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This grilled filet mignon is the best melt-in-your-mouth recipe ever! Tender, juicy, and covered with a smooth, tangy blue cheese sauce, this steak is perfect.
Filet Mignon is by FAR my favorite kind of steak. Not all steaks are created equal, and this one is a cut above the rest! The pièce de résistance on any steakhouse menu, this tender, juicy filet with a slightly pink center just can’t be beat! With this recipe, you can skip the high restaurant prices and grill your own savory, melt-in-your-mouth filet mignon at home.
Top this filet mignon with our rich and creamy blue cheese sauce. The sauce in this recipe rivals anything I’ve ever had at a ritzy steakhouse. Pair with some crisp veggies and a simple salad, and you have the perfect meal for any romantic or special occasion!
Prepare the Dry Rub
Combine these ingredients together to make a dry rub for your filet mignon. This is so simple to make and comes together in minutes. Simply stir together then pat onto the filet mignons. This helps enhance the flavor and texture of the steak, while helping to also seal the juices inside.
- Garlic powder – Powdered garlic tastes sweeter and is less invasive compared to garlic cloves.
- Mustard powder – This has no flavor or taste until it is combined with a wet ingredient. It will taste amazing once cooked and have a subtle hint of tanginess.
- Chili powder – Add a little heat to the filet, but not too much that it is overpowering and you are not able to taste the beef.
- Ground cumin – Has a rich, earthy, and warm taste. It helps create depth within any dish.
- Brown sugar – Blends the ingredients together giving it the sweetness this filet needs.
- Ground paprika – This spice can range from mild, to sweet, to very hot, depending on how much and what it is being used with.
- Dried oregano – Slightly bitter spice that blends well with other herbs to help enhance its own flavors.
Tips for Grilling Filet Mignon
Filet mignon is an expensive, high-quality, prime meat that is known to be the most tender cut of beef. If steak is on the menu, you just can’t go wrong with filet mignon. Here are a few tips to help enhance your filet mignon even more:
Get High Quality Filets – I always get my filet from Costco. They’re a little pricey, but they are really good quality. If you’re unsure of what to look for, ask your local butcher at your grocery store for help in finding the perfect filets.
Bring to Room Temp – Make sure the filets are at room temperature before grilling. This helps the meat not seize up during the cooking process.
Use A Good Dry Rub – The recipe card below gives you all the ingredients needed for the perfect blend of flavors.
Don’t Overcook – Make sure it’s cooked over medium heat until done to your preference. Please don’t overcook this steak! It tastes so much better with a pink center.
Flip Once – Cook on one side for a few minutes then flip to cook on the other side.
Use a meat thermometer – A medium-rare steak should have an internal temp between 130-135 degrees, medium will be under 145, and medium-well should be no hotter than 155 degrees.
Let it Rest – Wrap in aluminum foil and let rest for a few minutes before cutting into the filet mignon. This helps keep the juices in, and allows the meat to redistribute the juices throughout
Best Blue Cheese Sauce
Once your filet mignon is cooked to perfection, top it with this rich, smooth, and creamy blue cheese sauce. It’s so easy to make and really elevates this dish to restaurant quality. Combine ingredients in a small saucepan and melt on the stove. Drizzle over your filets and be prepared to be blown away by the flavors!
- Blue cheese crumbles- Add some tangy blue cheese crumbles. They’ll melt ever so slightly into the sauce, yum!
- Mayonnaise – A little bit of a sour taste with an extremely creamy texture.
- Sour cream – This has a milky-rich flavor that gives this sauce a thick texture, but also adds flavor.
- Worcestershire sauce – Vinegar is one of its main ingredients. It is a tangy, sour, and sweet liquid that will help enhance all the flavors together.
Frequently Asked Questions
Coming from the smaller end of the tenderloin muscle, filet mignon is known to be extremely tender. It is highly prized since the tenderloin only makes up for 1% of the cow’s body.
