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Grilled Filet Mignon

5 from 1 vote
Learn how to make restaurant-quality grilled filet mignon at home using a dry brine method and finishing with a flavorful garlic compound butter. This two-zone grilling technique ensures a perfect crust on the outside and your desired doneness on the inside.
SERVINGS
Servings: 1
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
grilled filet mignon on a cutting board
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Ingredients  

  • 1 filet mignon 6-8 oz, 1.5-2 inches thick
  • 1 tsp kosher salt
  • 1 tsp fresh ground pepper

Garlic Herb Butter

  • 2 tbsp butter softened
  • 1 clove garlic minced (or 1 teaspoon garlic paste)
  • 1 tsp parsley finely chopped

Instructions

  • Pat filet dry with paper towels and season with 1/2 teaspoon kosher salt per side.
  • Place filet uncovered on a wire rack in the refrigerator for 1-24 hours to dry brine.
  • Mix softened butter with minced garlic, parsley, salt, and pepper. Refrigerate for 1 hour.
  • Preheat one side of grill to 450-500°F, leaving other side off for two-zone cooking.
  • Remove steak from refrigerator 30 minutes before grilling.
  • Pat steak dry and season with fresh ground black pepper.
  • Grill over high heat for 2-3 minutes per side until you get a nice crust.
  • Move to cool side of grill, close lid, and cook until your desired temperature.
  • Top with compound butter and rest for 5-10 minutes under foil.

Notes

  • Internal temperature guide:
    • Rare: 125°F (red, cool center)
    • Medium Rare: 135°F (red, warm center)
    • Medium: 145°F (pink center)
  • For best results, dry brine for a full 24 hours
  • Always use a meat thermometer to ensure desired doneness
  • Can also be reverse-seared on a smoker for more even cooking

Nutrition

Calories: 205kcalCarbohydrates: 1gProtein: 0.4gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 60mgSodium: 2506mgPotassium: 20mgFiber: 0.1gSugar: 0.1gVitamin A: 708IUVitamin C: 1mgCalcium: 14mgIron: 0.1mg
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