Filet Mignon

There's very little prep required when Filet Mignon is on the menu. We advise keeping it simple. A sprinkle of salt and a grinding of fresh pepper and these beauties are ready for the Memphis. Cut from the tenderloin, this steak is very tender. Ideally, it's never cooked beyond the medium-rare stage. The longer it stays on the grill, the more it loses tenderness and the drier it becomes. Look for steaks that are well marbled and at least 1 inch thick, preferably 1 1/2 inches.


  • 4 filet mignon steaks, each 1 1/2” thick
  • kosher salt flakes
  • freshly ground pepper


  1. Sprinkle kosher salt flakes over each of the steaks followed by a grinding of pepper. Flip the steaks and repeat.
  2. Preheat the Memphis Wood Pellet Grill to 600 F. Once the set temperature has reached 600 F, move center grate to the side and remove the EZ Access Hatch from the Savorizer®. Replace with the Direct Flame insert and replace center cooking grate. Using the up temperature arrow go to the highest set temperature for your Memphis Grill model. Then press the up temperature arrow once more to select Direct Flame “LOW”.
  3. Sear the steaks on each side for 2 minutes leaving the hood of the Memphis open, then switch the temperature control to "MED". Continue cooking the steaks for two or three more minutes on each side. The finished internal temperature will vary depending on the thickness of the steaks and your preference for doneness: 120 F in the center for rare or 130 F for medium-rare. Remove the steaks from the grill and allow them to rest for 5 minutes. During this time the internal temperature of the steaks will continue to rise slightly (about 5 degrees).

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