Don’t save this recipe just for special occasions, a perfect filet mignon is easy enough to cook on a weeknight.

Disclosure Aspire by Hestan compensated me for this recipe.

sliced filet mignon steak with peppercorn sauce drizzled on top.

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What is filet mignon?

Filet mignon is such a beautiful cut of meat. Because of where this muscle lies on the cow, just under the backbone, it doesn’t get worked much, which is why it’s such a tender cut of beef.

You will find the steaks in your grocery store or local butcher cut into thick circular steaks that are about three inches in diameter and 1-1/2 to 2 inches thick.

When buying beef, the meat will be graded as USDA select, choice or prime. Select will have the least amount of marbling while USDA prime will have the most richness and marbling. Because of that prime generally costs more.

You will also find steaks produced from different breeds, such as black angus cattle, like Certified Angus Beef, or Snake River Farms, which is American Wagyu beef. Both of which are high quality and delicious.

Filet mignon vs. beef tenderloin

Filet mignon steaks are cut from the whole beef tenderloin, which is a long, thin muscle. Because it’s not perfectly cylindrical, you’ll find filet mignon steaks won’t always be uniform.

Some may be more circular while others will be more oblong. The oblong steaks are often called beef tenderloin steaks.

Beef tenderloin is a subprimal cut located in the loin primal along the back of the cow. From the beef tenderloin, butchers will cut filet mignon steaks, chateaubriand and tenderloin steaks.

Filet mignon and tenderloin steaks can be grilled up in less than 10 minutes. You can also grill or smoke a full beef tenderloin or chateaubriand, but they can take up to an hour to cook, depending on your grill temperature and whether you’re using direct or indirect heat.

Filet mignon vs ribeye

While filet mignon comes from the loin primal of the cow, ribeye comes from the rib primal, which is located closer to the front of the cow.

Like filet mignon, ribeye is also cut from a subprimal, which is broken down into steaks. Here’s my tutorial on How to Trim a Prime Rib to Make Ribeye Cap and Ribeye Filet Steaks.

Ribeyes are loved by many because they have a higher fat content, which makes them extra delicious. But people love filet mignon because it’s leaner steak that is still amazingly tender.

A 3-ounce filet mignon only has 7 grams of fat. If you trim all of the fat from a ribeye, the same portion size has around 10 grams of fat. But that’s not really an accurate comparison, because many people leave the fat on the ribeye, and they also tend to eat an entire ribeye steak, which can weigh around 16 ounces (1 pound).

Filet mignon vs porterhouse

The filet mignon is actually part of a Porterhouse Steak. A porterhouse is cut from the loin primal and includes both the tenderloin subprimal and the strip loin subprimal.

Porterhouse steaks include a bone shaped like a T, but they’re more than a T-bone steak, because they are required to include a portion of the tenderloin that is at least 1.25 inches wide or more.

What is peppercorn sauce?

Peppercorn sauce, also called au poivre (in French) is a creamy sauce spiked with brandy or cognac. It’s a fabulous filet mignon sauce, because the steak is naturally lower in fat, so it marries well with the luxurious, rich sauce.

As the name implies, it starts with whole peppercorns. You can grind some with a pepper grinder, but it’s a lot quicker to place them in a bag and crush them with a rolling pin or heavy can.

rolling pin crushing peppercorns in baggie.


  • Filet Mignon Steaks: Look for two steaks that are 1-1/2 to 2 inches thick.
  • Seasoning: All you really need is salt and pepper. I like using kosher salt and course ground black pepper, because both provide a little texture when the crust forms. 
Substitutions: You may want to try my Steak Rub instead of just salt and pepper.
peppercorn sauce ingredients in bowls.

Peppercorn sauce ingredients

  • Peppercorns: I start with whole peppercorns, because they have more essential oils, but you can also use coarse ground pepper.
  • Butter: Use real butter, not margarine or spreadable butter. Salted or unsalted is fine.
  • Shallots: Shallots are small, mild onions. They are a little sweeter than red onions.
  • Beef Broth: This forms the base of the sauce. I prefer using low-sodium broths so I can control the salt content.
  • Brandy or Cognac: This is optional, but both of these liqueurs give the sauce it’s classic French flavor.
  • Heavy Cream: Heavy cream is what makes the sauce so luscious. Since a filet steak is more lean, let yourself splurge on the sauce.

