This grilled filet mignon with herb compound butter is an insanely delicious choice of steak to make for special occasions like Mother’s Day, Valentine’s Day, and anniversaries. These filets are grilled to perfection then topped with a delicious herb and black pepper compound butter. Fantastic!
What is filet mignon?
Filet mignon comes from the strip of meat that runs along both sides of the steer’s spine. These steaks are tender, lean, and are delicate in flavor. This cut is often seasoned simply, then cooked over high heat on a grill, griddle, or in a cast-iron pan. Sometimes, the filet is wrapped in bacon or served with a pat of flavored butter on top. Filets can be expensive, costing anywhere from $13-$20 per pound depending on where it is sourced. So, given the hefty price tag, this grilled filet mignon with herb compound butter recipe is the perfect choice for special occasions.
Filet mignon cooking temperatures and doneness:
For best results, we recommend cooking filet mignon over high temperatures anywhere between 450-500 degrees F. Aim for a 10-12 minute cooking time or medium-rare doneness (135-140 degrees F.) for these steaks. Please have a look at our Steak Temperature Guide to help you determine the best time and temperature to cook your steak. Keep a reliable instant-read thermometer close by so you will know right when to pull these steaks off the grill.
How to cook grilled filet mignon with herb compound butter:
Get your grill screaming hot. Brush your steaks with oil, and apply an even coating of salt and black pepper. If your filets are on the thinner side, reduce the amount of salt called for in this recipe.
Place your steaks right on the grates, and cook for 5-6 minutes per side based on thickness and desired doneness. Once cooked, remove them from the grill and let these steaks rest for 5-10 minutes. This will give you a chance to gather your side dishes.
How to make an herbed compound butter:
Compound butter is easy to make, and it’s delicious too. Because steaks like filet mignon are lean, they are perfect candidates for larding. So, as this butter melts over the hot steak, it will coat it with a creamy, nutty, herb-like flavor. Insanely delicious!
Combine 1/2 cup of softened, room temperature butter with fresh thyme leaves, black pepper, and granulated garlic. If you are not a fan of thyme, substitute with flat-leaf parsley, minced basil, or green onion. You can also substitute granulated garlic with garlic powder in a pinch.
Transfer butter mixture onto a large sheet of plastic wrap and roll it into a log shape. Twist the ends of the plastic and refrigerate compound butter for at least 2 hours. Use 1/2″ thick slices for the steaks.
Grilled Filet Mignon with Herb Compound Butter
- 4 filet mignon about 1 1/2 to 1 3/4 inches thick
- 1 1/4 teaspoons sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- For compound butter:
- 1/2 cup butter room temperature--do not melt
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon black pepper
- 1/4 teaspoon granulated garlic
- Plastic wrap about 12 inches long
- Combine softened butter with thyme leaves remaining butter ingredients.
- Scoop out onto the plastic wrap and carefully roll one side of plastic wrap, creating a cylindrical shape out of the butter. Twist the ends of plastic and fold under the body of the sealed butter.
- Place into the refrigerator for at least 2 hours before using. Butter mixture will last for a week if stored covered in the fridge.
- Preheat grill for high heat. Brush olive oil onto the exposed areas of the filet. Season both sides of with salt and black pepper.
- Place steaks on the grill and cook 5 minutes per side, depending on the thickness of the cut and preferred doneness. I recommend an internal temperature between 135-140 degrees F--medium-rare or medium. Reduce heat if needed. Once cooked to your liking, remove steaks from the grill and let them rest for 5 minutes. Top with 1 inch thick slices of compound butter and serve with your favorite sides.
- Please note that you can swap out the thyme for another fresh herb such as Italian parsley, basil, oregano, or rosemary. You can also omit the black pepper entirely from the butter.
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