The Art Of Grilling Filet Mignon
The title, “The Art of Grilling Filet Mignon”, may lead you to believe that you're about to be introduced to a complex procedure, something probably better left to an experienced chef. After all, how could you expect to experience the wonderful flavor and tenderness of this prime cut of meat anywhere else but in a 4 or 5 star restaurant? The truth of the matter is, you can do just a good a job in your own backyard, or on your patio, if you have a charcoal or gas grill.
Some will tell you that the charcoal grill is best, as the burning charcoal, especially mesquite charcoal, imparts a special flavor to food that the gas grill cannot. That's hard to argue with, but if you go about grilling filet mignon the right way, and prepare the cut of meat the correct way before grilling, chances are you won't be able to tell much, if any, difference between gas or charcoal cooking. In addition, what you end up with should be every bit as good as any restaurant can offer.
The various methods proposed for grilling filet mignon, whether found in a specialty cookbook or online, are basically slight variations on a common theme. In other words, grilling filet mignon is not all that complicated. Filet mignon is a very lean and tender cut of beef, and you'll want to preserve that tenderness. Salting the meat ahead of time can draw out juices, as can piecing the cut with a knife or fork during the grilling process. Either way the meat may become dry and tough, and your filet mignon has then become a very ordinary steak, probably good tasting, but nothing special. The other thing to bear in mind is that a filet mignon is not the most flavorful of the primary cuts of beef. In grilling it the right way, you can enhance its flavor, offsetting this seeming disparity.
Preparing The Meat - Whether you start with a frozen cut of meat or one that has simply been refrigerated doesn't much matter, except that if the meat is frozen, it needs to thaw completely before you grill it. Having said that, the first step is to prepare the meat. This can be as simple as rubbing on a little pepper. On the other hand, if you have a favorite steak rub, use that, instead of or in addition to pepper. Some like to rub the steak with a garlic paste, either a home made or purchased paste. Prepare your steak in this manner at least 30 minutes before grilling, so the spices will soak into the meat. Don't use salt to prepare the steak in this manner, as salt will draw the juices out of the steak, making it tougher and/or dryer. A variation calls for wrapping the steak with a piece of bacon, securing it with a toothpick, or simply attaching a piece of salt pork with a toothpick. That's matter of personal taste.
Now you're ready to fire up the grill. Grilling filet mignon is done in two stages, the first using high heat, and the second using medium to medium-high heat. If you have a gas grill with an adjustable burner or two separate burners, this presents no problem. If you have a charcoal grill, such as a Weber, you'll either need to stack the briquettes a little to one side, or move them to the side after the initial grilling step is completed.
Grilling - Use a spatula when placing the steaks on the grill, turning them, and removing them. Don't use a fork, or you'll puncture the filet mignon causing it to lose some of its juices. Tongs are OK if you're careful not to squeeze too hard. Place the steaks over high heat initially, searing them for roughly 4 minutes. Then turn the steaks over, and sear the other side for another 4 minutes. Once both sides have been sealed, transfer the filet mignon to medium or medium high heat and close the lid, of the grill, letting them cook for another 10 to 15 minutes. Because this cut is so lean, it will cook a bit faster than other cuts of beef. A meat thermometer will come in handy here, letting you know when the filet mignon is cooked. An internal temperature of 125F indicates rare, and 145F indicates a medium cooked steak. If you like your filet mignon cooked medium-rare, just split the difference. Most lovers of filet mignon will advise you not to cook a filet mignon more than medium.When grilled beyond medium it will start to lose its flavor. If you must have a well done steak, choose another cut of beef.
After Grilling - It's also recommended that you wrap the filet mignon in foil when done grilling, and keep it wrapped for about 5 minutes before serving. Sprinkling a little olive oil on the steak at this point will enhance its flavor. A final recommendation - serve the grilled filet mignon on a warm plate. A warm steak on a cold dish will cool quickly, and is somewhat less appealing to the senses.