Grilled Herb Filet Mignon

Name: Grilled Herb Filet Mignon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 cloves garlic, minced; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh thyme, chopped; Salt and pepper to taste; 4 filet mignon steaks, about 6 ounces each

Highlighted under: Celebration Feast Ideas

I love preparing Grilled Herb Filet Mignon for special occasions, as it brings out the best in this tender cut of meat. The aromatic blend of fresh herbs elevates the flavor, creating a mouthwatering experience. This dish impresses guests while being surprisingly simple to make. After marinating the filet in a mix of garlic, rosemary, and thyme, I grill it to perfection, allowing the meat to absorb all those delicious flavors. Trust me, each bite is a perfect celebration of texture and taste, making it a go-to recipe for any gathering.

Created by

Ella

Last updated on 2026-01-22T14:30:28.926Z

Each time I fire up the grill for this Grilled Herb Filet Mignon, I am reminded of summer evenings spent with family and friends. The rich aroma of marinated meat filling the air creates an irresistible allure. I always ensure to let the filet rest before slicing, as this simple step allows the juices to redistribute, resulting in perfectly moist and flavorful bites.

Experimenting with herb combinations taught me that even a small change can enhance flavors dramatically. For this recipe, I prefer classic herbs like rosemary and thyme, but feel free to explore other options like sage or basil. The result is a tender steak that never fails to impress.

Why You'll Love This Recipe
Aromatic herb marinade enhances the rich flavor of the filet.
Juicy and tender meat with a perfect grill sear.
Impress your guests with a restaurant-quality dish at home.

The Star of the Dish: Filet Mignon

Filet mignon is renowned for its exceptional tenderness and mild flavor, making it a premium choice for special occasions. This cut is taken from the beef tenderloin, which is a muscle that doesn’t do much work, resulting in a buttery texture. Choosing well-marbled steaks will enhance the flavor and juiciness as they grill, so don’t hesitate to ask your butcher for the best options. Look for a bright red color and minimal fat on the exterior for optimal freshness.

It's essential to let your filet mignon come to room temperature before grilling. This allows for more even cooking and helps achieve that perfect sear. Simply remove the steaks from the refrigerator about 30 minutes prior to grilling. This small step can significantly enhance the final texture and taste, ensuring the outside is beautifully browned while the inside stays tender and juicy.

Mastering the Marinade

The marinade for this Grilled Herb Filet Mignon is a harmonious blend of olive oil, garlic, rosemary, and thyme that infuses flavor without overpowering the natural taste of the meat. Olive oil not only adds richness but also helps in the adhesion of herbs to the steak, creating a flavorful crust during grilling. For a savory twist, consider adding a splash of balsamic vinegar or Worcestershire sauce to the marinade; these will enhance the umami profile of the filet.

Timing your marinade is crucial—letting it sit for at least 30 minutes allows the flavors to penetrate the meat, but marinating for up to 2 hours will create a more robust flavor. Avoid exceeding this time, as too much marinade can lead to a mushy texture due to the acidic components. If you're prepping ahead, this marinade can be made a day before and stored in the fridge, saving you time on the day of the event.

Grilling Techniques for Perfect Steaks

When grilling filet mignon, achieving the perfect grill marks and doneness requires attentiveness. Preheat your grill to medium-high heat, which is around 400-450°F (204-232°C). If you have a grill thermometer, consistently checking the temperature will help you avoid overcooking. A common mistake is flipping the steaks too soon; let them cook undisturbed until they develop a nice sear with golden edges, roughly 4-5 minutes per side for medium-rare.

Resting the steaks post-grill is just as crucial as cooking them. This step redistributes the juices throughout the meat, keeping it moist and tender. Allow the steaks to rest for at least 5 minutes on a cutting board covered loosely with foil before slicing. This not only enhances the flavor but also makes for a more visually appealing presentation when serving, as cutting too soon can lead to excessive juices escaping onto your plate.

Ingredients

Gather your ingredients before you begin to ensure a smooth cooking process.

For the Marinade

2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Salt and pepper to taste

For the Filets

4 filet mignon steaks, about 6 ounces each

Use high-quality ingredients for the best flavors. Fresh herbs make a noticeable difference!

Instructions

Preparation is key to achieving a wonderful grilled filet mignon.

Prepare the Marinade

In a small bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper. Mix well to create a marinade.

Marinate the Steaks

Place the filet mignon steaks in a resealable plastic bag or dish, and pour the marinade over them. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Preheat the Grill

Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to avoid sticking.

Grill the Steaks

Remove the steaks from the marinade and let any excess drip off. Place them on the hot grill, cooking for about 4-5 minutes on the first side. Flip and grill for another 4-5 minutes for medium-rare, adjusting time based on your preferred doneness.

Rest and Serve

Once cooked to your liking, remove the steaks from the grill and let them rest for 5 minutes before serving. This helps to keep the juices inside.

Pair with your favorite sides for a complete meal!

Pro Tips

For extra flavor, try adding a splash of balsamic vinegar to the marinade, or serve with a creamy sauce to complement the filet.

Serving Suggestions

Grilled Herb Filet Mignon pairs beautifully with a variety of sides. Consider serving it alongside roasted garlic mashed potatoes or grilled seasonal vegetables to complement the rich flavors of the steak. A simple arugula salad with a light vinaigrette can provide a refreshing balance, helping to cut through the richness of the meat without overwhelming it.

For a more elegant presentation, slice the filet mignon against the grain and place it over a bed of creamy polenta or risotto. Drizzle the steaks with a balsamic reduction or a herbed compound butter just before serving for an indulgent touch that will impress your guests.

Make-Ahead and Storage Tips

If you’re planning a gathering, you can prep the marinade and filet mignon up to two days in advance. Store the marinated steaks in an airtight container in the refrigerator. Just remember to bring them back to room temperature before grilling to ensure even cooking. For leftovers, wrap them tightly in foil or place them in a sealed container, and they will stay fresh in the refrigerator for up to 3 days.

Reheating filet mignon can be tricky since you want to avoid further cooking the steak. To reheat, use a low oven (around 250°F or 121°C) until warmed through, or lightly sear them on a hot skillet for just a minute on each side to minimize overcooking. This will help retain the delicious flavors and succulent texture.

Questions About Recipes

→ Can I use different cuts of meat?

While filet mignon is tender and flavorful, you can also use sirloin or ribeye, adjusting the cooking time based on the cut.

→ How do I know when my steaks are done?

Use a meat thermometer. For medium-rare, aim for about 130°F (54°C).

→ Can this recipe be made ahead of time?

You can marinate the steaks ahead of time, but it's best to cook them fresh for optimal flavor and texture.

→ What sides pair well with grilled filet mignon?

Classic sides like garlic mashed potatoes, grilled asparagus, or a fresh garden salad complement this dish beautifully.