How to Grill a Filet on a Gas Grill

by Jackie Lohrey

A filet is the tenderest steak you can buy.

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A filet, also called a filet mignon, is the smallest and tenderest of all beef steaks. With a size of no more than 2 to 3 inches in diameter and 1 to 2 inches thick, it is the smallest because a filet is a cut from the small end of the tenderloin. It is the tenderest because this area of a beef cow bears no weight, meaning connective tissues have no chance to harden. With the exception of the time it takes to marinate the meat, gas grilling a filet takes only a few minutes of your time and just as little effort.

Prepare for Grilling

Add 3 tbsp. olive oil, 1 to 1 1/2 tsp. black pepper and 1 to 2 tbsp. minced garlic to a small mixing bowl for each filet you are grilling.

Transfer the filets to a plastic food bag. Use tongs to avoid touching the raw meat with your bare hands.

Pour the seasoning marinade over the meat and then seal the bag and massage it with your hands to coat the meat. Set the meat in your refrigerator and marinate for up to two days.

Remove the filets from the marinade and transfer to a platter. Allow the meat to come to room temperature for about 30 minutes before you plan to start grilling. Throw out the plastic bag containing the used marinade.


Scrape the grates on your gas grill to clean off any residue and spray the grates with vegetable oil spray so the filets will not stick during grilling.

Preheat your gas grill by turning all burners to high. Close the cover and let it heat for about 10 to 15 minutes. Before adding the filets, reduce the heat on one side of your grill to medium.

Transfer the filets to the hot side of your grill with tongs. Sear the filets for two minutes on each side using tongs or a long-handled spatula to turn and then move the filets to the medium side of your grill. Close the cover on your grill for three to five minutes. Turn and continue grilling for another three to five minutes, depending on the degree of doneness you prefer.

Insert a meat thermometer into each filet to check for doneness. If you like your steak rare, the thermometer should read 125 to 130 degrees Fahrenheit. Medium rare should read 130 to 140 degrees and a medium steak should read 140 to 150 degrees Fahrenheit.

Remove each filet from the grill as it finishes cooking and let it rest on a platter for about five minutes before serving.


  • Although marinating a filet is not necessary for tenderness, a few hours in a seasoning marinade can increase its flavor. Try to avoid using too many acidic and/or enzymatic ingredients such as citrus juice, wine or raw pineapple, as these ingredients work to break down protein and muscle fibers and can change the texture of your filet to the point where the meat becomes mushy. A good idea is to mix an olive oil-based marinade that includes soy or Worcestershire sauce and a combination of seasoning herbs.

Photo Credits

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About the Author

Based in Green Bay, Wisc., Jackie Lohrey has been writing professionally since 2009. In addition to writing web content and training manuals for small business clients and nonprofit organizations, including ERA Realtors and the Bay Area Humane Society, Lohrey also works as a finance data analyst for a global business outsourcing company.