Filet mignon is a delicate, tender cut of beef that requires special care when barbecuing to ensure it turns out juicy and flavorful. With the right technique and timing, you can grill filet mignon to perfection. This comprehensive guide will provide tips on exactly how long to barbecue filet mignon.
Selecting the Right Filet Mignon for Grilling
When choosing filet mignon for the grill, opt for the highest quality, freshest cuts available. Here are some tips for selecting the best filet mignon:
- Pick filets that are 1.5 to 2.5 inches thick – A thickness of at least 1.5 inches allows the interior to remain red and juicy while the outside forms a flavorful crust. Filets thinner than 1 inch will overcook too quickly on the grill.
- Choose filets with uniform thickness – Pieces that taper off or have an irregular shape will cook unevenly. Uniform thickness promotes even cooking.
- Look for firmness and fine marbling – Filets should feel firm with a bright red color and small veins of fat marbled throughout. The fat bastes the meat while grilling.
- Avoid frozen filet mignon – Fresh, never frozen cuts have the best texture. Frozen filet tends to turn out stringy.
- Buy Prime or Choice grade – Prime delivers rich marbling while Choice offers good flavor and tenderness. Lower grades can turn tough and dry on the barbecue.
Selecting top quality, fresh filet mignon is essential for achieving the best results when grilling. Always check for thickness, marbling, and firmness when choosing filets.
Key Times and Temperatures for Grilling Filet Mignon
The ideal doneness for filet mignon varies somewhat based on preference. Use these grill times as a guide, adjusting slightly for thicker/thinner cuts and desired doneness:
- Rare: 120°F internal temp. Grill for 6-8 minutes total.
- Medium Rare: 130°F internal temp. Grill for 8-10 minutes total.
- Medium: 140°F internal temp. Grill for 10-12 minutes total.
- Medium Well: 150°F internal temp. Grill for 12-15 minutes total.
- Well Done: 160°F+ internal temp. Grill for 15+ minutes.
Always let the grilled filet rest for 5-10 minutes before slicing into it. The residual heat will continue to cook the center slightly. Resting also allows the juices to reabsorb for a moist, tender steak.
Step-By-Step Guide for Grilling the Perfect Filet Mignon
Follow these simple steps for flawlessly grilled filet mignon every time:
1. Pat Dry and Bring to Room Temp
- Remove filets from the refrigerator and pat dry thoroughly with paper towels.
- Allow the meat to sit at room temperature for 30 minutes before grilling. This helps them cook more evenly.
2. Generously Season the Meat
- Liberally season both sides of the filets with salt, pepper, and any other spices or herb rubs desired.
- Seasoning well before grilling allows the flavors to penetrate deeper into the meat.
3. Sear Over Direct High Heat
- Preheat your grill to high heat, around 500°F.
- Place the filets directly over the hot grates. Sear until nicely browned, about 2-3 minutes per side.
- The high heat caramelizes the exterior to enhance flavor.
4. Finish Cooking Over More Gentle Heat
- After searing both sides, move the filets to a cooler part of the grill.
- Indirect heat of about 350°F allows the steaks to cook through gradually without burning the outside.
- Flip and rotate the filets occasionally for even exposure.
- Grill until they reach 5°F below your desired final internal temperature.
5. Rest and Slice
- Transfer the grilled filet mignon to a cutting board and tent loosely with foil.
- Let rest for 5-10 minutes so juices redistribute through the meat.
- To serve, slice into medallions 1/2 to 1 inch thick. Season again lightly with salt and pepper if desired.
Following these simple grilling steps will reward you with perfectly cooked filet mignon, boasting a flavorful, browned crust and tender, juicy interior every time.
Common Grilling Mistakes to Avoid
It’s easy to go wrong when grilling filet mignon. Watch out for these common mistakes:
- Too low heat – Without an adequately hot grill, the filets will stew rather than sear properly. Have the grill at least 450°F+ for optimal searing.
- Not drying the meat – Excess moisture on the surface will inhibit browning and cause steaming. Always pat filets thoroughly dry.
- Flipping too often – Frequent flipping doesn’t allow enough time for browning to develop before you move the meat again. Flip only once or twice.
- Cutting into steak too soon – Slicing before the short resting period causes the juices to run out, resulting in a drier steak.
- Overcooking – The tender filet mignon dries out quickly if cooked beyond medium-rare. Use a meat thermometer to monitor doneness.
- Forgetting to season – An unseasoned filet mignon lacks flavor. Generously season with salt, pepper and spices for the best taste.
Avoiding these common pitfalls will help ensure your filet mignon receives the proper grilling technique for superior flavor and tenderness.
Indicators Your Filet Mignon is Done
With a little practice, you can recognize when your fillet mignon is cooked to your preferred doneness stage:
- Rare – Bright red center that is cool when pressed, soft texture
- Medium Rare – Warmer red center that is lightly firm, moist inside
- Medium – Pink center with just a hint of red, firmer but still juicy
- Medium Well – Small trace of pink in the center, drier texture
- Well Done – No pink remaining, firmest texture
The most reliable test is to insert an instant read thermometer into the thickest portion of the filet, away from any bone. Compare the temperature to the guidelines above for each doneness level.
Visually, a nicely browned crust indicates sufficient searing while a pale, gray exterior means the heat was too low. Cook times also provide a general idea of doneness, but use a thermometer for precision.
