How Long to Cook a 10 Oz Filet Mignon

Learn how to cook filet mignon on a grill. Grill your fillet to perfection with this simple technique in about 10 minutes. You can have the best steaks at your special dinner tonight.

Introduction

Make your home BBQ party special with grilled filet mignon. The best way is the easiest with these step-by-step photo instructions.

I consider filet the king of all meats. If I want something extraordinary, this is it.

My Rating

An absolute 5. The filet is always a five, but this is a great 5. As good as it gets.

🐄Filet Mignon

Since this is a "how-to" post, we will start with how to buy the meat. For those not in the know, a filet mignon is cut from whole beef tenderloin AKA a pismos. It is frequently referred to as tenderloin steaks or filets.

You can buy pre-cut, and it will be a bit more expensive, but I usually buy the whole tenderloin and cut my own. I like about 1 ¼ to 1 ½ inches thick. It does freeze great for 2-3 months.

picture of cow with Beef Tenderloin location highlighted - Image licensed May 16, 2017, from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license. — Image licensed from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license.

Meat Grade

QUALITY DOES MATTER. It is all about quality here. Prime is the top 2%; it is harder to find but worth the extra cost for special meals.

Next is USDA Choice. About half the beef sold in the USA is choice, which you will usually buy.

USDA Select is next but just say no. And if no grade is given, assume the worse.

♨️The Grill

Filets should be cooked on a medium grill with a surface temperature of 450° up to but not over 500° with direct heat.

You need to know your grill. My gas grill (which is very hot) is just above 50% burner power. On more normal gas grills, it should be about 75% but get a $10 grill surface thermometer and get to know your grill. I always use a surface thermometer.

See A Beginners Guide to Grill Temperature on a Gas Grill for more details on grill surface temperature.

Charcoal Grill Instructions

You need to be very careful about surface temperature otherwise, times and temperature recommendations are unchanged. On most charcoal grills, you will need to adjust the venting.

⏰How Long to Grill

Generally, about 10 minutes to get medium-rare. But, your endpoint is the internal temperature you want minus a few degrees. DO NOT COOK BY TIME ALONE.

Doneness	Internal Temperature	Approx. Grill TIme
Rare-cold red center	125°-130°	6-8
Medium Rare-warm red center	130°-135°	10-11
Medium-pink and firm	140°-150°	12-14
Medium Well-minimal pink	150°-155°	15-16
Well Done-firm and brown	160°+	18+

Approximate times give for planning only and will vary by thickness, grill temp, and rest time—NEVER COOK BY TIME ALONE and use a thermometer. Cook to the internal temperature you want, allowing for 2°-4° temperature rise after removal from the grill. You can not uncook meat but can always cook it a bit more.

There are several variables. The exact grill temperature, the meat temperature when placed on the grill, and the meat's thickness. So cooking by time CAN NOT WORK, and you must use a thermometer.

Once removed from heat, the internal temperature will still rise 2°-4° more. Thinner fillets will be at the low end of that range. Take that into account, please.

WARNING FOR RARE. It is hard to hit exactly what you want, so watch carefully and remove it a bit early. You can always cook it a bit more later.

🧂Seasoning

Just a good shake of salt and pepper is enough. We like to use my All Purpose Seasoning - 7:2:1 and 7:2:2. This is a bit salty for some people.

Do not overdo the seasoning. You can always add more later, but it is impossible to remove.

The timing of the seasoning is important. Do not put salt on the meat for more than a few minutes before cooking unless you do 60 minutes or more. Between those times, it will pull water out of the meat and not allow enough time to reabsorb back into the meat.

Pan Seared Oven Roasted Filet Mignon

Pan Seared Oven Roasted Strip Steak

How to Grill a Strip Steak on a Gas Grill

How to Grill a T-bone or Porterhouse Steak – A Tutorial

Blue ribbon divider used for visual effect

🖼️Step-by-Step Photo Instructions

Start with quality filets. I like a 1 ¼ to 1 ½ inch thick that will be 6-8 ozs. each.

