Learn How to Grill Filet Mignon to perfection in about 10 minutes. With these simple step-by-step photo instructions, you can easily cook the best grilled filet mignon.
The perfect meal for any special occasion or an everyday surprise.
🐄Ingredients
Filet Mignon—1 to 1 ½ inch thick, 6-8 oz each.
Seasoning—Kosher salt and pepper. Add some garlic or other seasoning of your choice.
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Featured Comment from Claudette:
"Love this recipe!! This recipe is super easy to follow & make, turns out delicious every time!! "
Grilled filet mignon is an exceptional meal for any special occasion or as an everyday surprise. It is an extraordinary cut of beef that is naturally tender and flavorful.
Grilling filets is simple with these easy step-by-step photo instructions. But you can get equally excellent results inside with a brief pan sear and finishing in the oven.
👨🍳How to Grill Filet Mignon—Step-by-Step Photo Instructions
1. Rest the filets to room temperature if you have time.
2. Preheat the grill to a surface temperature of about 450°—clean and oil the grates.
3. Use the seasoning you choose just before grilling or 1 hour before grilling.
4. Grill with a closed lid, flipping every 5 minutes to reach your desired internal temperature.
5. Rest tented lightly with foil for 5 minutes before serving—the temperature will rise a few degrees during tenting.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
⏰How long to grill filet mignon
A 1-inch thick filet mignon takes about 10-11 minutes on a 450° grill to reach Medium-Rare (130°-135°), which is a warm red center.
Approximate times are given for planning only and vary by thickness, grill temp, and rest time.
- Rare—cold red center(120°-125°) about 6-8 minutes total grill time. Please see the caution below.
- Medium rare—warm red center(130°-135°) about 10-11 minutes total grill time.
- Medium—pink and firm (140°-145°) about 12-14 minutes total grill time.
- Medium well—minimal pink(150°-155°) about 14-16 minutes total grill time.
- Well done—firm and brown(160°+ ) about 16 or more minutes total grill time. Not recommended.
NEVER COOK BY TIME ALONE. Use a meat thermometer. Cook to the internal temperature you want, allowing for a 2°-4° temperature rise after removal from the grill.
WARNING FOR RARE STEAKS: It is hard to get the temperature you want to have a rare filet, so watch carefully and remove it early if unsure. You can always cook it a bit more later.
The timing of the seasoning is essential. Do not put salt on the meat for more than a few minutes before cooking unless you do it for 60 minutes or more. Between those times, it will pull water out of the meat fibers and not allow enough time to reabsorb back into them.
🧂 Seasoning filets
You can use any seasoning, but a good shake of Kosher salt and black pepper is enough. We use my Homemade Seasoning, which adds garlic. But you can easily add onion powder, rosemary, thyme, or other seasonings you love.
Do not overdo the seasoning. You can always add more later, but it is impossible to remove once added.
Steak sauce and marinades are not recommended for filets. But my Coffee Steak Rub is an excellent enhancement.
✔️Tips to get it right every time
- Try not to skip the rest to room temperature before cooking, or the cooking time goes way up, and the outside will be overcooked before you reach the temperature you want. This is very important as the thickness increases.
- Filets should be cooked with medium-high heat —a surface temperature of about 450° with direct heat.
- To get those nice crossed grill marks, rotate the meat 90 degrees halfway through the grilling on each side.
- See A Beginners Guide to Grill Temperature on a Gas Grill for more details on grill surface temperature.
- To use a charcoal grill, you must be very careful about surface temperature; otherwise, times and temperature recommendations are unchanged. On most charcoal grills, you will need to adjust the venting. And having a cooler area for indirect heat is a good idea.
- Do not skip the rest after cooking. It allows the meat fibers to reabsorb fluid, making the steak tender and moist.
Steak Recipes
Other easy steak recipes for the gas grill are Grilled Ribeyes, Grilled Striploin Steaks, Grilled Sirloin Steaks, and Grilled T-bone Steaks.
Pan Seared Filet Mignon
The perfect Filet Mignon Recipe uses the tried and true sear and oven bake method to get the best filet mignon every time—moist, tender, and flavorful.
🍽️What to serve with filet
Filet mignon goes with almost anything you like with a nice meal, like a simple salad or another vegetable like Grilled Asparagus, green beans, or broccoli that matches nicely. Our favorites are crusty bread, baked potatoes, and vegetables.
Topping the filet with a pat of butter, herb butter, or garlic butter is a beautiful final enhancement. We love Steak Butter, a homemade compound butter with garlic, blue cheese, and your favorite herbs.
Storage leftovers
If you have leftovers, store them in an airtight container in the refrigerator for 3 days.
To serve leftovers, they are wonderful cold or on a salad. To reheat, place in a 250° oven for about 15 minutes.
❓FAQs
This recipe works great for 1 to 1 ½ inch thick filets. Resting the meat at room temperature is critical for getting the best results for thick steaks.
Resist the temptation to turn up the grill temperature. The higher the temperature, the faster the surface will overcook before you get your desired internal temperature.
