Filet Mignon grilled on the Big Green Egg

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For this recipe I started with two 12oz filets. This Filet Mignon recipe is about keeping the seasoning simple and adding flavor on the back end by melting steak butter over the top of the Filet Mignon.

Here’s the recipe for the Filet Mignon steak butter:
– 2 Sticks of Butter room temperature
– 4-5 Cloves Roasted Garlic smashed
– 1 Tablespoon Shallot (minced)
– 1 teaspoon fresh Thyme chopped fine
– 1 teaspoon fresh Sage chopped fine
– 1 teaspoon fresh Rosemary chopped fine
– 2 teaspoons Kosher Salt and
– 1 teaspoon Cracked Black Pepper

Place the butter in a mixing bowl and add the garlic, thyme, rosemary, sage, salt, & pepper. Use a fork to incorporate the ingredients and spoon the mixture into a small bowl packed tightly. Cover with plastic wrap and place in the refrigerator for 2 hours.

For Cooking the Filet Mignon steaks:

Drizzle the Filets with Olive Oil and rub on all sides. Sprinkle a pinch of course Kosher Salt and Cracked Black Pepper over the olive oil and let the Filet Mignon steaks sit out for a few minutes while you build a fire.

In the Big Green Egg I use a bed of Lump charcoal and set the vents wide open. These grills can do temps upwards of 700 degrees. I’m talking screaming hot here, so be careful. This cook is all about searing the outside of the steak fast and then shutting the cooker down so the temp drops to finish off the inside of the steak.

Once the temperature gauge hits 650 degrees it’s time to start grilling. With any ceramic grill crack the lid about 1” and wait for a couple seconds before opening. Trust me the heat will take all of the hair off your arm if you’re not careful.

Place the Filets on the grill grate and close the lid. Set a timer for 1 minute then rotate the Filet Mignon steaks a quarter turn. After another minute, carefully open the lid and flip the Filet Mignon steaks over. Set the timer for 1 minute and repeat the process. Total cook time for this portion is 4 minutes.

Immediately close all vents on the cooker after the first 4 minutes and set the timer for 3 ½ minutes. You should see the grill temperature gradually start to drop once air is cut off.

When there’s about 1 ½ minutes left on the timer, Place a heaping Tablespoon of Filet Mignon Steak Butter on top of each filet. I like to keep the butter really cold in the refrigerator before placing it on the steaks so it doesn’t immediately run off.

When the final 3 ½ minutes is up, the filets will be right at medium rare. If you like your steak a little more or less done just adjust the time a touch.

As always you need to give the steaks a rest for 5-10 minutes. At this point they’re ready to serve.

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