When you think of a perfect filet mignon, you probably picture it being sauteed in butter or marinated in dry red wine. While these are tasty ways to prepare this delicate cut of beef, grilling is another option that many people overlook.
While it may seem intimidating to cook this lean cut of meat over charcoal, it’s actually quite simple with some strategic timing and the right preparation techniques.
Seasoning
Filet mignon is a premium cut of beef that is often reserved for special occasions. The steaks are usually tender, juicy and flavorful. A grilled filet with a herbed garlic butter is the perfect entree for a romantic dinner for two or a backyard barbecue with friends and family.
Grilling a filet mignon is easy and the results are always delicious. The key to getting great-tasting steaks is to properly season the meat and cook it to the desired doneness. Using an instant-read meat thermometer is the best way to ensure that your steaks are cooked to the right temperature.
The classic seasoning for a filet mignon is salt and pepper. Depending on your taste preferences, you can add additional herbs and spices. You can also try mixing in some garlic powder, onion powder or other crushed dried herbs like thyme, rosemary or parsley.
If you’re going to season your filets, do it at least an hour before grilling. This allows the salt to reabsorb moisture from the steaks. If you salt them too early, the salt will draw moisture out of the meat, leaving it dry and unappetizing. Once seasoned, let your steaks rest for 5 minutes before serving. This allows the internal temperature of the steak to rise 2°-4°, making it even more tender and juicy.
Preparation
Filet mignon is a tender cut of meat from the tenderloin. It is expensive, and if overcooked it can be dry and tough. Achieving the perfect grilled filet requires a careful process of seasoning, cooking, and resting.
It’s best to salt the steak a few hours before cooking, and let it sit at room temperature while you prepare the grill. This allows the salt to penetrate the meat through osmosis and break down the muscle fibers, making it more tender and flavorful. When the steak is salted and rested, it’s ready to go on the grill!
There are two schools of thought about the ideal way to grill a filet. One camp says to cook it quickly over high heat, searing the outside and “sealing in” the juices. The other camp believes that this method will dry out the steak, and instead recommends cooking it slowly over indirect heat until it’s at or just below its ideal internal temperature.
Whatever approach you take, it’s important to have a good instant-read meat thermometer. When the filet reaches its target internal temperature, remove it from the grill and let it rest for about 5 minutes so that the juices redistribute throughout the steak. Using a meat thermometer is the only way to be sure that your filet mignon is cooked perfectly every time!
Searing
The grill is the perfect way to create a delicious, juicy filet mignon. The process is surprisingly easy and requires very little effort on your part. All it takes is a bit of preparation and a few simple tips to ensure your steak turns out perfectly every time.
It’s always important to use a meat thermometer when grilling steaks to make sure the meat is cooked to your preferred temperature. This will help you avoid overcooking your steak and ruining its flavor, texture, and nutritional value. A thermometer also allows you to remove your steak from the grill at just the right moment, so it doesn’t overcook and become dry.
Before you put your steak on the grill, it’s a good idea to season it with salt and pepper. This will give the seasoning a chance to penetrate deep into the steak before it cooks and help create a flavorful crust on the outside of your steak. It’s recommended that you salt your steak at least an hour before you plan on putting it on the grill to give the salt a chance to reabsorb back into the steak before cooking.
Heat your grill to a medium-high heat. Once the grill is hot, add the steaks and let them cook for approximately 5-7 minutes on each side for a well done finish. Once the steaks are finished, cover them with foil and let them rest for a few minutes. This will allow the juices to redistribute throughout the meat, making it extra tender and flavorful.
Cooking
As a more expensive cut of beef, filet mignon is often saved for holidays and special occasions. However, with proper technique and a few tips, anyone can make a delicious, melt-in-your-mouth grilled filet at home!
To achieve perfect grill marks and a deliciously crusted exterior, be sure to preheat your grill before adding your steaks. It is also important to season your steaks thoroughly with salt and pepper, and to use a high quality steak seasoning (I love Mr. Steak’s Power Pepper) prior to grilling to bring out the flavor of the meat and create those signature diamond crosshatch grill marks.
You will also need a good set of tongs and a digital instant-read meat thermometer. If you prefer a smoky flavor, you can add wood chips or pellets to the burner while your filets cook.
Once your filets are finished cooking and have reached your preferred internal temperature, it is critical to let them rest for at least 5 minutes to ensure that the juices redistribute throughout the steak. This process is called carryover cooking, and it is one of the keys to a juicy, tender steak!
The most popular way to serve a grilled filet is to pair it with a simple side dish, like mashed potatoes or steamed vegetables. Because of its mild taste, a grilled filet can be complemented by a variety of sauces and toppings as well. A mushroom sauce, bearnaise, or compound butter are all tasty options.
