Make your home BBQ party especial with grill fillet mignon. The best way is the easiest with these bit-by-bit photograph instructions .
I consider filet the king of all meats. If I want something extraordinary, this is it.
An absolute 5. The fillet is always a five, but this is a great 5. angstrom good as it gets .
Since this is a “ how-to ” mail, we will start with how to buy the meat. For those not in the know, a filet mignon is cut from whole gripe combat zone AKA a pismos. It is frequently referred to as tenderloin steaks or filets .
You can buy pre-cut, and it will be a snatch more expensive, but I normally buy the whole tenderloin and cut my own. I like about 1 ¼ to 1 ½ inches thick. It does freeze great for 2-3 months .
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quality DOES MATTER. It is all about timbre here. Prime is the peak 2 % ; it is harder to find but worth the extra price for special meals .
future is department of agriculture Choice. About half the gripe sold in the USA is choice, which you will normally buy .
USDA Select is following but precisely say no. And if no grade is given, assume the bad .
Filets should be cooked on a medium grillroom with a airfoil temperature of 450° up to but not over 500° with direct hotness .
You need to know your grill. My gasoline grill ( which is very hot ) is fair above 50 % burner might. On more normal natural gas grills, it should be about 75 % but get a $ 10 grill surface thermometer and get to know your grillroom. I constantly use a airfoil thermometer .
See A Beginners Guide to Grill Temperature on a Gas Grill for more details on grill coat temperature .
Charcoal Grill Instructions
You need to be identical careful about surface temperature differently, times and temperature recommendations are unchanged. On most charcoal grills, you will need to adjust the vent .
⏰How Long to Grill
broadly, about 10 minutes to get medium-rare. But, your end point is the inner temperature you want minus a few degrees. DO NOT COOK BY TIME ALONE .
|Doneness||Internal Temperature||Approx. Grill TIme|
|Rare-cold red center||125°-130°||6-8|
|Medium Rare-warm red center||130°-135°||10-11|
|Medium-pink and firm||140°-150°||12-14|
|Medium Well-minimal pink||150°-155°||15-16|
|Well Done-firm and brown||160°+||18+|
Approximate times give for planning only and will vary by thickness, grill temp, and rest time—NEVER COOK BY TIME ALONE and use a thermometer. Cook to the internal temperature you want, allowing for 2°-4° temperature rise after removal from the grill. You can not uncook meat but can always cook it a bit more.
There are respective variables. The demand grill temperature, the kernel temperature when placed on the grill, and the kernel ‘s thickness. So cooking by time CAN NOT WORK, and you must use a thermometer .
once removed from heat, the internal temperature will silent rise 2°-4° more. Thinner fillets will be at the broken end of that image. Take that into score, please .
warn FOR RARE. It is hard to hit precisely what you want, thus determine carefully and remove it a bite early. You can always cook it a sting more late .
just a dear wag of salt and pepper is enough. We like to use my All Purpose Seasoning – 7:2:1 and 7:2:2. This is a act piquant for some people .
Do not overdo the season. You can always add more later, but it is impossible to remove .
The time of the season is crucial. Do not put salt on the kernel for more than a few minutes before cooking unless you do 60 minutes or more. Between those times, it will pull water out of the kernel and not allow adequate time to reabsorb back into the kernel .
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This recipe is listed in these categories. See them for more similar recipes .
🖼️Step-by-Step Photo Instructions
start with choice filets. I like a 1 ¼ to 1 ½ edge thick that will be 6-8 ozs. each .
One of the most significant steps is resting the filets at room temperature for 30 or so minutes. This raises the temperature of the kernel, making getting your desired internal temperature much easier .
While it is resting, get your grill temperature of about 450°. good over average for me but more medium-high on lesser grills. Of course, clean and vegetable oil the grill .
Give the filets seasoning of your choice. Do it just before grilling. I use a dainty scatter of my 7:2:2 temper, but precisely a decent sprinkle of coarse salt and pepper will do .
place the filets on the grill. Close the lid—grill on the first english for about 5 minutes ( less for rare ). Rotate half the manner through for these nice crossed grill marks. Flip and grill until you reach the right internal temperature for your taste. For me, I do another 7-8 minutes ( with the rotation ) and get 140°-145° inner temperature .
Remove and rest for 5 minutes minimum. A light foil tent is a good mind hera. The home temperature will rise a few degrees .
How to Grill Filet Mignon on a Gas Grill
Learn how to cook filet mignon on a grill. Grill your fillet to perfection with this simple technique in about 10 minutes. You can have the best steaks at your special dinner tonight.
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Servings #/Adjust if desired
2 Filet Mignon – about 1 ¼ to 1 ½ inch blockheaded. They will be about 6-8 oz each .
7:2:2 temper or just coarse salt and pepper
Start with quality filets. I like a 1 ¼ to 1 ½ inch thick that will be 6-8 ozs. each.
One of the most important steps is resting the filets at room temperature. Get at least 10 minutes but better if you can do 30 minutes. This raises the temperature of the meat, making getting your desired internal temperature much easier.
- While the filets are resting, get your grill airfoil temperature about 450° ( 500° soap ). About medium-high on most accelerator grills. Please be sure the surface temperature is correct. This is the most coarse source of errors. See A Beginners Guide to Grill Temperature on a Gas Grill for details if you are not certain. Of class, clean and anoint the grill.
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Give the filets a light coat of the seasoning of your choice. Do it just before grilling. I use a nice sprinkling of my 7:2:2 seasoning, but just a nice sprinkle of coarse salt and 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. For me, I do another 7-8 minutes (with the rotation) and get 140°-145° internal temperature.
Remove and rest for 5 minutes minimum. A light foil tent is a good idea here. Remember, the internal temperature will rise a few degrees during the rest.
See the step-by-step photos in the post.
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- 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 to room temperature first if you have time. About 30 minutes if you can.
- 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.
- 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.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the mathematics for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself .
Saturated Fat :
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Monounsaturated Fat :
Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
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Category : Culinary