While everyone clamors for the filet mignon, when it comes to actually grilling a filet, people tend to be seemingly intimidated. There is no reason to be intimidated by this cut of meat. Sure it’s just about the most expensive cut of meat you can buy, but fret not, we’re here to help you grill the perfect filet mignon. This is simply the basics for achieving an excellent, moist, succulent piece of beef.
The first step is to remove the filet from the refrigerator and unwrap the butcher’s paper from it. Next, place your filet(s) onto a prepping plate. Now, allow the filet(s) to settle to room temperature. The reason for doing this is to allow the meat’s internal juices to redistribute (after all, you just removed them from a nearly 40°F refrigerator). Also, by allowing the meat to return to room temperature, the meat won’t get as shocked by the intense heat discrepancy. If you take the meat which is still at nearly 40°F and throw it onto a 500°F grill surface, you’ll shock the meat and it will end up tougher than you’d like.
Next, preheat your grill to 500°F. Once the filet(s) have acclimated to room temperature, you can now apply salt and pepper to each side of them. *Take note you will lose some of the salt and pepper during the cooking process. Next, with a pair of tongs (making certain never to puncture the meat, ever!) place the filet onto the extremely hot grilling surface. You should immediately hear the meat begin to sizzle and this will create a nice sear when upon direct high heat. Sear each side ((grilling 2 inch thick filet(s)) for approximately 2 minutes. Once you’ve seared each side, now move the steak to indirect high heat. The level of doneness you would like to achieve is what determines how long you keep the steak on indirect high heat.
If you want a medium-rare filet (grilling 2 inch thick filet(s)), cook the filet(s) on indirect high heat, after searing, for approximately 2 -2 ½ minutes on each side (flipping only once). Having an instant read meat thermometer is extremely helpful at this point. Stick the meat thermometer into the side of the filet and go all the way into the middle of the cut. You’re looking for a reading of around 125°F. When you reach that temperature, take the filet(s) off the grill and place them on a plate for resting and cover them with aluminum foil. Allow them to rest for at least 10 – 15 minutes. Allowing the meat to “rest” while wrapped in aluminum foil allows for the internal juices to continue flavoring the meat while it’s off the grill and making the filet even juicier.
There you have it. You can now easily prepare your filet mignon without worrying about overcooking it or ruining it. If you ever forget the method, simply check our website again! Backyard is the most knowledgeable grilling supply and beef supplier in Saudi Arabia and the entire Middle East. If you ever have any questions, please call us at +966.13.845.6798 and we will be more than happy to assist you. We look forward to hearing from you soon, and happy grilling!
© 2020 BACKYARD.