For us, the summer season is the every-two-days-we-need-to-eat-BBQ season. This time was no different as we made filet mignon on the grill.
Steak is a funny kind of meat. At least to me.
Steak is the only meat you can cook, over-cook, under-cook, barely-cook, any in-between-cook and it will still be good, or at least edible without side-effects.
Want to under-cook a chicken? Salmonella for you!
This means that steaks are very versatile and can be enjoyed in so many different forms.
Our favorite steak is the filet mignon. It is so tender, it tastes absolutely amazing every time.
But what can you do to have the best-grilled filet mignon in the neighborhood? Here is how my dad taught me, and with the years I found a few extra tricks.
First of all, you want to bring your filet mignon to room temperature before cooking it. It will result in a more evenly grilled steak.
Next step would be to season it with a light brushing of olive oil and spices (pepper, garlic powder, onion salt etc let your imagination run wild!) and then bring it to the grill. But how much cooking does it take to make the perfect filet mignon? It depends on how much you want it cooked.
Here’s a little list of cooking times for about 1″ thick steak;
- Medium-rare: about 5 minutes per sides or an internal temperature of 135 F.
- Medium: about 7 minutes per sides or an internal temperature of 140 F.
- Well-done: about 10 minutes per sides or an internal temperature of 150 F.
You can also go by feel, with the back of your fork – press lightly on the steak, if it is rare it will be soft, a medium steak will be firm but yielding and a well-done steak will be firm.
Now, those grill marks, if you wish to make the perfect grill marks on your filet mignon, there are a few steps to take. Don’t worry, it’s quite easy.
Put your steak on the grill for 1 minute without touching it. Flip it on the other side for another minute. Then, and here’s the tricky part, flip it again but this time turn it 45 degrees so the grill marks from the first minute are sideways. The new marks will be the one looking good. At that point cook it for the remainder of the time and then flip it again, keeping it at a 45 degrees difference from the second minute, and cook it for the remainder of the time for the second side.
Basically, for a medium-rare steak, it would go like this: 1 minute, flip, 1 minute, flip, turn 45 degrees, 4 minutes, flip, 4 minutes.
And now that your steak is ready, put it in a nice looking dish let it sit for a few minutes to let the juices flow and serve it with your favorite side dish (we served ours with thinly sliced potatoes) you can also add a few pieces of blue cheese to your steak and let it slowly melt before serving with a drizzle of balsamic vinegar glaze, as we did with ours, and prepare yourself for the enjoyment of your guests!
Filet Mignon Steak on the BBQ Grill
- 4 Filet Mignon Steaks (about 4 cm thick)
- ¼ cup Olive oil
- Salt and pepper
- Blue cheese
- Side dish used to accompany
- 5 large potatoes
- 2 tablespoons of olive oil
- 1 clove of garlic, minced
- spices of choice
- (we used paprika, Italian herbs, salt, pepper, basil)
- Mini cucumbers
- Cherry tomatoes
- Olive oil
- Balsamic vinegar glaze
- Mini Bocconcini soft cheese
- About 30 minutes before grilling, let the steaks sit at room temperature.
- Heat your grill to about 450 F. Brush the steaks on both sides with oil and season with salt and pepper.
- Place the steaks on the grill and cook.
- to 5 minutes per side for medium-rare (or an internal temperature of 135 degrees F )
- to 7 minutes per side for medium (or an internal temperature 140 degrees F)
- to 10 minutes per side for well done ( or an internal temperature of 150 degrees F)
- Serve with a slice of Blue cheese.
- ——– SIDE DISH
- Using a Mandoline – slice your potatoes
- Put potatoes in a bowl, add spices, garlic, and oil, cover and shake.
- Wrap in foil put on BBQ grill for 25 minutes.
- ——— APPETIZER
- Bocconcini cheese with tomatoes and cucumbers
- (easy to follow recipe on our site)