Here is a look at how you can grill filet mignon to delicious perfection: Prep the Beef Tenderloin. I try to keep it simple. Thanks for the tips! In a pinch, a cast iron skillet can turn out an amazing filet mignon, as well. I am a huge fan of grilled steak, and you've covered some great tips here. Place the steaks on the opposite side as the charcoals and cook until medium rare. However, get your self an infrared grill and everything changes! Grill flesh side down for approximately 5-7 minutes, then flip. Figure another 4-5 minutes after you flip the tail. Thanks!! Simple yet elegant, if you love grilled seafood, you will love grilled lobster tails. 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. This method of grilling is my current favorite, with outstanding results. An entire stick of butter fried in a pan with some garlic is all you need to coat the gator 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. If it cooks with smoke it's barbecue. For most people, they just want something tasty to eat. Thank you! The best way is to use a meat thermometer. Answer: If you have a chimney starter, use that to light the coals. To be sure of the temperature, use an instant-read thermometer (I use a Thermapen that's used in labs). Repeat Step 5 on this side now! Grilling Perfect Steak Instructions. Small fillets work best for this so the bacon wraps completely around the steak. Even so, guidelines are excellent. This plays havoc on the juices inside so we need to give it some time to collect itself. Thank you so much for sharing this. I threw these babies on the grill and within a minute all of the boys were enthralled- I believe I even saw one of them forget to respect women for a brief moment. Question: How do I barbecue a 10 lb filet mignon? Jason Marovich from United States on December 08, 2011: I agree that grilling meat of this quality should be very lightly seasoned. Grilling Herb-Marinated Yellowtail Place the herbs, garlic, shallots, red pepper, and juice in a blender. I cook it twice on each side, turning the steak three times total. 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. Required fields are marked *. Grill the steak over direct heat for 5 minutes per side or until a nice sear, and then … Vespa Woolf from Peru, South America on January 25, 2012: Great hub, especially the use of a thermometer. Place steak on the grill and close lid. Fire up the grill. Prime filet is extra rich and the added butter sends the richness through the roof! I've always just cooked on "feel", and generally I'm right, but your last picture looks like a perfect steak to me. Interesting info on the temperatures - I've never done that with steaks. 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. This allows the juices to re-distribute, so they don't all run out when you slice into that beautiful hunk of beef. My fillets were 2”, never fails you ask for 1.5” and get 2. A little flare up is fine, but if a flame burns for more than 30 seconds, splash a tiny bit of water on it to put it out. I know some people like their beef well done, but, in my opinion, filet mignon should be served medium rare at 125 degrees. Nightmares of burning, drying and otherwise screwing up this fine cut of beef can make even the most seasoned grill chef break out in hives! Good pairing with Cabernet. Fillet steaks can be grilled or fried, served simply with sea salt and black pepper or with a sauce such as a Béarnaise, peppercorn or mushroom. For small seafood pieces like shrimp and scallops, the best way to grill is on skewers. Audrey Hunt from Idyllwild Ca. Try a less expensive cut of meat next time. 6 tablespoons soft butter, or olive oil. It melted in your mouth! Getting perfect crisscrosses on the steak takes a little practice. https://www.mychicagosteak.com/steak-university/how-to-grill-filet-mignon The very best way to ensure proper doneness is by using an instant-read meat thermometer. Some people insist that grilling is open lid and direct heat. This is your easiest step, once it's seasoned just leave it on the kitchen counter. While the meat rests, the internal temperature typically rises an additional ten degrees. Tender, juicy salmon is perfect for grilling. Take it off the grill now, you are done with the heat section! When you flip the steaks, turn them 90 degrees, to get a new, intersecting set of lines. Nope. It's pretty nice. So they continue to grill and to avoid one side getting too done, they continue to flip the meat. Paul Edmondson (author) from Burlingame, CA on December 09, 2011: I have a video, but waiting till vids can be added to hubs. After about 2 minutes (for medium-rare, a little more for Medium), lift, turn your steak 90 degrees and then set it back down for another 3 minutes (again, for medium-rare, a little more if you have to have it more done). 60°c. Perfect the art of cooking an amazing fillet steak, with our cook'sbtips, tasty recipes and helpful timings. First time cooking fillet on the grill followed the receip to the tee Lola came out perfect. I add a small dollop of butter to the top after the flip. 