Filet Mignon is one of the most tender and flavorful cuts of beef, and grilling it to perfection is an art that every aspiring chef should learn. This article will guide you through the process of grilling a juicy and delicious Filet Mignon, from selecting the right cut to preparing and seasoning it, and finally, grilling it to perfection.
Selecting the Right Cut of Filet Mignon
The first step in grilling a perfect Filet Mignon is selecting the right cut of meat. A Filet Mignon is a cut from the beef tenderloin, which is a long, cylindrical muscle that runs along the spine of the cow. The tenderloin is a lean cut of meat, and the Filet Mignon is the most tender part of the tenderloin.
When selecting a Filet Mignon, look for a cut that is about 1-1/2 inches thick, with a nice marbling of fat. The marbling of fat adds flavor and juiciness to the meat, so don’t be afraid of a little fat.
Preparing and Seasoning the Filet Mignon
Once you have selected the right cut of Filet Mignon, it’s time to prepare and season it. The key to grilling a perfect Filet Mignon is to keep it simple. Don’t over-season the meat, or you’ll mask its natural flavor.
To prepare the Filet Mignon, remove it from the refrigerator and let it sit at room temperature for about 30 minutes before grilling. This will allow the meat to cook more evenly. While the meat is resting, season it with a little kosher salt and freshly ground black pepper.
Grilling the Filet Mignon
Grilling a Filet Mignon is all about timing and temperature. You want to grill the meat over high heat to sear the outside and lock in the juices, but you also want to cook it gently to ensure it is cooked evenly throughout.
To grill a perfect Filet Mignon, follow these steps:
- Preheat your grill to high heat. If you are using a gas grill, turn on all the burners to high. If you are using a charcoal grill, light the charcoal and let it burn until the coals are glowing red.
- Brush the grill grates with a little oil to prevent sticking.
- Place the Filet Mignon on the grill and sear it for 2-3 minutes on each side, or until a nice crust has formed.
- Once the meat is seared, reduce the heat to medium and continue cooking the meat for another 5-6 minutes on each side, or until it reaches your desired level of doneness.
- Use a meat thermometer to check the internal temperature of the meat. For rare, the temperature should be 125┬░F; for medium-rare, it should be 130┬░F; for medium, it should be 140┬░F; and for well-done, it should be 160┬░F.
- Once the meat is cooked to your desired level of doneness, remove it from the grill and let it rest for 5 minutes before slicing.
A perfectly grilled Filet Mignon is a delight on its own, but it can also be served with a variety of delicious sides and sauces. Here are a few ideas to get you started:
- Roasted vegetables: Grilled asparagus, roasted potatoes, and caramelized onions are all great side dishes for Filet Mignon.
- Mushroom sauce: A creamy mushroom sauce is a classic accompaniment to Filet Mignon.
- Chimichurri sauce: This Argentinean