Name: Gas-Grilled Filets Mignons with Olive Oil and Lemon
Total time: 40 min
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; 2 teaspoons extra-virgin olive oil; 1 lemon , cut into wedges

Why This Recipe Works

Tying any unevenly cut or oddly shaped filets with butcher's twine was the key to uniformly cooked meat for our grilled filets mignons recipe. A hot fire seared the exterior of the steaks, concentrating the flavor by forming a deep brown, crisp, aromatic crust. To add even more flavor to our grilled filet mignon recipe, we drizzled the steaks with olive oil and served them with lemon wedges.

Before You Begin

Depending on the heat output of your gas grill, you may need to cook the steaks over the cooler part of the grill for an extra minute to reach the desired doneness.

Instructions

Turn on all burners to high, close lid, and heat grill until very hot, about 15 minutes. Scrape grill grate clean with grill brush; leave one burner on high and turn other burner(s) down to medium.

Meanwhile, rub each side of steaks with 1/2 teaspoon oil and season generously with salt and pepper. Grill steaks, uncovered, on hotter side of grill until well browned on each side, 2 1/2 to 3 minutes per side (if flare-ups occur, extinguish flames with spray bottle filled with water). Move steaks to cooler side of grill and continue cooking, turning once after 3 minutes, to desired doneness, about 6 minutes total for rare (120 degrees on instant-read thermometer; center of steaks is soft and cherry red when cut with tip of paring knife), about 7 minutes for rare/medium-rare (125 degrees), about 8 minutes for medium/medium-rare (130 degrees), or 9 to 10 minutes for medium (135 to 140 degrees). Transfer steaks to platter and let rest 5 minutes.

Just before serving, drizzle each steak with olive oil, serve with a lemon wedge.