Recipes › Grilled › Italian Grilled Filet Mignon Recipe

Italian Grilled Filet Mignon Recipe

Recipe by Pedro M. A. Neves

This Italian grilled filet mignon features tender, perfectly seared beef steaks finished with fresh rosemary, garlic, and a drizzle of quality olive oil. The dish celebrates Italy's love of simplicity and premium ingredients, allowing the natural richness of the meat to shine. Served warm with grilled vegetables and a squeeze of lemon, this is an elegant main course worthy of a special occasion.

Ingredients

• 4 filet mignon steaks, 200g (7 oz) each, cut 4 cm (1.5 inches) thick
• 60 ml (1/4 cup) extra virgin olive oil
• 6 cloves garlic, minced
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 teaspoons sea salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons balsamic vinegar
• 1 lemon, cut into wedges
• 30g (1 oz) unsalted butter
• Red pepper flakes to taste

Instructions

1. Pat the filet mignon steaks dry with paper towels and bring them to room temperature for 10 minutes. This ensures even cooking and better browning.

2. In a small bowl, combine 45 ml (3 tablespoons) of olive oil with the minced garlic, rosemary sprigs, thyme sprigs, salt, and black pepper. Set aside.

3. Preheat your grill to high heat (around 200°C/400°F) for at least 10 minutes until the grates are very hot.

4. Brush each steak lightly on both sides with the remaining 15 ml (1 tablespoon) of olive oil to prevent sticking.

5. Place steaks on the hot grill grates and cook for 4-5 minutes without moving them, until a golden crust forms on the bottom.

6. Flip steaks once and cook for another 3-4 minutes for medium-rare (internal temperature 52-55°C/125-130°F). Transfer to a warm plate.

7. Return the steaks to the grill or move to a cooler zone. Top each steak with a spoonful of the garlic-herb oil mixture and a small pat of butter.

8. Let the steaks rest on a warm plate for 4 minutes to allow juices to redistribute. Drizzle the pan juices and remaining herb oil over the top.

9. Finish with a splash of balsamic vinegar, a small pinch of red pepper flakes, and fresh lemon juice. Serve immediately with lemon wedges.

Substitutions

• Use grapeseed oil instead of olive oil for a higher smoke point if preferred
• Substitute ribeye steaks for a fattier, more forgiving cut with similar cooking time
• Replace fresh rosemary and thyme with 2 teaspoons of dried Italian herb blend
• Use vegetable-based butter or olive oil only for a vegan-friendly version (omit animal products)

Tips

• Never pierce or press down on the steaks while cooking, as this releases valuable juices and prevents proper browning
• Use a meat thermometer for accuracy: 52-55°C (125-130°F) for medium-rare, 57-60°C (135-140°F) for medium
• Allow steaks to rest after cooking before serving to redistribute juices and retain tenderness
• Clean grill grates thoroughly before heating to prevent sticking and ensure clean sear marks

While filet mignon is associated with French cuisine, Italian cooking traditions embrace grilled beef prepared simply with abundant garlic, fresh herbs, and premium olive oil. This preparation reflects the Italian philosophy of cucina povera elevated through quality ingredients—letting the meat and fundamentals speak for themselves rather than masking with heavy sauces.

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