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by Pre Brands March 30, 2020
Every night is grill night over here at Pre, and grilling filet mignon is one of the most delectable, and juicy eating experiences you’ll ever have. This cut is known for it’s tenderness and it may be small, but there is a ton of flavor in the filet! But since it is small, you’ll want to make sure to watch it closely when you grill it.
A good piece of beef doesn’t really need that much seasoning. This is true. We promise the taste of our 100% grass fed & finished steak is mind-blowing with just some good ol’ oil and salt. No pepper, no crazy amounts of spices. However, if you’d got a good rub you want to use, by all means, use it! But if you are low on seasonings, this is not a problem — a nice helping of salt will add to the delicious char from a grill. Here is our foolproof method for grilling the perfect filet mignon below.
A huge part of grilling is the prep and the clean-up for your gas or charcoal grill. Watch these videos below to learn how to maintain your grills before you get started.
Heat your grill to high, around 350°F — 400°F.
Open the steaks and pat them dry with a paper towel. You want a dry steak to get that great sear.
Season liberally with salt on both sides.
Oil both sides with high heat oil and oil grates to prevent steaks from sticking.
Place the steaks on the grill and cook them until they are golden brown and slightly charred.
Flip once, and then rotate 30 degrees to get perfect grill marks.
Be sure to use a food thermometer (a digital one if you can) and check all sides for doneness.
Here is our doneness temperature chart:
That’s it! Now you have the perfect filet mignon. Here are a few of our favorites recipes to try next!
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"Real talk...since my cancer was environmental and not hereditary I am super conscious of what goes into my body, especially protein. Post chemo left my body super low in iron so steak remains in my diet. I found Pre a few months ago and it’s the only meat I buy. Grass-fed, no added hormones and most importantly affordable. Eat better for your body people!"
jaqueline"Your steaks, especially the sirloin, ribeye, and filet mignon are absolutely delicious. Wasn’t sure how these cuts would taste grilled but they taste just as good if not better than cuts I’ve had a top notch steakhouses."
Mario"When our son was diagnosed with a rare medical disorder, it meant that we would have to change our diet as a family. Because his metabolism doesn’t function like a typical person’s, we have to be very careful about what we feed him. One of the changes we made was to use more grass-fed and finished beef in our cooking. We decided to give Pre a try, and we are so happy with the quality and taste of the meat. Buying from Pre gives us peace of mind and we feel confident knowing that we are using a product in the top of its class."
Lindsay"This beef is AMAZING! I'm from Wisconsin so a huge steak lover. This is some of the best beef, I've experienced and I've had beef around the world. It's a must try, and you'll understand what I mean."
Tracy"My husband and I loved having these filets once a week. I sear both sides and "in-between" in a very hot small Lodge cast iron skillet. I use a spatter guard. Then I place the skillet in a 400 degree oven for between 2min. 10-20 seconds. Perfect medium minus filets. My mouth is watering as I write this!!"
Mary M."These steaks and other Pre products have been a staple in our home for over a year now and we continue to be fully satisfied with their consistently good quality and flavor. They are the perfect size, are delicious and easy to cook. Add Pre’s amazing customer service to it and you end up with an exceptional overall product!"
K.G."Best steak I've had in a long time. I love being able to order grass fed beef that is way better than I can find in grocery stores. Really tastes great on the grill . I'm addicted to it now."
Jeff S."First time trying the 10 Pack New York Strips. Oh My! had an unexpectedly warm day and whipped out the grill. Enough said. Delish !!!! Steaks are equally cut making cooking much easier for the desired temp."
Lu H.
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