Grilling a filet mignon to perfection is a culinary delight that elevates any backyard barbecue or special occasion meal. This premium cut of beef is known for its tenderness, rich flavor, and melt-in-your-mouth texture. However, achieving the ideal filet mignon on the grill requires finesse, attention to detail, and a few expert tips. In this blog post, we will guide you through the process of grilling a filet mignon like a pro, ensuring a mouthwatering and unforgettable dining experience.
Choosing the Perfect Filet Mignon:
Start with the right cut of meat. Look for filet mignon steaks that are well-marbled, evenly thick, and free of excessive fat. Visit a trusted butcher or high-quality meat supplier to ensure you're getting the best possible filet mignon.
Preparing the Filet Mignon:
Before grilling, remove the filet mignon from the refrigerator and let it sit at room temperature for about 30 minutes. This allows the meat to cook more evenly and retain its juiciness during grilling.
Seasoning the Filet Mignon:
Filet mignon has a delicate flavor that can be easily overwhelmed. Keep the seasoning simple to enhance its natural taste. Generously sprinkle the steaks with kosher salt and freshly ground black pepper. For an extra burst of flavor, you can add a light rub of minced garlic, rosemary, or thyme.
Preheating the Grill:
Preheat your grill to medium-high heat (around 400-450°F or 204-232°C). Ensure the grates are clean and well-oiled to prevent sticking.
The Two-Zone Grilling Method:
Set up a two-zone fire on your grill by placing the coals or burners on one side and leaving the other side empty. This setup allows you to sear the filet mignon over direct heat and finish cooking it over indirect heat.
Searing the Filet Mignon:
Place the filet mignon steaks directly over the hot coals or burners and sear each side for about 2-3 minutes. Avoid excessive flipping to achieve those beautiful grill marks and a delicious crust.
Cooking to Desired Doneness:
After searing, move the filet mignon to the cooler side of the grill or turn down the burners to medium heat. Use a meat thermometer to monitor the internal temperature. For rare, aim for 120-125°F (49-52°C); medium-rare, 130-135°F (54-57°C); medium, 140-145°F (60-63°C); medium-well, 150-155°F (66-68°C); and well-done, 160°F (71°C) and above.
Resting the Filet Mignon:
Once the filet mignon reaches your desired doneness, remove it from the grill and let it rest for about 5 minutes. Resting allows the juices to redistribute, resulting in a juicier and more flavorful steak.
Optional: Basting with Butter:
For an extra touch of indulgence, baste the filet mignon with melted butter during the last few minutes of grilling. The butter adds richness and helps create a glossy finish.
