How To Prepare Filet Mignon On The Grill

You know, I've always been a bit of a meat enthusiast, the kind of guy who could make a steakhouse cry tears of joy. But there was a time when I thought filet mignon was just a fancy word for 'expensive steak'. Boy, was I wrong! One day, I found myself at this little French bistro, and the chef, a charming old man with a beret and a smile that could outshine the Eiffel Tower, served me the most divine filet mignon I've ever had. It was like a symphony in my mouth, and I was determined to learn how to make that magic at home.

First Things First: What's Filet Mignon?

For those of you who, like my past self, are still in the dark, filet mignon is a cut of beef from the short loin. It's the most tender part of the cow, thanks to its lack of connective tissues. It's also known as 'tenderloin' or 'filet de boeuf' in French. Now that we've got that sorted, let's dive into the fun part - grilling!

Choosing Your Steak

When you're at the store, look for steaks that are about 1 to 1.5 inches thick. They should be a deep red color, with a nice marbling of fat - that's where the flavor is, folks! And remember, the best filet mignon comes from cows that have lived happy, grass-fed lives. It's not just about the cut, it's about the journey.

Prepping Your Steak

Alright, so you've got your steaks home. Now what? First, take them out of the fridge about 30 minutes before you're ready to cook. This lets them come to room temperature, which helps them cook more evenly. Then, pat them dry with a paper towel. A dry surface helps the steak sear, giving you that beautiful crust we all love.

Now, it's time to season. I like to keep it simple - just salt and pepper. But if you're feeling fancy, you could add some garlic powder, herbs, or even a light brush of oil. Remember, less is more here. You don't want to overpower the natural beefy flavor.

Grill Filet Mignon Perfectly: Step-by-Step Guide

Prepping Your Grill

While your steaks are resting, it's time to prep your grill. You want high heat for searing, so crank it up to about 450-500°F (230-260°C). Let it heat up for about 10-15 minutes. And please, for the love of all that's holy, clean your grill grates! No one wants a steak with a side of last week's char.

Grilling Your Filet Mignon

Alright, the moment of truth. Place your steaks on the grill, and resist the urge to move them around. You want to let them sear, which takes about 2-3 minutes on each side. Once they've got those beautiful grill marks, flip them over and let them cook for another 2-3 minutes for medium-rare (that's 135°F/57°C internal temperature). If you like your steak more or less done, adjust the time accordingly.

But wait! Don't forget to basically bathe your steaks in butter in the last minute of cooking. Add some garlic, herbs, or even a splash of wine to the butter for extra flavor. This is what they call 'basting', and it's a game-changer.

How To Cook Filet Mignon On The Gas Grill | Detroit Chinatown

Resting Your Steak

Once your steaks are done, take them off the grill and let them rest for about 5-10 minutes. This lets the juices redistribute throughout the steak. Trust me, you don't want to skip this step. It's like the final act in a symphony - it might seem boring, but it's crucial!

Serving Your Masterpiece

And there you have it! Slice your filet mignon into medallions, serve it with your favorite sides, and enjoy the fruits of your labor. Remember, cooking is an art, and like any art, it takes practice. So don't be discouraged if your first few attempts aren't perfect. Keep trying, keep experimenting, and most importantly, keep enjoying the process.

Now, if you'll excuse me, I've got a steak to eat. Bon appétit!