|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 9g||44%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you're new to grilling steaks or just a fan of simplicity, then grilling filet mignon is the perfect dinner option when you're looking for an elegant but simple meal. Filet mignon is a delicious, tender cut of beef that melts in your mouth, and is ideal for grilling as it develops a nice crust over high heat while the center becomes juicy and succulent.
Because filet mignon doesn't have a lot of flavor, it is often served with a sauce, such as a mushroom sauce or bearnaise, or a compound butter. You can also top the steaks with sautéed onions or mushrooms. The grilled beef pairs nicely with simple sides such as smashed potatoes and steamed broccoli.
- 2 teaspoons sea salt (or other coarse salt)
- 2 teaspoons coarse ground black pepper
- 4 filets mignons (about 1 3/4-inch thick)
- 1 tablespoon grapeseed oil (or avocado oil)
Gather the ingredients.
Preheat the grill to high heat.
Combine the salt and black pepper in a bowl and rub onto both sides of the steaks.
Oil the grill grates using a high smoke point oil, like grapeseed or avocado oil. Add some oil to a folded paper towel, and using a pair of tongs, rub the oiled towel over the grates.
Place the steaks on the grill.
Cook the steaks 5 to 6 minutes per side or until they almost reach the preferred doneness. (The meat will continue to cook as it rests.)
Remove from the grill and let the steaks rest for 5 minutes.
Plate with your favorite sides and a sauce or butter and enjoy.
How to Cook a Filet Mignon Just Right
Filet mignon is an expensive cut of meat, so you want to make sure you are cooking it properly and to your liking. The best way to test for doneness is to use a meat thermometer, inserting it into the thickest part of the steak (without letting the probe touch the grill grates) as you are approaching the end of the cooking time. Remember that the meat will continue to cook as it rests, so it's best to remove it from the grill a little under the desired temperature. If you are finding that the outside is getting too dark but the inside isn't done, move the steaks to the side of the grill where the temperature is lower and cook for a few minutes more, checking the temperature every so often.