Grilling Filet Mignon Steak
Grill quickly over hot coals (or) Roast on a hot skillet in a very hot oven (450 degrees or broiling). These portions are cut 1.5âł â 2âł thick and once seared should take 3-4 minutes per side for rare to medium-rare. This cut becomes very dry and tough from medium well (pink) to well (gray). Once the filets are off of the grill, let them rest for 5-10 minutes before carving to ensure even cooking throughout the steak. Filetâs slice extremely well (like butter) and can be stretched to serve several people by slicing on the bias, or at an angle (see carving tips on page 2). Approximate yields are 6 to 9 slices per filet, 2-3 slices per person.
For a 6 oz. filet, for rare, cook it on high heat, 3 minutes on each side. Have your meat at room temperature before you grill it. If you have an instant read thermometer, I believe that 125 degrees F would be rare, 130 - 135 degrees F medium rare, 135 - 140 degrees Fmedium, 140 - 150 medium well, and 155 degrees F plus would be well done.
