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I was well into my thirties before I attempted to grill a filet mignon at home. Growing up, this cut of beef was strictly “restaurant food” in our house. Mom would only order it on special occasions, and the idea of cooking it ourselves seemed way too risky with such an expensive piece of meat.
Turns out, I was making it more complicated in my head than it needed to be. The truth is, grilling a perfect filet mignon isn’t about fancy techniques or secret ingredients. It’s about getting the basics right – good meat, the right temperature, and most importantly, knowing when to leave it alone on the grill.
Why You’ll Love This Filet Mignon
- Restaurant-quality results – This method gives you steakhouse-worthy results right in your backyard, with a perfectly seared crust and juicy center every time.
- Simple ingredients – You only need a few basic ingredients – good quality meat, herbs, and butter – to create something really special.
- Foolproof preparation – The straightforward grilling instructions take the guesswork out of cooking expensive cuts of meat, making it nearly impossible to mess up.
- Herb-infused butter – The rosemary-tarragon compound butter melts beautifully over the hot steak, adding an extra layer of flavor that makes this dish truly memorable.
What Kind of Filet Mignon Should I Use?
For the best grilled filet mignon, look for cuts that are at least 1.5 to 2 inches thick with good marbling throughout the meat. Prime grade is the top choice if your budget allows, but Choice grade filets will also give you excellent results. When shopping, try to select filets that have a bright red color and are firm to the touch – avoid any cuts that look brown or feel mushy. It’s worth asking your butcher to cut the filets fresh if possible, and make sure they’re well-trimmed with minimal exterior fat. Let your filets come to room temperature for about 30 minutes before cooking for the most even results.
Options for Substitutions
While filet mignon is pretty special, here are some helpful substitution tips if you need them:
- Filet mignon: If filet mignon is not available or too pricey, you can use ribeye or top sirloin steaks. Keep in mind that these cuts might need slightly different cooking times and won’t be quite as tender.
- Fresh rosemary: Out of fresh rosemary? Use dried rosemary instead – just use 1/3 of the amount since dried herbs are more concentrated. Thyme makes a nice substitute too.
- Fresh tarragon: If you can’t find fresh tarragon, try using dried (about 1 teaspoon), or swap it with fresh basil or oregano for a different but still tasty flavor profile.
- Olive oil: Any neutral cooking oil like grapeseed or avocado oil works well here. These oils have high smoke points which is great for grilling.
- Butter: For dairy-free options, try using herb-infused olive oil or a plant-based butter. Just make sure whatever you use is at room temperature for easy mixing with the herbs.
Watch Out for These Mistakes While Grilling
The biggest mistake when grilling filet mignon is not letting the meat come to room temperature before cooking – take it out of the fridge at least 30 minutes before grilling to ensure even cooking from edge to center. Another common error is constantly flipping the steaks – instead, let them sear undisturbed for 4-5 minutes per side to develop a perfect crust, only turning once. Temperature control is crucial – for medium-rare, remove the filets from the grill when they reach 125°F, as the internal temperature will rise another 5-10 degrees while resting. Speaking of resting, don’t skip this essential step – let your filets rest for 5-10 minutes under loose foil to allow the juices to redistribute, otherwise you’ll lose all those flavorful juices on your cutting board.
What to Serve With Filet Mignon?
When you’re serving a nice filet mignon, you’ll want sides that complement the meat without stealing the show. Roasted potatoes or a creamy mashed potato makes a perfect base – they’re simple but so good at soaking up those delicious meat juices. For vegetables, I love adding either roasted asparagus or sautéed mushrooms, which both pair really nicely with the herbs already in the recipe. If you want to round out the meal, a simple mixed green salad with a light vinaigrette helps balance out the richness of the steak and butter sauce.
Storage Instructions
Keep Fresh: If you happen to have leftover filet mignon (though that’s rare!), wrap it tightly in aluminum foil or place it in an airtight container. It’ll stay good in the fridge for up to 3 days. The herb butter can be stored separately in an airtight container for up to 5 days.
Make Ahead: You can prep the herb butter up to a week in advance – just keep it wrapped tightly in the fridge. The steaks can be seasoned with oil, rosemary, salt, and pepper up to 24 hours before grilling – just keep them covered in the fridge and bring to room temperature 30 minutes before cooking.
Warm Up: To enjoy leftover filet mignon without overcooking it, slice it thinly and warm it gently in a pan with a bit of butter over low heat just until heated through. You can also let it come to room temperature and serve it sliced on a salad – it’s actually quite tasty cold!
| Preparation Time | 40-55 minutes |
| Cooking Time | 10-20 minutes |
| Total Time | 50-75 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1300-1500
- Protein: 110-120 g
- Fat: 100-110 g
- Carbohydrates: 0-5 g
Ingredients
- Two thick beef tenderloin filets, 10 ounces each (approximately 2 inches thick)
- 1 teaspoon olive oil
- 2 teaspoons finely chopped fresh rosemary leaves
- Salt and pepper to taste
- 4 tablespoons softened butter
- 1 tablespoon freshly chopped rosemary
- 1 tablespoon freshly chopped tarragon
- 1/2 tablespoon finely minced garlic
Step 1: Prepare the Garlic Herb Butter
Start by softening the butter to make it easier to mix.
You can either leave it at room temperature until it’s pliable or place it in a microwave-safe bowl and microwave for 10-15 seconds.
Using a fork, mash in your choice of herbs and garlic until fully blended.
Once combined, store the garlic herb butter in the refrigerator and remove it 10 minutes before you’re ready to add it to the filet.
Step 2: Season and Rest the Filets
Generously season both sides of the filet with salt, pepper, and fresh rosemary.
Rub a little olive oil over the surface of the steaks to enhance the flavor and ensure even cooking.
Allow the filets to rest for 30-45 minutes at room temperature to ensure accurate cooking times and an even interior temperature during grilling.
Step 3: Preheat and Prepare the Grill
Preheat the grill to high heat for 10-15 minutes with the lid closed, allowing the internal temperature to reach around 500°F.
Once heated, clean the grates well, then reduce the heat to medium-high, aiming for a constant temperature between 400-450°F.
Step 4: Grill the Filets
Place the filets face down on the grill and sear them undisturbed with the cover down.
Sear for about 5 minutes on each side for medium-rare.
If you prefer a different doneness, adjust the time: 4 minutes per side for rare, 6-7 minutes for medium, and 8+ minutes for medium-well.
Remember, steak thickness and individual grill temperatures can affect cooking times.
Use a digital thermometer to check the steaks, removing them from the grill 5-7 degrees below the desired final serving temperature.
Step 5: Rest and Serve
Once removed from the grill, allow the filets to rest for 7-10 minutes.
This resting time lets the juices redistribute and the steak to reach its final serving temperature.
Finally, top each filet with a slice of the prepared garlic and herb butter just before serving to add an extra layer of flavor.