FREE 5-Ingredient Recipe EBook

• Why You Need My Grilled Filet Mignon Recipe
• Ingredients & Substitutions
• How To Grill Filet Mignon
• My Grilling Tips
• How Long To Grill Filet Mignon?
• Storage Instructions
• Serving Ideas
• More Grilled Steak Recipes
• Grilled Filet Mignon Recipe card
• Gratitude Moment
• Recipe Reviews

This grilled filet mignon is the warm-weather way to enjoy my favorite steak. Normally, I’d use my stovetop-to-oven method (see my original filet mignon recipe here ). Living in Florida, though, it’s often way too hot to turn on the oven, so I started grilling filet mignon steaks instead. If it’s too hot where you are right now — or you just want to enjoy that BBQ flavor — make this recipe with me and keep your kitchen cool!

Why You Need My Grilled Filet Mignon Recipe

• Melt-in-your-mouth tender – Grilling filet mignon creates a juicy, tender, irresistible steak. But what’s unique to this method is the grill marks and smoky flavor!
• Choose your doneness – Everyone in my family likes their steaks done differently. I’ve created a handy temp and time chart do you can make yours how you like it.
• Easy special occasion meal – Whether it’s a family dinner or a celebration, grilled filet mignon makes any meal elegant. But even though it feels fancy, it’s actually very quick and easy — as long as you follow my tips. 😉

Ingredients & Substitutions

Here I explain the best ingredients for my grilled filet mignon recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Filet Mignon Steaks – Filet mignon is a small, tender cut from a whole beef tenderloin , sometimes called tenderloin steak by butchers. For the best results, choose steaks that are at least 1 inch thick, preferably 1.5 inches or even 2 inches thick. I prefer buying from my local butcher for quality, and I recommend Choice grade for the best balance of quality and price. Even though this cut is lean, look for a bit of marbling for the best flavor.
• Salt & Pepper – I use sea salt, but kosher salt works, too. My rule of thumb is a teaspoon of salt and 1/4 teaspoon of pepper per pound of meat. You don’t need extra spices for a high-end cut like this.
• Compound Butter – This is optional, but I love my grilled filet mignon with my homemade compound butter on top. You won’t regret it!

How To Grill Filet Mignon

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Bring the steaks to room temperature. If you have time, take your steaks out of the fridge 30 minutes before you grill for more even cooking. Pat them dry with paper towels, and season with salt and pepper. (I do this right out of the fridge, whether I’ve got the time to wait the 30 minutes or not.)
2. Make the garlic herb butter. Use my compound butter recipe if you plan to make it. Keep it in the fridge until ready to serve. (If garlic butter isn’t your thing, try my chimichurri sauce instead!)

1. Sear over high heat. Preheat the grill to high heat. Once it’s hot, place the filet mignon on the grill, close the lid, and sear for a couple minutes on each side.
2. Reduce heat to finish. Reduce the heat to medium-low, and continue to grill filet mignon with the lid closed until it reaches your desired doneness. (See my recommended cooking times below.)
3. Rest and add compound butter. Transfer the steaks to a cutting board, top with compound butter (if using), and let them rest. Slice against the grain when ready to enjoy.

My Grilling Tips

Below are my tips specifically for grilling filet mignon, but I also have more tips for cooking this cut in my oven filet mignon and air fryer filet mignon posts.

• Preheat your grill well. It’s important that it’s very hot to get that nice sear and grill marks on the outside. Some people grill filet mignon over medium-high heat, but I find that starting with high heat and then reducing heat to finish works best. Plus, my method prevents your steaks from sticking to the grill grates.
• Don’t move the steaks around. I flip often when I’m cooking a steak exclusively on the stovetop, like my ribeye steak , but when grilling filet mignon, keep them in one spot except when flipping (just once).
• Don’t squeeze or pierce the meat when flipping. Use a turner or gently use tongs to keep the juices inside.
• Times can vary depending on exactly how hot your grill gets and how long you keep the lid open (to add the steak and flip it). This is why I highly recommend this probe thermometer , which beeps at the right temp, so I don’t have to keep checking. I insert it right before step 4.
• After reducing heat in step 4, try to keep the grill temp around 400-425 degrees F. You may have to adjust it back up to medium after a couple of minutes. Having the heat too high can burn your steaks, but if it’s too low, it will take longer and can make them tough.

How Long To Grill Filet Mignon?

For 1.5-inch-thick medium-rare steak, I sear the filet mignon on the grill for 2 minutes per side on high heat first. Then, keep grilling on medium-low for another 2-3 minutes, or until it hits 130 degrees F inside.

You know I like a good chart, so here it is! Use my filet mignon grill time and temp chart below to get any doneness you want. These times are based on 1.5 inch thickness. 1-inch steaks will be 1-2 minutes faster, and 2-inch ones will take 1-2 minutes longer.

• I recommend relying on the target internal temp using a meat thermometer. I use a probe , but a regular meat thermometer can work. But if you don’t have either, these times are a good estimate.
• The target temperatures above are when you should remove the steaks from the grill. The internal temp will rise another 5 degrees when resting.

