Jerry's Quality Meats

3706 Dempster St. Skokie 60076


Filet Mignon Recipe


  • Take the filet mignon out of the fridge about 30 minutes before you want to cook it, and season it liberally with salt and pepper.
  • That time allows the meat to come to room temperature, outside and inside - Which will help ensure you cook it to the right doneness.


  • Herb Butter
  • Blue Cheese Butter
  • Portobello Sauce



Charcoal grill

  • Place filet on rack immediately above medium coals, uncovered

Gas Grill

  • Preheat grill, reduce heat to medium, place filet over the heat, cover.
  • In either option, with a 1" thick cut, for medium-rare, grill 5-6 minutes, then flip to second for another 5-6 minutes (145 degrees on a meat thermometer).
  • With a 1-1/2" thick cut, for medium-rare, grill 7-9 minutes then flip to second side and grill another 7-9 minutes. For medium cook 9-12 minutes per side, shooting for 160 degrees on a meat thermometer.

Skillet Cooking

  • Select a heavy skillet just large enough for the filet to snugly fit.
  • Pat the filet dry with paper towel. If you're not using a non-stick skillet, spray the skillet with nonstick cooking spray. Salt and pepper.
  • Preheat skillet over medium-high heat until it's very hot. Add the meat. Don't add liquids. Don't cover.
  • Reduce the heat to medium. Flip the filet when it naturally releases from the skillet- don't pry off. Flip after 5-6 minutes and cook the other side for 5-6 minutes more to reach 145 degrees (rare). Medium will take a couple minutes more per side. And a thicker filet will take a little longer.
  • Transfer the meat to a platter, cover with foil and allow it to stand for 5 minutes before serving.

Serving size recommendation: 3 to 4 ounces per person

Jerry's Filet Mignon

Side suggestions:

  • Carols Twice-Baked Potatoes
  • Corn on the Cob