Grilling filet mignon

What are your basic grilling techniques for a filet mignon? I have grilled hundreds of ribeyes, chuckeyes, strips etc but never one of these. I bought a chunk and the butcher cut them into about 1.5 inch peices. I will be using a gas grill.

 

Sorry, I couldn't help myself.......

 

Rub with olive oil, few dashes of liquid smoke (cause you have gas) and pepper blend seasoning and refridgerate for 4 hours. Cook at 450 ish for 6 minutes each side and then rotate for the more minutes on each side. Pull when the internals hit 130-135, little butter on top, and let rest for 5 minutes.

A filet is to good of a cut to put a lot of flavoring to it.

 

https://www.tacomaworld.com/threads/food-smokers-and-smoking-tips-tricks-techniques.229517/

 

subbed for food

 

Glad to say they came out fantastic......

 

Lightly coat with olive oil, a little sea salt is how I prep them.

Then here is where I do mine differently: old some lump charcoal into a chimney, get it going good and hot.

Place the filet on the grill, and then the chimney over it (filet should be where paper goes to start it). Cook 3 mins or so, then flip. Cool 3-4 more.

Pull filet and set off to the side of the grill, cook another for your lady.

Bring both inside and top with garlic butter while they rest.

 

Put them on grill. Crack beer. Add seasoning. Pour beer on meat just a sip or so. Flip. Repeat. Pull off. Finish beer. Eat. BOMB

 

You gots to pronounce it Fill-it Ming-Non or you're doin' it wrong

 

Lots of good advice, but.... I always let any steak sit out and reach room temperature before I grill it. I mix butter and olive oil 50/50. melt it down and rub it on the filet. I use peppered thick slice bacon to wrap it and stick a tooth pick in it. Salt and pepper only on a high end piece of beef. Get the grill as hot as you can. I keep a therma-pen on me and sear it off. I stop at 135 degrees, and let it rest for 10 mins.
Now that we covered that, do the same thing with center cut pork tenderloins. I use teriyaki marinades and cut the loin into chunks the width of the bacon. Marinade it for 6 hours, wrap it in bacon. No butter, salt or pepper needed. Same grill setting but run them up to 165. My wife actually prefers it to filet. (not me! but it is a damn close second!!!!)

 

Sub'd

 

This is what I cook this for my wife every year for our anniversary. We used to go out, but the restaurants kept coming up short.

 

If your cooking space allows for it, next time keep it as a whole piece. Or try to keep the piece as big as possible and slice when ready to eat. I like cooking that way especially when you have a lean piece of meat like that.

 

Gas grill? It's been a while since I used one of those, but I would set one side to low heat and put a little foil pouch filled with wood chips over it so that it creates a little smoke inside the grill, then place the steaks off to the other side. If you can swing it so that the temp stays around 250* or so (a little higher is fine, probably not too much lower, though), then leave them there until the internal temperature gets to around 105-110*. Take them off and crank one side as high as you can. Close the lid and get as much heat in there as you can, then pop them back on the direct high heat and sear them until internal creeps up to about 125*. Pull them off and tent with a piece of foil. Carryover should bring them up to about 130-132* internal and give a nice medium rare.

Similar results can be had on a charcoal grill if you set them up right. I use a chimney starter to have more coals ready when it comes time to sear.

 

sous vide and then sear on the grill or cast iron grill pan.

 

Cast iron is hard to beat