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How to Barbecue Perfect Medium Rare Filet Mignon

Updated on May 4, 2017
Paul Edmondson profile image

Paul is a barbecue enthusiast. Currently grilling and smoking on a Komodo Kamado Ultimate 23.

Filet Mignon on the Grill
Filet Mignon on the Grill

Perfectly Grilled Filet Mignon

Filet mignon is the king of beef. It’s part of the tenderloin. For more information on how it’s cut and on the merits of grass-fed versus corn-fed filet, see my other article on filet mignon.

I know some people like their meat well done, but, in my opinion, filet mignon should be served medium rare at 125 degrees. It's best with a very simple presentation that lets its moist, fat-marbled taste stand out.

Here is how to grill perfect filet mignon.

Recipe for Filet Mignon on the Barbecue

  • Filet mignon steak, 1 ½ inches thick
  • Salt to taste
  • Pepper to taste

Take the meat out of the refrigerator an hour before grilling. Getting the meat to room temperature will help it cook evenly. Never put filet mignon directly out of the refrigerator onto the grill.

Put the filet mignon on a plate, crack fresh pepper onto it, and then add salt to both sides. I like to pat the seasoning gently into the meat with my hands.

Getting the Grill Ready

Heat the grill to as hot as it will go (500 degrees), and scrub it with a wire brush if it's dirty. Once it's clean, spray it with a little oil to keep the filet from sticking to the grill.

Sear the Steaks

Filet Mignon Searing.  Notice how the flames are extending toward the grill and almost touching the steaks.
Filet Mignon Searing. Notice how the flames are extending toward the grill and almost touching the steaks.

Filet mignon needs to be grilled (that is, seared) at a high temperature. Using a pair of tongs, place the steak on the grill (it must be hot enough to make it sizzle right off) and close the lid. I cook it twice on each side, turning the steak three times total. This process creates grill marks on on each side (see below). To cook a 1 ½ inch steak at 500 degrees to medium rare—and like I said, medium rare is the best—each turn on the grill should be no more than two and a half minutes long, for a total grilling time of ten minutes.

In this example, I'm grilling Argentinian style, over small pieces of aged oak wood. This adds a smoky dimension to the meat.

How to Create Those Diamond Sear Marks

Cross-Hatching on Filet Mignon
Cross-Hatching on Filet Mignon

Getting perfect crisscrosses on the steak takes a little practice. The hot grate brands the meat with the distinctive lines. Make sure the barbecue grate is fully heated before grilling. Try to grill each side about the same amount of time. When you flip the steaks, turn them 90 degrees, to get a new, intersecting set of lines.

Beginners run into problems because they get to the end of the grilling session and realize the meat isn't done. So they continue to grill and to avoid one side getting too done, they continue to flip the meat. The meat will likely taste delicious, but it won't have the perfect presentation.

Checking the Steak for Doneness

My Thermapen Instant-Read Thermometer
My Thermapen Instant-Read Thermometer

How Long to Sear Steaks

Desired Doneness
Time Between Turnings
Total Cooking Time
Internal Temperature At Which To Remove Meat From Grill
Resting Time After Grilling
Medium rare
2 1/2 min per side (then repeat)
10 minutes
120-125 degrees
10 min
3 1/2 min per side (then repeat)
12 minutes
130 degrees
10 min
Well done
3 1/2 min per side (then repeat)
14 minutes
140 degrees
10 min
Times on a 500-degree grill. The internal temperature will rise as the steak rests.

To be sure of the temperature, use an instant-read thermometer (I use a Thermapen that's used in labs). At the very end of the last two-and-a-half minute grilling period, insert the thermometer from the side of the steak and get a temperature reading. Even though USDA recommends a higher temperature for a medium-rare steak, I find pulling my steak off the grill at 120 to 125 degrees results in a perfect medium rare steak, just the way I like it—because after you pull it, it continues to cook, and the temperature continues to rise.

Many purists think it's sacrilegious to pierce a steak with a thermometer, for fear of losing all the succulent juices. While an insignificant dribble of juice will escape when the meat is pricked, using an accurate thermometer is well worth it, if, as a beginning griller, you want to know when to pull off your steak. Once you know your grill and its hot spots very well and have a good idea how long steaks take to grill, then you can gauge the internal temperature with a cooking timer. Until then, use an instant-read thermometer.

