Start with a fresh, high-quality cut. Ideally, you’d want a steak that’s at least 1.5 to 2 inches thick. Look for even marbling – those tiny white streaks of fat – as they’ll melt during grilling, enhancing the steak’s flavor.

Seasoning: Approximately 40 minutes before grilling, remove the steak from the refrigerator. This allows it to come to room temperature, ensuring even cooking. Sprinkle both sides with salt (preferably coarse or kosher salt) and freshly cracked black pepper. Some chefs also recommend a touch of garlic powder or a brush of olive oil.

Preheat the Grill: Whether you’re using a charcoal or gas grill, aim for a high heat (around 450°F to 500°F). For charcoal grills, the coals should be glowing red and covered with white ash.

Searing: Place the filet mignon on the hottest part of the grill, closing the lid. Sear each side for 2 to 3 minutes to achieve those classic grill marks. This process helps in locking in the steak’s juices.

Grilling: Once seared, move the steak to a cooler part or reduce the heat. For medium-rare, grill each side for another 4 to 5 minutes. The internal temperature should read around 130°F to 135°F with a meat thermometer.

Tips: Remember, times can vary based on the exact heat of your grill and the thickness of your steak. Using a meat thermometer will always yield the best results.

Once grilled to your preferred doneness, transfer the filet mignon to a plate and tent it with aluminum foil. Let it rest for about 5 minutes. This step is crucial as it allows the juices to redistribute throughout the steak.

Filet mignon is a star dish and needs little embellishment. However, if you’d like to elevate your dining experience, consider the following:

Compound Butter: A dab of compound butter (butter mixed with herbs or garlic) melting over the steak adds richness.

Sauces: A red wine reduction, béarnaise, or peppercorn sauce complements the steak’s flavors wonderfully.

Sides: Classic side dishes like garlic mashed potatoes, asparagus, or a fresh Caesar salad pair harmoniously with filet mignon.

• Choose a thick, evenly marbled filet mignon.
• Allow the steak to reach room temperature before grilling.
• Sear on high heat, then grill on reduced heat to desired doneness.
• Let the steak rest post-grilling to lock in juices.
• Serve with simple but elegant accompaniments.