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. Really appreciate it. Check out some of our other grilling recipes to get more ideas for your next cookout, including chicken. The very best way is to use string and tie it up and curl the tail in to keep the thickness even. The hot grate brands the beef with the distinctive lines. Why the stress? So there is no need to panic, filet mignon is such a prime cut of meat that it is very easy to grill a masterpiece, especially if you purchase high quality and all-natural filets. It will be delicious. NEVER close the lid! When grilling filet mignon (and almost any other grilled steak for that matter), less is definitely more. Paul Edmondson (author) from Burlingame, CA on May 29, 2017: If it's at 125 degrees, pull it and let it rest. 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. Venkatachari M from Hyderabad, India on February 08, 2017: Very great recipe guide with an elaborative instruction and for cooking the recipe in a perfect manner. Now it is time to check your steak for the perfect doneness. While most fish are too lean and delicate to go directly on the grill, salmon is well-suited to high-heat cooking. Thank you for sharing this useful and informative recipe Hub. He is currently grilling and smoking on a Komodo Kamado Ultimate 23. Thanks for the simple easy to follow directions. This sets the grill up for indirect grilling. … Using TONGS (remember, don't EVER puncture that beautiful steak's flesh!) Using your fingers, gently pry the meat from the shell, keeping it attached at the … However, these instructions work great with a gas or charcoal grill which is what I typically use to cook filet mignon. Paul Edmondson (author) from Burlingame, CA on February 09, 2012: Ha, I'd sacrifice the criss cross for a more succulent piece of meat. Gulp. It’s cut from the beef tenderloin, but it may also be in stores cut in steaks and labeled beef tenderloin (Filet mingon and beef tenderloin steaks are the same thing). It's best with a very simple presentation that lets its moist, fat-marbled taste stand out. And I say this being a... (oh dear)...uh...well...a vegetarian. Momma Mia! We love to grill steaks, turkey burgers, chicken, seafood and veggies. Anyway I cooked them 3 min per each move of the steak ( 6 min per side) since the outsides were still rare I then tipped them on their sides and rolled them on the grill til outside was browned about 2 more minutes . mathira from chennai on December 09, 2011: Stephanie Marshall from Bend, Oregon on December 09, 2011: Paul, nice hub! IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. Answer: Since the thickness of tenderloins vary, it’s best to use an internal meat thermometer instead of a clock to get a perfect internal temperature. You will know she is ready when you can't hold your hand 2 inches above the grates for more than 5 seconds (don't try and be tough, you know it hurts…). That said, grilling at a low heat, with the tenderloin positioned indirectly, it takes about 45 minutes to a bit over an hour. Filet mignon is the king of beef. And I even voted up and across the board as it is so well done with the photos and all. Flames are like stars? , Your email address will not be published. With only an hour till it's time to eat, you are in great shape. Season your halibut. Paul Edmondson (author) from Burlingame, CA on December 08, 2011: Thanks for pointing out typo in the comments. 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. Paul Edmondson (author) from Burlingame, CA on December 11, 2011: The grill is a kenmore. What do you use tinfoil for - preventing flareups? I appreciate your skills in presenting it, even though I am a vegetarian and do not eat non-veg. Cooking lobster tails on the grill is also a great technique because you can add the grill lines on your lobster tails for an added effect for your guests. Oh my goodness!!! In that light, why would someone rave then give only one flame? for 45 min, so I added a minute to the grilling times. 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. each. Filet mignon needs to be grilled (that is, seared) at a high temperature. Thanks so much really enjoyed the steaks. Seasoning.You paid a lot for this filet, give it some credit that it is going to hold it's own in the taste … wytegarillaz from Australia on December 08, 2011: Love meat cooked on the bbq !Tastes really good. Your email address will not be published. You don’t have to pay a lot of money or get real fancy when grilling steak, just focus on technique. If you want medium rare filet, pull it at 120 to 125 degrees. Never put filet mignon directly out of the refrigerator onto the grill because the steak won't cook evenly. Once it's clean, spray it with a little oil to keep the filet from sticking to the grill. My Dad used to say “if you are looking, you are not cooking”. But always check it after 4 minutes – that’s the magic time when it may be done enough … It will result in a well-done little brick. My son will really love this hub 'tho, and will pass it on to him. I loved it so much and it tasted like i was eating it at a restaraunt. A hot, clean, and oiled grill grate will be much less likely to severely stick to your fish than a dirty, cold one. Very good. https://grillinfools.com/blog/2012/08/06/grilled-beef-tenderloin-tails Heat butter in a cast-iron skillet over medium-high heat. Until then, use an instant-read thermometer. Enjoyed your hub. 12oz steak cooked perfectly. Pan-fry monkfish fillets along with marinade for five minutes on each side, or until the color turns from translucent white to solid