Choose a red wine like Merlot, Pinot Noir, or Cabernet for a wine pairing. But really, any wine goes well with filets, especially sparkly wines for special occasions.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
🐄What is Filet Mignon?
Filet mignon steaks are an expensive cut of meat from whole beef tenderloin. It is frequently referred to as beef tenderloin steaks or filets. The tenderloin muscle does very little work, so it will usually be very tender.
Results are all about the quality of the cut of beef. Prime is the top 2%; it is harder to find but worth the extra cost for special meals. Choice grade is the most common and will also give excellent results. Do not buy lower grades.
📖 Recipe
How to Grill Filet Mignon
Video Slideshow
Ingredients
- 2 Filet Mignon - about 1 to 1 ½ inch thick. They will be about 6-8 oz each.
- coarse salt and pepper - Or other seasoning of choice
Instructions
- Start with quality filets—1 to 1 ½ inches thick, which will be 6-8 oz. each. Rest the filets at room temperature for about 30 minutes.
- While it is resting the meat, get your grill surface temperature to about 450°—medium-high on most grills. Clean and oil the grill grates.
- Pat dry with paper towels. Use the seasoning of your choice just before grilling. A nice sprinkle of Kosher salt and black pepper will do.
- Place the filets on the grill. Close the lid—grill on the first side for about 5 minutes (less for rare). Rotate half the way through for these nice crossed grill marks. Flip and grill until you reach the correct internal temperature for your taste—about 5 more minutes for medium rare.
- Remove and rest for 5 minutes minimum. A light foil tent is a good idea here. The internal temperature will rise a few degrees.
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Recipe Notes
Pro Tips
- The quality of the meat matters a lot here. Prime or choice only, please.
- Medium to medium-high grill with a surface temperature of about 450°. Maximum of 500°. Never use the thermometer in the hood of the grill.
- Be sure the grill surface temperature is correct. This is the most common source of problems. See A Beginners Guide to Grill Temperature on a Gas Grill for details.
- Rest at room temperature first if you have time—about 30 minutes.
- Season 1 hour before cooking or just before cooking. Not between.
- It is always good to check your internal temperature a bit earlier than you think.
- Do not over-season. You can always add more at serving.
- Your endpoint is the internal temperature you want minus a few degrees. DO NOT COOK BY TIME ALONE.
- Rest tented with foil for at least 5 minutes before serving. The meat will rise a few degrees during the rest, and fluid will reabsorb into the meat fibers for moist and tender meat.
- If you want rare, you must watch the internal temperature closely and remove it a bit early. Take into account the rise in temperature with the rest. Remember, you can always cook it a bit more later, but it is impossible to uncook something.
- You can not do this with frozen meat, it must be fully thawed.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally Published June 1, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Ann says
We never have filets at home that is always a restaurant meal for us, but decided to cook them up for Thanksgiving this year since there would only be us two and boy are we were glad we did! They were delicious per your cooking tips. Thanks so much for the instructions & this will not be our last time cooking them!
Dan Mikesell AKA DrDan says
Hi Ann,
Welcome to the blog. Glad you enjoyed the filets.
Thanks for the note and rating.
Dan
Linda Schulter says
Any advice for cooking filets indoors during the fall/winter seasons when we typically don't grill outside?
Dan Mikesell AKA DrDan says
Hi Linda,
Welcome to the blog.
It is linked early in the blog post... it looks almost like an ad but the direct link is https://www.101cookingfortwo.com/pan-seared-oven-roasted-filet-mignon/
It has a brief pan searing then transferred to the oven to finish. Very simple and is the way most restaurants will cook. You can skip the searing and add about 7-10 minutes to the oven time. But the searing will add a lot of great flavors.
Let me know if you have any questions.
Dan
Ken Crass says
You state that you should be careful about seasoning and do it right before you grill. Seasoning with salt up to 24 hours before cooking makes a huge difference in the texture and flavor of a steak . Salt dissolves protein strands into gel which allows them to retain water better as they cook .Water makes meat more tender and juicy. I suggest salting as early as possible before cooking-up to 24 hours before but not less than 1 hour. I think you will be pleasantly surprised at the results! Read Salt,Fat,Acid,Heat by Samin Nosrat.
Dan Mikesell AKA DrDan says
Yes, you can salt long before cooking. You just should not do it between 0 to 60 minutes or it will pull water out and not allow time to reabsorb. If you can't do more than an hour then do it immediately before cooking.
Dan
Kathy Howarth says
Have you ever grilled a whole filet?
Dan Mikesell AKA DrDan says
Hi Kathy,
Welcome to the blog.
The answer is no and probably never will, we just don't host that sort of meal anymore. It would require a large grill and probably indirect cooking but not in the low and slow range. So look around, I'm sure others have.