How to grill filet mignon

Because this meat is so succulent, I like it cooked rare to medium rare. At this temp, it melts in your mouth like butter. But I recognize that some people just can’t do pink meat, which is why the below recipe can be adapted for all meat lovers. All you have to do is add a little more grilling time.

You can cook these delicious steaks on any type of grill, including a gas grill, charcoal grill or Ninja grill.

  1. STEP ONE: Remove your steaks from their package and pat dry with a paper towel. Season steaks about 30 minutes before you’re going to put them on the grill and leave them on the counter. This allows them to lose the chill from the fridge, so they cook more evenly. I don’t measure here. Just sprinkle until they have a dusting on all sides.
2 filet mignon steaks seasoned with salt and pepper.
PRO TIP: Filet mignon's are usually 1 1/2 to 2 inches thick. If they're too cold, the outer edges will cook too quickly compared to the center, which is why I let them rest at room temperature after seasoning them. 
  1. STEP TWO: Heat your gas grill or charcoal grill to medium-high heat. Place the steaks on the hot grill grates over direct heat. Grill for 4 minutes. While the steak cooks, you can also start the peppercorn sauce.

I love grilling filet mignon on the sear station on my Aspire gas grill. It can get up to 1,000F degrees. I set it for medium-high and place the steaks on after it has heated up for a good 15 minutes. The ceramic plates create a crust that is just divine, especially with the coarse black pepper. 

  1. STEP THREE: After 4 minutes, the steaks should have a good sear. Flip the steaks over and grill for another 3-6 minutes, depending on your desired temperature.
two filet mignons on grill.
PRO TIP: The best way to know if your steak has reached your desired doneness is to use a digital meat thermometer to measure the internal temperature of your steak. Pierce the probe into the side of the steak like shown in the picture. This will give you the most accurate reading. 

My preferred doneness is 127F for rare to medium rare. Keep in mind there will be some carryover cooking, which means the temp will rise a few degrees as it rests on the counter. 
meat thermometer probing steak from side.

How to make peppercorn sauce

  1. STEP ONE: Start the sauce by toasting the freshly crushed peppercorns in a dry sauce pot over medium-high heat. You can do this on the grill or over a burner. Toasting them will bring out their essential oils. 
Crushed peppercorns toasting in pot on grill.
  1. STEP TWO: Next, add the butter and sauté some diced shallots, until they’re tender. Carefully, pour in the beef broth and brandy. 
  1. STEP THREE: Bring everything to a rapid boil for about 7 minutes. This allows the sauce to reduce, so it will thicken. 
pot on grill with simmering cream.
  1. STEP FOUR: When you add the cream, it too will boil. You need to stir it as it cooks, so it doesn’t form a skin on top. After about 5 minutes, it will thicken and coat the back of a spoon. 
spoon with thick creamy peppercorn sauce dripping off into pot.
  1. STEP FIVE: Remove the sauce from the heat and whisk in two tablespoons of butter. Oh it’s so heavenly. I could almost drink this stuff. 
PRO TIP: You can make the sauce in advance and keep it over low heat on the stove. Just be sure to stir it occasionally or it will form a skin. No big deal though. You can whisk it away. 

How to serve grilled filet mignon with peppercorn sauce

After you let the steaks rest for a few minutes, spoon some of the sauce on top and enjoy your special dinner.

grilled filet mignon with peppercorn sauce on plate with salad and potatoes.

I like to serve filet mignon steaks with a robust red wine roasted potatoes and fresh arugula tossed in oil, vinegar, salt and pepper.

You can also enjoy the steaks with Grilled Wild Rice Kale Salad, Glazed Grilled Carrots with Orange-Maple Glaze or 15-Minute Garlic Green Beans.


If you have any leftovers from this filet mignon recipe, you can store them in an airtight container in the refrigerator for 3-5 days. You can save the steak and sauce together or store them separately. I prefer keeping them separate when possible.

How to reheat filet mignon

Reheat the steaks in the microwave, but keep in mind that the microwave will cook the meat, so it will end up being more well done. If you want to keep the steaks medium rare, slice them and eat the pieces cold with warm sauce. Cold steak makes a great snack.

GCG Pro Pitmaster Tips

  • Season your steaks and let them rest at room temperature for 30 minutes
  • Grill over medium-high heat for a quick sear
  • Cook the peppercorn sauce in a pot on the grill alongside the steaks
  • Use a thermometer to ensure your steaks are cooked to your preferred degree of doneness

Frequently Asked Questions

How long should I grill a filet mignon that is 2 inches thick?

