How To Grill Filet Mignon

When it comes to grilling filet mignon, less is more. Unlike many steak cuts that require marinating for tenderness, filet mignon, or tenderloin, needs very little preparation to get great results.

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1. To prepare the steak, grind fresh pepper all over or sprinkle with a steak rub like Emeril's Steak Rub or McCormick Montreal Steak Spice. Let the meat sit for 30 minutes for seasonings to absorb.
   • A wonderful seasoning for beef, available online if you live outside New England, is the Prime Rib Seasoning from Healthy Solutions spice mix company.
   • Another great seasoning for such high-quality beef is Amoré Garlic Paste, available in the gourmet or Italian food section of better grocery stores. Rub it on meat and then sprinkle with freshly ground pepper.
   • If desired, especially if your beef is very lean, wrap a strip of bacon around the steak and secure with a toothpick that has been soaked in water for 20 minutes. It will flavor the meat and prevent it from drying out.



2. Preheat your grill to medium-high. Filet is best when cooked to no more than medium, so it cooks quickly.
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   • If you have a gas grill, reduce the heat after searing the steak on both sides to finish cooking without drying it out.
   • With a charcoal grill, sear the steak and then push some (about 1/3) of the coals to one side and finish over the cooler section.
   • Whether gas or charcoal, cover the grill after searing.

   

3. Do not salt meat until after it is seared on both sides. Salting before that causes the juices to be drawn out of the steak and the meat to toughen.
4. Cook to desired doneness and test with a digital or instant-read meat thermometer. For medium, cook to 145F (63F); for rare, cook to 130F (54C); and for well-done (which I do not recommend for a cut so lean!), cook to 160F (71C).
5. Use tongs or a spatula on the grill rather than a fork. Piercing the meat allows the juices to leak out and the steak to dry!
6. Allow meat to rest five minutes, covered with foil and on the flip-side of where it last was on the grill, before serving.
7. For a new flavor sensation, drizzle your finished steaks with finest extra virgin olive oil possible just before serving!