Need help grilling Filet Mingon

[GreyStr0ke]

OK, tomorrow I'm cooking my DGF dinner and I'm gonna attempt to prepare Filet Mingon. However, I have never girlled Filet before let alone cooked it so I was wondering if anyone has any advice for me.

 

[Cindy's Mom]

All I can offer is that you will need to grill it on LOW heat. Filet Mignon is a very thick cut of meat. I purposefully avoid grilling them because I know I will char the heck out of them

So here's a bump for you it the hopes someone can answer.

 

[shortbun]

We always broil them. When my Dad used to grill them, he wrapped bacon around the outside so it would stay tender and moist-not charred. I have a friend who pours beer on his during the grilling. I like a less fussy cut so mostly we have Porterhouse and it's easier to grill.

 

[mickeyboat]

The first time we grilled, DH did it slowly, and they came out well. The second time they were pretty dry. So I think slowly is the best way.

We also season with salt and pepper.

Have you bought the steaks, yet? Maybe the butcher can give you some direction?

 

[Crankyshank]

I can't help you with grilling. I normally use a rub, wrap it in bacon, and broil it.

 

[PlutoLuvr]

We don't usually grill filet because they're soooo thick. The outside always gets burned, and the insides are still raw (our grill doesn't respond nicely to "low." It's either on and hot or off and cool).

An exception to this is if you can get your butcher to slice the filets not so thick, maybe aim for one and a half inch thickness. Sometimes we get filet, tho, and it's a good three inches thick. Way too thick for the average outdoor grill, IMO.

What we do with thick filet is brown it first in a good skillet (stainless steel or cast iron -- just be sure it can go into a hot oven). We heat up some butter and olive oil in the skillet on medium high heat and brown the filets for about two to three minutes on each side. Then put the whole skillet right in a hot oven (400 degrees) until they're cooked to your liking. We like ours medium to medium well (pink, but not bloody), and this takes about 12 to 17 minutes depending on the thickness.

 

[GreyStr0ke]

I bought them already and have heard conflicting theories about how to cook them. I was told to grill them on High for around 4 minutes per side.

 

[Wishing on a star]

I saw a segment on how to grill beef on one of the Food Network shows a few weeks ago. Here are my tips.

Okay, I am assuming that you are in Florida and that you will actually be 'grilling' like on an outdoor gas grill.

Here are the DO's

1. Start with the meat at room temperature. Let the meat sit out for little while so that it is not cold. If it is cold, then this is why grilling it long enough to heat the inside will often 'char' the outside. Let the meat reach room temperature.

Grill for as short amount of time on a medium-hot (not warm and not red-hot) grill. If the meat is already room temperature, this will 'braise' in the juices, so that they are retained inside, and the middle will indeed become heated before it becomes too charred. Too me, it is perfectly fine for a Filet to still be pink inside.

2. With a Filet, I would recommend a bacon-wrap. This is to protect from charring more than it is to add any flavor. Filet does not have a fatty outside layer.

3. With Filet, you want to really focus on the delicious flavor of this top quality meat. I would use a little salt, maybe just a little sprinkle of garlic, and some people would use a little paperika.

Now the DON'Ts

1. Do not cook too long over too low of a temperature. This is a prime cut of meat, not a chuck-roast to be slow-cooked. The longer it is cooked, the more rubbery it might become.

2. Do not use a knife to cut slits across the surface, poke holes, or pound this meat. The less it is handled the better. You do not want to breach the surface in any way, which would just be a way for all the juices to run out as it is cooking.

3. Do not cut and serve instantaneously right off the grill. Place on a serving dish for a few moments (covered) to let the meat 'cure'. If cut into while it is still super steaming hot, this just lets the meat steam-dry. You don't want to let it get cold, but just a few minutes of 'curing' can make all the difference. (This applies to any kind of roasted meat.... anything from meatloaf to turkey.)

Good Luck on preparing a wonderful meal !

 

[Wishing on a star]

What we do with thick filet is brown it first in a good skillet (stainless steel or cast iron -- just be sure it can go into a hot oven). We heat up some butter and olive oil in the skillet on medium high heat and brown the filets for about two to three minutes on each side. Then put the whole skillet right in a hot oven (400 degrees) until they're cooked to your liking. We like ours medium to medium well (pink, but not bloody), and this takes about 12 to 17 minutes depending on the thickness.

This also sounds like a good method.

 

[Kimberly]

I saw a segment on how to grill beef on one of the Food Network shows a few weeks ago. Here are my tips.

Okay, I am assuming that you are in Florida and that you will actually be 'grilling' like on an outdoor gas grill.

Here are the DO's

1. Start with the meat at room temperature. Let the meat sit out for little while so that it is not cold. If it is cold, then this is why grilling it long enough to heat the inside will often 'char' the outside. Let the meat reach room temperature.

Grill for as short amount of time on a medium-hot (not warm and not red-hot) grill. If the meat is already room temperature, this will 'braise' in the juices, so that they are retained inside, and the middle will indeed become heated before it becomes too charred. Too me, it is perfectly fine for a Filet to still be pink inside.

2. With a Filet, I would recommend a bacon-wrap. This is to protect from charring more than it is to add any flavor. Filet does not have a fatty outside layer.