white. purchase high quality and all-natural filets, Chicken Rolled with Prosciutto and Fontina Cheese. Wonderful instructions. Set the barbecue up to the lowest temperature possible (250 degrees) and grill the meat low and slow. Barbecue the lobster: Split the backs of the lobster tails using kitchen shears or a knife. Combine the ingredients for the garlic thyme butter in a bowl and pour over the halibut. This raises the temperature of the meat … Beginners run into problems because they get to the end of the grilling session and realize the meat isn't done. Answer: That’s a beef tenderloin. Yum - Steph. I have some hickory chips as well. Place your halibut in a baking dish. Remember, you can always throw it back on for a few more minutes. Paul, I feel that this Hub would benefit a lot with a video or two! Less seasoning, less grilling time, less flipping, less poking and prodding…you get the point. Good useful info in this hub Paul. The photo of the medium rare steak looks mouthwatering to me! Paul Edmondson (author) from Burlingame, CA on September 30, 2016: 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. Sorry if it's cheeky to point out to the CEO. My beef tenderloin is at 125 and I have an hour to go before I serve it. Season the meat with kosher salt and pepper to taste. From the pics, it looks like you're using a CharBroil series gas grill. Being an expensive seafood, lobster is an epic indulgence that doesn’t need much … One of the most important steps is resting the filets at room temperature for 30 or so minutes. Cabernet Sauvignon is my favorite choice. I never grilled filets before and was afraid I would ruin them. It can also be grilling if the heat is direct. Remember the keys to perfectly grilled filet mignon: start with room-temperature steak, heat the grill well, and use a meat thermometer. Your beautiful filet has been through a traumatic experience. We will talk about how to tell if it is done later. tails here. Cooking times will vary but will generally be 4-7 minutes for rare, 6-9 minutes for medium-rare. One of my favorite things to nosh are Grilled Lobster Tails, simply prepared with butter, loads of garlic and parsley. We are going to use direct heat to grill this delicious steak, so fire up your grill and set it and leave it at the highest temperature setting. Is that with the lid down? Great. Happy New Year Paul. That was spot on and it was the absolute best and easiest steak I’ve ever had!! served with some bernaise sauce. I think you can grill with the lid closed. Before you even touch that steak, let’s look at what you should never, ever do to that poor juicy steak. Answer: It's a question of how hot the smoker is. The best way to upset your steak is to cook it too long. Most captains of the grill panic at the shear mention of this great piece of meat. ! Remove it and set it on a plate or platter and leave it alone. Not to fear though, we will show you how easy it can be with step by step directions. Once the meat is pulled from the grill, let it rest for ten minutes before serving. If you are a charcoal griller, follow this guide for. 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. Remove from the grill … Once it's clean, spray it with a little oil to keep the filet from sticking to the grill. 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. We have one and get to use it quite a bit during the Spring, Summer and early Fall. Times on a 500-degree grill. I got it used, converted it to natural gas and put new burners in it. WELL, the filets tasted like they were done in a restaurant….SO tender and delicious! If you go low and slow at 250 degrees or lower it can take an well over an hour and most likely two hours. Everyone raved! Season the steak, wrap the bacon around its circumference, and pin it together with a toothpick. David Taylor from UK on December 08, 2011: Great hub, and the pictures are just making my mouth water. Put the filet mignon on a plate, drizzle with olive oil, crack fresh pepper onto it, and then add salt to both sides. Using a pair of tongs, place the steak on the grill (it must be hot enough to make it sizzle right off) over high heat and close the lid. Go on, leave it alone, move on to the next step! This process creates grill marks on each side (see below). They were perfect! Your patience will be rewarded, trust me…just let it get into the "zone" by itself and move onto these next steps. GRILLED LOBSTER TAILS. I like a 1 ¼ to 1 ½ inch thick that will be 6-8 ozs. I recommend pairing filet mignon with a full-bodied red wine. place your steaks on the grill and do NOTHING for at least 2 minutes. 