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: 1/4 cup olive oil; 2 tablespoons fresh rosemary, chopped; 2 tablespoons fresh thyme, chopped; 4 cloves garlic, minced; Salt and pepper to taste; 4 filet mignon steaks, about 6 oz each; Additional salt and pepper for seasoning

Highlighted under: Effortless Cooking Creations

When it comes to grilling, there's nothing quite like the rich and succulent flavor of a perfectly cooked filet mignon. I love marinating it in fresh herbs, which not only elevates the taste but also creates a beautiful crust as it grills. Each bite is tender and juicy, making it a standout dish for any occasion. Whether hosting a dinner party or enjoying a cozy night in, this grilled herb filet mignon always impresses and satisfies my cravings for a delicious steak.

Created by

Lina

Last updated on 2026-01-22T10:41:28.152Z

As I stood over the grill, the aroma of the marinated filet mignon wafted through the air, teasing my senses. I was eager to taste the combination of fresh rosemary, thyme, and garlic that I had blended into the marinade. Each herb complements the natural richness of the meat, creating a flavor profile that dances on the palate. It’s important to let the steak rest after cooking, as this allows the juices to redistribute and results in a tender, juicy bite.

One of my favorite parts of cooking this dish is watching the magic of the grill. The high heat seals the meat's natural juices while also giving it a beautiful char. I highly recommend using a meat thermometer to ensure your steak reaches the perfect doneness, especially if you're aiming for that delectable medium-rare finish. Trust me, it makes all the difference in achieving that melt-in-your-mouth experience.

Why You'll Love This Recipe
Aromatic blend of fresh herbs that enhances the meat's natural flavor
Grilling method creates a crust that locks in juices for maximum tenderness
Perfectly cooked filet mignon that's ideal for special occasions or weeknight meals

Understanding the Marinade

The marinade for this grilled herb filet mignon serves a crucial role in flavoring the meat. The combination of olive oil, rosemary, thyme, and garlic not only enhances the steak’s natural taste but also helps tenderize it. Olive oil acts as a carrier for flavor and moisture, while the fresh herbs contribute aromatic complexity. I recommend allowing the steaks to marinate for at least an hour if time permits; the flavors deepen significantly, creating a rich profile that highlights the filet mignon's succulent qualities.

Each ingredient in the marinade has a specific purpose. Fresh rosemary and thyme add earthy notes that complement the richness of the beef, while garlic infuses a savory punch. Remember to balance your seasonings—too much salt too early can draw moisture out of the meat. A sprinkle of salt just before grilling ensures a great crust while keeping the inside juicy.

Grilling Technique Insights

Grilling the filet mignon requires attention to temperature and timing to achieve that coveted medium-rare doneness. Preheating your grill to high heat—around 450°F to 500°F—is essential for a quick sear that locks in juices. When the steaks are placed on the hot grill, keep an eye on them. Cook each side for about 4-5 minutes, but don't hesitate to use a meat thermometer; 135°F indicates medium-rare. If you prefer a different doneness, adjust the time accordingly, remembering that the meat will continue cooking slightly while resting.

To achieve beautiful grill marks and a perfectly crusted exterior, avoid moving the steaks too much. Letting them sit undisturbed for the first few minutes maximizes caramelization. If you notice flare-ups, a quick instinct is to move the steaks away from the flames. This prevents charring while allowing that high heat to work its magic on the meat's surface.

Ingredients

For the Marinade

1/4 cup olive oil
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
4 cloves garlic, minced
Salt and pepper to taste

For the Filet Mignon

4 filet mignon steaks, about 6 oz each
Additional salt and pepper for seasoning

Steps

Prepare the Marinade

In a bowl, whisk together the olive oil, chopped rosemary, chopped thyme, minced garlic, salt, and pepper. Place the filet mignon in a resealable plastic bag or a shallow dish and pour the marinade over the steaks. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for richer flavor.

Preheat the Grill

Preheat your grill to high heat. Make sure the grates are clean and well-oiled to prevent sticking.

Grill the Steaks

Remove the steaks from the marinade and shake off excess. Season both sides with additional salt and pepper. Place the steaks on the hot grill and cook for 4-5 minutes on each side for medium-rare, adjusting for desired doneness.

Rest and Serve

Once cooked, remove the steaks from the grill and let them rest for 5 minutes before serving. This resting step is crucial; it allows the juices to redistribute throughout the meat.

Pro Tips

For an extra touch, serve the grilled filet mignon with a drizzle of balsamic reduction or a dollop of garlic butter. It truly elevates the dish and adds an extra layer of flavor.

Serving and Pairing Suggestions

For a complete meal experience, consider serving the grilled herb filet mignon with sides that complement its flavor. Roasted vegetables—such as asparagus or Brussels sprouts—add a vibrant contrast, while a creamy potato gratin can enhance the richness of the steak. Pairing the dish with a full-bodied red wine, like a Cabernet Sauvignon or Merlot, will only elevate your dining experience, bringing out the savory notes of the meat and herbs.

Presentation can also make a difference. I like to garnish the steak with a sprig of fresh rosemary or thyme and a drizzle of balsamic glaze for a pop of color. An elegant touch can make even a casual dinner feel special, impressing your guests or simply elevating your evening meal.

Make-Ahead and Storage Tips

If you're planning a gathering, marinating the filet mignon ahead of time can save you stress on the day of your event. You can marinate the steaks up to 4 hours in advance; just make sure to keep them covered and refrigerated. For leftovers, store them in an airtight container. Ideally, consume them within 3 days. Reheating can be done gently in a skillet over low heat to maintain moisture, although enjoying them cold as a salad topping is another delicious option.

Freezing is also an option if you have excess marinated filet mignon. Keep in mind that marinated meat can be stored in the freezer for up to three months. When you're ready to cook, thaw it in the refrigerator overnight for the best texture, allowing the flavors to meld even further.

Questions About Recipes

→ Can I use dried herbs instead of fresh?

Yes, you can, but remember that dried herbs are more concentrated. Use about one-third of the amount compared to fresh.

→ What is the best way to know if the steak is done?

Using a meat thermometer is the best method. For medium-rare, aim for an internal temperature of 130°F (54°C).

→ How long should I let the steak rest?

Let the filet mignon rest for about 5 minutes after grilling. This helps keep it juicy.

→ What should I serve with the grilled filet mignon?

Pair it with grilled vegetables, a fresh salad, or creamy mashed potatoes for a complete meal.