Before you start, keep in mind that when you have a high heat side and a low heat side, you can first quickly sear the filet mignon before you transfer it to the lower heat to finish it off. Now that you have everything prepped, it is finally time to get down to the actual grilling.
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You do not want to over cook them! Grill the Filet Mignon And when the steaks are on the grill, you have to remain focused. Grilling the perfect filet mignon is all about the temperature, whether it is when they are resting before grilling or while searing and then cooking. So I reduced one side of my grill to medium before adding the filets. This is easy to do on a gas grill – all you have to do is adjust the burners, while on a charcoal grill, all you need to do is move the coals to one side of the grill.Īs I mentioned, I used a gas grill. Set up high and low heat sides: It is also critical to set up a high heat as well as a low heat side on your grill. I then closed the cover, letting it heat for about 15 minutes, no more than 20. I used a gas grill so I turned all burners to high. On a gas grill, allow it to heat for 15 to 20 minutes. If you are using a charcoal grill, wait until the coals ash over. Preheat your grill: Whether you are using a charcoal or gas grill, you need to give it plenty of preheating time before you start cooking your filet. Now that you have prepped your beef filet mignon, the next step is to prep your grill. Prepare the Gas Grill or the Charcoal Grill Rub with oil: Regardless of your preference, you should rub the steaks with a little bit of oil so that the outsides do not stick to the grill. If you prefer medium, prep it only with salt and pepper as your meat will still have lots of natural flavor – and you do not want that delicious flavor masked by anything else. This means that if you want your filet mignon well done, you may want to use some spices or a marinade because many of its natural flavors will have escaped by the time it reaches the right temperature. Keep in mind that it is not that this strip of meat does not have any natural flavor – it is just that it loses the natural flavor that it does have the longer it is cooked.
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Prep with spices or rub: Prep the filet mignon and since it does not contain much fat or marbling and is not cut from a bone, you might like to use some spices, a rub, or seasoning to compensate for the lack of natural yummy flavors. It will also give you a beautiful presentation once you are done grilling it. This will help in holding the meat together for even cooking. This, as mentioned earlier, makes the meat moist and adds that smoky flavor that everyone loves bacon for. You can wrap a slice of bacon around the steak if you like. Tie it up: Now that your filet is at room temperature, tie it together nice and tight with some kitchen twine. You will be tempted to put steaks on the grill as quickly as you can, but leave them alone! Your patience will be rewarded once everything is done and you take that first bite of your filet mignon.Īllow the steaks to get into the “zone” on their own while you make the salad, mash the potatoes, cook the pie, set the table, grill the corn, cut the bread, watch True Detective, 24, The Good Wife, or Transformers, and so on.