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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 for date nights and special occasions.
Filet mignon is hands-down my favorite cut of steak. It’s the most tender cut of beef, with a buttery texture that’s unmatched. This steak is often the crown jewel of any steakhouse menu, but you don’t need to shell out a fortune to enjoy it. With the right techniques, you can achieve restaurant-quality results on your grill at home. Trust me, once you try this, you’ll never look back!
Take it to the next level and 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!
Ingredients to Make Grilled Filet Mignon
To make the perfect grilled filet mignon, you’ll need high-quality steak (filet mignon or beef tenderloin), olive oil for coating, and a simple but flavorful dry rub. My dry rub includes garlic powder, mustard powder, chili powder, ground cumin, brown sugar, ground paprika, and dried oregano. For the finishing touch, creamy, flavorful blue cheese sauce made with blue cheese crumbles, mayonnaise, sour cream, and Worcestershire sauce. I know haters are going to say a great steak doesn’t need sauce, but I am telling you, this blue cheese sauce may just change their minds.
How to Make Perfect Filet Mignon Every Time
- Pick Your Steak: Start with high-quality filet mignon. I always get my filet from Costco. They’re a little pricey, but they are really great quality. You can also find great cuts from a trusted butcher. Look for steaks with consistent thickness (about 1.5-2 inches) for even cooking.
- Let It Rest: Bring the steaks to room temperature before grilling. This ensures even cooking and prevents the meat from seizing up on the grill.
- Dry Rub: Combine the dry rub ingredients and pat them onto the steaks. The recipe card below gives you all the ingredients needed for the perfect blend of flavors.
- Grill to Perfection: Preheat your grill to medium-high heat. Brush the grates with oil to prevent sticking. Place the steaks on the grill and cook for 4-5 minutes per side for medium-rare (internal temperature of 130-135°F). Resist the urge to keep flipping! One flip ensures a good sear on each side. Use a meat thermometer to check doneness.
- Rest the Steaks: Once cooked, wrap the steaks in aluminum foil and let them rest for 5 minutes. This helps keep the juices in and helps to redistribute the juices throughout the meat, keeping it tender and flavorful.
How Do You Like Your Steak?
Me? I like my steak medium-rare. However, everyone has their preferences and their own idea of a “perfect steak”. Grill to the doneness that you like best and you will no-doubt be happy with the results. Here’s a quick guide to internal temperatures for filet mignon:
- Rare: Cool, red center – 120-125°F
- Medium-Rare: Warm, red center – 130-135°F
- Medium: Warm, pink center – 140-145°F
- Medium-Well: Slightly pink center – 150-155°F
- Well Done: Little to no pink – 160°F and above
Remember, the steak’s temperature will rise a few degrees while it rests, so aim to pull it off the grill a bit earlier than your target temperature.
No Grill? No Problem!
Craving filet mignon but don’t have access to a grill? Not to worry. You can cook up a perfectly tender filet mignon on your stovetop using our Cast Iron Filet Mignon recipe. I love using this recipe when it is too cold out to grill or if I’m just not in the grilling mood. Its a quick and easy way to make delicious restaurant-quality filet.
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
- Fancy Filet Mignon (if you want to get *really* fancy with it)
- Crockpot Steak and Gravy
- Steak Rub Recipe
- Tri Tip Steak
- Grilled Sirloin Steak with Tomato Sauce
- Air Fryer Steak Bites
- Cast Iron Filet Mignon
- Chiptole Steak Bowl
- Steak Kabobs
Grilled Filet Mignon
Equipment
- Outdoor BBQ Grill
Ingredients
- 2 filet mignon steaks
Dry Rub:
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon brown sugar
- 1 teaspoon ground paprika
- 1/8 teaspoon dried oregano
- freshly ground black pepper to taste
- salt to taste
Creamy Blue Cheese Sauce (optional):
- 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, see chart above for doneness temperatures. Use a digital-read thermometer for accuracy. Wrap tightly in foil and allow to rest for 3-5 minutes.
- 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.