I do have a whole tenderloin recipe, it was one of the first on the blog, the photos were lost and it is by no means up to my current post standards but it was very delicious. I keep it for reference for my family. https://www.101cookingfortwo.com/beef-tenderloin-part-4-tenderloin-roast/
Dan
edward weinstein says
not a grill master , but someone that likes alcohol , poured shots of every thing i had and put it on the steaks ,everyone loved the taste .did it while the filet mignon were grilling ! cant remember what i did but they were unbeleivable in taste ! just a note the alcohol burned off !
Dan Mikesell AKA DrDan says
Welcome to the blog.
I have no idea why I let that be posted.
Dan
Unduescallywag says
I guess if your drunk enough pretty much everything tastes good.
Walter "Woody" Hope says
The thermometer you want has a shaft of about 7" long by about 3/16" diameter. Do not use one of those meat thermometers with a glass shaft about 1/4" diameter. Those are for roasts, if for anything at all. The former minimizes juice leakage.
In one swift fluid motion: One at a time, grab the sides of the filet with sturdy but lightweight metal tongs, pull it off the grill and land it on a stable solid plate on a flat surface, poke the thermometer so the tip ends up in the center of the thickest part (the thermocouple is in the TIP), read the high point and either pull to rest or tong it back on the grill ASAP. BTW Dr. Dan, this recipe is how I have always done my filets...same page we are, sir!
Patrick Martin says
Great instructions. I had stopped cooking steaks at home but I cooked three filets tonight following your directions and they came out perfectly!
Jess says
Perfect! Thank you so much. Our entire family devoured the steaks!
Alan Lamb says
My wife was smiling from ear-to-ear upon eating our two filet mignon cuts this evening! Your directions were perfect and you definitely helped make my evening!
Cristian says
Breaking in a new grill with this recipe and the steaks came out 👌🏽 perfect!
Thank you!
George Pattakos says
DrDan, you are the man! Just barbecued 3 fillet mignons for my birthday and followed your instructions to a tee. Best tasting and juiciest we've had in a long time. I almost feel like a master chef now. Wish I could do it with a roast now.
Barbara Smith says
I’ve been trying to sign up for your email letters, and I can’t access the Captcha pictures. It’s off to the side and very small.
Can you help me?
Dan Mikesell AKA DrDan says
Hi Barbara,
Welcome to the blog. I signed you up. It is not much of a newsletter, just a notification when something is published. You should get an email to confirm you want it. Also, very easy to unsubscribe.
Thanks for the notes and glad your steaks came out well
Dan
Barbara Smith says
Thank you Dr Dan!
I’ve never been able to cook steaks. I used your recipe, and my filet turned out perfectly!!
Christy Johnson says
Hi there! Hey I'm grilling 12 filets at the same time, does this make a difference on that time frame? I thought about 7 minutes flip 7 minutes. Then take them off rest until the corn is done which will be on the top shelf which will be about 6-8 minutes more. My daughter is skeptical I can do it but dog gone it I'm going to try! I use a gunpowder seasoning our local butcher has prepared it's great! Have no idea what it consists of but it sure is delicious!
Thanks for any suggestions you can give me! I got a picky daughter!
Dan Mikesell AKA DrDan says
Hi Christy,
Welcome to the blog.
The cooking time should not vary any just don't crowd them together. Don't forget there are variables in the cooking time, exact grill temperature, the thickness of the meat, the temperature of the meat when it goes on the grill.
One final hint, the main issue with most large grillings is overcooking. So if somebody wants rare, pay special attention. And remember, you can always toss the meat back on the grill for a few minutes but you can not uncook something.
Dan
Cottage Bob says
Must be nice. 10 ounces here costs 20 bucks.
John Cavuto says
Be very wary of the grill times. I followed a number of sites for a 1 inch to 1.5 inch piece. Most came in around 10 minutes total. I did 9 and ended up with something between medium and well. Just cook it like you would a ribeye - total 6 minutes tops.
Dan Mikesell AKA DrDan says
Hi John,
Welcome to the blog.
May I ask the grill surface temperature you had?
I just did two tonight with a surface temp right on 450. They were 1 1/2 inch thick and toke exactly 15 minutes to 135-140. That is why I emphasize using grill surface temperature, the final internal temperature and not time to cook things like this.
I suspect the grill temperature is the difference.
Dan
Bill says
Good info. Someone mentioned finding Prime beef at Sams Club. I never have myself in our central Florida clubs but Costco regularly has Prime steaks and entire loins, sometimes trimmed. Really fine beef.
When you’re steaks are 2” or more how much longer do you cook per side or do you add additional time under the grill hood but indirect heat not over the flames?
DrDan says
Hi Bill,
Welcome to the blog.
I agree, I have never seen prime anything at Sams but their choice seems extra good. I get prime at me local meat market for extra special times. I don't have a local Costco but that would be a great thing.
For extra thick (more than 1 1/2 inches). The problem is getting the right internal temperature without burning or at least over cooking the outside. If you're aiming for rare/medium rare, you can probably just follow these instructions.
If you want to more cooked inside, I would decrease the surface temperature by 50 degrees and increase the time some. That way, you have a temperature gradient longer before the outside is a problem. You could also move them to an indirect heat area. As always, cook to a final internal temperature.
Dan