Filet Mignon on the grill is quite simple, but I will be 100% honest with you, butter basting in a cast iron pan on the stovetop is unmatched.
You have total temp control and it is the best way to cook a perfectly even and juicy steak. This is true, but what about when you have 3-4 steaks that need to be cooked for dinner? Or summer just broke and you have been itching to get outside to fire up the grill? Well, this recipe is perfect for you and will get you the best results for a great meal.
Filet Mignon can be pretty thick, this being said, many people wouldn’t know how long to grill one or even the technique to have a crusty sear with a juicy medium-rare center. In this recipe, we will get your best flavor and answer all of those questions. Trust me, it’s complicated at all. Okay, let’s jump into the recipe!
Grilled Filet Mignon With Chunky Mashed Potatoes
- 2-4 Filet Mignon Steaks
- Coarse kosher salt for seasoning
- ½ Stick of unsalted butter for basting
Chunky Mashed Potatoes
- 1 bag Petite potatoes (or golden potatoes)
- 1 large Shallot for roasting
- 1 bulb Garlic for roasting
- ⅓ cup Sour Cream
- 2-3 tbsp Unsalted butter
- 2 tbsp Chopped chives
- 2 tsp Pepper to taste
- 2 tsp Salt to taste
- 1 cup Asiago cheese or more for your liking
- Start off by adding a little canola oil to your filets and rub them so they have a nice coating of the oil. Now, season the steaks with kosher salt on the top, bottom and sides. Place to the side.
- Prep your golden potatoes by skinning them (or peeling). Once they are peeled, cut them into cubes and have a pot of water to the boiling point and add a pinch of salt, add the potatoes and boil for 8 minutes (or when they become tender and a toothpick can slide in with ease).
- Once the potatoes go in the boiling water be sure to have your grill fired up and ready for searing. Add a smaller cast iron pot and put the butter in so it can melt. Add the Filet Mignon over the hot coals for direct searing. Sear for 2-3 minutes (or when you have developed the crust you are looking for) and flip them. Once they are flipped, begin to baste with the melted butter, baste 2-3 times throughout the 2-3 minute searing process. Remove the steaks and place them on the indirect side of the grill (be sure to have temperature zones set up for this). Check the internal temp, if they are not reading 125-128 degrees shut the lid and check every 5-7 minutes.
- At this point, remove the potatoes from the water by straining them. Place back into the pot and add in the butter, sour cream, roasted shallot (be sure to mince it), roasted garlic, chives, pepper, salt and cheese. Smash and mix until it is combined for your liking. Turn the burner down low to keep warm.
- Check the steaks, again 125-128 degrees internally is what we are looking for. Be sure to baste with butter while they are on the indirect side coming up to temp.
- Remove and let rest for 8-10 minutes.
- Plate the filets with chunky mashed potatoes and garnish with freshly chopped parsley.
- Enjoy with family and friends!
Items used in This Recipe