Filet Needs to Rest Before Serving

Once the meat is pulled from the grill, let it rest for ten minutes before serving. While the meat rests, the internal temperature typically rises an additional ten degrees. Lots of people overcook their meat because they think that pulling it off at 130 or 140 degrees will result in a medium rare steak. It won't. It will result in a well-done little brick. If you want medium rare filet, pull it at 120 to 125 degrees.

Perfectly Cooked Medium Rare Filet Mignon

Perfectly cooked filet mignon should be pink from edge to edge, moist and delicious.

Remember the keys to perfectly grilled filet mignon: start with room-temperature steak, heat the grill well, and use a meat thermometer.

Now, it's time to enjoy your dinner. I recommend pairing filet mignon with a full-bodied red wine. Cabernet Sauvignon is my favorite choice.

Barbecued Filet Mignon Variations

These classic variations will come out delicious on the grill if you follow the instructions above.

Paul's Sunday Special Filet Mignon Recipe

  • Filet mignon
  • Garlic salt to taste
  • Black pepper cracked to taste

Paul's Bacon-Wrapped Filet Mignon

  • “Petite” filet mignons (small fillets, 4-5 ounces apiece)
  • One strip of thick-cut bacon per fillet
  • Coarse salt and black pepper to taste
  • Toothpicks

Season the steak, wrap the bacon around its circumference, and pin it together with a toothpick. Small fillets work best for this so the bacon wraps completely around the steak.

Blue-Cheese-Stuffed Filet Mignon

  • Filet mignon
  • Garlic salt, seasoned salt, or truffle salt to taste
  • Cracked black pepper
  • Stilton blue cheese—about one tablespoon per steak
  • Toothpicks

Season the steak with salt and pepper, and make a small slit in the side of the fillet about two inches wide that reaches past the center point of the steak. Stuff with about a tablespoon of blue cheese. Pin the edges of the steak back together with a toothpick.

Best Filet Mignon Variation

What's the best preparation for grilled Filet Mignon?

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    • plussize-lingerie profile image

      David Taylor 5 years ago from UK

      Great hub, and the pictures are just making my mouth water. Interesting info on the temperatures - I've never done that with steaks. I've always just cooked on "feel", and generally I'm right, but your last picture looks like a perfect steak to me.

      Slight typo, if you care: "To avoid one side getting two done" should be "too". Sorry if it's cheeky to point out to the CEO.

    • dungeonraider profile image

      Jason Marovich 5 years ago from United States

      I agree that grilling meat of this quality should be very lightly seasoned. There are just some dishes where the entrée just needs to be left alone to some degree. Good pairing with Cabernet. Voted up and useful.

    • Paul Edmondson profile image

      Paul Edmondson 5 years ago from Burlingame, CA

      Thanks for pointing out typo in the comments. Really appreciate it. I'll fix it up. Best.

    • wytegarillaz profile image

      wytegarillaz 5 years ago from Australia

      Love meat cooked on the bbq !Tastes really good. Enjoyed your hub.

    • MszV profile image

      MszV 5 years ago

      Very detailed. Looks so tasty!

    • Ari Lamstein profile image

      Ari Lamstein 5 years ago from San Francisco, CA

      Paul, I feel that this Hub would benefit a lot with a video or two!

    • Paul Edmondson profile image

      Paul Edmondson 5 years ago from Burlingame, CA

      I have a video, but waiting till vids can be added to hubs.

    • stephhicks68 profile image

      Stephanie Hicks 5 years ago from Bend, Oregon

      Paul, nice hub! I am a huge fan of grilled steak, and you've covered some great tips here. The photo of the medium rare steak looks mouthwatering to me! Yum - Steph

    • mathira profile image

      mathira 5 years ago from chennai

      Very yummy, Paul Edmondson.

    • profile image

      El Ray 5 years ago

      Good useful info in this hub Paul. Voted up & useful.

      From the pics, it looks like you're using a CharBroil series gas grill. But what's up with not using any aluminum foil on the grill? We have one and get to use it quite a bit during the Spring, Summer and early Fall. We love to grill steaks, turkey burgers, chicken, seafood and veggies.


