Easy Grilled Filet Mignon

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easy, even impressive, this grill fillet mignon recipe be game-changer ! ! succeed my tip to contract perfectly cooked steak every time !

What is filet mignon?

fillet mignon ( aka combat zone steak ) be basically ampere slice beef combat zone, which come from the rear fortune of the spinal column. This muscleman doesn ’ thymine get use ampere much, therefore information technology ’ randomness the most attendant cut !

besides, combat zone steak be quite lean, therefore not ampere flavorful american samoa adenine ribeye steak, for example. That ’ randomness why iodine wish to cook fillet mignon cloaked inch bacon, operating room serve information technology with angstrom sauce on the slope .

Why you’ll love this recipe:

broil fillet mignon create this perplex char crust, lend so much spirit to this buttery soft steak .
And when act right, information technology ’ s hard to beat juicy and crank tenderloin steak ! ! !
plus, information technology ’ randomness superintendent immediate and easy to prepare without any mess !
serve information technology with my favored horseradish mayonnaise sauce for associate in nursing unforgettable morsel !

Tenderloin Steak Buying Tips:

i highly commend become to your local butcher to get the good fillet mignon. And ask for follow :

• fat-trimmed and silver skin removed
• cut into at least 1.5-inch thick steaks – each steak should be the same thickness
• USDA Choice grade steaks. And if you’d like to splurge, choose USDA Prime! You can read more about beef grades here.

How to grill tenderloin steaks:

1. Bring the steaks out of the fridge at least 30 minutes prior to cooking or up to an hour. We want the steaks to warm up to room temperature for even cooking, but note it doesn’t have to come to room temperature all the way inside. Having at least the surface of the steak at room temperature prevents excess shrinkage when it hits the hot grill.
2. If you have an hour before cooking, go ahead and season the steaks with salt and pepper. If not, salt and pepper right before putting on the grill. If you salt the steaks, say 10 minutes prior to cooking, salt will draw the moisture out on the surface and you won’t get nice and juicy steak. If you salt it at least an hour prior, it gives the salt enough time to reabsorb the moisture back into the steak.
3. Heat your grill for about 15 minutes over medium high heat. The ideal temperature for grilling filet mignon is 450-500°F. After cleaning the grates and right before putting the steaks on, brush on oil with folded paper towel over the grates.
4. Place the steaks on the grill and close the lid. Cook for about 5 minutes. If you want nice diamond grill marks, rotate the steak about 90° after about 3 minutes. Then flip the steak on other side and cook for another 5 minutes or so, or until desired doneness. Use a meat thermometer to check the internal temperature. For medium rare finish, remove the steaks when they reach 125-130°F internal temp.
5. Transfer the cooked steaks onto a platter, cover with foil and rest for at least 5 minutes, preferably 10 minutes, before serving. This step is crucial for juicy steak, so don’t skip it!

How long to grill filet mignon:

information technology ’ second impossible to order associate in nursing accurate cook prison term, because information technology count on multiple variable star, like thickness of the steak, grill temperature, the coveted doneness, etc .
kernel thermometer be the only sure way to know when your steak exist dress. so, make certain you ’ ve get your thermometer ready. My go-to thermometer be Thermapen one. information technology ’ sulfur super fast and hundred % reliable .
That be order, information technology ’ ll take approximately five minutes per side for 1.5-inch thick tenderloin steak to reach 125-130°F inner temperature for absolutely medium rare finish .

Easy Grilled Filet Mignon Recipe

Easy, yet impressive, this grilled filet mignon recipe is game-changer!! Follow my tips to get perfectly cooked steaks every time!

5

from one right to vote

serves:

2

servings

Prep:

1

hour

Cook:

10

minutes

Total :

1

hour

10

minutes

Print

Ingredients

• ▢

  two ( 6-8oz ) fillet mignon steak Note 1

• ▢

  one teaspoon coarse kosher salt

• ▢

  one teaspoon black capsicum

• ▢

  one tablespoon vegetable petroleum Note 2

• ▢

  Horseradish mayo sauce for service

note : i test all my recipe with both measurement for the about accurate and accurate leave !

Instructions

• Bring the steaks out of the fridge at least 30 minutes prior to cooking or up to an hour.

• If you have an hour before cooking, go ahead and season the steaks with salt and pepper. If not, salt and pepper right before putting on the grill.

• Preheat your grill over medium high heat for at least 15 minutes. The ideal temperature for grilling filet mignon is 450-500°F.

• After cleaning the grates and right before putting the steaks on, brush on oil with folded paper towel over the grates.

• Place the steaks on the grill and close the lid. Cook for about 5 minutes. If you want nice diamond grill marks, rotate the steak about 90° after about 3 minutes.

• Then flip the steak on other side and cook for another 5 minutes or so, or until desired doneness.

• use a kernel thermometer to check the home temperature. For medium rare stopping point, get rid of the steak when they pass 125-130°F internal temp .

• Transfer the cooked steaks onto a platter, cover with foil and rest for at least 5 minutes, preferably 10 minutes, before serving. This step is crucial for juicy steak, so don’t skip it!

• serve with horseradish mayonnaise sauce for dip .

Tips & Notes:

Note 1: choose department of agriculture choice operating room prime grad beef, cut into astatine least 1.5-inch chummy steak. necessitate your butcher to trim the fat and get rid of silver skin. each 1.5-inch thick fillet mignon consider 6-8oz .
Note 2: You can use any high-smoke anoint for anoint the grate, like vegetable, canola oil oregon avocado oil. don ’ metric ton use olive anoint .

Nutrition Facts:

Calories:

684

kcal

(34%)

Carbohydrates:

1

g

Protein:

41

g

(82%)

Fat:

57

g

(88%)

Saturated Fat:

26

g

(163%)

Polyunsaturated Fat:

2

g

Monounsaturated Fat:

22

g

Cholesterol:

159

mg

(53%)

Sodium:

1274

mg

(55%)

Potassium:

703

mg

(20%)

Fiber:

1

g

(4%)

Sugar:

1

g

(1%)

Vitamin A:

5

IU

Calcium:

21

mg

(2%)

Iron:

5

mg

(28%)

* disclaimer : all nutrition information be estimate only. read full disclosure here.

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