00743 11 40 C 11 55. 007431 69 40 69 C 47. Learn how to cook perfect filet mignon grill mignon on a grill. Grill your fillet to perfection with this simple technique in about 10 minutes.
You can have the best steaks at your special dinner tonight. Introduction Make your home BBQ party special with grilled filet mignon. The best way is the easiest with these step-by-step photo instructions. I consider filet the king of all meats. If I want something extraordinary, this is it. The filet is always a five, but this is a great 5.
Filet Mignon Since this is a “how-to” post, we will start with how to buy the meat. For those not in the know, a filet mignon is cut from whole beef tenderloin AKA a pismos. It is frequently referred to as tenderloin steaks or filets. You can buy pre-cut, and it will be a bit more expensive, but I usually buy the whole tenderloin and cut my own. It does freeze great for 2-3 months.
Beef Tenderloin location highlighted – Image licensed May 16, 2017, from Fotolia. Image modified in accordance with the license. It is all about quality here. About half the beef sold in the USA is choice, which you will usually buy. USDA Select is next but just say no.
And if no grade is given, assume the worse. You need to know your grill. 10 grill surface thermometer and get to know your grill. I always use a surface thermometer. See A Beginners Guide to Grill Temperature on a Gas Grill for more details on grill surface temperature. Charcoal Grill Instructions You need to be very careful about surface temperature otherwise, times and temperature recommendations are unchanged. On most charcoal grills, you will need to adjust the venting.
How Long to Grill Generally, about 10 minutes to get medium-rare. But, your endpoint is the internal temperature you want minus a few degrees. DO NOT COOK BY TIME ALONE. Approximate times give for planning only and will vary by thickness, grill temp, and rest time—NEVER COOK BY TIME ALONE and use a thermometer. You can not uncook meat but can always cook it a bit more. Thinner fillets will be at the low end of that range. It is hard to hit exactly what you want, so watch carefully and remove it a bit early.
You can always cook it a bit more later. Seasoning Just a good shake of salt and pepper is enough. We like to use my All Purpose Seasoning – 7:2:1 and 7:2:2. This is a bit salty for some people.
You can always add more later, but it is impossible to remove. The timing of the seasoning is important. Do not put salt on the meat for more than a few minutes before cooking unless you do 60 minutes or more. Between those times, it will pull water out of the meat and not allow enough time to reabsorb back into the meat.
This recipe is listed in these categories. See them for more similar recipes. One of the most important steps is resting the filets at room temperature for 30 or so minutes. This raises the temperature of the meat, making getting your desired internal temperature much easier. Give the filets seasoning of your choice.