Filet mignon is a cut of steak taken from the tenderloin of a cow. It is one of the most expensive and tender cuts of beef available. You must cook filet mignon carefully to ensure you do not dry out the meat and render it tough and flavorless. Cooking it on the grill will heat the meat thoroughly and crisp the exterior.
Rub 1 teaspoon of freshly ground black pepper into the surface of the filet mignon. Allow the seasoned filet mignon to stand at room temperature for 45 minutes.
Oil the grates of a grill. Preheat the grill to medium-high, or approximately 400 degrees Fahrenheit.
Place the filet mignon onto the grill using tongs. Do not puncture the meat’s surface.
Allow the filet mignon to sear for 3 minutes and flip it with the tongs. Sprinkle sea salt onto the seared side. Flip the filet mignon after an additional 3 minutes and sprinkle with sea salt to taste.
Reduce the grill’s heat to medium-low, or approximately 300 F. If you are working with a charcoal grill, move the charcoal to one side and place the filet mignon on the opposite side.
Continue cooking the filet mignon for about an additional 4 minutes per side, or until it registers 125 F on a meat thermometer.
Remove the medium filet mignon from the grill and allow the meat to rest for five minutes. As it rests, the internal temperature will rise approximately 5 degrees and the juices will return to the center of the steak.
- "Weber's Charcoal Grilling"; Jamie Purviance; 2007
- "Meat: A Kitchen Education"; James Peterson; 2010
- Refrigerate leftover filet mignon immediately and consume it within two days.
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