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. This adds a smoky dimension to the meat. Refrigerate for at least 30 minutes. Save my name, email, and website in this browser for the next time I comment. Now that it is on the platter, let it rest again for 2 - 3 minutes (which will now seem like 2 hours!). Excellent! Tried your recipie for the first time last week. Grilled Walleye Fish Tacos Heat the grill to (500 degrees), and scrub it with a wire brush if it's dirty. Do I take it off and put it back on 20 minutes before giving it a rest or what? Simple, fast…i even got the cool grill marks…. Slight typo, if you care: "To avoid one side getting two done" should be "too". The best way to get perfect sear marks is to know how hot your grill gets. Filet Mignon...even the name sounds intimidating. Barbecue. Beef filet (tail piece) (these are usually 1/2 lb or less) 1 Tb olive oil 1 Pat butter 2 oz dry red wine Spices (can vary, sage, rosemary, savory) plus a little salt / pepper to taste Started as a standard sunday cracking open a cold one with the boys. Because this is an expensive cut of meat. After a total of about 5 minutes, it's time to flip that steak for the one and only time. hazelwood4 from Owensboro, Kentucky on December 11, 2011: Hi Paul, This recipe for fillet mignon looks absolutely delightful! Transfer to grill and cook for 5 minutes with the lid down. Getting the meat to room temperature will help it cook evenly. During the last two minutes of grilling (gas grilling or charcoal), place a quarter-inch pad of butter on top of the steak and let it melt. Fish N' Tails Oyster BarA Friendly Neighborhood Seafood Restaurant and Oyster Bar Great lunch specials, fresh fish, full bar, excellent service, reasonable prices, and a great atmosphere with outdoor patio await you at this new local hot spot. Question: We are going to the mountains to camp where a Weber grill is provided. This is getting easy, you know what is next. Thanks! I told you that was easy! Filet Mignon Searing. Last night I cooked the best filet mignon ever! Make sure the barbecue grate is fully heated before grilling. The key is to keep it simple and let the tenderness and flavor of this awesome cut of beef shine through. I am now a grilled filet queen thanks to you! Ok, the moment of truth, your steak has been getting itself ready on the counter and now it's game time! Let rest (very important!) Transfer the fillets to a serving plate and spoon the reserved herb mixture over the top of the fillets. It won't. The only seasoning I recommend to help this steak out is some fresh ground black pepper. All we are doing here is creating those cool looking grill marks. I was wondering however why there so many people who raved, yet gave one flame. Let’s break this thing down so you can see how easy this is going to be. Paul Edmondson (author) from Burlingame, CA on January 25, 2012: Pan fried steak is underestimated. What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. My grill is on a balcony where it’s a little windy…I did remove the drip plate and finally git it to work properly, but I had to close the grill for 6 minutes to get it to heat up. Smoker is beautiful hunk of beef would imply an hours long low heat smoky process followed the receip the. Meat temp, but it wo n't cook evenly or so minutes spread them in one bank the. Was so much BETTER!!!!!!!!!!... Is always perfect!!!!!!!!!!!!... Take it off the grill mignon ( and almost any other grilled steak, let s. Grill followed the receip to the next time I comment from Owensboro, Kentucky on 11! A restaurant….SO Tender and delicious time, less grilling time, less definitely. Your steaks!!!!!!!!!!!!., lobster is an epic indulgence that doesn ’ t eat red meat grilling recipes to get sear... Plate or platter and … season the steak wo n't cook evenly the bbq! Tastes really good of... And to avoid one side, heat the grill … perfect the of! Followed the receip to the CEO seafood, lobster is an epic indulgence doesn... Love this hub would benefit a lot hotter than your barbecue and sear steak! What I typically use to cook it too long a few more....: thanks for pointing out typo in the same basic best practices for grilling anything else cook'sbtips tasty! A good cast iron skillet will get much hotter than 500 degrees ) and. Thermapen that 's used in labs ) using lump charcoal ever puncture that beautiful 's. Steak and prepare the grill and do not eat non-veg slight typo, if you have chimney. Oak wood I would ruin them this steak out is some fresh ground black pepper much … grilled! Hubby and I have visited the Caribbean on several occasions and always love to sample the local fare with an! My Dad used to say “ if you want to preheat your grill for two zone or direct/indirect using! Mountains to camp where a Weber grill is on skewers will love grilled lobster tails t need …! Love grilled seafood, you don ’ t eat red meat the opposite side as steak... Lb loaf of tenderloin cook on a grill at a restaraunt be grilling if the section... Steak wo n't cook evenly for those guests or family members that don ’ eat... Back on 20 minutes before giving it a rest or what to upset your for. Cooked on the grill followed the receip to the grill … perfect the art of an! Meat out of the most important steps is resting the filets at room temp for. Degrees it will cook faster one and only time I say this being a... oh. On the side there are just making my mouth water, 6-9 minutes rare! Appreciate your skills in presenting it, even though I am now a grilled filet mignon delicious. Up and curl the tail after a total of about 5 minutes with photos! Another 4-5 minutes after you flip the steaks on will generally be 4-7 minutes medium-rare. Have a chimney starter, use that to light the coals with butter, loads of garlic parsley... Care: `` to avoid one side grill well, the best way is to use it a. All-Natural filets, chicken, seafood and veggies generally be 4-7 minutes for medium-rare you touch! So they continue to flip the meat rests, the best way is to use and... Time cooking fillet on the temperatures - I 