Filet Mignon Steaks with Port, Cherries, and Thyme | Red Meat Recipes | Weber Grills (2024)

FAQs

How to grill a juicy filet mignon? ›

Right before cooking, sprinkle fresh thyme on the steaks. Place the filets on the grill over direct heat. Allow to sear for 4-5 minutes until a rich, golden-brown crust forms. Then, flip the filets over to the other side to sear for another 4-5 minutes.

Grilling Filet Mignon Medium-Rare (recommended)

Grill for 7–8 minutes for a 1-inch steak, and 9–11 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.

Grill the steaks over high heat, with the lid closed, until cooked to your desired doneness, 7 to 9 minutes for medium rare, turning once or twice. Remove the steaks from the grill and let rest for 3 to 5 minutes. While the steaks rest, finish the sauce.

More expensive steaks, like ribeye, strip steak, and filet mignon, end up juicy and tender without the help of a marinade. Plus, many of the high-priced steaks are also full of flavor, so they don't need any help in that area, either.

When deciding how to season Filet Mignon, salt and pepper are all you really need for this cut of beef. But beyond that, it's a matter of personal preference. Fresh rosemary and cracked black pepper are a popular flavor combination for this steak, as are garlic-based mixtures and those that feature thyme and marjoram.

Step 2: Season

To appreciate the complex flavor of a well-grilled filet mignon, we suggest keeping it simple with just salt and pepper. Or if you have a favorite steak seasoning, use that instead. Rub the seasoning into the meat and let it sit at room temperature for 30 minutes to an hour before grilling.

If you're cooking steak on the grill, you most definitely should flip it about halfway through the cooking process. We typically recommend flipping your steak just once on the grill because it's not getting direct heat on one side like it would on a pan.

Place the tips of your thumb and your pinky softly against each other. Use your other hand to press the ball of your thumb. The muscle feels quite hard now. This is how your steak will feel when it is cooked well done.

Five to seven minutes should be the minimum if you're in a rush. If you know your cut is thick, give it at least 10 minutes. You could rest it for 5 minutes for every inch of thickness. You could rest it for 10 minutes for every pound.

How to grill a filet mignon on a gas grill? ›

Place the steaks on the grill, cover and cook for 4-5 minutes. Flip the filet mignon steaks over, cover and cook for an additional 4-5 minutes or until cooked to approximately 120-125 degrees (rare-medium rare) using an instant read thermometer.

While your steak rests, heat the grill to 400 degrees Fahrenheit over medium/high heat. It only needs 6-7 minutes one each side for a medium rare finish. You can add an extra minute for more well done or if you have a thicker filet.

Marinate!

For indirect cooking, a good marinade is the best choice for locking in moisture and intense flavor. The best cuts of beef only need to soak for 20 minutes to an hour. For less choice cuts of meat, increase the soak time to tenderize them.

The vegetable oil has a higher smoke point. You can add that great butter for flavor at the end! Check the temperature of your meat before you transfer the skillet to the oven. If the filet mignon is within about 5-10 degrees of your desired temperature, you may need even less than 3 minutes in the oven.

Grill filet mignon, covered, over indirect medium heat for the amount of time determined by steak thickness and desired doneness. For a 1-inch cut, grill 16 to 20 minutes for medium-rare (145°F) or 20 to 24 minutes for medium (160°F).