How to BBQ Filet Mignon - Outdoor Cabinets

Introduction

Filet mignon is considered by many to be the most tender and delicious cut of beef. When grilled to perfection, a filet mignon is succulent, juicy and incredibly flavorful. While filet mignon is often served in upscale steakhouses, it can also be made easily at home on the barbecue grill with the right techniques.

Grilling filet mignon may seem daunting, but with a few simple tips you can have restaurant-quality filet mignon from the comfort of your own backyard. Here is a comprehensive guide on how to bbq filet mignon with confidence.

Selecting the Right Filet Mignon

The first step in grilling the perfect filet mignon is choosing high quality cuts of meat. When selecting filet mignon, here are some tips:

Choose filets that are 1.5 – 2 inches thick. This allows them to grill up nicely without drying out. Thinner cuts will cook too quickly.
Look for filets that are bright red in color and well marbled throughout. The fat marbling will baste the meat while grilling.
Make sure the filet has been wet aged, which helps tenderize the meat. Dry aged beef is also delicious but more expensive.
For ultimate tenderness, purchase USDA Prime grade filet mignon from your local butcher or meat market.
Buy two filets per person so you have plenty of the good stuff. Filet mignon is rich, so a little goes a long way.

The time and care put into selecting premium filet mignon cuts will pay off in the end result.

Properly Seasoning Filet Mignon

Now that you have beautiful filet mignon cuts, it’s time to season them up. Seasoning is key when grilling meat to add flavor and help form a flavorful sear. Here are seasoning tips for filet mignon:

Pat the filets dry thoroughly with a paper towel before seasoning. This helps the seasonings adhere properly.
Liberally coat both sides of the filet with coarse sea salt and cracked black pepper. Kosher salt also works well.
For more flavor, use a seasoned salt blend like Montreal Steak Seasoning in place of regular salt.
Rub the seasoning evenly over the entire surface of the meat, not just one side. Press gently so it adheres.
For extra flavor, brush lightly with olive oil before seasoning. The oil helps the seasoning stick.
Let the seasoned filet rest at room temperature 30 minutes before grilling. This helps the flavor penetrate into the meat.

Taking the time to properly season your filet mignon makes a big difference in both flavor and achieving a nice sear. Now it’s ready to hit the grill!

Grilling Filet Mignon on BBQ

The key to grilling a perfect filet mignon is managing the heat. With the right techniques, you can get an evenly seared exterior while keeping the inside nice and red. Follow these tips for grilling filet mignon:

Use Direct High Heat

Get your charcoal or gas grill as hot as possible, around 500°F to 600°F. This high heat is key for searing.
Grill the filets over direct high heat. No need to sear and then move them. Keep them right over the hot coals the whole time.
Place the filets perpendicular to the grates, so the fatty sides sizzle against the bars. This helps render fat and baste the meat.

2-3 Minutes Per Side

Only grill the filet mignon 2-3 minutes per side. Any longer and they will be overdone.
Use tongs to flip each filet every 2 minutes for an evenly cooked filet. Don’t pierce them with a fork!
For rare filet, grill 2 minutes per side. For medium-rare, do 2.5-3 minutes per side.
If flames flare up, move to a cooler spot temporarily until they die down.

Check Temperature

Use an instant read thermometer to check for doneness. Take it off the grill when it’s 5°F below your desired doneness.
For rare filet mignon, remove from grill at 125°F. For medium-rare, remove between 130-135°F.
The temperature will continue rising 5°F or so as the filet rests. This ensures proper doneness.

With high dry heat and frequent flipping, you can achieve the perfect exterior char and juicy pink interior that defines a great grilled filet mignon.

Let Filet Mignon Rest

Now that the filets are grilled to perfection, don’t slice into them immediately! It is crucial to let the filet mignon rest before serving. Here’s why:

Resting allows the juices to redistribute evenly throughout the meat. If you slice too soon, the juices run out and the filet is drier.
The internal temperature equalizes during rest time. This guarantees it is cooked evenly throughout.
Rest filet mignon at least 5 minutes tented under foil before slicing into it. 10 minutes of resting time is even better.
Adding a pat of herb butter on top of the filet mignon before resting adds extra flavor as it melts.
You can keep the rested filet warm in a low oven, but don’t leave it resting for too long.

Be patient and let your filet mignon rest properly. This simple step makes a big difference in both moisture and temperature.

Slicing and Serving Filet Mignon

You’ve perfectly grilled and rested your filet mignon. Now it’s time to slice into this beauty and serve it up. Follow these filet mignon slicing tips:

Use a sharp chef’s knife to neatly slice the filet mignon across the grain into medallions.
Cut on a slight diagonal for wider slices. About 1/2 inch thick slices are ideal.
Fan the slices attractively on a plate or platter. The lovely medium-rare interior should be visible.
Serve while still warm. The filet mignon won’t stay hot for long after slicing.
Consider adding a flavorful sauce like béarnaise, chimichurri or peppercorn sauce on top or alongside.
Garnish with fresh herbs like parsley, rosemary, thyme or chives to add pops of color and flavor.

Your perfectly grilled filet mignon deserves an attractive presentation. Slicing and plating with care makes it a meal to remember.

Common Mistakes

Avoid these common mistakes when grilling filet mignon:

Not getting the grill hot enough before placing filets on. This prevents a good sear.
Seasoning too lightly. Use more generously than you think. You can always season again after grilling if needed.
Flipping constantly instead of letting a good crust develop. Leave each side for 2-3 minutes.
Overcooking past medium-rare doneness. Use a meat thermometer for accuracy.
Cutting into the meat immediately instead of letting it rest. Have patience!
Serving without a flavorful sauce or seasoning on top. A sauce really makes filet mignon shine.

FAQs

What is the best wood to use when smoking filet mignon?

Hickory and oak work well for smoking filet mignon. The bold flavor stands up to the rich beef. Fruit woods like apple and cherry are too mild. Mesquite can overpower.

What temperature should I cook filet mignon to?

For medium-rare doneness, remove the filet from the grill between 130-135°F. For rare, 125°F. Always let rest 5-10 minutes before slicing into.

Can you grill filet mignon frozen?

It is best to thaw filet mignon fully in the refrigerator before grilling. If in a pinch, you can grill still partially frozen by searing over high heat 2-3 minutes per side. Flip frequently to avoid burning.

Should you marinate filet mignon?

Filet mignon is very tender and lean. Marinating adds moisture and flavor. Skip acidic marinades like wine or citrus. Instead, use oil-based marinades or dry rubs. Marinate up to 24 hours for maximum flavor.

What is the difference between filet mignon and tenderloin?

Filet mignon is cut from the small tapered end of beef tenderloin. It is the most tender part. Tenderloin refers to the whole smooth muscle. Filet mignon has the best texture and flavor.

Conclusion

With the right selection, seasoning, grilling techniques and resting time, you can achieve restaurant-worthy filet mignon easily at home. Grilling over high dry heat gives you a flavorful sear while keeping the inside tender and juicy when cooked to no more than medium-rare doneness. Mastering the simple steps of how to bbq filet mignon means you can enjoy this succulent cut of beef just how you like it anytime. Your friends and family will be amazed at the tender, sizzling filet mignon you serve up from the grill.