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1. Ingredient
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Filet mignon
Filet mignon is meat cut from a whole beef tenderloin. It is often referred to as filet mignon. You can buy pre-cut ones that are about 1 ¼ to 1 ½ inches thick. Can be stored for 2-3 months.
Let's start with a good quality sirloin steak.
Season both sides of the tenderloin with salt, pepper, and fresh rosemary. Rub with a little olive oil and let stand for 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking time is more accurate.
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For the herb butter
Melt butter in a microwave-safe bowl until pliable, 10-15 seconds.
Stir in the herbs and garlic until well blended.
Spread butter on tin foil, doing your best to reshape it like a stick of butter. Place in the fridge for about 10 minutes, then remove for 5 minutes before adding to the tenderloin.
2. How long does it take to Grill Filet Mignon on a gas grill?
1-2 minutes can make a big difference in the final temperature. 5 minutes per side over medium-high is the perfect time for a perfect medium-rare steak, adding an extra minute per side for each degree of doneness.
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3. Recipes for Filet Mignon
The technique for grilling thick steaks is the reverse grilling method. Back-frying gives food a smoky flavor, makes cooking more even, and makes it less likely that thick steaks will burn.
I lit two zones on the gas stove and put two logs in the smoking box. If your grill doesn't have a fume hood, you can create a smoke pack by wrapping the wood chips in aluminum foil and then placing the pack on the hot part of the grill to create wood smoke.
The tenderloins were so tender I could cut them with my spoon. Every steak is cooked through the first step in the reverse sautéing process. The second baking step creates a nice crust on each steak.
The pure black sirloin topping has great beef flavor. The steak gave off a smoky smell from the logs in the smoke box. I love the texture contrast between the crispy outside and the soft inside.
**Note: The fresh rosemary seasoning complements the beefy flavor of the steak. I think the black pepper will also help create a more aromatic crust. Rubbing brings out the rich flavor you've come to expect.
4. How to make the Grill Filet Mignon on a gas grill
Let's get to the fun part: How do you grill this coveted mignon filet?
Grilling something as delicate as filet mignon won't take too long, but you need to do it right.
- Preheat the grill to a surface temperature of 450° on a clean, oiled grill.
- Season to your taste with coarse salt and pepper. Other seasonings can be used. I recommend All-Purpose Seasoning - 7:2:1 and 7:2:2, add garlic to salt and pepper.
- Grill steak over high heat for about 2 minutes.
- Flip the steak and reduce heat to medium or medium-low. Leave the door open to let the heat escape and cook for 2-3 minutes.
- Flip the steak one last time and cut it at a 45-degree angle to achieve professional grill marks
- Drag the meat a little early to calculate the transition effect. In other words, if you want medium-rare (130 F), remove the steak at 126 F.
- Let the meat rest for a few minutes, check the temperature again, and add.
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If you're looking for a treat for yourself or your guests at your next cookout, the premium grill filet mignon will be the perfect fit. Whether you just season with salt and pepper or apply your favorite steak rub with herbal spices, the tenderloin is delicious. If you use the reverse method, you'll get the added bonus of wood smoke. These tenderloins will make everyone happy!
