The filet mignon is not a cheap cut of meat, and while it is super tender, it lacks a bit of flavor due to a shortage of fat. Indeed, there’s a reason filet mignon is wrapped in bacon. It’s to add that bacon fat to give the filet a boost of flavor. All that being said, I’m not a filet mignon hater. I love the tenderness. And with a little added flavor, they can be absolutely amazing. In that vein, I give you Rosemary Grilled Filet Mignon with Truffle Boursin Cheese Sauce

Grilled Filet Mignon — GrillinFools Images ©

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Keep in mind that beef tenderloin and filet mignon are the same thing and may be used interchangeably throughout this recipe.

Additionally, another way to add flavor to a filet mignon is to drop a one pound lobster tail on top.

Another great options is a garlic and herb compound butter or, if you are slightly more daring try a chipotle and chive butter.

Rosemary Grilled Filet Mignon with Truffle Boursin Cheese Sauce Ingredients

Steak Ingredients:

4 each 2 inch thick filet mignon steaks
1 ½ tablespoons olive oil
2 tablespoons Dijon mustard
2 tablespoons chopped fresh rosemary
Salt & Pepper to taste

Truffle Boursin Cheese Sauce:

5.4 ounces garlic herb Boursin cheese
¼ cup white truffle oil
½ cup chopped roasted mushrooms
2 tablespoons water
½ tablespoons hot pepper sauce
2 tablespoons sliced chives, divided (save some for garnish)

How to Prepare the Grilled Filet Mignon Steak

Pre-heat the grill to 400F, in this case a Broilmaster gas grill

Then, toss all ingredients for the steaks in a bowl and allow to marinate for up to an hour at room temperature:

Infuse with Rosemary Overnight
Furthermore, feel free to infuse more lovely rosemary flavor and toss the bowl in the fridge and marinate for up to 12 hours.

Concoct the Truffle Boursin Cheese sauce

While the gas grill is heating make the Boursin sauce. In a small saucepan over medium-low heat, add the Boursin cheese, 2 tablespoons of water, truffle oil, mushrooms, and hot sauce. Use a spoon to break up the cheese and stir continuously until the cheese has completely melted. Once melted, remove from heat, set aside to cool, and then add chives:

Brush the grill to clean away any bits from the previous cook.

How long does it take to make Grilled Filet Mignon
It takes about 20 minutes on a 400F degree grill to cook 2 inch thick filets to rare and another 5-10 minutes in the side of the grill with no direct heat for each level above rare you want your steak. So for a Medium steak, it would be 10-20 minutes of baking on the indirect side to get it to that temp. See below for the steak temp guide

How to Cook Grilled Filet Mignon Steak

Next, starting at the 2 o’clock position, grill the beef tenderloins for about 5 minutes:

Rotate the steaks to the 10 o’clock position and grill for another 5 minutes.

Then, flip steaks and sear for another 5 minutes or so and then rotate to get those cross hatch grill marks:

Once we have grill marks on both sides the internal temperature should be around 125F which is rare.

If you like a rare steak, remove them from the grill. If you would like to cook them longer, move them to the side of the grill with no direct heat and close the lid to bake to your preferred doneness.

Additionally, if you want to cook your grilled filet mignon more, this steak temp guide can help

Steak Temps

Rare Steak Temp: 120F-125F
Medium Rare Steak Temp: 130F-135F
Medium Steak Temp: 140F-145F
Med. Well Steak Temp: 150F-155F
Well Done Steak Temp: 160F or more, but seriously, just order the chicken

We highly recommend an instant read thermometer to make sure you get this right. Filet mignon is not cheap. Don’t guess. Know.

Next, allow grilled filet mignon steaks to rest for 4-5 minutes, then platter them up with a healthy spoonful of the truffle Boursin cheese sauce on each filet mignon.

Finally, garnish with the remainder of fresh chives.

Enjoy.

Rosemary Grilled Filet Mignon with Truffle Boursin Cheese Sauce Recap

The rosemary infused marinade would be enough to kick up the taste of filet mignon. That truffle Boursin cheese sauce takes this dish to a whole other level. Honestly, you could do either of these and be quite content. Indeed, doing both might be illegal in some states. Once you go there you aren’t going back, But hey, that will save that bacon for breakfast.

If you have any questions or comments, feel free to leave them below or send me an email.

Also, if you could leave us a great review with lots of stars that would be most appreciated!

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Recipe Card

Rosemary Brushed Filet 08 | GrillinFools — GrillinFools Images ©

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Rosemary Grilled Filet Mignon with Truffle Boursin Cheese Sauce

Beef tenderloin, marinated in rosemary oil and once the grilled filet mignon steak is cooked, it is topped with a truffle Boursin cheese sauce

Prep Time20

Cook Time20

Resting Time5

Course: Entree, Filet Mignon, Main Course, Steak

Cuisine: American, American Fare, Beef, Beef Tenderloin, Filet Mignon, Grilling, Steak

Keyword: Beef Tenderloin, Boursin, Boursin Cheese, Boursin Cheese Sauce, Broilmaster, Broilmaster Gas Grill, Filet Mignon, Fresh Rosemary, Gas Grill, Medium Rare Steak Temp, Medium Steak Temp, Medium Well Steak Temp, Rare Steak Temp, Rosemary, Rosemary Marinade, Rosemary Marinated Steak, Rosemary Oil, Steak, Steak Temps, Steaks, Truffle, Truffle Boursin Cheese Sauce, Truffle Oil, Well Done Steak Temp

Ingredients

Steak Ingredients

4 Filet Mignon Steaks 1.5-2 inches thick
1.5 tablespoons Olive oil
2 tablespoons Dijon mustard
2 tablespoons Fresh rosemary, chopped
Salt and pepper to taste

Truffle Boursin Cheese Sauce

5.4 ounces Garlic herb boursin cheese
½ cup White truffle oil
½ cup Roasted mushrooms, chopped
2 tablespoons Water
½ tablespoon Hot pepper sauce
2 tablespoons Fresh chives, chopped Divided

Instructions

Preheat the gas grill (or charcoal) to 400F (+/-25F)
Toss all ingredients for the steaks in a bowl and allow to marinate for up to an hour at room temperature. Or place the marinating steaks, bowl and all, in the fridge for up to 12 hours
While the grill is heating make the boursin sauce. In a small sauce pan over medium-low heat, add the Boursin cheese, 2 tablespoons of water, truffle oil, mushrooms, and hot sauce. Use a spoon to break up the cheese and stir continuously until the cheese has completely melted. Once melted, remove from heat, set aside to cool, and then add some of the chives.
Starting at the 2 o’clock position, grill steaks for about 5 minutes
Rotate the steaks to the 10 o’clock position and grill for another 5 minutes
Flip steaks and repeat process until the internal temperature is 125 for rare
Remove the steaks from the grill and allow steaks to rest for 4-5 minutes. Platter them up with a healthy spoonful of the truffle boursin cheese sauce on each one and serve

A couple more pics of this cook

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.

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