Tasty Blackstone Filet Mignon

Here is my go-to blackstone filet mignon recipe, with a simple sear that gives you a perfect crust on the outside while keeping the inside tender and juicy, seasoned with just salt, pepper, and a touch of garlic butter.

This filet mignon has become our special occasion dinner when we want something fancy but don’t want to leave the house. My husband always says it tastes better than what we get at restaurants. Plus, cooking it on the Blackstone makes me feel like a real grill master!

What Kind of Filet Mignon Should I Use?

When shopping for filet mignon, look for steaks that are at least 1 to 1.5 inches thick – this gives you more control over getting that perfect medium-rare center while developing a nice crust on the Blackstone. You can buy individual steaks or ask your butcher to cut a whole tenderloin into portions, which is often more economical. Choose steaks with good marbling and a bright red color, avoiding any that look gray or have an off smell. If you’re buying from the grocery store, USDA Choice grade will work great for this recipe, though Prime grade will give you even better results if your budget allows.

Options for Substitutions

While filet mignon is the star here, you can make a few tweaks if needed:

• Filet mignon: If filet mignon is out of budget, try ribeye or New York strip steaks – they’ll give you great flavor and tenderness. Just adjust cooking time as these cuts may be slightly thicker or thinner.
• Mixed peppercorns: Regular black pepper works perfectly fine if you don’t have mixed peppercorns on hand. You can also try coarsely ground white pepper for a milder heat.
• Prepared horseradish: Fresh grated horseradish is amazing if you can find it – just use about 2 tablespoons since it’s much stronger. Wasabi paste also works as a spicy substitute, but use sparingly.
• Sour cream: Greek yogurt makes a great lighter substitute and gives the same tangy creaminess. Heavy cream mixed with a squeeze of lemon juice also works in a pinch.
• Sea salt: Regular table salt or kosher salt will do the job just fine – no need to hunt down sea salt specifically for this recipe.

Watch Out for These Mistakes While Grilling

The biggest mistake when cooking filet mignon on a Blackstone is not letting the griddle get hot enough before adding the steaks – you need that surface screaming hot to get a proper sear and lock in the juices.

Another common error is moving or pressing down on the steaks too much, which prevents that golden crust from forming and can make the meat tough, so resist the urge to flip more than once.

Since filet mignon is such a lean cut, overcooking will turn your expensive steaks into expensive shoe leather – use an instant-read thermometer and pull them off at 125°F for medium-rare, as they’ll continue cooking from residual heat.

Don’t forget to let your steaks rest for at least 5 minutes after cooking, which allows the juices to redistribute throughout the meat instead of running all over your cutting board when you slice into them.

What to Serve With Filet Mignon?

This tender filet mignon pairs beautifully with classic steakhouse sides that won’t compete with the beef’s rich flavor. I love serving it alongside garlic mashed potatoes or roasted baby potatoes, which are perfect for soaking up any extra horseradish cream sauce. A simple side of roasted asparagus, green beans, or sautéed mushrooms adds a nice contrast to the richness of the steak. For something a bit more indulgent, try it with creamed spinach or a wedge salad with blue cheese dressing to complete that steakhouse experience at home.

Storage Instructions

Refrigerate: Leftover filet mignon should be wrapped tightly and stored in the fridge for up to 3 days. The horseradish cream sauce will keep in an airtight container for about a week. I like to slice any leftover steak thin and use it for sandwiches or salads the next day.

Freeze: You can freeze cooked filet mignon for up to 3 months, though the texture won’t be quite as tender when thawed. Wrap individual portions tightly in plastic wrap, then place in a freezer bag. The horseradish sauce doesn’t freeze well, so I’d recommend making it fresh when you’re ready to serve.

Warm Up: To warm leftover steak, let it come to room temperature first, then heat it gently in a low oven or quickly sear it in a hot pan for just 30 seconds per side. You don’t want to overcook that expensive meat! The horseradish sauce is best served cold or at room temperature.

Preparation Time	15-60 minutes
Cooking Time	6 minutes
Total Time	21-66 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1250
• Protein: 100-110 g
• Fat: 80-90 g
• Carbohydrates: 10-15 g

Ingredients

For the steak:

• 16 oz filet mignon (room temperature, about 70°F for even cooking)
• 3/4 tsp freshly ground mixed peppercorns (freshly ground preferred for more flavor)
• 1 tsp sea salt

For the horseradish cream:

• 1/2 tsp sea salt
• 1/2 cup sour cream (I use Breakstone’s for tanginess)
• 1/4 tsp ground black pepper
• 1/4 cup jarred horseradish

Step 1: Prepare the Horseradish Cream Sauce

• 1/2 cup sour cream
• 1/4 cup jarred horseradish
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper

In a small bowl, whisk together the sour cream and jarred horseradish until fully combined and smooth.

Season with sea salt and ground black pepper, then taste and adjust seasoning as needed.

Set aside at room temperature so the flavors meld while you cook the steak.

I like to make this first so it’s ready to serve immediately after the meat rests.

Step 2: Prepare and Season the Filet Mignon

• 16 oz filet mignon
• 1 tsp sea salt
• 3/4 tsp freshly ground mixed peppercorns

Remove the filet mignon from the refrigerator if it’s been chilled, and let it sit at room temperature for 15-20 minutes to reach about 70°F—this ensures even cooking throughout.

Pat the steak completely dry with paper towels, as moisture prevents proper browning on the griddle.

Just before cooking, season generously on both sides with sea salt and freshly ground mixed peppercorns.

Step 3: Sear the Filet Mignon on the Blackstone

• seasoned filet mignon from Step 2

Heat your Blackstone griddle over medium-high heat and lightly oil the cooking surface.

Once the griddle is hot and shimmering, carefully place the seasoned steak on the griddle and cook undisturbed for 3 minutes per side for a medium-rare doneness.

Resist the urge to move it around—let the high heat create a beautiful, flavorful crust.

I find that medium-high heat gives you that perfect restaurant-quality sear without overcooking the interior.

Step 4: Rest and Serve

• cooked filet mignon from Step 3
• horseradish cream sauce from Step 1

Transfer the cooked steak to a clean cutting board and let it rest for 5-10 minutes.

This resting period allows the juices to redistribute throughout the meat, ensuring it stays tender and juicy when you cut into it.

Slice or serve whole, then top with a generous dollop of the horseradish cream sauce from Step 1.