Filets mignons are cut from the tenderloin and are not extremely rich. To prevent them from drying out and to encourage browning, rub each steak lightly with a little oil. From “The Cook’s Illustrated Guide to Grilling and Barbecue,” serves 4.
Ingredients
4 center-cut filets mignons, 1 1/2 to 2 inches thick (7 to 8 ounces each), patted dry with paper towels
4 teaspoons olive oil
Salt and ground black pepper
Directions
Charcoal grill: Light a large chimney starter filled with hardwood charcoal (about 6 quarts) and allow to burn until all the charcoal is covered with a layer of fine gray ash. Build a two-level fire by stacking most of the coals on one side of grill and arranging remaining coals in a single layer on other side of grill. Set cooking grate in place, cover grill with lid, and let grate heat up, about 5 minutes. Use a grill brush to scrape cooking grate clean. The grill is ready when the pile of coals is medium-hot and the single layer of coals is medium-low.
Gas grill: Depending on the heat output of your gas grill, you may need to cook steaks over the cooler part of the grill for an extra minute or two. Turn on all burners to high, close lid, and heat grill until very hot, about 15 minutes. Use a grill brush to scrape cooking grate clean. Leave one burner on high and turn other burner(s) to medium. Cook with lid down.
Meanwhile, lightly rub steaks with oil and sprinkle both sides of steaks with salt and pepper to taste. Grill steaks, uncovered for charcoal, covered for gas, over the hotter part of the fire until well browned on one side, 2-3 minutes. Turn steaks; grill until well browned on the other side, 2-3 minutes.
Once steaks are well browned on both sides, slide them to the cooler part of the grill. Continue grilling, uncovered, to the desired doneness, 6 minutes more for rare (120 degrees on an instant-read thermometer), 7 minutes for medium-rare on the rare side (125 degrees), 8 minutes for medium-rare on the medium side (130 degrees), or 9-10 minutes for medium (135 to 140 degrees).
Remove steaks from grill and let rest for 5 minutes. Serve immediately, drizzled with olive oil and lemon juice.
