Grilled Filet Mignon Recipe: Tender, Juicy Steak

Filet mignon is cut from the smaller end of the beef tenderloin. Because of its tenderness and mild flavor, it tends to be pricier than many other steaks, but it’s easy to prepare at home and always worth the splurge. Try this approach any time you want a special dinner; it will save you money compared to dining out and delivers excellent results.

If you enjoy steak, other recipes worth trying include cast iron steak and steak kabobs for different textures and flavor profiles.

What is a Filet Mignon?

Filet mignon comes from the tenderloin, the most tender part of the beef. It has very little connective tissue and a fine, buttery texture when cooked properly. Because of this tenderness, simple seasonings and proper cooking are all you need to highlight its natural flavor.

With the method below you can grill restaurant-quality filet mignon at home: a hot sear to develop color followed by gentler heat to reach your desired doneness, finished with a short rest to lock in juices.

Ingredients

Below is the concise ingredient list. Full measurements and the recipe card are included later in the page.

Variation Ideas

These same grilling steps work well for other steaks too—ribeye, porterhouse or sirloin. For variety, try:

• Adding herb compound butter (garlic, parsley, lemon zest) just before serving.
• Using a favorite steak seasoning blend or a quick soy-and-Italian-dressing marinade for extra depth.
• Finishing with a splash of balsamic or a simple pan sauce made from butter and beef drippings.

How to Grill Filet Mignon

• Step 1 – Heat the grill: Preheat your grill to high heat (about 500°F) for a strong sear. Charcoal or gas grills both work well.
• Step 2 – Prepare the steaks: Bring the filets to room temperature and pat them dry with paper towels—dry surface gives a better crust.
• Step 3 – Season: Mix kosher salt, black pepper and garlic powder (or your preferred blend). Season the steaks evenly on all sides.
• Step 4 – Oil the grates: Lightly oil the grill grates or brush the steaks with a high-smoke-point oil to prevent sticking.
• Step 5 – Sear: Place steaks on the hot grill and close the lid. Leave them untouched for about 4–6 minutes to form a crust.
• Step 6 – Flip carefully: Use tongs to flip each steak. If a steak sticks, it usually needs more time to release naturally.
• Step 7 – Sear the other side: Move steaks to a cooler area if your grill has hot spots, and sear the second side for another 4–6 minutes for medium-rare, depending on thickness.
• Step 8 – Lower the heat if needed: Reduce to medium heat and finish cooking until the internal temperature reaches your preferred doneness.
• Step 9 – Check temperature: Use an instant-read thermometer in the side of the steak at the thickest point to get an accurate reading.
• Step 10 – Rest and serve: Remove steaks and rest for about 10 minutes before serving to allow juices to redistribute. Top with a pat of butter or a sprinkle of finishing salt if desired.

How Long Should I Grill a Filet Mignon

Grill time depends on steak thickness and desired doneness. For steaks about 2 inches thick, a good starting point is 4–6 minutes per side over high heat to sear, then move to medium heat and cook until the thermometer reaches your target temperature. Overall, plan about 20–30 minutes from start to finish, including resting time.

How to Know when Filet Mignon is done

The most reliable method is an instant-read thermometer inserted into the side of the steak at the thickest point. Typical internal temperatures:

• Rare – 120°F (cool to warm red center)
• Medium Rare – 130°F (warm red center)
• Medium – 140°F (hot pink center)
• Medium Well – 150°F (slightly pink center)
• Well Done – 160°F+ (no pink)

After removing from the grill, let the steaks rest about 10 minutes—carryover cooking will raise the internal temperature slightly and resting keeps the meat juicy.

How to Season Filet Mignon

Because filet mignon is so tender and subtly flavored, simple seasoning is often best. A classic combination is kosher salt, freshly ground black pepper and a touch of garlic powder. If you prefer bolder flavors, try:

• Pre-made steak seasoning blends.
• A quick two-ingredient marinade (for example, Italian dressing and soy sauce) if you have 30 minutes to marinate.
• A homemade seasoned salt blend with paprika, garlic and onion powders for a smoky, savory crust.

What to Serve with Filet Mignon

Filet mignon pairs beautifully with simple, classic sides. Consider roasted or grilled vegetables, a baked or mashed potato, or a light green salad. While the steak rests, you can quickly grill zucchini, sweet potatoes, or air-fried cauliflower for balanced plates that highlight the meat.

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently—either in a low oven or briefly in the microwave—to avoid overcooking. Reheating in a skillet with a little butter or oil helps restore some of the fresh flavor.

Yes. Use a heavy cast iron skillet or an oven-safe grill pan. Heat the pan until very hot, sear each side for a few minutes, then transfer the skillet to a preheated oven to finish cooking to the desired internal temperature. This method produces a similar sear and is perfect for indoor cooking.

Start with the lid closed to maintain high heat and develop a good sear. After the initial sear, open the lid only to flip the steaks. If your grill setup has hotter and cooler zones, sear on high heat then move to indirect heat with the lid closed to finish cooking evenly.