There nothing better than gathering with friends and family over a great meal and enjoy some good conversation. As it turns out, filet mignon is an excellent preparation choice. 

Simply take your steak filets out of the refrigerator at least 30 minutes in advance to allow to them to come to room temperature. Then just follow these simple steps for grilled or broiled filet mignon perfection.

What is Filet Mignon?

Filet Mignon refers to a cut of beef taken from the tenderloin  or short loin runs of the cow. In order to understand why this type of steak is so tender and juicy, we need a quick anatomy lesson.

What makes meat from the tenderloin so tender

The tenderloin along either side of the mid-upper back portion of the cow. This isn’t exactly a high impact exercise area for the animal, which means the tenderloin muscles don’t see a lot of exertion, which can strengthen or toughen the tissue. This lack of heavy muscle straining is what makes the filet a great steak.

Source: Williams-Sonoma

 Know when your Steak came from

If you’re not sure where to start, go to your neighborhood supermarket and talk with the butcher.  He can point to you to what to buy and if the price is reasonable.  Most stores have grocery stores have sales from time to time so don’t hesitate to ask.  You can also consider having your steaks delivered if you’ve planned ahead.  

How to Cook Filet Mignon – On the Grill

Follow these simple steps to cook your filet over the grill

• Pre-heat grill to at least 450 degrees but not more than 500.  If you don’t trust your oven, use an infrared thermometer to check
• Give the meat a quick sprinkle of salt and pepper
• Withhold the excess oil on the meat when grilling filet mignon, given the open flame
• Cooking time should be about 6 minutes per side
• Flip after first 6 minutes
• Cook to an internal temperature of 140-150 degrees or desired doneness


 How long should it Grill?

 Grilling times will vary depending on thickness, grill temp and weather conditions. Using an instant read meat thermometer to measure internal temperature will always be your best option for consistent and even cooking. 


How to Cook Filet Mignon – Oven broiling

First you’ll need to adjust your oven racks depending on how thick your steaks are. Thick cuts (at least 1 ½ to 2 inches thick), you should place your broiler rack about 4 inches away from the heat. Thinner cuts up to 1 ½ inches thick will need to go about 5 inches away from the heat.

  1. Preheat your broiler for at least 15 minutes or until it comes to full temperature.
  2. Place the pan or rack you’ll put the filets on in the oven and allow it to also come to temperature with the oven.
  3. Brush filets with a light coating of olive oil and season them with salt, pepper, and Chicago Steak Seasoning, if desired.
  4. Place steaks under the broiler in an oven-safe pan or a cast iron skillet, which can help them brown on the outside.
  5. Turn steaks halfway through the cooking time to brown evenly on both sides.

How long should it broil?

One of the most critical steps in this process is knowing exactly how long to broil filet mignon for medium rare, rare, or medium cooks. This cut of steak is usually at its best at a medium rare cook, but everyone has their own preferences. One thing you do not want to do is overcook your filet by leaving it broiling for too long. So, how long do you broil filet mignon? The exact time will depend on your oven, of course, and the thickness of the cut. For 1 to 1 ½-inch thick filets, aim for a total of 12 to 14 minutes, flipping the steaks at around 6 to 7 minutes. For thinner filets up to an inch thick, you’ll need about 4 or 5 minutes of cook time on each side for a total of 8 to 10 minutes.



You can cook filet mignon using just about any steak-worthy cooking method and have it be a success as long as you know how to cook to the right temperature. This cut is one of the most craved pieces of steak because of its melt-in-your-mouth texture, and broiling combines that texture with a delicious, crispy crust that adds the right amount of crunch and flavor.