Here's a table with detailed time needed and recommended temperatures for indirect grilling filet mignon: While Filet mignon and most steaks are recommended to be cooked at Medium-Rare since that's the temperature point where the juices and tenderness reaches the maximum flavor, you can always cook them at your desired doneness. Vespa Woolf from Peru, South America on January 25, 2012: Great hub, especially the use of a thermometer. Grill the steak covered, using Indirect Medium-Heat for the time determined by steak thickness and desired doneness. Also, if you have picked a frozen steak, the best way to thaw it is by leaving it in the refrigerator for around 24 hours. In US, the beef comes as USDA Select, Choice & Prime. It's pretty nice. For 8 oz filet mignon grill at 450 F for 4 minutes per side, turning once for medium rare. Heat the grill to (500 degrees), and scrub it with a wire brush if it's dirty. We trimmed them as little as … However, get your self an infrared grill and everything changes! As a result, it is recommended to be cooked using a Broiler or Grill, using both direct and indirect heat methods. Just be very careful when turning. And I say this being a... (oh dear)...uh...well...a vegetarian. After indirect grilling at the upper recommended temperatures, give it a quick sear on both sides to create a nice crust all around. Preheat grill to high heat, Keep the lid closed and let the internal temp to get up to around 500° F. Place the filets face down and sear undisturbed for 5 minutes. If it's a lot hotter than 500 degrees it will cook faster. Place the steaks on the grill. For the maximum tenderness and flavor, it is recommended to cook it at a Medium-Rare or Medium doneness. If you pick the whole tenderloin, you need to slice and prepare it into a small Filet Mignon by yourself. Using olive oil or bacon fat to coat the meat also prevents it from sticking to the grill surface later. Here's another reason to opt for the grill vs. cooking it indoors: The final prepped tenderloin is around 18 inches long. I've always just cooked on "feel", and generally I'm right, but your last picture looks like a perfect steak to me. Answer: It's a question of how hot the smoker is. Voted up and useful. Grilling Filet Mignon - IMG Credits to Weber. Once it's clean, spray it with a little oil to keep the filet from sticking to the grill. New York Strip vs Ribeye Steak Differences. Beginners run into problems because they get to the end of the grilling session and realize the meat isn't done. (Swishing the tail back and forth as I graze on green grass.). Filet mignon needs to be grilled (that is, seared) at a high temperature. I cannot recommend enough the usage of an instant read thermometer. A 2-4 minute sear on each side gives the steak a crispy crust and those restaurant-style grill marks. Prep: Preheat your grill to HIGH heat. While the meat rests, the internal temperature typically rises an additional ten degrees. Tenderloin is great at room temperature. The Instructions. It is perfect with the most … Getting perfect crisscrosses on the steak takes a little practice. Here are some detailed timing and temperature levels for direct grilling filet mignon: Notes: Prepare the grill for indirect heat using a drip pan or your preferred method. You can brush them with olive oil before grilling or you can go for a little extra flavor and use bacon fat to give them the extra smokiness and great searing marks. Filet Mignon Cook Time on the Grill. Is that with the lid down? Yum - Steph. After indirect grilling at the upper recommended temperatures, give it a quick sear on both sides to create a nice crust all around. But, if you pick the whole beef tenderloin, then you need to slice it into smaller pieces. Cook filets over indirect heat until they have reached about 5 degrees below the desired cooking temperature (they will continue to … Lightly drizzle with olive oil (optional), Salt to taste (I prefer Kosher salt or coarse salt), “Petite” filet mignons (small fillets, 4–5 ounces apiece), Garlic salt, seasoned salt, or truffle salt to taste, Stilton blue cheese—about one tablespoon per steak. When the meat is off the grill, turn the grill up to as hot as it goes and then put the meat back on and grill it for 45 seconds a side to put a little crust on it. We have one and get to use it quite a bit during the Spring, Summer and early Fall. How do we know when its time to throw the steaks on? When they are 5 degrees Fahrenheit below the desired temperature, remove them from the grill… From the pics, it looks like you're using a CharBroil series gas grill. 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