Grilling Filet Mignon Steak

A filet mignon is a small cut of beef. It is taken from the end of the fillet and is considered to be the most exquisite steak of all. While very tender and sweet, it lacks the flavor of a steak with the bone in.

Grilling filet mignon will add a very distinct flavor to the steak. When grilling filet mignon, be careful not to overcook it. This is a steak that should be served medium to medium rare. For added flavor, wrap a slice of bacon around the edges of the filet and pin into place with a toothpick. Be sure to soak the toothpicks in water for about 20 to 30 minutes to prevent it from drying out.

Set the grill to medium high. The filet will cook quickly, so you must watch it. Never use a fork to flip it, as the punctures from the fork will allow the juices to escape, making your filet dry. Use tongs or a spatula. Coat your filet with pepper or a favorite spice rub and pepper. Do not salt yet, as salting draws out the juices of the steak, also drying it out.

Sear the steak on both sides. You may add salt after searing. Turn the grill down, or if you are using charcoal, move about half the coals over to one side, and finish cooking the filet on the cooler side of the grill. Cook to desired doneness. To cook a medium steak, cook to 145 degrees Fahrenheit. For rare, cook to 130 degrees Fahrenheit. If you must cook your filet well-done, which is not recommended for such a tender steak, cook to 160 degrees Fahrenheit.