Storage Instructions

• Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. I usually repurpose them for sandwiches, tacos, or salads (it’s amazing on my steak salad ).
• Reheat: To avoid drying it out, I reheat my grilled filet mignon the same way that I reheat reverse sear steak . Place it in a baking dish with a little broth at the bottom, cover with foil, and bake for about 10 minutes at 250-300 degrees F. You can also reheat filet mignon on the grill again over indirect heat.
• Freeze: I don’t love freezing this expensive cut after cooking, but you can, for up to 3 months. If you need to freeze it, I recommend doing so raw — it will last for up to 6-12 months.

Serving Ideas

Since I grilled filet mignon to avoid heating up my kitchen, I like to pair it with light sides that are perfect for the summer heat, too:

• Grilled Veggies – While I already have the grill on, my go-to side is usually grilled zucchini (I love zucchini!), but you can also grill asparagus or grill cauliflower .
• Potatoes – I know potatoes aren’t exactly light or summery, but my sweet potato salad or cauliflower potato salad will keep things cool. If you want regular potatoes, make Instant Pot baked potatoes to avoid heating up your kitchen.
• Veggie Salads – My fave is a refreshing cucumber salad , but lately I’ve been making radish salad .
• Fruity Salads – Summer means all the fresh fruit! Try my strawberry spinach salad , grilled peach salad , or mango salad . Or toss together a simple fruit salad to finish off your meal.

More Grilled Steak Recipes

If you like cooking filet mignon on the grill, you’ll also like my other grilled steak recipes:

Grilled London Broil

Tomahawk Steak

Grilled Sirloin Steak

Grilled Tri Tip

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 4 8-oz Filet mignon steaks (1 to 1.5 inches thick) ▢
• 2 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢
• 1/2 recipe Compound butter (optional) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Remove your filet mignon from the fridge about 30 minutes before cooking to bring it to room temperature. (This will ensure even cooking.) Pat them dry with paper towels, and season with salt and pepper before you let them sit out (or just right before cooking if you’re skipping the 30-minute step).
2. Meanwhile, use my compound butter recipe here if you plan to make it. Keep it in the fridge until ready to serve.
3. Preheat the grill to high heat (500 degrees F) for 15 minutes . Once hot, place the steaks on the grill. Close the lid and sear for 2 minutes . Flip the steaks over, close the lid again, and sear for 2 more minutes .
4. Reduce heat to medium-low. Continue to grill filet mignon with the lid closed until it reaches your desired doneness. For 1.5-inch-thick steaks: 1-2 minutes (120 degrees F (49 degrees C)) for rare, 2-3 minutes (130 degrees F (54 degrees C)) for medium rare, 3-4 minutes (140 degrees F (60 degrees C)) for medium, 4-5 minutes (150 degrees F (66 degrees C)) for medium well, or 5-6 minutes (160 degrees F (71 degrees C)) for well done. The internal temperature will increase by an additional 5 degrees when resting in the next step. For 1-inch-thick steaks, they may be done to medium rare after step 6 without needing additional time at reduced heat.
5. Transfer the grilled filet mignon steaks to a cutting board and top each with a tablespoon of compound butter (if using). Let them rest for 10 minutes . Slice against the grain.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 8-oz steak

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Grilled Filet Mignon

Gratitude Moment

One thing we didn’t do on our recent trip this month is grill. The place we stayed had one, but we ended up going out to eat to just get a break from cooking. But I remember going out on the deck, looking out at the forest, and wondering why we didn’t bring anything to grill. It was just so calm and peaceful out there.

I’m not great at pausing to just enjoy and appreciate nature, but I love it so much. So here’s my reminder — and your reminder if you need one — to get out and enjoy it more often. Grill or not.

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Grilled Filet Mignon

Use my method to make your grilled filet mignon juicy and melt-in-your-mouth tender every time! Includes grilling time and temp chart.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/grilled-filet-mignon/

Ingredients

• 4 8-oz Filet mignon steaks (1 to 1.5 inches thick)
• 2 tsp Sea salt
• 1/2 tsp Black pepper
• 1/2 recipe Compound butter (optional)

Instructions

1. Remove your filet mignon from the fridge about 30 minutes before cooking to bring it to room temperature. (This will ensure even cooking.) Pat them dry with paper towels, and season with salt and pepper before you let them sit out (or just right before cooking if you’re skipping the 30-minute step).
2. Meanwhile, use my compound butter recipe here if you plan to make it. Keep it in the fridge until ready to serve.
3. Preheat the grill to high heat (500 degrees F) for 15 minutes . Once hot, place the steaks on the grill. Close the lid and sear for 2 minutes . Flip the steaks over, close the lid again, and sear for 2 more minutes .
4. Reduce heat to medium-low. Continue to grill filet mignon with the lid closed until it reaches your desired doneness. For 1.5-inch-thick steaks: 1-2 minutes (120 degrees F (49 degrees C)) for rare, 2-3 minutes (130 degrees F (54 degrees C)) for medium rare, 3-4 minutes (140 degrees F (60 degrees C)) for medium, 4-5 minutes (150 degrees F (66 degrees C)) for medium well, or 5-6 minutes (160 degrees F (71 degrees C)) for well done. The internal temperature will increase by an additional 5 degrees when resting in the next step. For 1-inch-thick steaks, they may be done to medium rare after step 6 without needing additional time at reduced heat.
5. Transfer the grilled filet mignon steaks to a cutting board and top each with a tablespoon of compound butter (if using). Let them rest for 10 minutes . Slice against the grain.

Maya’s Recipe Notes

Serving size: 1 8-oz steak

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)