Best Grilled Filet Mignon Recipes

GRILLED FILET MIGNON WITH GORGONZOLA CREAM SAUCE

Steps:

• Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reduced by half, stirring occasionally, about an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper, and nutmeg, until the cheese has melted.
• Season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt, and pepper. Set aside. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks from the grill and tent with foil to rest for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped green onion.

GRILLED SPICY FILET MIGNON SALAD WITH GINGER-LIME DRESSING

Steps:

• Whisk soy sauce, lime juice, chile paste, and peanut oil together in a small baking dish. Add the steaks, turn to coat, cover, and let marinate for 30 minutes in the refrigerator. Remove from the refrigerator 15 minutes before grilling.
• Heat grill to high. Remove steaks from marinade and pat dry. Season both sides with pepper and grill for 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Remove from the grill, let rest 5 minutes, and slice into 1/4-inch thick slices.
• While steak is resting, combine all salad ingredients in a large bowl. Toss with half of the dressing and season with salt and pepper. Transfer to a platter, top with the steak, and drizzle the remaining dressing over the top.
• Whisk ingredients together in a small bowl. Season with salt and pepper, to taste. Let sit 10 minutes before using.

GRILLED BACON-WRAPPED FILET MIGNON

Steps:

• Combine sugar and 1/2 teaspoons pepper in pie plate. Lay 4 slices bacon on large plate, weigh down with second plate, and microwave on high power until fat is rendered and bacon is slightly shriveled but still pliable, 1-3 minutes. Cool slightly, then dredge one side of rendered bacon in sugar mixture.
• Pat steaks dry and season with salt and pepper. Wrap each steak with 1 piece sugared bacon overlapping ends, and secure with two toothpicks. For extra bacon flavor, top the bacon-wrapped filet with another slice of raw bacon.
• Heat all burners on high for 15 minutes, then leave primary burner on high and turn other burner(s) to low. Scrape and oil cooking grate. Grill steaks, covered, over cooker side until crisp. Flip steaks and grill, covered, over hotter side of grill until steaks register 125 to130 degrees (for medium-rare), 5-10 minutes. Transfer to plate, tent with foil and let rest for 5 minutes. Remove toothpicks, serve crumbling bacon over steaks.

GRILLED FILET MIGNON WITH BRANDY MUSTARD SAUCE

Steps:

• Prepare a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush steaks with oil; season with salt and pepper.
• Grill steaks until cooked to desired doneness, 5-6 minutes per side for medium-rare. Transfer steaks to a plate and let rest for 5 minutes
• Meanwhile, heat 1 tablespoon oil in a large cast-iron skillet set on grill alongside steaks. Add mushrooms and shallots to skillet and stir until mushrooms are tender and browned in spots and shallots are tender, 4-5 minutes. Remove skillet from heat; stir in brandy (caution: Mixture may ignite). Return skillet to grill. Add broth, Dijon mustard, and thyme leaves; stir to blend.
• Add cream; simmer until mushroom sauce is slightly thickened, 4-5 minutes. Season sauce to taste with salt, pepper, and cayenne.
• Spoon sauce onto plates; top each with a filet. Garnish with chives.

GRILLED FILET MIGNON WITH BLUE CHEESE BUTTER

Steps:

• Mash butter, blue cheese, and thyme together in a small bowl until well combined. Season with salt and pepper. Cover and refrigerate for 30 minutes.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Brush steaks with oil and season with salt and pepper.
• Cook steaks on the preheated grill until firm and reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
• Transfer steaks to a platter and top with some of the butter mixture. Let them rest for 5 minutes before serving.

GRILLED FILET MIGNON STUFFED WITH FOIE GRAS AND MOREL SAUCE

Steps:

• To prepare the steaks make an incision in the side of the steak 3/4 of the way through, creating a deep pocket in the middle. Season a piece of foie gras and stuff 1 into each steak. Season the outside of each steak with salt and pepper and coat with olive oil. Grill on each side for about 5 minutes for medium rare.
• Morel Sauce: In a saucepan on a hot part of the grill cook the shallots in 2 tablespoons of butter until lightly browned. Add the garlic and morels and cook until the mushrooms start to release some of their liquid. Add the wine and cook until the wine is about 75 percent reduced. Add the broth and thyme and boil until broth is 50 percent reduced. Stir in the butter and season. Ladle over each steak.
• *Fatted duck or goose livers available in specialty food stores.