There’s not an exact formula for this, but I can give you some tried and true pointers. Bottom line is that the cooking time is going to depend on the steak thickness, how cold it is when you put it on the grill, how hot your grill is and how done you like it cooked. 

Fortunately, we can control all of those things. 

For a 1 1/2-2-inch thick steak that’s been sitting on the counter for about 30 minutes, it will take about 4 minutes per side over medium-high heat to reach rare to medium rare. Add another minute per side to reach medium, and another minute per side for medium well. And just keep going for well done.

How much protein is in filet mignon?

A 3-ounce portion of filet mignon has around 26 grams of protein and 7 grams of fat. It’s also rich in iron, zinc and Vitamin B12

How do you cook filet mignon in a cast iron skillet?

Season the steaks with salt and pepper. Then, heat the cast-iron skillet to high heat, add a little bit of oil to the pan and sear the steaks on both sides for 3-4 minutes.

Because the steak is so thick, you’ll also want to turn the steaks on their sides for 30-60 seconds to get a great sear on the edges, as well.

What are other sauces I can serve with filet mignon steaks?

While peppercorn sauce is a classic, you can also serve filet mignon steaks with herb garlic butter, Ancho Garlic Compound Butter or creamy horseradish sauce.

I make my horseradish sauce by combining 1/2 cup sour cream, 1/2 cup mayo and 1-2 tablespoons of fresh jarred horseradish.

woman slicing cooked flank steak.

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4.95 from 18 votes

Grilled Filet Mignon with Peppercorn Sauce

Grilled filet mignon with peppercorn sauce (AKA steak au poivre) is one of the most luxurious meals you can prepare in less than 30 minutes. 
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 2


  • 2 filet mignon steaks
  • kosher salt
  • coarse ground black pepper

Peppercorn Sauce (au Poivre)

  • 1 tbsp peppercorns
  • 3 tbsp butter, divided
  • 2 tbsp shallots, minced
  • 1/2 cup beef broth
  • 1/3 cup brandy or cognac
  • 1/2 cup heavy cream


Grilled Filet Mignon

  • Season the steaks on all sides with salt and pepper. Leave them on a pan on the counter while you heat the grill to medium-high heat.
  • Place the steaks on the grill and cook for 4 minutes.
  • Start making the peppercorn sauce. (see below)
  • Flip the steaks. For medium rare steaks continue cooking for 3-4 minutes to an internal temperature of 127F.
  • Remove them from the grill, and let them rest on a pan covered loosely with foil while you finish the sauce.
  • Serve with a generous spoonful of peppercorn sauce.

Peppercorn Sauce (au Poivre)

  • Place the peppercorns in a baggie and crush with a rolling pin.
  • Place a saucepot over medium-high heat.
  • Add the peppercorns, and toast them for 1 minute.
  • Add 1 tablespoon butter and let it melt.
  • Saute the shallots for 1 minute.
  • Carefully, pour in the beef broth and cognac. Bring it to a boil and cook for 7 minutes.
  • Add the cream, and continue cooking stirring constantly until the sauce thickens, about 5 minutes.
  • Remove the pot from the heat and stir in two tablespoons butter.



The cook time will vary slightly, depending on the size of the steaks and how long they rested at room temperature on the counter.
If you like your steaks beyond medium-rare, increase the cook time to 5 minutes or more per side. 


Calories: 938kcalCarbohydrates: 7gProtein: 34gFat: 76gSaturated Fat: 40gTrans Fat: 1gCholesterol: 246mgSodium: 482mgPotassium: 700mgFiber: 2gSugar: 1gVitamin A: 1427IUVitamin C: 1mgCalcium: 85mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American, French
Did you try this recipe?Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @girlscangrill

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Hey BBQ Family

I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and top 10 category finishes. I’m an expert grill reviewer for BBQ Guys, and I have appeared on the Food Network and Ninja Woodfire Grill infomercials. I established this website in 2015 to share my BBQ tips and recipes.

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  1. hello Christie,
    You have a great site, I use it often. My husband is one of those guys who doesn’t like grilling so it’s on me!
    I am going to try your peppercorn sauce on our grilled steaks. I have found a nice chicken broth I like but I don’t use beef much. Can you tell me what brands have worked for you in this recipe, good ingredients matter! Thank you.