Lean, juicy, and utterly tender, filet mignon is the crème de la crème of cuts. Sourced from the delicate tenderloin muscle, this premium beef boasts a soft, elegant texture and buttery flavor that melts in your mouth. Whether you’re a longtime grill master or a newbie looking to improve your skills, filet mignon brings the pinnacle of steakhouse luxury straight to your table!
Getting hungry? Good! From the counter to the kitchen, it’s time to make the perfect filet.
Selecting Your Steak
As always, you’ll want to pay attention to the grade of your steak. Others may try to sell you on low-grade USDA Select, which tends to come out dry and stringy. Don’t worry—at Bristol Farms, we bring you nothing less than the top 5% of all USDA Prime and Choice. Plus, these cuts are natural, full of flavor, and free of growth hormones and antibiotics.
For filet mignon specifically, even thickness is a key component to choosing the perfect steak. Aim for a piece that’s between 1.5 and 2 inches thick, bright red, and firm. Still not sure where to start? No worries—our expert butchers will help you pick your ideal filet!
Let’s Get Cooking
At Bristol Farms, we like to keep our seasonings simple and let the quality of our steaks shine! Remove your filet from the fridge and allow it to sit out and reach room temperature. Rub it with a simple blend of salt and pepper while your grill preheats to 425°F. This will help sear the steak and create an enticing crust.
Grilling Time
The grilling time will depend on the thickness of the steak and your personal preference for doneness. Here's a rough guide:
Rare: 3 to 4 minutes per side
Medium Rare: 5 minutes per side
Medium: 6 to 7 minutes per side
Medium Well: 8 minutes per side
Well Done: 10 minutes per side
Thickness
If your filet is thicker than 1.5 to 2 inches, you’ll want to adjust the grilling time accordingly. Thick steaks take longer to cook, so you may need to add an extra minute or two per side.
Internal Temperature
Always use a meat thermometer to check the internal temperature of your filet. The recommended internal temperatures are:
Rare: 120°F to 125°F
Medium Rare: 130°F to 135°F
Medium: 140°F to 145°F
Medium Well: 150°F to 155°F
Well Done: 160°F
Pairings and Pro Tips
In addition to a robust Cabernet Sauvignon or a fruit-forward Pinot Noir, consider serving your filet with classic steakhouse sides. Mac and cheese, mashed potatoes, sautéed mushrooms, or creamed spinach are all consistent crowd-pleasers, but if you want to put a modern twist on your spread, opt for a miso-Caesar salad, bacon wrapped Brussels sprouts, or a little surf and turf with grilled shrimp.
Show Off Your Steak
Feeling inspired? Tag us @bristolfarms—we can’t wait to see your creations.
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