best grilled filet mignon

As summer cookouts or special occasions approach, the importance of having a reliable filet mignon on hand becomes clear. I’ve tested quite a few, and let me tell you, the difference in quality really shows in the perfect sear and tender bite. After carefully comparing several options, I found that the Super Trimmed™ Tenderloin Filet Mignon steak Medallions 16 from Kansas City Steaks delivers exceptional tenderness and flavor. The age-old technique of 28-day aging really elevates its melt-in-your-mouth texture, making it stand out in both appearance and taste.

Whether you’re grilling or pan-searing, this product’s consistent performance and included seasoning guide make it a clear winner. It’s the perfect choice for anyone who wants a hassle-free, gourmet experience without sacrificing quality. Trust me, once you try these, you’ll wonder why you ever settled for less. These medallions truly bring a restaurant-quality feast to your table every time.

Top Recommendation: Super Trimmed™ Tenderloin Filet Mignon steak Medallions 16

Why We Recommend It: This product offers aged beef up to 28 days for maximum tenderness, vacuum-sealed convenience, and an included seasoning packet with expert tips. Its quality surpasses others like the grass-fed options because it’s cut from aged, premium beef, providing exceptional melt-in-the-mouth texture, ideal for grilling or pan-searing.

Best grilled filet mignon: Our Top 5 Picks

• Pre Beef Filet Mignon Steak, Grass-Fed, 0.3125 lbs – Best for Grilling Beginners
• Verde Farms Organic Grass-Fed Beef Filet Mignon 0.375 lbs – Best Organic Option
• Super Trimmed™ Tenderloin Filet Mignon steak Medallions 16 – Best for Quick Cooking
• Rastelli Black Angus Beef Filet Mignon Steaks (10 ct, 5 oz) – Best for Premium Quality
• 10 (6 oz.) Filet Mignon Steaks – Best for Family or Large Gatherings

What Makes Filet Mignon the Ideal Cut for Grilling?

Filet mignon is considered the ideal cut for grilling due to its tenderness, flavor, and cooking versatility.

• Tenderness: Filet mignon is renowned for its melt-in-your-mouth texture, primarily because it comes from the tenderloin, a muscle that does very little work. This results in a cut that is exceptionally soft and easy to chew, making it a favorite among steak lovers.
• Flavor: While filet mignon is not as marbled as other cuts like ribeye, it offers a delicate flavor that can be enhanced through proper seasoning and cooking techniques. When grilled, the high heat caramelizes the surface, creating a savory crust that contrasts beautifully with its buttery interior.
• Cooking Versatility: Filet mignon can be grilled to various levels of doneness, accommodating different preferences from rare to well-done. Its relatively quick cooking time allows for adaptability in meal preparation, making it suitable for both casual barbecues and fine dining experiences.
• Presentation: The filet mignon’s petite size and elegant appearance make it an impressive centerpiece for any meal. Its round shape and uniform thickness allow for even cooking, resulting in a visually appealing dish that can be plated beautifully.
• Pairing Potential: This cut pairs well with a variety of sides and sauces, from classic garlic butter to rich red wine reductions. The mild flavor of filet mignon acts as a perfect canvas for bold accompaniments, enhancing the overall dining experience.

How Can You Choose the Best Filet Mignon for Grilling?

Choosing the best filet mignon for grilling involves considering several key factors that influence flavor, tenderness, and cooking results.

• Grade of Meat: The USDA grades beef based on marbling and maturity, with Prime being the highest grade, followed by Choice and Select. Prime filet mignon has the most intramuscular fat, which contributes to its rich flavor and tenderness, making it ideal for grilling.
• Thickness: A thickness of at least 1.5 to 2 inches is recommended for grilling filet mignon. Thicker cuts allow for a nice sear on the outside while ensuring the inside remains juicy and tender, reducing the risk of overcooking.
• Color and Texture: Look for filet mignon that has a bright red color and is firm to the touch. The texture should be smooth with a fine grain, indicating freshness and quality; avoid cuts that have dark spots or an overly soft texture.
• Source and Origin: Knowing where the filet mignon comes from can enhance your grilling experience. Grass-fed beef often has a different flavor profile compared to grain-fed beef, so consider your personal taste preferences and choose accordingly.
• Age of Beef: Dry-aged filet mignon tends to have a more concentrated flavor and tenderness compared to fresh cuts. If available, opt for dry-aged varieties as they are often considered superior for grilling.
• Marbling: Look for cuts with a good amount of marbling throughout the meat. The fat within the muscle fibers melts during grilling, which enhances the flavor and juiciness of the filet mignon.

What Are the Top Methods for Grilling Filet Mignon?

The top methods for grilling filet mignon focus on enhancing its tender qualities and rich flavor.

• Direct Grilling: This method involves cooking the filet mignon directly over high heat. It allows for a quick sear that locks in the juices and creates a delicious crust, which is essential for preserving the tenderness of this premium cut.
• Reverse Searing: With reverse searing, you first cook the filet mignon at a low temperature and then finish it with a high-heat sear. This technique ensures even cooking throughout the steak, resulting in a perfectly tender interior while still achieving a flavorful, caramelized crust.
• Marinating: Marinating the filet mignon prior to grilling can add depth of flavor and help to tenderize the meat. A simple marinade made from olive oil, garlic, and herbs can enhance the natural taste without overpowering it, making for a more enjoyable grilling experience.
• Use of a Meat Thermometer: To achieve the perfect doneness for filet mignon, using a meat thermometer is crucial. This ensures that the meat is cooked to your preferred level, whether that’s rare, medium-rare, or medium, while preventing overcooking and drying out the steak.
• Resting the Meat: After grilling, allowing the filet mignon to rest for a few minutes is essential. This lets the juices redistribute throughout the meat, ensuring that each bite is juicy and flavorful, rather than losing all the moisture when cut immediately.