Best Wood Chips for Grilling Filet Mignon
Adding wood chips or chunks to your grill imparts extra smoke flavor that perfectly complements rich cuts like filet mignon. The best woods include:
- Oak – Strong, hearty flavor pairs well with beef. Use oak chips soaked in wine for a nuanced taste.
- Hickory – Imparts a robust, smoky bacon-like flavor. The classic choice for steaks.
- Mesquite – Intense smoky flavor that can overwhelm more delicate meats. Use sparingly with filet mignon.
- Apple – Subtler fruity smoke notes. Excellent for chicken too.
- Cherry – Slightly sweet, fruity smoke that gives filet mignon a unique twist.
Soak the wood chips in water for 30 minutes before adding to your gas or charcoal grill for the ideal amount of smoke generation. Experiment with single woods or blends to find your favorite filet mignon infusion.
Marinade and Spice Rub Ideas
While filet mignon gains plenty of flavor from simple salt and pepper, marinades and spice rubs can bring the taste to the next level. Consider these ideas:
Marinades:
- Red wine – Infuses tangy, robust flavor and helps tenderize the meat.
- Balsamic vinegar – The acidity tenderizes while adding tang. Great with rosemary.
- Worcestershire sauce – Umami seasoning provides savory flavor.
- Soy sauce – Enhances flavor. Use reduced sodium version if marinating for extended time.
- Fresh herbs – Marinades incorporating rosemary, thyme, oregano, etc impart aroma.
Spice Rubs:
- Brown sugar and chili powder – A classic, simple combo that enhances browning.
- Cajun seasoning – Paprika, garlic powder, oregano, cayenne deliver a flavor punch.
- Coffee and ancho chile – Wake up the filet mignon flavor with this intense blend.
- Mustard and cracked pepper – Spicy accent for the mild filet.
- Porcini mushrooms – Finely ground, adds earthy flavor.
Get creative mixing your own signature spice blends and marinades to make your filet mignon uniquely your own.
Best Sides to Serve with Grilled Filet Mignon
Fillet mignon makes a fabulous centerpiece for a special meal. Pair it with sides that complement the steak without competing or overpowering. Recommended accompaniments include:
- Twice baked potatoes – Smokey bacon and creamy cheddarcheese match beautifully.
- Sauteed mushrooms – Meaty, earthy portobello or cremini mushrooms balance the steak.
- Roasted asparagus – Fresh green flavor offsets the rich meat. Toss in olive oil, salt and pepper.
- Creamed spinach – Elegant and delicious, with a peppery bite.
- Scalloped potatoes – Comforting, homey and a proven steakhouse classic.
- Sauteed onions – Caramelized onions offer sweetness.
Don’t forget crusty artisan bread for soaking up any steak juices. A crisp green salad also freshens up a steak-centric spread.
Safely Storing and Reheating Leftover Grilled Filet Mignon
With proper storage and careful reheating, leftover grilled filet mignon can be just as delicious the next day. Here are some tips:
- Allow the cooked steak to cool completely before refrigerating in an airtight container.
- Refrigerate leftovers within 1-2 hours of cooking. Use within 3-5 days.
- Reheat gently in the oven or microwave until warmed through, 5-10 minutes. Avoid overcooking.
- Add a splash of beef broth or au jus sauce to keep reheated filet mignon from drying out.
- Slice the leftovers before reheating so thin pieces heat faster.
- Don’t keep reheating the same leftovers more than once for food safety.
With proper TLC, grilled filet mignon makes sensational leftovers for steak sandwiches, quick weeknight meals or indulgent late night snacks. Handle with care to retain the wonderful texture and taste.
Common Questions about Grilling Filet Mignon
Here are some of the most frequently asked questions about cooking filet mignon on the barbecue:
How do you keep filet mignon from drying out on the grill?
- Grill over moderate heat, not direct high heat the entire time. Sear over high heat then move to indirect heat to finish cooking.
- Watch closely and remove from grill immediately upon reaching target temp. Overcooking dries it out.
- Generously season the meat to add moisture and flavor. Rub with oil before grilling to baste the exterior.
- Let the grilled filet rest before cutting to allow juices to reabsorb. Tent with foil while resting.
Can you grill filet mignon frozen?
It is best not to grill frozen filet mignon. The cold interior will take too long to come up to temperature, resulting in overcooking of the outer portion of the meat. Defrost in the refrigerator overnight before grilling for optimum results.
Should the grill be oiled before cooking filet mignon?
There is no need to oil the grill grates before grilling filet mignon. The meat has enough internal fat to keep it from sticking. Oil can cause flare ups from drippings. Simply preheat a clean grill very hot and sear the filets over direct heat to develop a nice crust.
How do restaurants grill filet mignon perfectly every time?
Professional kitchens have special high heat broilers and precise timing honed over years of experience. Home cooks can grill superb filet mignon by using a meat thermometer to monitor doneness and following the sear then indirect heat method. Begin checking temperature early to catch it at the perfect level of doneness.
Grilling filet mignon to succulent, flavorful perfection just takes a little know-how. With the proper techniques for selecting, seasoning, searing, and monitoring doneness covered here, you can deliver incredible restaurant-quality steaks off your own barbecue any time. Mastering these simple methods will have your guests raving about your grilling mastery in no time. Now get out there and start grilling those perfect filets!