grill well. It’s important that it’s very hot to get that nice sear and grill marks on the outside. Some people grill filet mignon over medium-high heat, but I find that starting with high heat and then reducing heat to finish works best. Plus, my method prevents your steaks from sticking to the grill grates.
- Don’t move the steaks around. I flip often when I’m cooking a steak exclusively on the stovetop, like my ribeye steak, but when grilling filet mignon, keep them in one spot except when flipping (just once).
- Don’t squeeze or pierce the meat when flipping. Use a turner or gently use tongs to keep the juices inside.
- Times can vary depending on exactly how hot your grill gets and how long you keep the lid open (to add the steak and flip it). This is why I highly recommend this probe thermometer, which beeps at the right temp, so I don’t have to keep checking. I insert it right before step 4.
- After reducing heat in step 4, try to keep the grill temp around 400-425 degrees F. You may have to adjust it back up to medium after a couple of minutes. Having the heat too high can burn your steaks, but if it’s too low, it will take longer and can make them tough.
How Long To Grill Filet Mignon?
For 1.5-inch-thick medium-rare steak, I sear the filet mignon on the grill for 2 minutes per side on high heat first. Then, keep grilling on medium-low for another 2-3 minutes, or until it hits 130 degrees F inside.
You know I like a good chart, so here it is! Use my filet mignon grill time and temp chart below to get any doneness you want. These times are based on 1.5 inch thickness. 1-inch steaks will be 1-2 minutes faster, and 2-inch ones will take 1-2 minutes longer.
| Doneness | Sear Over High Heat | Time On Medium-Low | Target Internal Temp |
|---|---|---|---|
| Rare | 2 minutes per side | 1-2 Minutes | 120 degrees F |
| Medium Rare | 2 minutes per side | 2-3 minutes | 130 degrees F |
| Medium | 2 minutes per side | 3-4 minutes | 140 degrees F |
| Medium Well | 2 minutes per side | 4-5 minutes | 150 degrees F |
| Well Done | 2 minutes per side | 5-6 minutes | 160 degrees F |
- I recommend relying on the target internal temp using a meat thermometer. I use a probe, but a regular meat thermometer can work. But if you don’t have either, these times are a good estimate.
- The target temperatures above are when you should remove the steaks from the grill. The internal temp will rise another 5 degrees when resting.
Storage Instructions
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. I usually repurpose them for sandwiches, tacos, or salads (it’s amazing on my steak salad).
- Reheat: To avoid drying it out, I reheat my grilled filet mignon the same way that I reheat reverse sear steak. Place it in a baking dish with a little broth at the bottom, cover with foil, and bake for about 10 minutes at 250-300 degrees F. You can also reheat filet mignon on the grill again over indirect heat.
- Freeze: I don’t love freezing this expensive cut after cooking, but you can, for up to 3 months. If you need to freeze it, I recommend doing so raw — it will last for up to 6-12 months.
Serving Ideas
Since I grilled filet mignon to avoid heating up my kitchen, I like to pair it with light sides that are perfect for the summer heat, too:
- Grilled Veggies – While I already have the grill on, my go-to side is usually grilled zucchini (I love zucchini!), but you can also grill asparagus or grill cauliflower.
- Potatoes – I know potatoes aren’t exactly light or summery, but my sweet potato salad or cauliflower potato salad will keep things cool. If you want regular potatoes, make Instant Pot baked potatoes to avoid heating up your kitchen.
- Veggie Salads – My fave is a refreshing cucumber salad, but lately I’ve been making radish salad.
- Fruity Salads – Summer means all the fresh fruit! Try my strawberry spinach salad, grilled peach salad, or mango salad. Or toss together a simple fruit salad to finish off your meal.
More Grilled Steak Recipes
If you like cooking filet mignon on the grill, you’ll also like my other grilled steak recipes:
Grilled Filet Mignon
Use my method to make your grilled filet mignon juicy and melt-in-your-mouth tender every time! Includes grilling time and temp chart.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Remove your filet mignon from the fridge about 30 minutes before cooking to bring it to room temperature. (This will ensure even cooking.) Pat them dry with paper towels, and season with salt and pepper before you let them sit out (or just right before cooking if you're skipping the 30-minute step).
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Meanwhile, use my compound butter recipe here if you plan to make it. Keep it in the fridge until ready to serve.
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Preheat the grill to high heat (500 degrees F) for 15 minutes. Once hot, place the steaks on the grill. Close the lid and sear for 2 minutes. Flip the steaks over, close the lid again, and sear for 2 more minutes.
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Reduce heat to medium-low. Continue to grill filet mignon with the lid closed until it reaches your desired doneness. For 1.5-inch-thick steaks: 1-2 minutes (120 degrees F (49 degrees C)) for rare, 2-3 minutes (130 degrees F (54 degrees C)) for medium rare, 3-4 minutes (140 degrees F (60 degrees C)) for medium, 4-5 minutes (150 degrees F (66 degrees C)) for medium well, or 5-6 minutes (160 degrees F (71 degrees C)) for well done. The internal temperature will increase by an additional 5 degrees when resting in the next step. For 1-inch-thick steaks, they may be done to medium rare after step 6 without needing additional time at reduced heat.
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Transfer the grilled filet mignon steaks to a cutting board and top each with a tablespoon of compound butter (if using). Let them rest for 10 minutes. Slice against the grain.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 8-oz steak
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Grilled Filet Mignon
Gratitude Moment
One thing we didn’t do on our recent trip this month is grill. The place we stayed had one, but we ended up going out to eat to just get a break from cooking. But I remember going out on the deck, looking out at the forest, and wondering why we didn’t bring anything to grill. It was just so calm and peaceful out there.
I’m not great at pausing to just enjoy and appreciate nature, but I love it so much. So here’s my reminder — and your reminder if you need one — to get out and enjoy it more often. Grill or not.
2 Comments
Roda
0The simple seasoning really let the quality of the salmon meat shine. I loved that I used compound butter. It a big help it leveling up the flavor. This recipe is a keeper!
Belinda Wagner
0I tried this recipe, and it turned out absolutely perfect! The steaks were tender and juicy, seasoned just right. The compound butter added an extra layer of flavor that was amazing. We enjoyed it with some friends last weekend and it was a hit. Grateful for those memorable moments shared over a delicious meal.