How to Grill Filet Mignon Steaks
on Aug 13, 2023, Updated Jun 17, 2025
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This indulgent restaurant-level steak is one of the summer's best grilled dinners. If you want to make it even better, make the optional Parmesan Butter to melt over the top!
Sumptuously tender filet mignon steak is one of the most lusted-after cuts of beef available, and grilling is one of the best ways to cook it! People love filet mignon because it is both fairly lean and extremely tender. The flavor is very buttery and mild. It’s a pricy cut of steak, but fans know that it’s well worth it.
The grill grates sear the exterior of the meat, and the live fire gives the filets a smoky flavor. The Parmesan Butter used at the end of this recipe to top the meat is optional, but it is easy to make and enhances the rich beefy flavor and juicy, tender texture.
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As for side dishes — there are so many options for a grilled filet mignon! Think about Loaded Spinach Salad, Steakhouse Tomato Salad, and French Potato Salad or Grilled Potatoes.
What's In This Post?
Filet mignon may also be called a tenderloin steak, filet steak, tenderloins, or a filet de boeuf. It’s round in shape, and it is relatively compact and thick. Filet mignon comes from the smaller end of the beef tenderloin, and it lends itself perfectly to grilling. Gas or charcoal grills are both great for cooking steaks.
How to Grill Filet Mignon
- Make the Parmesan butter (if using). Shape the butter into a log about 1 inch thick using plastic wrap.
- Rub the steaks with the olive oil, and season with salt and pepper on both sides.
- Grill the steaks over medium-high heat. (See below for how long to cook filet mignon to your desired doneness.) If your steaks are thick, you can flip them three times to get perfect cross-hatch marks on both sides.
- Finish with butter, if desired, and serve: Place a slice of the Parmesan Butter on the top of each steak and let it melt as the steak sits for 5 minutes.
How Long to Grill Filet Mignon
These cooking time guidelines and internal temperatures are for a grill temperature of medium-high and factor in carryover cooking.
Once you remove the steaks from the grill, the internal temperature will continue to climb by several degrees while the steak rests. It’s very important to let the meat rest before cutting it, or the juices will run out onto the cutting board instead of staying in the steak where they belong.
Below are the temperatures that you should use to determine when to pull steaks from the grill, and then let them sit for 5 minutes on a cutting board. Buy yourself a good meat thermometer! I like this thermometer from ThermoWorks, which is small, reasonably priced, and terrifically accurate.
Most cooks prefer filet mignons between 1 1/2 and 2 inches thick, but here are cooking times for filets of varying thicknesses. If you don’t have an internal thermometer, you can gauge the doneness of the steaks using the touch method.
Kitchen Smarts
Most people who love filet mignon like it on the rarer side. Keep that in mind as you grill the steaks. The thickness of the steak, rather than the overall weight, is what will determine how long to cook filet mignon.
| Filet Mignon Thickness | Doneness (Internal Temp) | Time |
|---|---|---|
| 1/2-inch thick | Rare (125 degrees F) | 1-2 minutes per side |
| 1/2-inch thick | Medium Rare (130 F) | 2-3 minutes per side |
| 1/2-inch thick | Medium (135 F) | 3-4 minutes per side |
| 1/2-inch thick | Medium-Well (140-145 F) | 4-5 minutes per side |
| 1-inch thick | Rare (125 F) | 3-4 minutes per side |
| 1-inch thick | Medium Rare (130 F) | 4-6 minutes per side |
| 1-inch thick | Medium (135 F) | 6-8 minutes per side |
| 1-inch thick | Medium-Well (140-145 F) | 8-10 minutes per side |
| 1-1/2 inches thick | Rare (125 F) | 5-6 minutes per side |
| 1-1/2 inches thick | Medium Rare (130 F) | 6-8 minutes per side |
| 1-1/2 inches thick | Medium (135 F) | 8-9 minutes per side |
| 1-1/2 inches thick | Medium-Well (140-145 F) | 9-11 minutes per side |
What to Serve With Grilled Filet Mignon
More Grilled Steak Recipes
- Grilled Ribeye Steaks
- Grilled Sirloin Cap
- Balsamic-Marinated Skirt Steak
- Marinated and Grilled London Broil
- New York Strip Steak with Jalapeño Butter
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Grilled Filet Mignon Steak
Equipment
Ingredients
For the Parmesan Butter (optional):
- 4 tablespoons unsalted butter (softened)
- 2 tablespoons finely grated Parmesan cheese
- 1 tablespoon minced flat-leaf parsley
- ¼ teaspoon minced garlic
- ½ teaspoon kosher salt (plus more for seasoning the steak)
- ½ teaspoon coarsely ground black pepper (plus more for seasoning the steak)
For the Filet Mignon:
- 4 filet mignon steaks (1 1/2 to 2 inches thick; 6 to 8 ounces each)
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Make the Parmesan Butter (if using): In a small bowl, combine the butter, Parmesan, parsley, garlic, 1/2 teaspoon kosher salt, and 1/2 teaspoon coarsely ground pepper. Use a fork to mash the mixture until it is well combined. Turn the mixture onto a piece of plastic wrap and use the plastic to shape the butter into a log about 1 inch thick, and then roll up the log and seal it. Refrigerate until firm.