    • Paul Edmondson profile image

      Paul Edmondson 5 years ago from Burlingame, CA

      The grill is a kenmore. I got it used, converted it to natural gas and put new burners in it. It's pretty nice. What do you use tinfoil for - preventing flareups?

    • hazelwood4 profile image

      hazelwood4 5 years ago from Owensboro, Kentucky

      Hi Paul, This recipe for fillet mignon looks absolutely delightful! Thank you for sharing this useful and informative recipe Hub.

    • vocalcoach profile image

      Audrey Hunt 5 years ago from Nashville Tn.

      Hey Paul - All of your hubs are awesome and this one is no exception. And I say this being a... (oh dear)...uh...well...a vegetarian. Gulp. There - I said it. My son will really love this hub 'tho, and will pass it on to him. And I even voted up and across the board as it is so well done with the photos and all. Happy New Year Paul. Moooooo! (Swishing the tail back and forth as I graze on green grass.)


    • vespawoolf profile image

      vespawoolf 5 years ago from Peru, South America

      Great hub, especially the use of a thermometer. In a pinch, a cast iron skillet can turn out an amazing filet mignon, as well.

    • Paul Edmondson profile image

      Paul Edmondson 5 years ago from Burlingame, CA

      Pan fried steak is underestimated. On days that it's too wet to bbq, I usually go to my cast iron pan and season with garlic, parsley, and olive oil.

    • grillrepair profile image

      grillrepair 5 years ago from florida

      cast iron is useful because it is one of the best materials for conducting heat evenly. A good cast iron skillet will get much hotter than your barbecue and sear the steak faster for more moisture retention. However, get your self an infrared grill and everything changes! Not the pretend stuff like charbroil or the newer TECs but an original TEC or a Solaire and the grilling surface is over 1000 degrees in minutes.

      I have personally grilled T-bone steaks med-well on a ceramic topped infrared burner and the plate filled with moisture when I cut the filet and the strip off the bone because the intense heat sears so fast no moisture can escape.

      For steaks, fish and burgers an infrared grill changes everything -- the flavor is amazing.... but there are no criss-cross designs.

    • Paul Edmondson profile image

      Paul Edmondson 5 years ago from Burlingame, CA

      Ha, I'd sacrifice the criss cross for a more succulent piece of meat. My buddy has an infrared grill that probably gets up to 1000 degrees. On my Kamado grill with oak wood as the fuel, I can get the grill temperature near 1000 degrees as well, although I suspect that this intense of heat isn't great for my grill.

    • profile image

      axp333 9 months ago

      I don't mean to quibble, but don't you mean "How to Grill Perfect Medium Rare Filet Mignon". Barbecue would imply an hours long low heat smoky process.

    • Paul Edmondson profile image

      Paul Edmondson 9 months ago from Burlingame, CA

      I think if you want to get into the etymology of the word, that at one time, barbecue was considered a low and slow type of smoking of meats. Over a glass of wine or two, I've heard long histories and passionate pleas to describe bbq vs grilling.

      I try to keep it simple. If it cooks with smoke it's barbecue. It can also be grilling if the heat is direct. Some people insist that grilling is open lid and direct heat. I think you can grill with the lid closed. For most people, they just want something tasty to eat.

    • Venkatachari M profile image

      Venkatachari M 5 months ago from Hyderabad, India

      Very great recipe guide with an elaborative instruction and for cooking the recipe in a perfect manner. The images are simply appealing and attractive. I appreciate your skills in presenting it, even though I am a vegetarian and do not eat non-veg.

    • profile image

      Mike S. 5 months ago

      Grilled 1 1/2 inch thick filets exactly as directed on this site and had one of the best steaks ever--they came out perfectly medium- rare.

    • profile image

      Charles Mulligan 8 weeks ago

      Help anyone. My beef tenderloin is at 125 and I have an hour to go before I serve it. Do I take it off and put it back on 20 minutes before giving it a rest or what?

      Charles Mulligan USA

    • Paul Edmondson profile image

      Paul Edmondson 8 weeks ago from Burlingame, CA

      If it's at 125 degrees, pull it and let it rest. Tenderloin is great at room temperature. If you tent it with tinfoil, the temp will continue to rise to a medium (140 - 150), but it will be warmer when you serve it. With only an hour till it's time to eat, you are in great shape. It will be delicious.

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