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Grilled Filet Mignon

Grilled Filet Mignon is a steak cooked on a charcoal grill with mesquite chips and Montreal seasoning.

From the Wikibooks Cookbook · 4 ingredients
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Grilled Filet Mignon

Ingredients

Directions

Prepare the fire

  1. Heat about 30 charcoal briquets in a large chimney starter.

  2. Once hot, disperse the briquets evenly around the bottom of the grill and toss in the wood chips.

Season and sear

  1. Brush steaks with olive oil.

  2. Season both sides liberally with Montreal Steak Seasoning.

  3. Place steaks on the hottest part of the grill and cook for ½ minute. Rotate steaks 90 degrees and cook for another ½ minute.

  4. Flip steaks and repeat one more time.

Finish and rest

  1. Move steaks to a cooler part of the grill and cook, turning often, until internal temperature reaches 145°F for medium rare.

  2. Remove steaks to a plate and let rest 5 minutes.

  3. Serve warm.

Nutrition, whole recipe (rough)

369Calories
26 gProtein
28 gFat
0 gCarbs

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions
IngredientPortion assumedkcal
Beef100g cooked250
Olive Oil1 tbsp (14g)119
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

What each ingredient does

Tenderloin steaks
Lean, tender beef cut that cooks quickly and stays juicy when not overcooked.
Olive oil
Thin coating that helps the seasoning stick and promotes browning on the surface.
Mesquite wood chips
Soaked chips smoke on the coals, adding a smoky aroma to the steak.

The step that matters

Searing on the hottest part of the grill, then moving to cooler heat. Brief high heat browns the surface and builds flavour, while finishing on cooler heat lets the centre cook through evenly without burning the outside. Turning often helps even cooking.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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