- Grill the Steaks: Preheat the grill to medium-high. Rub the steaks with the olive oil, and season the steak with salt and pepper on both sides. Place the steaks on the grill and let sit, without moving for 4 minutes. Rotate the steaks a quarter turn and let them cook for another 3 minutes. Flip the steaks, and repeat: cook the steak for 4 minutes without moving, then rotate the steak a quarter turn and let it grill for another 3 to 4 minutes, until you get those nice cross-hatched marks. Remove the steaks from the grill when the internal temperature is at 120 F for rare, 125 F for medium-rare, and 130 F for medium. The temperature will continue to climb for a few degrees as the meat rests before you slice it.
- Meanwhile, cut the chilled butter into 4 slices. Place a slice on the top of each steak and let it melt as the steak sits for 5 minutes. Give the top of the steak a nice grind of pepper, if desired. Serve the steaks whole or sliced.
Notes
Storage and Leftovers
Raw filet mignons can be stored in their original packaging in the fridge for up to 4 days if the steaks you have purchased are very fresh. To freeze uncooked steaks, remove them from their packaging immediately after you get them home and wrap them tightly in plastic wrap. Transfer the steaks into freezer-proof zipper top bags, press out any excess air, then seal the bags. Freeze the meat for 9 months in the bag, labeled with the name of the steaks and the date you purchased them. Defrost in the fridge overnight, not at room temperature. Leftover cooked steak should be good to go for 3 to 4 days. It would be great on a Caesar Salad, in a quesadilla, or sliced up in a sandwich.Nutrition
FAQs
One 6-to-8-ounce filet mignon will amply feed a single person. Most filet mignons are 1 to 2 inches thick, and about 4 inches across, though they can also vary in diameter, depending on which end of the larger filet they were cut from.
You could slice the steaks and let people serve themselves the amount they want, but the dramatic presentation of a single filet on a plate is very impressive.
Use a piece of cooking twine to wrap the filets around the circumference to help them hold their shape. Remove the string before serving, but after the steaks have rested for a minute or two.
How to Buy Filet Mignon
In all cases, but especially when you are splurging on a pricier cut of steak, go for the best grade of beef available that is within your budget. The grade of meat is determined by a number of factors, including the age of the cow, the amount of marbling, and other characteristics.
Fresh filet mignon will be a vibrant red with no browning. You can (and should) ask the butcher to cut fresh steaks if possible. Obviously, avoid meat with any “off” or unpleasant odor.
If you can find USDA Prime, that’s the top of the line when it comes to meat available to the consumer. You will likely only find Prime grade meat at a good butcher or a very high-end grocery store. About 2% of the beef in the U.S. qualifies as Prime, so it’s not all that easy to find, and it’s quite pricey.
USDA prime filet mignons are a deep red and have some marbling throughout, though not as much as other cuts of steak, like ribeyes or New York strip steaks. However, despite the lack of notable marbling, these are the tenderest steaks around. If you see some with more pronounced marbling, go for those!
USDA Choice is the second-best grade of meat and the one that you should look for in most markets. It will yield a very tender and flavorful steak. The grade Select is below Choice, which can be quite lean and not all that tender. You should take care not to overcook, which will result in a tougher steak. It’s really not worth buying a Choice filet mignon unless you have no choice.
