This Grilled filet mignon recipe delivers a juicy steak with a melt-in-your-mouth buttery texture. Topped with rosemary garlic butter, it’s the ultimate main course for special occasions.
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Making the perfect filet mignon on the grill
Filet mignon is one of the best steak cuts for special occasions. It comes from the tenderloin of the cow, a part of the animal that isn’t used that much. As a result, this cut of meat is deliciously tender and juicy.
I grilled these delicious steaks on my grill until they reached my desired doneness. To top things off and make the meal even more decadent, I made a rosemary garlic butter to amp up the flavor.
Grilling is one of the many different ways you can cook filet mignon. I personally love how the grill gives the steaks a good sear and a nice crust, perfect for an elevated dinner.
To make sure my steaks were perfectly cooked, I used a meat thermometer to check for my preferred doneness. Then, I let the carryover cooking take care of the rest while I waited for my steaks to rest. If you grill them to medium rare (135F degrees), your guests will feel like they’re eating at a fine steakhouse.
If you’re ready to take your beef recipes up a notch and get that fine-dining experience, you have to try making filet mignon on the grill. It’s the perfect main course for any tasty side dishes you like.
Garlic Rosemary Filet Mignon
Ingredients
- 4 tbls salted butter, room temperature
- 1 tbls fresh rosemary, chopped
- 2 cloves garlic, minced
- 1 tbls kosher salt
- 2 tsp fresh cracked black pepper
- 2 tsp garlic powder
- 6 6- oz filet mignon steaks, thawed
Instructions
- Combine: In a medium bowl, combine the butter, rosemary and minced garlic. Spoon the butter onto a piece of plastic wrap. Using the plastic wrap to keep your hands clean, roll the butter into a log about 2-1/2 inches long by 1-1/2 inches wide. Wrap it and freeze.
- Rest: Remove the steaks from the refrigerator and let them rest at room temperature for 20 minutes.
- Sprinkle: In a small bowl, combine the salt, black pepper and garlic powder. Sprinkle about one teaspoon of the mixture on each steak, covering all sides.
- Prep: Setup your grill for two-zone grilling with direct heat and indirect heat. If using a gas grill, turn half of the burners on high and leave the other half off. If using a charcoal grill, push the coals to one side.
- Grill: Brush the grill grates with oil, so the meat won't stick. Then, place the filets on the grill over direct heat. Grill for 3 minutes. Rotate the steak a quarter turn to create cross hatch grill marks. Grill for 3 more minutes. Flip. Grill for 5 minutes.
- Cut: Move the filets to the other side of the grill over indirect heat. Remove the butter from the freezer and cut into six equal slices. Top each filet with a pat of garlic rosemary butter.
- Grill: Continue grilling to your desired doneness. You can check the temperature with a grill thermometer. Rare = 125F, Medium Rare = 135F, Medium = 145F, Medium Well = 150F, Well = 160F.
- Rest: Remove to a plate and let rest for 10 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients for grilled filet mignon
- Salted butter: Room temperature.
- Fresh rosemary
- Garlic
- Kosher salt
- Fresh cracked black pepper
- Garlic powder
- Filet mignon steaks: Look for thick steaks at your grocery store or local butcher.
See the full recipe card for servings and a full list of ingredients.
How to make KW
- Combine: In a medium bowl, combine the butter, rosemary and minced garlic. Spoon the butter onto a piece of plastic wrap. Using the plastic wrap to keep your hands clean, roll the butter into a log about 2-1/2 inches long by 1-1/2 inches wide. Wrap it and freeze.
- Rest: Remove the steaks from the refrigerator and let them rest at room temperature for 20 minutes. Pat them dry with paper towels to remove excess moisture.
- Sprinkle: In a small bowl, combine the salt, black pepper and garlic powder. Sprinkle about one teaspoon of the mixture on each steak, covering all sides.
- Prep: Set up your grill for two-zone grilling with direct heat and indirect heat. If using a gas grill, turn half of the burners on high and leave the other half off. If using a charcoal grill, push the coals to one side.
- Grill: Brush the grill grates with oil so the meat won’t stick. Then, place steaks on the grill over direct heat. Grill for 3 minutes. Rotate the steak a quarter turn to create cross-hatch grill marks. Grill for 3 more minutes. Flip. Grill for 5 minutes.
- Cut: Move the filets to the other side of the grill over indirect heat. Remove the butter from the freezer and cut into six equal slices. Add a pat of garlic rosemary butter to the top of the steak.
- Grill: Continue grilling to your desired doneness. You can check the internal temperature of your steak with a grill thermometer. Rare = 125F, Medium Rare = 135F, Medium = 145F, Medium Well = 150F, Well = 160F.
✔️ PRO TIP
Once your steak reaches the degree of doneness you prefer, remove it from the heat. The carryover cooking will continue to cook the steak as it rests.
- Rest: Remove to a plate and let rest for 10 minutes before serving.
How to serve this steak dinner
Using a sharp knife, cut the steak into thick slices and serve with mashed potatoes and green beans for the perfect special dinner.
Storage
Leftover filet mignon can be stored in an airtight container in the refrigerator for 3-4 days. It can also be frozen for up to 3 months.
Frequently Asked Questions
You can reheat leftover filet mignon in a cast iron skillet over medium heat for 2-3 minutes each side until warm.
You can use a charcoal, gas, or electric grill for this recipe. Just make sure you use two-zone cooking so you can use both direct and indirect cooking for your steaks.
One cow only has two tenderloins, making filet mignon more expensive. It’s also extremely tender and cuts like butter, making it a highly sought-after cut of meat.
Depending on the thickness of the steak and desired doneness, you’ll need to adjust your grilling time. I grilled mine for 11 minutes total until they reached my desired doneness, for reference.
If only wine pairing was included!!!
First time making filet Mignon used this recipe and everyone was amazed at how good it was. Great recipe
Awesome. Thanks.