The first step is to remove the filet mignon from the refrigerator so that you can bring it to room temperature before you cook it.
All you have to do is set it out on the counter for anywhere between 20 and 30 minutes – it might take a little longer depending on the size of your filet.
Resting the filets at room temperature is one of the most vital steps when cooking a steak.
Once you have seasoned your steaks, leave them on the kitchen counter for a while.
Allow the steaks to get into the “zone” on their own while you make the salad, mash the potatoes, cook the pie, set the table, grill the corn, cut the bread, watch True Detective, 24, The Good Wife, or Transformers, and so on.
Now that your filet is at room temperature, tie it together nice and tight with some kitchen twine.
You can wrap a slice of bacon around the steak if you like.
This, as mentioned earlier, makes the meat moist and adds that smoky flavor that everyone loves bacon for.
Prep the filet mignon and since it does not contain much fat or marbling and is not cut from a bone, you might like to use some spices, a rub, or seasoning to compensate for the lack of natural yummy flavors.
Keep in mind that it is not that this strip of meat does not have any natural flavor – it is just that it loses the natural flavor that it does have the longer it is cooked.
Regardless of your preference, you should rub the steaks with a little bit of oil so that the outsides do not stick to the grill.
Whether you are using a charcoal or gas grill, you need to give it plenty of preheating time before you start cooking your filet.
If you are using a charcoal grill, wait until the coals ash over. On a gas grill, allow it to heat for 15 to 20 minutes.
It is also critical to set up a high heat as well as a low heat side on your grill.
This is easy to do on a gas grill – all you have to do is adjust the burners, while on a charcoal grill, all you need to do is move the coals to one side of the grill.
Searing your meat for 2 to 4 minutes on each side will give your steak a nice crispy crust and those lovely grill marks that you often see in restaurants or on commercials and on the packaging for marketing purposes.
Once you have seared the steak, transfer it to the low-medium heat part of your grill.
When you cook it on lower heat, the heat is able to penetrate the middle of the steak while making sure that the outside does not get overcooked.
Close the cover on your grill for 3 to 5 minutes.
Next, turn the filets and continue to grill for another 3 to 5 minutes, depending on your preferred degree of doneness.
This is a crucial step that even expert chefs sometimes overlook.
Maintaining the right temperature will make your filet yummy and finger licking good.
Monitor the progress of your steak using a meat thermometer.
Also, flip the steak once when you are just about midway through cooking.
It is essential to remove the steak at the right time – when it is about 5 degrees away from the temperature you want.
Keep in mind that the steak will continue to cook when you remove it from the grill.
Allow the steaks to rest for about 5 to 10 minutes before you cut into the meat as it helps in preserving moisture, keeping the filet mignon nice and juicy.
Now, the last step is to cut the twine, serve and enjoy your grilled filet mignon – make sure you have a glass of stellar wine to celebrate your perfectly grilled steak!