Grilled Filet Mignon Recipe

Bring to temperature

Take the filets out of the refrigerator 30–45 minutes before cooking to bring to room temperature. Pat dry thoroughly with paper towels.

Season both sides of each filet generously with kosher salt (about 3/4 tsp per side total) and freshly ground black pepper. Press seasoning into the meat.

Preheat a grill or heavy cast-iron skillet over high heat until very hot (about 10 minutes for a grill; skillet should be smoking lightly). If using a grill, oil the grates. If using a skillet, add the neutral oil and heat until shimmering.

Sear the filets: place steaks on the hot grill or in the skillet and sear undisturbed for 2.5–3 minutes to form a deep brown crust. Flip and sear the other side for 2.5 minutes.

Reduce heat slightly (or move to a cooler zone on the grill). Add butter, thyme sprigs, and crushed garlic to the pan (if using a skillet). Tilt the pan and spoon the melted butter and aromatics over the steaks (baste) for 1–2 minutes while cooking to desired doneness. For medium-rare aim for 125–130°F (52–54°C) final temp; steaks will rise about 5°F while resting.

Remove steaks from heat when 5°F below target doneness. Tent loosely with foil and let rest 5–10 minutes before serving to redistribute juices.

Prep potatoes: scrub the russets and cut into 1/2-inch dice (leave skins on for rustic texture if desired). Rinse the cut potatoes in cold water to remove excess starch and drain, then pat dry thoroughly with clean kitchen towels or paper towels.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add vegetable oil or bacon drippings and 1 tbsp butter. Heat until shimmering.

Add the diced potatoes in a single layer if possible. Let them cook undisturbed for 4–6 minutes so they develop a brown crust on the bottom. Then stir/turn to brown other sides. Continue cooking and stirring occasionally until potatoes are tender and golden, about 12–15 minutes total.

When potatoes are about halfway done (after ~7 minutes), push them to one side of the pan and add the sliced onion and diced green pepper to the hot side. Sauté until softened and beginning to brown, about 4–6 minutes, then mix together with the potatoes.

Season the potato mixture with paprika, garlic powder, kosher salt, and black pepper. Continue cooking another 2–3 minutes to marry flavors and crisp edges. Taste and adjust seasoning. Sprinkle chopped fresh parsley and toss. If using, finish with a squeeze of lemon for brightness.

About 3–4 minutes before the potatoes and steaks are done, heat a small nonstick skillet over medium-low heat and add 1 tsp butter until melted.

Crack 2 large eggs into the skillet. For sunny-side-up: cook gently until whites are set but yolks still runny, 3–4 minutes; cover the pan for the last minute if you prefer the tops slightly set. For over-easy: cook until whites set, flip carefully and cook 20–30 seconds more.

Season eggs with 1/4 tsp salt and a pinch of black pepper. Remove from heat and keep warm until serving.

Plate: arrange a filet mignon on each plate. Spoon a portion of country fried potatoes alongside. Top each plate with one cooked egg.

Optionally spoon any rested pan juices or a warmed pan sauce over the steaks. Garnish potatoes with extra parsley and serve immediately.