Indulge in the ultimate dining experience with this delectable Grilled Filet Mignon recipe. These mouthwatering steaks are seasoned to perfection, cooked to your desired level of doneness, and finished with a buttery garlic basting. Pair them with a luscious red wine sauce to elevate the flavors even further. Whether you’re hosting a special occasion or simply craving a luxurious meal, these grilled filet mignon steaks with a rich red wine sauce will impress. Follow this step-by-step guide always to achieve tender, juicy, and flavorful results. Whether you’re a seasoned griller or a beginner, this post will provide you with all the information you need to make a mouthwatering steak. Below, you’ll find a table of contents to help you navigate the various sections. Feel free to jump to the specific topic you’re interested in or read through the entire post for a complete understanding of this delicious recipe.
Step By Step Instructions
Preparing Filet Mignon for Cooking
Begin by taking the filet mignon steaks out of the fridge. Season all sides generously with kosher salt. Do not add pepper yet to prevent burning during grilling. Choose steaks that are about 6 to 8 ounces each, providing a generous serving size. If the steaks are less than 2 inches thick, let them rest on a wire rack at room temperature for 1 to 2 hours. Adding salt to the steaks before cooking gives the salt enough time to penetrate the meat, making it taste better. It also helps tenderize the steaks, making them juicier and more delicious. So, by salting early, you get steaks that are packed with flavor and perfectly seasoned. Using a wire rack helps air circulate around the steaks, allowing them to come to room temperature more quickly and evenly. For thicker steaks, refrigerate them for up to 24 hours. Remove them from the fridge about an hour before cooking to allow them to come to room temperature.
Grilling Your Steaks
Preheat your grill to high heat. Pat the steaks dry with a paper towel to ensure a good sear. Rub olive oil on all sides of the steaks. Thicker steaks must be kept in the refrigerator to ensure the inside stays safe while the outside warms up. This helps cook the steak evenly. Thinner steaks don’t need as much time; about 1 to 2 hours at room temperature on a wire rack is enough. It’s important not to cook steaks straight from the fridge because it can affect cooking time and make them cook unevenly. Place the steaks on the preheated grill, close the lid, and cook on one side for approximately 4 to 5 minutes to achieve a nice sear. Flip the steaks over, close the lid, and continue grilling for another 3 to 4 minutes. Add a tablespoon of the butter mixture to each steak in the last two minutes of grilling. Allow the butter to melt, and baste the steaks. Transfer the grilled steaks to a plate or cutting board, cover them loosely with foil, and let them rest until they reach an internal temperature of 135 to 140°F (54 to 60°C) for medium-rare or 140 to 145°F (60 to 63°C) for medium (5 to 10 minutes). Once rested, serve the filet mignon steaks as they are or garnish them with additional herbs or seasoning if desired. The simplest way to gauge the doneness is by using an instant-read thermometer. Just insert it into the thickest part of the steak, avoiding bones or fat. Wait for about 10 to 15 seconds, then check the temperature and refer to the table below to determine the level of doneness you prefer. This will help you cook a beautifully seared steak, juicy and perfectly cooked. To ensure the best outcome, follow the recommended temperature ranges below until the steak reaches your desired level. This typically takes around five to ten minutes. You can refer to the accompanying image for a visual guide. If your top priority is food safety, cook the steak until it reaches a medium-well level of doneness. Download the above Steak Temperature Table to print or save for later.
To freeze, wrap each steak tightly with plastic wrap or place them in freezer-safe bags. They can be stored in the freezer for up to 3 months. Thaw them in the refrigerator overnight before reheating or consuming them. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
