Ah, filet mignon—the crown jewel of steaks, right? The aroma alone sends me straight to a summer cookout, where the sizzle meets the anticipation of that first juicy bite.
But why is it that grilling this masterpiece can sometimes feel like trying to solve a Rubik’s Cube blindfolded? (Okay, maybe not that dramatic, but you get the point.
) Anyway, grab your tongs, and let’s bring some magic to the grill!
Steps
- Soften the butter by leaving it on the counter or microwaving it for 10-15 seconds. Mash in the herbs and garlic with a fork until well combined. Chill in the refrigerator and remove 10 minutes before using.
- Generously season both sides of the filet with salt, pepper, and fresh rosemary. Rub with olive oil and let rest for 30-45 minutes to reach room temperature for more accurate cooking times.
- Preheat the grill to high heat for 10-15 minutes, ensuring the grates are clean. Close the lid to reach an internal temperature of around 500°F, then lower to medium-high heat, maintaining 400-450°F.
- Place the filets on the grill and sear them undisturbed for 5 minutes with the lid down. Flip the steaks and sear for another 5 minutes, keeping the lid down for medium-rare.
- Adjust searing time based on desired doneness: 4 minutes per side for rare, 5 for medium-rare, 6-7 for medium, and 8+ for medium-well. Consider the steak’s size as it affects cooking time, with these guidelines ideal for 8-10 ounce, 2-inch thick filets.
- Allow the filets to rest off the grill for 7-10 minutes before serving. This helps achieve the final serving temperature. Top each steak with a slice of garlic and herb butter before serving.
Ingredients
- 2 tenderloin beef filets, approximately 10 ounces each, and about 2 inches thick
- 1 teaspoon olive oil
- 2 teaspoons fresh rosemary, finely chopped
- Salt and pepper, to taste
- 1/2 stick of butter, softened
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh tarragon, chopped
- 1/2 tablespoon garlic, minced
Nutritional Values
Calories: 886 kcal | Carbohydrates: 3.2 g | Protein: 74.6 g | Fat: 63 g | Saturated Fat: 31.6 g | Cholesterol: 326 mg | Sodium: 554 mg | Fiber: 1.4 g
FAQ
- What is the ideal thickness for grilling filet mignon?
- For grilling filet mignon, it is best to choose steaks that are approximately 2 inches thick. This thickness allows for a perfect sear on the outside while maintaining a juicy, tender interior.
- How should I season filet mignon before grilling?
- Generously season both sides of the filet with salt, pepper, and fresh rosemary. Rub a little olive oil on the steak to help adhere the seasonings and let it rest for 30-45 minutes to bring it to room temperature for more accurate cooking times.
- What is the recommended grilling temperature for filet mignon?
- Preheat the grill to high heat, around 500°F, then reduce it to medium-high heat, maintaining a constant temperature of 400-450°F. This range is optimal for achieving the desired doneness while preserving the steak’s tenderness and flavor.
- How long should filet mignon be grilled for different levels of doneness?
- For a medium-rare steak, sear each side for 5 minutes. For rare, sear each side for 4 minutes, and for medium, sear each side for 6-7 minutes. Adjust the times slightly for medium-well or well-done steaks as needed.
- Why is resting the steak important after grilling?
- Allowing the steak to rest for 7-10 minutes after grilling is crucial to let the juices redistribute and reach the final serving temperature. This step ensures the steak is juicy and flavorful when served.
Tips
- Use a Digital Thermometer: To ensure your steak reaches the desired doneness, check the temperature by inserting a digital thermometer into the center of the steak. This will be the coolest part and give the most accurate reading.
- Preheat and Control Grill Temperature: Start by preheating the grill to a high heat of around 500°F, then reduce to medium-high (400-450°F) before placing the steaks on. This helps to achieve a perfect sear while controlling the cooking process.
- Allow Steaks to Rest: After grilling, let the steaks rest for 7-10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a juicy and flavorful steak.
- Season and Bring to Room Temperature: Season the steaks with salt, pepper, and rosemary, and let them sit at room temperature for 30-45 minutes before grilling. This helps in achieving more accurate cooking times and an even cook throughout the steak.
Equipment
- Grill: A quality outdoor grill capable of reaching and maintaining high temperatures (400-500°F).
- Digital Meat Thermometer: A digital thermometer to accurately measure the internal temperature of the steak.
- Grill Cleaning Brush: Used to clean the grates before grilling.
- Microwave-Safe Bowl: For softening butter and mixing in herbs and garlic.