3. With Filet, you want to really focus on the delicious flavor of this top quality meat. I would use a little salt, maybe just a little sprinkle of garlic, and some people would use a little paperika.

Now the DON'Ts

1. Do not cook too long over too low of a temperature. This is a prime cut of meat, not a chuck-roast to be slow-cooked. The longer it is cooked, the more rubbery it might become.

2. Do not use a knife to cut slits across the surface, poke holes, or pound this meat. The less it is handled the better. You do not want to breach the surface in any way, which would just be a way for all the juices to run out as it is cooking.

3. Do not cut and serve instantaneously right off the grill. Place on a serving dish for a few moments (covered) to let the meat 'cure'. If cut into while it is still super steaming hot, this just lets the meat steam-dry. You don't want to let it get cold, but just a few minutes of 'curing' can make all the difference. (This applies to any kind of roasted meat.... anything from meatloaf to turkey.)

Good Luck on preparing a wonderful meal !

I'm glad you posted this. Since I moved into my own place I've been wondering how to properly cook a filet mignon. It's my favorite dish but I know there is a proper way to cook it to make it come out great! I'll definitely do some more research before I try it, but thanks!

 

[DawnCt1]

I bought them already and have heard conflicting theories about how to cook them. I was told to grill them on High for around 4 minutes per side.

That is how we do ours. I like them med. rare with a little crust on the outside.

 

[GreyStr0ke]

Thanks Wishing on a Star!

 

[DawnCt1]

I think that any good steak should be cooked no more than medium rare, warm, reddish pink center. My dad used to say "if you want it cooked more than that, have a hamburger".

 

[ducklite]

We have filet steaks a couple times a month--always grilled.

I use a medium to medium-high heat. We like our meat rare-medium rare. It's about eight to ten minutes per side for a 1.5-2" thick steak.

Drizzle some olive oil on it while it's on the grill and it will keep it incedibly moist.

Like other posters have said, don't poke it, prod it, cut it, or handle it more than you need to.

Anne

 

[ducklite]

I bought them already and have heard conflicting theories about how to cook them. I was told to grill them on High for around 4 minutes per side.

How thick are they? That would be about right for a 1-1.25" thick cut on medium-high heat.

Anne

 

[piglet50]

i grill filets a lot. i use a little salt and pepper. i love charcoal flavor so i don't use a gas grill. i was told use a medium high heat but not directly under my steaks. more of an indirect heat. for a 2" thick cut i grill for 3 to 4 minutes on each side. like the above poster said, the meat is reddish in the middle and a little crusty on the outside. i believe this meat was meant to be served medium rare to rare. it took some doing but dh now loves it this way. the filets are as tender as butter. my meat guy told me the more expensive the cut of meat the less time it should be cooked. he also told me that he could butterfly the filets but that it was a waste of good meat.
good luck.

 

[OKWMom]

i grill filets a lot. i use a little salt and pepper. i love charcoal flavor so i don't use a gas grill. i was told use a medium high heat but not directly under my steaks. more of an indirect heat. for a 2" thick cut i grill for 3 to 4 minutes on each side. like the above poster said, the meat is reddish in the middle and a little crusty on the outside. i believe this meat was meant to be served medium rare to rare. it took some doing but dh now loves it this way. the filets are as tender as butter. my meat guy told me the more expensive the cut of meat the less time it should be cooked. he also told me that he could butterfly the filets but that it was a waste of good meat.
good luck.

That's how my Daddy does them and I think he is the best griller ever. I haven't met another man who can come close to my Dad's expertise on the grill, DH included.

 

[disneyeveryyear]

Just a couple of hints:

Don't salt the meat before you cook it, it will "pull" out the moisture - go ahead and pepper it though, especially if you heave a pepper grinder - wouldn't used a processed ground pepper - too fine

Don't turn with a fork - use tongs so you don't "pierce" the meat - it will let the juices out.

 

[Jestocost]

A few good points in this thread, but lots of advice that will be sure to result in a less than palatable filet. Grilling a thick filet is difficult because of the difficulties cited--charred outside, uncoooked middle--but cooking it slowly is a great way to ruin an expensive cut of meat. My best results have come from a combination method where you sear the meat in a hot pan, then finish it in the oven. Heat the oven to 450 degrees and when it's hot, heat a heavy skillet (not non-stick!) over high heat for about three minutes. Rub the filets with olive oil and season with salt and pepper (don't worry about that, please). Cook filets about three minutes per side (put them in and leave them be, don't be constantly moving them around) until nicely crusted, then, using tongs, put on a baking sheet and roast in oven about 6-8 minutes for medium rare. Don't guess or poke the meat to determine if it's done to your liking. Use an instant read thermometer by picking up the filet with tongs and inserting it into the side. Medium rare is about 130-140 degrees, medium about 140-150.

 

[Laugh O. Grams]

I think that any good steak should be cooked no more than medium rare, warm, reddish pink center. My dad used to say "if you want it cooked more than that, have a hamburger".

Your dad was a wise man!

For the record, I like mine grilled 4 minutes on each side on high heat as well. No bacon, just a little salt and pepper. However, when it comes to filet mignon, I don't let them sit and come completely to room temp before tossing them on the grill. I like them rare, with a cool, red center, so I put them on the grill while they're still somewhat cold.