Grilled Filet Mignon (Easy Restaurant-Quality Steak at Home)

This Grilled Filet Mignon is juicy, tender, and full of rich flavor. With a quick sear over high heat and a gentle finish over indirect heat, you'll get a steakhouse-quality filet right from your backyard grill. Whether it's a weeknight dinner, special occasion, or date night in, this recipe delivers that restaurant-perfect bite every time.👇👇

Why Filet Mignon Tastes So Special

Filet mignon comes from the tenderloin, the most delicate cut of beef. It's naturally low in fat but rich in buttery texture and mild flavor. That's why it doesn't need heavy marinades or complex seasoning - just high heat, a good sear, and salt + pepper.

The key is contrast: a crisp outer crust with a melt-in-your-mouth center. When you nail the grill temps and rest time, it's a flavor experience you'll never forget.

Why I Love This Recipe

Restaurant-quality steak at home; simple method, big results.
Only 2 ingredients: just salt and pepper for pure beef flavor.
Grill-to-table in under 30 minutes, perfect for busy nights.
Direct + indirect heat method ensures a perfect sear and juicy center.
Step-by-step temps included, so you can cook it exactly how you like.
Optional garlic herb butter takes it over the top.

Next up - Recipe ingredients are below 👇👇

What Is Filet Mignon?

Filet mignon comes from the tenderloin, a small, lean muscle that runs along the cow's back. It's prized for being the most tender cut of beef; buttery soft with a mild delicate flavor.

Each tenderloin only yields a few individual steaks, which is why filet mignon is one of the most expensive and sought-after cuts at steakhouses.

Unlike ribeye or strip steak, filet mignon has very little fat or marbling, so it's best cooked quickly over high heat and finished gently to avoid drying out. That's exactly why grilling works so well - you get a beautiful crust on the outside and a tender, melt-in-your-mouth center.

Filet mignon steaks, salt and pepper on a wooden cutting board.

Recipe Ingredients

Filet Mignon: Two steaks, about 1 ½ inches thick and just under 1 pound total.
Salt and Pepper: The only seasoning you truly need for classic flavor.
Garlic Herb Butter (optional): For that melt-in-your-mouth finish.

If you want to elevate it, try making a quick compound butter with garlic, parsley, thyme, and a pinch of salt.

Step-By-Step Instructions 👇👇

STEP 1: Preheat the Grill

Preheat your grill to 400°F.
Set up two heat zones - one side high direct heat for searing, the other medium indirect heat for finishing. Oil the grates well to prevent sticking.

STEP 2: Season the Steaks

Pat your steaks dry with paper towels.
Generously season both sides with salt and freshly cracked black pepper. That's it - simple seasoning brings out the natural flavor.

STEP 3: Sear the Steaks

Place the filets on the hot side of the grill. Sear 1 minute per side to get those perfect grill marks, then use tongs to sear the edges.
This step locks in juices and creates that golden crust.

STEP 4: Finish Over Indirect Heat

Move the steaks to the cooler side of the grill.
Close the lid and continue cooking 12-18 minutes, flipping once or twice, until they reach your desired doneness.
Keep the lid closed to maintain even heat.

Filet mignon resting on a plate, then sliced.

STEP 5: Check for Doneness

Use an instant-read thermometer to check internal temperature:

Rare: 120-125°F
Medium Rare: 130-135°F
Medium: 140-145°F
Medium Well: 150-155°F
Well Done: 160°F+

If you prefer a perfect medium rare (the most tender sweet spot for filet), pull it off around 130°F, as it will continue to cook while resting.

STEP 6: Rest Before Serving

Transfer the steaks to a plate, tent loosely with foil, and rest for 5-10 minutes.
This allows juices to redistribute and keeps the steak moist and tender.

STEP 7: Serve Hot

Top with a pat of garlic herb butter or a drizzle of olive oil, and serve with your favorite sides - mashed potatoes, grilled asparagus, or a fresh garden salad.

Recipe Tips

Thickness matters: Filets should be at least 1 ½ inches thick for ideal texture.
Two-zone grilling: Always use both direct and indirect heat for even cooking.
Rest before slicing: Five to ten minutes makes all the difference.
Use a thermometer: Guessing leads to overcooked steaks.
Oil the grates: Prevents sticking and ensures those classic grill marks.
Don't flip too often: One flip is plenty to keep juices inside.

How to Oil Your Grill Grates

Clean first: Scrub with a grill brush to remove residue.
Dip a paper towel in oil: Use canola, avocado, or vegetable oil (high smoke point).
Use tongs: Grip the oiled towel and rub it across hot grates until shiny.
Never pour oil directly: It can cause dangerous flare-ups.

👉 This quick step keeps your steaks from sticking and makes those grill marks picture-perfect.

Variations & Substitutions

Butter upgrades: Mix in blue cheese, chives, or roasted garlic for compound butter.
Seasoning swaps: Try Montreal steak spice or a smoky paprika rub.
Indoor method: Sear filets in a cast iron skillet, then finish in the oven at 400°F for 6-10 minutes.
Reverse sear: Bake first, then finish with a quick high-heat sear for extra precision.

What to Serve With Filet Mignon

Balance the richness of filet with simple sides:

Garlic mashed potatoes
Roasted asparagus or sauteed broccolini
Grilled corn on the cob
Sweet potato fries
Caesar or wedge salad
Garlic bread or warm dinner rolls

You can also pair it with a red wine reduction or peppercorn sauce if you want that true steakhouse vibe.

Make-Ahead & Leftovers

Best fresh: Filet mignon shines right off the grill.
Fridge: Store leftovers up to 2 days in an airtight container.
Reheat: Warm gently in a skillet over medium-low heat or wrapped in foil in a 300°F oven.
Use up leftovers: Slice thin for sandwiches, steak salads, or wraps.

Grilled filet mignon is sliced and displayed on a plate with mashed potatoes and asparagus spears.

FAQs

What's the best way to grill filet mignon?

Use the two-zone method: sear first over high heat, then finish over indirect heat until desired doneness.

How do I know when filet mignon is done?

Check internal temp with a thermometer: 130-135°F for medium rare is most common.

Do I need to marinate filet mignon?

Nope! The tenderness of this cut shines with just salt and pepper. A marinade can actually mask its flavor.

Can I grill filet mignon without a thermometer?

Yes, but it's trickier. For medium rare, press the center - it should feel like the base of your thumb when you touch it lightly.

Why is my filet mignon tough?

It was likely overcooked. Filet should be pulled off the grill just before it reaches your target temperature, as it continues cooking while resting.

Can I add sauce?

Definitely! Try garlic butter, peppercorn sauce, or red wine glaze - all pair beautifully with the delicate flavor of filet.