Petite filet mignon, often called tenderloin medallions or mini filets, is a luxurious cut of beef known for its incredible tenderness and mild flavor. Grilling these little gems is a fantastic way to enjoy a restaurant-quality meal at home, but nailing the cooking time is crucial. Undercook them and they lack the desirable sear; overcook them and you sacrifice the melt-in-your-mouth texture that makes filet mignon so special. This comprehensive guide will walk you through everything you need to know to grill petite filet mignon to absolute perfection, every single time.
Understanding Petite Filet Mignon
Before diving into grilling times, it’s important to understand what petite filet mignon is and why it’s such a prized cut.
Petite filet mignon is essentially a smaller, rounder version of the classic filet mignon. Both come from the tenderloin, a muscle located under the ribs of the cow. This muscle does very little work, resulting in incredibly tender meat. The petite filets are typically cut from the tapered end of the tenderloin, making them smaller and often more affordable than their full-sized counterparts.
Because of its leanness, filet mignon, petite or otherwise, doesn’t have the same marbling (intramuscular fat) as other cuts like ribeye. This means it’s important to be careful not to overcook it, as it can dry out easily. The goal is to achieve a beautiful sear on the outside while maintaining a juicy, pink center.
Factors Affecting Grilling Time
Several factors will influence how long you need to grill your petite filet mignon. Understanding these variables will help you adjust your cooking time accordingly.
Thickness of the Filet
This is perhaps the most critical factor. Thicker filets will naturally require longer cooking times than thinner ones. A general rule of thumb is that a 1-inch thick petite filet will cook faster than a 1.5-inch thick one. Always use a meat thermometer to ensure accurate doneness, regardless of the thickness.
Grill Temperature
The temperature of your grill plays a significant role. A grill that’s too hot will sear the outside too quickly, leaving the inside raw. A grill that’s not hot enough will result in a grayish exterior and a longer cooking time, potentially drying out the meat. Aim for a medium-high heat.
Desired Doneness
Everyone has their preference when it comes to steak doneness. Whether you prefer rare, medium-rare, medium, or well-done, the internal temperature of the steak will dictate the cooking time.
Starting Temperature of the Meat
Taking your petite filet mignon out of the refrigerator 20-30 minutes before grilling allows it to come closer to room temperature. This will result in more even cooking. If you grill a steak straight from the fridge, the outside will cook much faster than the inside.
Type of Grill (Gas vs. Charcoal)
Gas and charcoal grills impart different flavors and heat characteristics. Charcoal grills tend to reach higher temperatures and impart a smoky flavor that gas grills often lack. Adjust your cooking time accordingly, especially if using a charcoal grill.
Preparing Your Petite Filet Mignon for the Grill
Proper preparation is key to achieving grilling success.
Choosing the Right Filet
Look for filets that are evenly thick and have a vibrant red color. Avoid any filets that look brown or discolored. If possible, choose USDA Prime or Choice grade beef for the best flavor and tenderness.
Trimming the Filet
Trim away any excess silver skin or tough connective tissue. This will improve the texture of the cooked filet.
Seasoning the Filet
Simple seasoning is best for filet mignon. A generous coating of kosher salt and freshly ground black pepper is all you need. You can also add a touch of garlic powder or onion powder if desired.
Bringing to Room Temperature
As mentioned earlier, allow your petite filet mignon to sit at room temperature for 20-30 minutes before grilling. This will ensure more even cooking.
Grilling Petite Filet Mignon: Step-by-Step
Follow these steps for perfectly grilled petite filet mignon.
Preheating the Grill
Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). If using a charcoal grill, ensure the coals are evenly distributed and covered with a layer of ash.
Oiling the Grates
Lightly oil the grill grates to prevent the filets from sticking. You can use a high-heat cooking oil like canola or grapeseed oil.
Searing the Filets
Place the petite filet mignon on the hottest part of the grill. Sear for 2-3 minutes per side, creating a beautiful crust. This sear locks in the juices and adds flavor.
Moving to Indirect Heat (Optional)
If your filets are particularly thick, you can move them to a cooler part of the grill (indirect heat) after searing. This will allow them to cook through without burning the outside. Close the grill lid and continue cooking until they reach your desired internal temperature.
