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Perfect Grilled Filet Mignon

I’ll never forget the first time I tasted perfectly grilled filet mignon. It was at my grandfather’s birthday, and the aroma alone was intoxicating – a symphony of smoky char and rich, buttery goodness. The steak, cooked to a perfect medium-rare, practically melted in my mouth. That single bite ignited my passion for grilling and instilled in me the unwavering belief that anyone, with the right technique, could create a restaurant-worthy steak at home.

Recipe Overview

Prep Time: 4 hours 15 minutes
Cook Time: 16 minutes
Total Time: 4 hours 31 minutes
Servings: 2
Dietary Type: Gluten-Free (depending on steak sauce)

Ingredients

1 (8 ounce) bottle zesty Italian salad dressing
2 beef tenderloin steaks, 1 1/2-inch thick
2 slices bacon
2 tablespoons steak sauce (Lea and Perrins recommended)
2 teaspoons water

Equipment Needed

Zip-lock bag
Toothpicks or butcher’s twine
Grill (charcoal or gas) or countertop grill
Heavy duty nonstick skillet
Oven

Instructions

Begin by creating the marinade. Pour the entire bottle of zesty Italian salad dressing into a zip-lock bag.
Carefully place the beef tenderloin steaks and the bacon slices into the zip-lock bag with the salad dressing. Seal the bag tightly, removing as much air as possible.
Marinate the steaks in the refrigerator for at least 3 hours, or preferably for 4 hours, ensuring they are fully submerged in the dressing. The acid in the dressing will help tenderize the meat and infuse it with flavor.
After marinating, remove the steaks from the bag and discard the marinade. Wrap one slice of bacon around each steak.
Secure the bacon in place using either toothpicks or butcher’s twine. This will prevent the bacon from unraveling during grilling and ensure even cooking.
Prepare the basting sauce by combining the steak sauce and water in a small bowl. Mix well and set aside.
Preheat your grill to high heat. If using a charcoal grill, ensure the coals are hot and evenly distributed. If using a gas grill, preheat to high.
Place the bacon-wrapped steaks on the hot grill.
Grill the steaks for approximately 8 minutes per side for medium doneness. For a rarer steak, grill for 5 minutes per side. Remember, a key to perfect grilling is to turn the steaks only once.
During the last few minutes of grilling, baste the steaks with the mixture of steak sauce and water. This will add a glossy finish and enhance the flavor.
If you don’t have a charcoal grill, don’t worry! You can still achieve excellent results using a countertop grill. Sear the filets on your Wolfgang Puck or similar countertop grill to get those beautiful grill lines.
After searing, transfer the filets to a heavy-duty nonstick skillet.
Place the skillet in a preheated oven at 400 degrees F (200 degrees C) for approximately 10 minutes for medium doneness. Adjust the cooking time based on your desired level of doneness: about 8 minutes for medium-rare and 6 minutes for rare.
Once cooked to your liking, remove the steaks from the grill or oven.
Let the steaks rest for about 5-10 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

Expert Tips & Tricks

Don’t Overcrowd the Grill: Give each steak enough space on the grill for even cooking. Overcrowding lowers the grill’s temperature.
Use a Meat Thermometer: For perfectly cooked steaks every time, use a meat thermometer. Insert it into the thickest part of the steak, avoiding any bone or fat.
- Rare: 125-130°F (52-54°C)
- Medium-Rare: 130-140°F (54-60°C)
- Medium: 140-150°F (60-65°C)
- Medium-Well: 150-160°F (65-71°C)
- Well-Done: 160°F+ (71°C+)
Salt and Pepper: While the marinade provides a lot of flavor, don’t be afraid to season the steaks with salt and freshly ground black pepper right before grilling. This adds a nice crust.
Reverse Sear: For a truly exceptional crust, consider the reverse sear method. Cook the steaks in a low oven (around 250°F/120°C) until they reach an internal temperature of about 115°F (46°C). Then, sear them in a hot skillet with butter and herbs for a minute or two per side.

Serving & Storage Suggestions

Serve your perfectly grilled filet mignon immediately for the best flavor and texture. Pair it with classic sides like mashed potatoes, roasted asparagus, or a crisp green salad. A red wine reduction sauce would also be a delightful addition.

Storage:

Room Temperature: Do not leave cooked steak at room temperature for more than 2 hours.
Refrigerator: Store leftover steak in an airtight container in the refrigerator for up to 3-4 days.
Freezer: For longer storage, freeze the steak. Wrap it tightly in plastic wrap and then in foil or place it in a freezer-safe bag. It can be frozen for up to 2-3 months.

Reheating:

Oven: Preheat your oven to 250°F (120°C). Place the steak on a baking sheet and add a splash of broth or water to keep it moist. Reheat for about 20-30 minutes, or until warmed through.
Skillet: Reheat the steak in a skillet over medium-low heat with a little butter or oil.
Microwave: While not ideal for maintaining texture, you can reheat the steak in the microwave in short intervals, checking frequently to avoid overcooking.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	433.8 kcal	N/A
Calories from Fat	381 kcal	N/A
Total Fat	42.4 g	65%
Saturated Fat	8.5 g	42%
Cholesterol	15.4 mg	5%
Sodium	2064.7 mg	86%
Total Carbohydrate	12 g	3%
Dietary Fiber	0 g	0%
Sugars	9.4 g	37%
Protein	3.1 g	6%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

Marinade Alternatives: Experiment with different marinades, such as balsamic vinegar, Worcestershire sauce, or a blend of herbs and spices.
Bacon Variations: Use different types of bacon, such as applewood smoked or peppered bacon, for a unique flavor. You could also use pancetta.
Steak Sauce Options: If you don’t have Lea and Perrins steak sauce, you can use A1 or your favorite brand.
Herb Butter: Top the grilled steak with a pat of herb butter (made with softened butter, chopped herbs like parsley and thyme, and garlic) for extra richness.
Spice Rub: Before grilling, coat the steaks with a dry rub made from spices like paprika, garlic powder, onion powder, and chili powder.

FAQs (Frequently Asked Questions)

Q: Can I marinate the steaks for longer than 4 hours?
A: While a longer marinating time can enhance flavor, marinating for too long (overnight) can cause the steak to become mushy due to the acidity in the dressing.

Q: What is the best way to check if the steak is cooked to my desired doneness?
A: The most accurate way is to use a meat thermometer. Insert it into the thickest part of the steak, avoiding bone or fat, and refer to the temperature guidelines provided earlier.

Q: Can I use a different cut of beef for this recipe?
A: While filet mignon is the most tender cut, you can use other steaks like ribeye or New York strip. However, they may require slightly different cooking times.

Q: What if I don’t have a grill?
A: As mentioned in the recipe, you can use a countertop grill or sear the steaks in a skillet and finish them in the oven.

Q: Can I make this recipe ahead of time?
A: You can marinate the steaks ahead of time and store them in the refrigerator. However, it’s best to grill or cook the steaks just before serving for optimal quality.

Final Thoughts

I hope this recipe empowers you to create the perfect grilled filet mignon at home! Don’t be afraid to experiment with different marinades, seasonings, and sides to make it your own. Cooking should be a joyful experience. I encourage you to share your creations and any feedback. Serve this magnificent steak with a bold Cabernet Sauvignon and enjoy the rich, savory symphony of flavors!

Perfect Grilled Filet Mignon Recipe