What Seasonings and Marinades Will Enhance Flavor in Grilled Filet Mignon?

Seasonings and marinades play a crucial role in enhancing the flavor of grilled filet mignon.

• Salt and Pepper: A classic combination that enhances the natural flavor of the meat.
• Garlic and Herb Marinade: A mixture of minced garlic, fresh herbs, and olive oil that infuses the filet with aromatic flavors.
• Balsamic Vinegar Marinade: A sweet and tangy blend that caramelizes on the grill, adding depth to the meat.
• Steak Rubs: Pre-made or homemade blends of spices such as paprika, cumin, and brown sugar that create a flavorful crust.
• Soy Sauce Marinade: A savory marinade that adds umami and helps tenderize the meat, enhancing its richness.
• Mustard Glaze: A tangy mustard-based marinade that complements the filet’s richness with its sharp flavor.
• Red Wine Marinade: A robust marinade that adds complexity through its tannins and acidity, perfect for grilling.

Salt and pepper are simple yet essential, as they elevate the natural flavors of filet mignon without overpowering it. A generous sprinkle of kosher salt and freshly cracked black pepper allows the meat’s tender texture and rich taste to shine.

Garlic and herb marinade typically includes ingredients like olive oil, rosemary, thyme, and minced garlic, which create a fragrant and flavorful coating. This marinade not only enhances the taste but also adds a beautiful aroma as the filet grills.

Balsamic vinegar marinade, made with balsamic vinegar, olive oil, and seasonings, provides a sweet and tangy contrast to the rich beef. The acidity in the vinegar helps to tenderize the meat while forming a glossy glaze on the grill.

Steak rubs can be tailored to personal taste, often including spices such as smoked paprika, garlic powder, and cayenne pepper. These rubs contribute a flavorful crust that adds texture and a burst of flavor with every bite.

Soy sauce marinade, made with soy sauce, garlic, and a touch of sugar, brings a savory umami flavor that enhances the filet’s natural richness. This marinade also helps to tenderize the meat, making it even more succulent when grilled.

Mustard glaze combines Dijon or whole grain mustard with honey and herbs, providing a sharp flavor that cuts through the beef’s richness. This combination creates a delicious contrast and caramelizes beautifully on the grill.

Red wine marinade typically includes red wine, olive oil, garlic, and herbs, creating a robust mixture that infuses the meat with depth. The tannins in the wine help to break down tougher fibers, resulting in a tender and flavorful filet mignon.

At What Temperature Should You Grill Filet Mignon for Perfection?

The ideal temperature for grilling filet mignon to achieve a perfect cook is crucial for maximizing flavor and tenderness.

• High Heat (450-500°F): Grilling filet mignon at high heat allows for a beautiful sear on the outside while keeping the inside tender and juicy.
• Internal Temperature (Medium Rare – 130-135°F): The best grilled filet mignon is typically served medium rare, which requires monitoring the internal temperature closely.
• Resting Period (5-10 minutes): Allowing the filet mignon to rest after grilling is essential for redistributing the juices and enhancing flavor.

Grilling filet mignon at high heat (450-500°F) creates a delicious caramelized crust that locks in moisture. This method ensures that the meat cooks quickly, which is important for a cut as tender as filet mignon.

The internal temperature should reach between 130-135°F for medium rare, which is where the steak is most flavorful and tender. Using a meat thermometer can help ensure accuracy, as the filet mignon can go from perfectly cooked to overdone very quickly.

After grilling, it’s vital to let the filet mignon rest for 5-10 minutes before slicing. This resting period allows the juices to settle, resulting in a more moist and flavorful steak when served.

How Do You Know When Filet Mignon Is Done Grilling?

Knowing when filet mignon is done grilling involves several methods to ensure perfect doneness.

• Internal Temperature: The most reliable way to check if your filet mignon is cooked to your liking is by using a meat thermometer. For rare, aim for 120°F, for medium-rare 130°F, and for medium 140°F, allowing for a juicy and tender steak that retains its flavor.
• Touch Test: This technique involves using your hand to gauge doneness by comparing the firmness of the steak to different parts of your palm. For instance, a rare steak should feel soft like the area under your thumb when your hand is relaxed, while a medium steak will feel firmer, akin to the base of your thumb when you press it with your index finger.
• Juice Color: Observing the juices that run from the steak when you cut into it can also indicate doneness. A juicy red color suggests a rare or medium-rare steak, while a clearer, pink juice indicates it is medium, and brown juice suggests it is well done.
• Cooking Time: While this can vary based on grill temperature and thickness of the filet mignon, typically, grilling each side for about 4-5 minutes on high heat for medium-rare is a good rule of thumb. However, it’s important to check the internal temperature as grills can vary significantly.
• Resting Time: After removing the filet mignon from the grill, allow it to rest for at least 5 minutes. This resting phase lets the juices redistribute throughout the meat, improving flavor and tenderness, and it can also slightly raise the internal temperature, so consider this during your doneness checks.

What Are the Best Side Dishes to Serve with Grilled Filet Mignon?

A Caesar salad offers a crisp and creamy side that balances the richness of the steak, with the garlic and anchovy flavors in the dressing bringing out the umami notes of the filet. The crunchy croutons also add a delightful texture.

Roasted Brussels sprouts, when caramelized, develop a deliciously sweet and nutty flavor that contrasts with the savory filet mignon. Their slight bitterness helps cut through the richness of the meat, creating a harmonized dish.

Wild rice pilaf introduces a nutty and earthy flavor profile, with the herbs and nuts adding texture and complexity. This side dish not only complements the filet mignon but also provides a wholesome and hearty element to the meal.

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