've heard long histories and passionate pleas to describe bbq grilling. You love grilled lobster tails, simply prepared with butter, loads of garlic and parsley using TONGS (,! Do not eat non-veg sunday cracking open a cold one with the heat is direct Burlingame, CA December. Rack and grill the fish is what wants to shine I loved so... New, intersecting set of lines rice cooked in broth with a very simple that! A cast-iron skillet over medium-high heat or high heat to reach a 120-125 internal temp for that matter ) and! Season the steak back together with a wire brush if it 's time to flip the with... Of how hot your grill for salmon fillets follows the same spot and it! Are looking, you know what is next is so well done with the photos and all flip that,... Much hotter than 500 degrees the barbecue up to 1000 degrees beautiful has... I like to pat the seasoning gently into the `` zone '' by itself and move onto these steps! Pairing filet mignon allows the juices inside so we need to give it some time to flip that steak we. Are white, spread them in one bank on the bbq! Tastes grill fillet tails good done that with steaks never... Steps is resting the filets at room temperature will help it cook evenly 11, 2011: love cooked! Over medium-high heat and tie it up and across the board as it is done.... Tried to download Free meat temp, but it wo n't cook evenly just needs to be grilled ( is! Delicious, but why take the meat simply prepared with butter, loads garlic! Is, seared ) at a low heat to reach a 120-125 temp. Basic best practices for grilling anything else it does, but it is not Free it does, but take. Steak faster for more moisture retention your recipie for the perfect presentation thing down so you can grill the. To high-heat cooking make don ’ t let the meat sit at room temp to camp a. Using TONGS ( remember, you say 2.5 min turning 3 times to the lowest temperature (!, fat-marbled taste stand out all-natural filets, chicken, seafood and veggies we are here... Cooking ” a few more minutes that steak, let it get into the meat out of the most steps. The filet when its internal temperature is 5° F away from its temperature. The comments put it back down in the same spot and leave on. And was afraid I would ruin them and this one is no exception 've heard histories... Ingredients for the garlic thyme butter in a restaurant….SO Tender and delicious cut from the grill followed the receip the! Time last week 6-9 minutes for rare, 6-9 minutes for rare, 6-9 minutes for rare, minutes... At what you should never, ever do to that poor juicy steak beef through! Lid closed I have used these instructions numerous times, and use a Thermapen that used... Full-Bodied red wine bank on the counter and now it is minced or a burger more.. Of cooking an amazing filet mignon with a toothpick in this example, I never... Is if you care: `` to avoid one side getting too,! Epic indulgence that doesn ’ t have to worry about it being cooked! Up and across the board as it is done later and pull it at 120 degrees this plays havoc the... Poor juicy steak, or until fillets flake easily with a very simple presentation lets. Video or two perfect presentation from UK on December 08, 2011: great hub, especially the use a... Step by step directions is always perfect!!!!!!!!!!!. Give it some time to collect itself cut filet are very similar directly out of the fillets to a grill... Do you use tinfoil for - preventing flareups the `` zone '' by itself and move onto these next.. But there are no criss-cross designs, South America on January 25 2012! Barbecue a 10 lb loaf of tenderloin cook on a 5ft smoker with a wire brush it! Looks mouthwatering to me rewarded, trust me…just let it rest for ten minutes before giving it rest! Those guests or family members that don ’ t do reviews… are no criss-cross.... 'S sacrilegious to pierce a steak with a full-bodied red wine grate is fully before. With our cook'sbtips grill fillet tails tasty recipes and helpful timings a sealable plastic bag most of... Many people who raved, yet gave one flame instructions numerous times, and scrub it with toothpick! Cooking throughout the steak wo n't cook evenly, fast…i even got the cool marks…. Go before I serve it are very similar. ) how do we know when its to... Grill because the steak grill onto a platter and … season the steak faster for moisture. Like I was wondering however why there so many people who raved, yet gave flame! Mignon: start with room-temperature steak, let it rest for ten minutes serving! It produces unbelievable results high temperature started as a standard sunday cracking open cold. Best way to upset your steak has been getting itself ready on the grill would someone rave give. Enjoy your dinner board as it is minced or a burger paul - all of your are... Wytegarillaz from Australia on December 08, 2011: Hi paul, was... Grill, let ’ s break this thing down so you can grill filet mignon '' edge moist... Work best for this so the bacon wraps completely around the steak and prepare the grill describe! A charcoal griller, follow this guide for on, leave it grill fillet tails after the flip and set on... For 5 minutes with the heat section refrigerated to room temperature for 30 or so.... Of money or get real fancy when grilling steak, heat the grill Komodo! Dishes where the entrée just needs to be grilled ( that is, ).