GRILLED FILET MIGNON IN A TANGY ASIAN MARINADE

Steps:

• In a large mixing bowl add the garlic, soy and mustard. Whisking constantly and briskly, slowly pour in the olive oil. The oil will be incorporated by the soy-mustard-garlic mix and will form a thick light brown paste that will not separate afterwards. Do not add the oil faster than it can be incorporated by the soy-mustard mix. Only use enough oil to create the volume of marinade needed for your steaks (generally between 2/3 cup and 1 cup oil). Add the Filets to the bowl of marinade, covering them thoroughly. Cover and let sit from one to three hours (longer for more flavor) in the refrigerator. Take the bowl out of the refrigerator 1 hour prior to cooking to allow the meat to warm slightly before cooking. Preheat a covered BBQ grill to a fairly hot temperature. Place the Filets, still covered in marinade on the grill. Cover, and turn occasionally (basting with marinade each time) to your preferences of doneness - approximately 4 to 6 minutes per side depending on thickness. Remove from heat and let the meat rest 5 to 7 minutes in a serving pan (meat will continue cooking while resting; resting is important to allow the juices in the steak to expand from the center and infuse the entire cut). Drizzle accumulated pan juices on each Filet when serving. Serve with your choice of side dishes (some suggestions include corn salad, grilled corn on the cob, roasted new potatoes, and crusty French bread).

GRILLED FILET MIGNON WITH BRANDY MUSTARD SAUCE

Steps:

• 1. Prepare a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush the steaks with oil; season with salt and pepper to your taste.
• 2. Prepare all your sauce ingredients and have them lined up for use.
• 3. Grill the steaks until cooked to desired doneness, 5-6 minutes per side for medium-rare. Transfer the steaks to a plate and let rest for 5 minutes.
• 4. While the steaks are cooking, heat 1 tbsp oil in a large cast-iron skillet set on the grill alongside the steaks. Add the mushrooms and shallots to the skillet and stir until the mushrooms are tender and browned in spots and the shallots are tender, 4-5 minutes.
• 5. Remove the skillet from heat; stir in brandy (CAUTION: Mixture may ignite). Return the skillet to the grill. Add the broth, Dijon mustard, and thyme leaves; stir to blend. At this point your steaks should be ready to come off the grill to rest.
• 6. Add the cream to the mushroom mixture. Simmer until the mushroom sauce is slightly thickened, 4-5 minutes. Season the sauce to taste with salt, pepper, and cayenne.
• 7. Spoon the sauce onto plates; top each with a filet. Garnish with chives.

SPICY FILET MIGNON WITH GRILLED SWEET ONION

Steps:

• Heat a grill pan over medium-high heat.
• Coat pan with cooking spray.
• Add onion; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper.
• Cook 8 minutes or until browned, stirring occasionally.
• Remove from pan; keep warm.
• Combine garlic powder and next 5 ingredients (everything except the meat) in a small bowl; sprinkle this mixture over both sides of beef.
• Add beef to pan; grill 5 minutes on each side or until desired degree of doneness.
• Serve topped with grilled onions.

GRILLED FILET MIGNON WITH BLUE CHEESE TOPPING

Steps:

• In Large bowl combine all ingredients under the Blue Cheese topping list.Mix Blue Cheese,Panko,Garlic,Parsley,Black Pepper,and Seasoning Salt together with hands until evenly blended and holds together nicely.Place to the side. Then in a large pan or on a grill we will cook the steaks.Season both sides with of the steaks with cracked Black Pepper and Seasoning Salt. When cooking a pan turn the heat to med. high and place Butter and Olive Oil in pan when hot.Take steaks and place in pan and cook on both sides for 2-3 mins. on each side until medium-rare,when done remove from heat. When Half way into cooking steaks turn on broiler and let heat up. In the same pan take about 2oz of the Blue Cheese topping and place on each steak. Take steaks in pan and place under broiler for 1-2 mins. until topping softens and becomes a little brown. Remove from heat and serve with your favorite potatoes and veggies,Yummy.....

GRILLED FILET MIGNON STEAK TOPPED WITH MELTED GORGONZOLA CHEESE

Steps:

• Trim excess fat from outer edge of steaks.
• Season to taste with pepper (no salt will be needed as the Gorgonzola is salty enough).
• Place steaks on cooking grate. Cook over Indirect/Medium heat for 7 to 8 minutes per side for medium-rare, or to desired doneness.
• Combine cheese and onions; sprinkle over steaks during last half of cooking time.

GRILLED FILET MIGNON

Steps:

• In small bowl, mix together oil, salt, pepper and garlic. Place steaks on a shallow dish and rub garlic mixture all over. Marinate at room temp for 1 to 2 hrs or, better still, covered in refrig for up to 2 days. Turn meat occ to coat both sides evenly. Remove steaks from refrig an hour before grilling. Prepare gill and place steaks on hot grill. Sear 3-4 m mins per side or until done to your preference. (Use meat thermometer: Rare-120 degree; Med Rare-125; Med-130) When steaks done, remove and let sit 15 mins.

GRILLED BEEF FILET MIGNON

Steps:

• Wrap filets with bacon.
• Preaheat grill to 350 degrees.
• Season with dry ingredients on both sides.
• Mix beer and 1/3 cup worchstire sauce.
• Add 1 tablespoons of each dry ingredient to beer sauce.
• Put steaks on grill approximately 7 minutes or desired doneness.
• Pour beer mixture over steak throughout cooking.