One of the most important steps is resting the filets at room temperature for 30 or so minutes. This raises the temperature of the meat, making getting your desired internal temperature much easier.

grill surface thermometer at 450 degrees

While it is resting, get your grill temperature of about 450°. Just over medium for me but more medium-high on lesser grills. Of course, clean and oil the grill.

Give the filets seasoning of your choice. Do it just before grilling. I use a nice sprinkling of my 7:2:2 seasoning, but just a nice sprinkle of coarse salt and pepper will do.

placing a filet over direct heat on the grill

Place the filets on the grill. Close the lid—grill on the first side for about 5 minutes (less for rare). Rotate half the way through for these nice crossed grill marks. Flip and grill until you reach the correct internal temperature for your taste. For me, I do another 7-8 minutes (with the rotation) and get 140°-145° internal temperature.

tenting two filets with foil on a white plate

Remove and rest for 5 minutes minimum. A light foil tent is a good idea here. The internal temperature will rise a few degrees.

📖Full Recipe

Grilled filet mignon on a white plate

How to Grill Filet Mignon on a Gas Grill

Learn how to cook filet mignon on a grill. Grill your fillet to perfection with this simple technique in about 10 minutes. You can have the best steaks at your special dinner tonight.

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Cook Time: 12 minutes

Resting time: 10 minutes

Total Time: 22 minutes

Servings #/Adjust if desired 2

Cook Mode Prevent your screen from going dark

▢ 2 Filet Mignon - about 1 ¼ to 1 ½ inch thick. They will be about 6-8 oz each.
▢ 7:2:2 seasoning or just coarse salt and pepper

Start with quality filets. I like a 1 ¼ to 1 ½ inch thick that will be 6-8 ozs. each.
One of the most important steps is resting the filets at room temperature. Get at least 10 minutes but better if you can do 30 minutes. This raises the temperature of the meat, making getting your desired internal temperature much easier.
While the filets are resting, get your grill surface temperature about 450° (500° max). About medium-high on most gas grills. Please be sure the surface temperature is correct. This is the most common source of errors. See A Beginners Guide to Grill Temperature on a Gas Grill for details if you are not sure. Of course, clean and oil the grill.
Give the filets a light coat of the seasoning of your choice. Do it just before grilling. I use a nice sprinkling of my 7:2:2 seasoning, but just a nice sprinkle of coarse salt and pepper will do.
Place the filets on the grill. Close the lid.—grill on the first side for about 5 minutes (less for rare). Rotate half the way through for these nice crossed grill marks. Flip and grill until you reach the correct internal temperature for your taste. For me, I do another 7-8 minutes (with the rotation) and get 140°-145° internal temperature.
Remove and rest for 5 minutes minimum. A light foil tent is a good idea here. Remember, the internal temperature will rise a few degrees during the rest.

See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

Pro Tips

The quality of the meat matters a lot here. Prime or choice only, please.
Medium to medium-high grill with a surface temperature of about 450°. Maximum of 500°. Never use the thermometer in the hood of the grill.
Be sure the grill surface temperature is correct. This is the most common source of problems. See A Beginners Guide to Grill Temperature on a Gas Grill for details.
Rest to room temperature first if you have time. About 30 minutes if you can.
Season 1 hour before cooking or just before cooking. Not between.
It is always good to check your internal temperature a bit earlier than you think.
Do not over-season. You can always add more at serving.
Your endpoint is the internal temperature you want minus a few degrees. DO NOT COOK BY TIME ALONE.
Rest tented with foil for at least 5 minutes before serving. The meat will rise a few degrees during the rest.
If you want rare, you must watch the internal temperature closely and remove it a bit early. Take into account the rise in temperature with the rest. Remember, you can always cook it a bit more later, but it is impossible to uncook something.
You can not do this with frozen meat, it must be fully thawed.

To adjust the recipe size:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course : Main Course

Cuisine : American

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Editor's Note: Originally Published June 1, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

How Long to Cook a 10 Oz Filet Mignon

Source: https://www.101cookingfortwo.com/grilled-filet-mignon-gas-grill/

Enderby Harome47