Cook your filet mignon on the stovetop on medium-high heat using an oven-safe skillet like a cast iron skillet. You can pan-sear the filet in butter or herb butter until both sides have a nice crust. Spoon butter over the top of the outside crust giving it a caramelized look and texture. This will take a couple of minutes on each side.
The final internal temperature of your steak should be between 135 degrees Fahrenheit for medium-rare and 145 degrees Fahrenheit for medium temperature.
READ NEXT: How to Make Cast Iron Filet Mignon
“I love ordering filet when we go out to dinner, but I’m so glad to have found a great recipe to make it at home!”
-Jessica
Storing and Reheating Filet Mignon
Storing steak is simple, but extra care must be taken to prevent it from drying out. To keep the meat juicy, I like to wrap the meat in aluminum foil, and then place it in an air-tight container or ziplock bag. This keep any juices from flowing out while sitting in the refrigerator. Store for three to five days before the beef goes bad.
Leftover steak is fantastic straight out of the fridge! I like to slice it up into thin strips and throw it in a salad, or even a cold sandwich. If you plan to reheat it, do NOT microwave it. This just makes the meat rubbery and dry. Nobody wants that. Instead, throw it into a sauté pan with some butter to reheat. This helps the steak from drying out and helps keep its proper consistency.
What to Serve with a Steak Dinner
The filet is really the star of the show no matter what, but try some of these delectable side dishes to really make your meal special. Brussels sprouts are one of my favorite or even baked potatoes. Whenever I get filet at Ruth’s Chris Steakhouse I always get it with the creamed spinach side dish – so good!
More Steak Recipes to Love
Grilled Filet Mignon with Blue Cheese Sauce
Equipment
- Outdoor BBQ Grill
Ingredients
- 6 filet mignon steaks
Dry Rub:
- 1 tablespoon garlic powder
- 1 tablespoon mustard powder
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon brown sugar
- 4 tablespoons ground paprika
- 1/2 teaspoon dried oregano
- freshly ground black pepper to taste
- salt to taste
Creamy Blue Cheese Sauce:
- 4 ounces blue cheese crumbled
- 1/3 cup mayonnaise
- 2/3 cup sour cream
- 1 1/2 teaspoon Worcestershire sauce
Instructions
- Let the filets rest out of the refrigerator for 30-40 minutes prior to grilling (helps keep the meat tender. If you apply heat to chilled meat it shocks it & causes it to toughen up).
- In the meantime, mix together all the dry rub ingredients. It will make more than you need and you can save the extra mix in the pantry.
- When the filets are brought to room temperature, rub the spice mixture generously onto each piece.
- Grill over medium heat to desired doneness (again, PLEASE do not overcook, it will taste best with a pink center).
- In a saucepan over low heat, combine mayonnaise, sour cream, and Worcestershire sauce. Stir until smooth and warm. Remove from heat and stir in the blue cheese crumbles. Serve over your filet mignon or on the side for dipping.
I love this! You make cooking steak sound easy.:)
I love ordering filet when we go out to dinner, but I’m so glad to have found a great recipe to make it at home!
So glad I found this! My birthday is coming up, I think I will be sharing this with my husband 😉
Can also make the sauce with just heavy cream brought to temperature and then melting the blue cheese in it. Leftovers have a multitude of uses. When it cools and firms up it makes a great spread on sandwiches. Also works well over baked potatoes. I tend to use gorganzola rather that a typical blue cheese.
yummmmm! Great idea to use it as a spread. Never thought to put it on baked potatoes but now I MUST try it! That sounds amazing!
Whete are the two dipping sauces?
With this recipe, we just have the one Creamy Blue Cheese Sauce as a dipping sauce. The ingredients and directions are included in the recipe. Thanks for asking!
Came across this googling to try and find a good blue-cheese sauce for a burger. Turned out EXCELLENT. I’ll try fillet another time but thanks for publishing this…
Question: Do you have any ideas/ways that you use up the excess blue cheese sauce?
It is really good to dip fries in! 🙂