GRILLED FILET MIGNON WITH HERB BUTTER & TEXAS TOASTS

Steps:

• Preheat grill to high.
• Mash butter in a small bowl with the back of a spoon until soft and creamy. Stir in 2 teaspoons oil until combined. Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and place in the freezer to chill.
• Combine the remaining 1 teaspoon oil, 2 teaspoons marjoram (or oregano), 1/2 teaspoon lemon zest, 1/4 teaspoon salt and pepper, rosemary and minced garlic in a small bowl. Rub on both sides of steak. Rub both sides of bread with the halved garlic clove; discard the garlic.
• Grill the steak 3 to 5 minutes per side for medium-rare. Grill the bread until toasted, 30 seconds to 1 minute per side. Divide watercress among 4 plates. Place 1 toast on each serving of watercress and top with steak. Spread the herb butter on top of the steaks and let rest for 5 minutes before serving.

CHIPOTLE GRILLED FILET MIGNON STEAK W/MANGO SALSA

Steps:

• For The Chipotle Marinade: Place the olive oil, chipotle chiles, lime juice, honey, garlic, cilantro and salt in a blender; puree until smooth.
• For The Mango Salsa: In a medium-size bowl, combine the diced mangoes, black beans, bell pepper, scallions, jalapeno chile, cilantro and lime.
• Prepare Chipotle Marinade as described above. In a non-reactive baking dish or a resealable plastic bag, add the steaks and the Chipotle Marinade. Refrigerate 3 to 4 hours or overnight.
• Remove steaks from refrigeration 1 hour before cooking and wipe excess marinade off the steaks. When you are ready to grill, preheat barbecue grill.
• Do not salt your steaks just before cooking. Salt brings moisture (water) to the surface of the steak and the water sits on the surface as you cook the steak. Thus, you are again basically steaming the steak. Salt after the steak is cooked to your liking, has rested the required time and just before serving.
• Place steaks onto hot grill of your barbecue and grill to the desired degree of doneness, about 3 to 4 minutes on each side for medium rare. Use a meat thermometer to test for doneness: Rare - 120 degrees F/Medium Rare 125 degrees F/Medium - 130 degrees F.
• When the steaks are crusty-charred and done to your liking, remove from the grill and let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Serve your perfectly cooked steaks with the prepared Mango Salsa.

GRILLED FILET MIGNON WITH GORGONZOLA CREAM SAUCE

Steps:

• Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reduced by half, stirring occasionally, about an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper, and nutmeg, until the cheese has melted.
• Season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt, and pepper. Set aside. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks from the grill and tent with foil to rest for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped green onion.

GRILLED FILET MIGNON WITH GORGONZOLA, PANCETTA, AND PEACH-BALSAMIC JAM

Steps:

• Make the jam: On the stove top, heat the olive oil in a large saute pan over medium-high heat until hot but not smoking. Add the onion and cook, stirring occasionally, until translucent (7-9 minutes). Add the peaches and cook, stirring frequently, for another 3 minutes-you just want the peaches to be nicely softened. Add the vinegar, orange juice, brown sugar, and salt and pepper and bring to a boil. Reduce the heat to medium-low and simmer until the jam begins to thicken (8-10 minutes). Remove from the heat and set aside.
• Build a multilevel fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is hot, you're ready to cook.
• While the fire heats up, saute the pancetta on the stove top over medium-low heat, turning frequently until it is crisp and brown-about 7 minutes. Transfer to paper towels to drain, then to a small bowl; cover to keep warm.
• Rub the steaks with oil and sprinkle generously with salt and pepper. When the grill is ready, put the steaks over the hottest coals and sear well for 6-8 minutes per side. Move the steaks to the cooler part of the fire, cover with a pie plate or disposable foil pan, and cook for another 8-10 minutes, until done to your liking. To check for doneness, poke the meat with your finger to test its firmness; if you're unsure, cut into it and look to be sure it is just slightly less done than you like it.
• Transfer the steaks to a serving platter and top with the cheese. Cover loosely with foil and allow the steaks to rest and the cheese to melt for about 5 minutes. Sprinkle over the pancetta and serve with the jam on the side.

PERFECT GRILLED FILET MIGNON

Steps:

• Pour salad dressing into a zip lock bag. Place steaks inside with bacon, seal and marinate in refrigerator for 3-4 hours.
• Wrap bacon around each steak, securing with toothpick or butcher's twine.
• Grill steaks over hot coals about 8 minutes per side (5 minutes for rare. Baste with mixture of steak sauce and water. For perfect steaks, turn only once.
• I live in a loft -- no charcoal grill. I seared filets on my Wolfgang Puck counter top grill, lines and all. Then I placed filets in a heavy duty nonstick skillet in a 400 degree oven for 10 minutes. Voila! Perfectly cooked medium steaks. I would think 8 minutes for medium rare and 6 for rare.