Cookbook:Grilled Filet Mignon

Cookbook | Ingredients | Recipes


  • Four 5-7 oz tenderloin steaks, 1 inch thick
  • Montreal Steak Seasoning
  • Olive oil
  • ⅔ cup untreated mesquite chips, soaked in water 30 minutes


  1. Heat about 30 charcoal briquets in a large chimney starter. Once hot, disperse evenly around the bottom of the grill and toss in wood chips.
  2. Brush steaks with olive oil. Season both sides liberally with seasoning. Place on hottest part of grill and cook ½ minute. Twist 90 degrees and cook for another ½ minute. Flip and repeat 1 more time.
  3. Move steaks to a cooler part of grill and cook, turning often, until internal temperature reaches 145˚F for medium rare.
  4. Remove to a plate and let rest 5 minutes. Serve warm.