How Long Do You Grill Filet Mignon

Filet mignon, French for “dainty fillet” or “cute fillet” is a cut of meat taken from the tenderloin of the steer or heifer. It is a very tender and the most expensive cut of meat. Filet Mignon is very easy to grill provided you keep a few pointers in mind.

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Thaw the cut of meat well a few hours before grilling. Use barbeque spices to marinate the meat while it is thawing. Although not required, a strip of bacon can also be wrapped around the filet mignon while grilling to make it flavourful. Rub the spices on the meat and leave it on for thirty to forty minutes before grilling. Never salt your meat beforehand. It draws out moisture from the meat and leaves it dry. It is always advisable to season any meat with salt just before grilling it.

Wait till the meat reaches room temperature before grilling it. Heat the grill to medium high and wipe it well with oil to clean it. Filet Mignon is grilled in two steps. First sear the meat on direct heat for three minutes on each side to get grill marks on the meat. Then cook it on indirect heat for one to six minutes on each side. To do this, make sure the side burners on your barbeque are on and the middle burner is off.

Never use a fork to move or remove your meat from the grill. Poking or tearing your meat while cooking releases juices from the meat that make it dry. Always use tongs to flip your meat. Most people enjoy Filet Mignon when cooked to medium rare, but if preferred it can always be cooked to medium.

To check whether the meat is cooked to perfection, use a digital meat thermometer. At medium rare the temperature of the meat is 125-128°F. Keep in mind that overcooking this cut of meat makes it chewy and less flavourful.

Place the meat in a warm plate and allow it to rest for five minutes or so before cutting it. This allows the juices and flavours in the meat to settle. The meat can then be sliced and served.

Filet mignon can also be cooked in an oven or seared in a skillet and served. A sauce made with shallots, red wine, butter and a little flour or with rosemary and cream can be served with this preparation.

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