Checking the Internal Temperature
Use a meat thermometer to check the internal temperature of the filets. Insert the thermometer into the thickest part of the meat, avoiding any bone or fat.
Resting the Filets
Once the filets reach your desired internal temperature, remove them from the grill and let them rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Tent loosely with foil while resting.
Grilling Time and Internal Temperatures
Here’s a general guideline for grilling times and internal temperatures for petite filet mignon. Keep in mind that these are estimates and may vary depending on the thickness of the filets and the temperature of your grill.
| Doneness | Internal Temperature (°F) | Internal Temperature (°C) | Approximate Grilling Time (minutes per side)* |
|————–|—————————|—————————|————————————————|
| Rare | 125-130 | 52-54 | 3-4 |
| Medium Rare | 130-135 | 54-57 | 4-5 |
| Medium | 135-145 | 57-63 | 5-6 |
| Medium Well | 145-155 | 63-68 | 6-7 |
| Well Done | 155+ | 68+ | 7+ |
*These grilling times are for petite filet mignon that is approximately 1-inch thick and grilled over medium-high heat. Adjust accordingly based on the thickness of your filets and the temperature of your grill.
Important Note: The USDA recommends cooking steaks to a minimum internal temperature of 145°F (63°C).
Tips for Perfect Grilling
Here are some additional tips to help you grill petite filet mignon like a pro.
Don’t Overcrowd the Grill
Grilling too many filets at once can lower the temperature of the grill and result in uneven cooking. Cook in batches if necessary.
Use a High-Quality Meat Thermometer
A reliable meat thermometer is essential for ensuring accurate doneness. Invest in a digital thermometer for the most accurate readings.
Don’t Press Down on the Filets
Avoid pressing down on the filets with a spatula while they’re grilling. This squeezes out the juices and results in a drier steak.
Use Tongs Instead of a Fork
Puncturing the filets with a fork allows the juices to escape. Use tongs to flip and move the steaks on the grill.
Add a Pat of Butter or Herb Butter (Optional)
For extra richness and flavor, top the filets with a pat of butter or herb butter during the last minute of grilling or while resting.
Serving Suggestions
Petite filet mignon is incredibly versatile and pairs well with a variety of sides.
Some popular options include:
- Roasted vegetables (asparagus, broccoli, Brussels sprouts)
- Mashed potatoes or sweet potatoes
- Grilled corn on the cob
- Salad
- A rich red wine sauce or béarnaise sauce
Troubleshooting Common Problems
Even with the best preparation, grilling can sometimes present challenges. Here are some solutions to common problems:
Steak is Burning on the Outside Before the Inside is Cooked
Reduce the heat of the grill. You may also need to move the filets to a cooler part of the grill (indirect heat) to finish cooking.
Steak is Dry
You’ve likely overcooked it. Make sure to use a meat thermometer to monitor the internal temperature and avoid grilling beyond your desired doneness. Resting the steak properly is also crucial.
Steak is Not Searing Properly
Ensure your grill is hot enough and that the grates are clean and oiled. Pat the filets dry with paper towels before seasoning to help them sear better.
Steak is Sticking to the Grill
Make sure the grill grates are clean and well-oiled. Don’t try to flip the steaks until they release easily from the grates.
Grilling petite filet mignon doesn’t have to be intimidating. By understanding the factors that affect cooking time, following the steps outlined in this guide, and using a reliable meat thermometer, you can achieve perfectly grilled, tender, and flavorful petite filets every time. Enjoy!
What is the ideal thickness for a petite filet mignon to ensure even grilling?
For optimal grilling and even cooking, a petite filet mignon should ideally be between 1 to 1.5 inches thick. This thickness allows the steak to develop a nice sear on the outside while maintaining a tender and juicy interior. Steaks thinner than 1 inch may cook too quickly and become dry, while those thicker than 1.5 inches may require additional cooking time and might not achieve the desired level of doneness in the center without burning the exterior.
