BBQ Filet Mignon Recipe Grill: Tender Perfection on the Grill

As a pitmaster with a passion for blending smoke-cooking tradition with classic French technique, I’m excited to share my BBQ filet mignon recipe that delivers tender perfection on the grill. This dish is perfect for special occasions or when you want to impress.

By combining a dry rub with precise grilling techniques, you’ll achieve a perfectly cooked filet mignon with a beautiful crust and juicy interior. Let’s get started with this simple yet impressive recipe that promises to elevate your grilling game.

Ingredients for Bbq Filet Mignon Recipe Grill

Gather these premium ingredients for a show-stopping BBQ filet mignon that’s sure to impress.

The filet mignon quality matters—look for center-cut steaks at your local butcher or high-end grocery stores like Whole Foods or Trader Joe’s. If you can’t find premium cuts, consider asking your butcher to trim and cut them for you. Freshness is key, so check for any visible signs of aging.

For the dry rub, Penzeys Spices offers excellent options for paprika and garlic powder. If you’re using Worcestershire sauce, check the ingredients for any allergens or dietary restrictions. You can substitute with a vegan version if needed. For an extra layer of flavor, consider adding a pinch of Diamond Crystal kosher salt to your dry rub.

Leftover filet mignon can be stored in an airtight container in the fridge for up to 3 days. When reheating, use a low-temperature oven to maintain tenderness. You can also slice it thinly and serve it in sandwiches or salads. Freeze for up to 3 months for longer storage.

Step-by-Step Instructions for BBQ Filet Mignon

Here’s the method to achieve tender perfection on the grill. Straightforward, tested, works every time.

Step 1: Prepare the Filet Mignon Steaks

Start by seasoning the 4 pieces Filet Mignon Steaks generously with the 2 tbsp Kosher Salt, making sure to coat all surfaces evenly. I like to use Diamond Crystal kosher salt for its flaky texture and mild flavor. Let the steaks sit at room temperature for 30 minutes to allow the meat to relax, ensuring more even cooking.

While the steaks are coming to room temperature, mix together the 1 tbsp Black Pepper, 1 tbsp Paprika, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, and 1 tbsp Brown Sugar in a small bowl. I find that freshly ground black pepper makes a significant difference in the flavor. Sprinkle this spice blend evenly over both sides of the filets, pressing gently to adhere.

Step 2: Sear the Filet Mignon Steaks

Preheat your grill to high heat, around 450-500°F. I use a mix of charcoal and wood chunks for that authentic BBQ flavor. Brush the grates with the 2 tbsp Olive Oil to prevent sticking. Place the filets on the grill and sear for 2-3 minutes per side, or until you get a nice crust. You’ll know it’s ready to flip when it releases easily from the grates.

After searing, move the steaks to a cooler part of the grill (around 300-350°F) to finish cooking. If you’re using the 2 sprigs Fresh Thyme and 2 sprigs Fresh Rosemary, you can add them to the grill now for extra flavor. I like to place them directly on the coals for a subtle smoky aroma.

Step 3: Finish with Barbecue Sauce Glaze

Continue grilling the filets until they reach your desired level of doneness. For medium-rare, I aim for an internal temperature of 130-135°F, which usually takes about 8-12 minutes total after searing. Use a meat thermometer to check the temperature, inserting it into the thickest part of the steak.

During the last 2 minutes of grilling, brush the filets with the 0.5 cup Barbecue Sauce. If you’re using the 1 tbsp Worcestershire Sauce, you can mix it with the barbecue sauce for an extra depth of flavor. I find that this glaze adds a nice caramelized crust to the steaks. Let the sauce set for a minute before serving.

Step 4: Rest and Serve

Once the filets are cooked to your liking, remove them from the grill and let them rest on a plate for 5-10 minutes. Tent them loosely with foil to keep warm. This resting period allows the juices to redistribute throughout the meat, ensuring that each bite is tender and flavorful.

Slice the filets against the grain and serve immediately. I like to serve these with additional barbecue sauce on the side for those who prefer extra glaze. The combination of the tender filet, smoky grill flavor, and tangy barbecue sauce is sure to impress your guests.

Make-Ahead Tips for This Recipe

Advance Preparation Tips

To make your BBQ filet mignon experience smoother, prepare the dry rub mixture ahead of time. Combine 2 tbsp Kosher Salt, 1 tbsp Black Pepper, 1 tbsp Paprika, 1 tbsp Garlic Powder, and 1 tbsp Onion Powder in an airtight container. Store at room temperature for up to 1 week. This allows the flavors to meld together beautifully.

Filet Mignon Preparation

Season the 4 pieces Filet Mignon Steaks with the prepared dry rub mixture up to 24 hours in advance. Place the seasoned filets on a wire rack set over a rimmed baking sheet and refrigerate uncovered. This technique, called “dry-brining,” enhances the texture and flavor. Remove from the refrigerator 30 minutes before grilling to let the meat come to room temperature.

Grill Preparation

While the filets are coming to room temperature, preheat your grill to high heat (450°F to 500°F). I prefer using a charcoal grill with wood chunks for that authentic smoky flavor. Ensure the grates are clean and brush them with a little olive oil to prevent sticking. If you’re using a gas grill, you can add wood chips to a smoker box for a similar effect.

Resting and Reheating

After grilling, let the filets rest for 5-10 minutes before slicing. If you’re preparing for a crowd, you can grill the filets to medium-rare (130°F to 135°F) a few hours in advance, then reheat them in a 275°F oven for 10-15 minutes before serving. This helps maintain the tenderness while allowing you to manage your serving time effectively.

Barbecue Sauce Glaze

If using barbecue sauce for glazing, prepare it ahead of time as well. You can make your own BBQ sauce or use store-bought. Brush the sauce onto the filets during the last 2-3 minutes of resting, or grill them for an additional minute to caramelize the sauce slightly. This adds a rich, tangy flavor that complements the filet mignon beautifully.