Tender, succulent grilled Filet Mignon steak has long been considered the most exclusive (and expensive) cut of beef in high-end restaurants and steakhouses.
Most people recognize those succulent beef tenderloin steaks wrapped in bacon and tied up with the little piece of butchers twine a mile away.
There's an optional marinade with this filet mignon recipe but to be honest, these also taste just as great grilled with just a rub of olive oil, kosher salt and fresh ground black pepper too.
The perfect companion to this filet mignon steak recipe has to be Grilled Lobster Tails.
Make this dynamic steak & lobster duo and your family and friends will think they're at their favorite surf & turf restaurant.
If lobster isn't your thing then try these Lemon & Garlic grilled shrimp kabobs and add this Proscuitto wrapped grilled asparagus recipe found here to go with the filet mignon.
Makes a great meal - all of it from the grill!Read Reviews/Leave Comments
Serves: 2 (1 filet mignon steak per person)
Prep time: 5 minutes
Cook time: 10 minutes (Rare to medium-rare, depends on thickness)
Direct Heat: 600F
Note: if using the optional marinade then let the filet mignon recipe soak 4 hours.
What you'll need:
For the Optional filet mignon steak recipe marinade:
Either purchase beef tenderloin steaks (try for 1 1/2" thick) or buy an entire beef tenderloin and cut your own.
I go the bulk route, look for a whole beef tenderloin on sale if possible and cut my own steaks.
You can get decide how thick to cut them and easily freeze the rest for another day.
Tip: Consider buying a vacuum food sealer - these are one of the best investments you'll make for all your cooking. This allows you to save money by buying food in bulk, dividing it and vacuum sealing it to freeze for extended periods.
Wrap a slice of bacon around each filet.
Run a length of butchers twine around the bacon to secure it to the filet.
Tip: When making a knot loop the twine several times (instead of the usual once) as this will help secure the twine while you finish the knot.
Cut off the excess twine.
If using the optional marinade then place the steaks in a glass dish.
Pierce the meat all over (both sides) with a fork to increase flavor penetration.
In a small glass mixing bowl combine all the marinade ingredients well.
Pour the marinade over the steaks.
Turn the steaks over several times to coat the meat.
Cover and refrigerate 4 hours.
Clean the BBQ grates and oil them well.
Preheat the grill to >600F if possible. The hotter the better for these thick steaks, it sears the outside and keeps the inside perfect medium-rare.
Once the grill's reached temperature use your tongs to hold the filet mignon sideways, or bacon-side to the grill to give the bacon a quick sear.
Slowly and carefully rotate the steaks so all the bacon sees some quick heat.
Since the steaks cook so quickly you need to make sure the bacon is also cooked at the same time.
Once the bacon looks partially seared, place the steaks flat side on the grill.
Monitor them for a moment as there will be a flame-up if you've used the marinade.
Let the flames subside and close the lid.
In 2 minutes rotate the steaks 45 degrees on an unused portion of the grates and close the lid.
This will give you the sought-after diamond grill marks.
After another two minutes lift the lid, flip the steaks and close the lid.
After another 2 minutes lift the lid and rotate the steaks 45 degrees and close the lid.
It should only take a total of 4 minutes or internal temperature of 145F to cook the steaks to medium rare - when you reach that then remove the steaks from the grill to a platter.
Tent with aluminum foil with a little hole poked in the top to allow steam to escape. Let rest 5 minutes before serving.