Grilled Filet Mignon
Grilled Filet Mignon is the most tender and delicious steak. We use a simple dry rub that creates a flavorful crust on the tenderloin. Served up slathered in sautéd peppers and onions for an elegant meal that takes very little effort.
When we are celebrating a special occasion or hosting a holiday meal, steaks are often on the menu and this filet mignon topped with peppers and onions is an all- time favorite.
Ingredients for Grilled Filet Mignon with Peppers and Onions:
- Filet Mignon
- Olive Oil
- Sweet Garlic and Onion Rub: Brown Sugar, Granulated Garlic, Onion Powder, Ground Rosemary, Dried Thyme, Smoked Paprika, Kosher Salt, Black Pepper, Dry Mustard.
- Bell Peppers
- Onion
- Kosher Salt & Pepper
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How to Grill Filet Mignon with Peppers and Onions:
- Pull the steak out of the refrigerator about an hour before grilling to come to room temperature.
- Pat dry with paper towels.
- Spray or brush with olive oil and add dry rub to both sides.
- Place peppers and onions in a skillet with olive oil, seasoning with salt and pepper.
- Cook over medium heat, stirring often until vegetables start to caramelize. Keep warm until ready to serve.
- Place steaks over direct grill fire for about 2 minutes.
- Flip the steaks and place over indirect fire and cook with the grill closed about 8 minutes.
Check steaks with a digital thermometer, cooking to desired doneness. You can remove from the grill about 5° before reaching desired temperature. The steaks will come up to temperature as they rest. This will ensure the steaks are not over cooked.
INTERNAL TEMPERATURES FOR RIBEYE STEAKS:
- Rare: 130°
- Medium Rare: 140°
- Medium: 155°
After steaks have rested for about 10 minutes, top with peppers and onions and serve with grilled corn on the cob and grilled garlic rosemary potatoes.
How to Store and Reheat:
Store leftover steak in an airtight container in the refrigerator up to 4 days.
Slice steak and reheat in a skillet coated with olive oil over low heat, 3- 4 minutes.
The Secret to Tender and Juicy Steaks:
A digital thermometer is a must have for grilling steaks. There’s no guessing when the steaks are done, you will know for sure. Over cooked steak is dry and loses a lot of flavor.
Also, make sure to let the steak rest before slicing. Five to ten minutes is all it takes and the juices redistribute through the steak.
Why is Filet Mignon So Expensive?
Filet Mignon is the beef tenderloin and is the most tender cut. It is also a smaller cut than ribeyes or t-bone steaks which also contributes to the cost.
On occasion, we find whole beef tenderloins at our local grocery store for half price of what the filet mignon steaks are priced. Ask your butcher and you might find a better deal. We love to grill garlic butter beef tenderloin for holiday dinners.
The whole tenderloin needs to be trimmed and sliced but that is super simple and can save quite a bit of money. That makes for an affordable steak dinner, especially if you are cooking for the family or entertaining guests.
More Grilled Steak Recipes:
- Parmesan Crusted Filet Mignon is another favorite for celebrations and special dinner occasions. These tenderloin steaks are wrapped in bacon and topped with a delicious Parmesan and herb crust.
- Steak and Cheese Bites are the perfect appetizer for any get together. Steak bites are grilled really quickly and served with melted Jarlsberg cheese for a hearty and delicious starter.
- Grilled Ribeye Steaks have a delicious brown sugar and garlic rub and are one of our most requested recipes. A hit with the cookout crowd, every single time.
- Garlic Butter Steaks are incredibly delicious from being finished with a homemade garlic and herb butter. This recipe makes a gorgeous presentation with grilled asparagus for special occasions.
Grilled Filet Mignon is one of the most delicious meals that you can make on your back yard grill. It’s so simple to make a restaurant quality steak with this easy recipe.
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Grilled Filet Mignon
Ingredients
- 6- 8 filet mignon steaks about 1 1/2 - 2 pounds
- 4 tablespoons olive oil divided
- 3 tablespoons sweet garlic and onion rub
- 1 large onion sliced thin
- 2 cups diced bell peppers
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Set steaks out to come to room temperature about an hour before grilling.
- Pat steaks dry with paper towels.
- Spray or brush with olive oil and sprinkle with dry rub on both sides.
- Prepare a grill fire to about 350° using hickory or oak for smoke flavor.
- Cook peppers and onions in 2 tablespoons of olive oil in a skillet over medium heat. Season with salt and pepper and continue to cook, stirring often until vegetables start to caramelize. Set aside and keep warm until serving.
- Place steaks over direct fire to sear about 2 minutes.
- Flip steaks and move to indirect heat and continue to cook with the grill closed about 8 minutes or until desired temperature is reached. Use a digital thermometer to check steaks.
- Remove from grill and rest about 10 minutes before serving with peppers and onions.
Notes
INTERNAL TEMPERATURES FOR RIBEYE STEAKS:
- Rare: 130°
- Medium Rare: 140°
- Medium: 155°
Nutrition
Thanks for all the great recipes