If your petite filet mignon is significantly thicker or thinner than the recommended range, you’ll need to adjust your grilling time accordingly. For thinner steaks, reduce the grilling time and keep a close eye on them to prevent overcooking. For thicker steaks, consider using the reverse sear method, where you cook the steak at a lower temperature first, then sear it at a high temperature to finish.
What internal temperature should I aim for when grilling petite filet mignon for different levels of doneness?
The ideal internal temperature for a petite filet mignon depends on your preferred level of doneness. For rare, aim for 120-130°F (49-54°C). For medium-rare, the target is 130-140°F (54-60°C). Medium calls for 140-150°F (60-66°C), while medium-well should reach 150-160°F (66-71°C). A well-done steak would be at or above 160°F (71°C).
Remember that the steak’s internal temperature will continue to rise slightly after it’s removed from the grill, a process known as carryover cooking. Therefore, it’s best to remove the steak from the grill a few degrees before reaching your target temperature. Use a reliable meat thermometer to accurately monitor the internal temperature and ensure perfectly cooked petite filet mignon.
What is the best type of grill to use for grilling petite filet mignon?
Both gas and charcoal grills can be used effectively for grilling petite filet mignon, each offering distinct advantages. Gas grills offer precise temperature control and are easier to use, making them a convenient option for weeknight grilling. Charcoal grills, on the other hand, impart a smoky flavor to the steak that many find desirable, but require more attention and skill to manage the temperature consistently.
Regardless of the type of grill you choose, it’s essential to ensure it’s properly preheated before placing the steak on the grates. A hot grill sears the outside of the steak quickly, locking in the juices and creating a flavorful crust. Whether you prefer the convenience of gas or the smoky flavor of charcoal, the key is to master your grill’s temperature control for optimal results.
How long should I marinate petite filet mignon before grilling?
While marinating can enhance the flavor and tenderness of tougher cuts of beef, petite filet mignon is already incredibly tender and doesn’t necessarily require a lengthy marinade. A short marinade of 30 minutes to 2 hours can impart flavor without altering the steak’s texture significantly. Avoid marinating for longer periods, as the acid in some marinades can break down the proteins and make the steak mushy.
If you choose to marinate, use a marinade with a balance of oil, acid, and flavorings. Olive oil helps to moisturize the steak, while acids like lemon juice or vinegar tenderize the surface. Herbs, spices, and garlic add complexity and enhance the overall taste. Pat the steak dry with paper towels before grilling to ensure a good sear.
What is the best way to sear petite filet mignon on the grill?
Achieving a perfect sear on petite filet mignon requires high heat and a well-oiled grill grate. Preheat your grill to high heat (450-500°F). Lightly brush the grates with oil to prevent the steak from sticking. Place the steaks on the hottest part of the grill and sear for 2-3 minutes per side, without moving them, to develop a rich, brown crust.
Once the steak has a good sear, you can move it to a cooler part of the grill to finish cooking to your desired level of doneness. This allows the steak to cook through without burning the outside. Use a meat thermometer to monitor the internal temperature and ensure the steak is cooked to perfection. Rest the steak for 5-10 minutes before slicing and serving to allow the juices to redistribute.
Should I use direct or indirect heat when grilling petite filet mignon?
The best approach for grilling petite filet mignon is to use a combination of direct and indirect heat. Start by searing the steaks over direct heat to develop a flavorful crust. This involves placing the steaks directly over the heat source (whether gas burners or charcoal) for a few minutes per side.
After searing, move the steaks to an area of the grill with indirect heat, where they are not directly over the flames. This allows the steaks to cook through to your desired level of doneness without burning the exterior. Close the grill lid to maintain a consistent temperature and monitor the internal temperature of the steaks with a meat thermometer.
How long should I let petite filet mignon rest after grilling?
Resting petite filet mignon after grilling is crucial for achieving optimal tenderness and juiciness. Allow the steak to rest for 5-10 minutes before slicing. This allows the muscle fibers to relax and the juices to redistribute throughout the steak.
To prevent the steak from cooling down too much during resting, you can tent it loosely with foil. However, avoid wrapping it tightly, as this can trap steam and make the crust soggy. Resting ensures that each bite is succulent and flavorful, maximizing your grilling efforts.