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For steak lovers, filet mignon is often considered the crème de la crème of cuts. Its tenderness, marbling, and buttery texture make it a favorite among many meat enthusiasts. However, achieving the perfect doneness when grilling filet mignon can be a bit of a challenge. The key is understanding the cooking time required to bring out the optimal flavors and juiciness of this premium cut.
Before we dive into the grilling time, it’s crucial to prepare the filet mignon properly. Start by selecting high-quality meat, preferably sourced from a trusted butcher. Look for steaks that are about 1.5 to 2 inches thick, as this thickness allows for a nice sear on the outside while maintaining a juicy center.
To enhance the flavor and tenderness, consider marinating the filet mignon beforehand. A simple combination of olive oil, minced garlic, salt, and pepper can do wonders. Let the steaks marinate in the refrigerator for at least 30 minutes, allowing the flavors to penetrate the meat.
Once your filet mignon is marinated and ready to hit the grill, it’s time to create a two-zone fire. This means having a hot direct heat zone where you’ll sear the steaks, and a cooler indirect heat zone where they’ll finish cooking. Preheat your grill to high heat, around 450-500°F (232-260°C).
Begin by placing the filet mignon directly over the hot side of the grill. Sear each side for approximately 2-3 minutes without moving the steaks. This initial searing will create a beautiful crust, locking in the juices and flavors.
After searing, move the filet mignon to the cooler side of the grill, away from direct heat. Close the lid and continue grilling with the lid down. The time required for achieving the desired doneness will depend on the thickness of the steaks and personal preference.
For a rare filet mignon, cook the steaks for about 4-5 minutes per side after searing. This will result in a vibrant red center with a slightly warm surface. If you prefer a medium-rare steak, extend the cooking time to 6-7 minutes per side. The center will be pink and juicy with a brown crust. For medium doneness, aim for 8-9 minutes per side, resulting in a pink center with a slightly less juicy texture.
To ensure accuracy, it’s always recommended to use a meat thermometer. Insert the thermometer into the thickest part of the steak without touching the bone. For rare, target an internal temperature of 125°F (52°C). Medium-rare should reach 135°F (57°C), and medium about 145°F (63°C). Remember to consider the carryover cooking, which means the steak’s temperature will continue to rise a few degrees after being removed from the grill.
Once your filet mignon reaches the desired doneness, take it off the grill and let it rest for about 5 minutes. This resting period allows the juices to redistribute for a more tender and flavorful steak.
Grilling filet mignon requires precision and attention to detail, but the end result is definitely worth it. With proper marinating, searing, and a suitable grilling time, you can enjoy perfectly cooked filet mignon with its melt-in-your-mouth goodness. So next time you’re ready to fire up the grill, take extra care with these techniques and savor the exceptional taste of a perfectly grilled filet mignon.
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