GRILL RECIPES FOR STEAK: Grilled Filet Mignon with Ginger and Red Wine

Grilled Filet Mignon with Ginger and Red Wine.

Filet mignon is celebrated for its buttery tenderness and delicate flavor, making it a favorite among steak lovers. When paired with a ginger-infused red wine marinade and glaze, this steak transforms into a restaurant-quality, flavor-packed masterpiece.

This recipe is ideal for elegant dinners, special occasions, or high-value blog content, combining a perfect sear with a sophisticated Asian-inspired flavor profile.

Why This Recipe Works

Filet mignon is naturally tender but lean, so it benefits from bold flavor infusions without overcomplicating the preparation. The ginger and red wine marinade:

Adds aromatic warmth and depth
Tenderizes the steak slightly without overpowering
Creates a subtle umami-rich glaze when grilled

High-heat grilling produces a perfectly caramelized crust, while resting ensures juicy, melt-in-your-mouth texture.

Ingredients

For the Steaks

2 filet mignon steaks (1½–2 inches thick)
1 tbsp olive oil
Salt and freshly ground black pepper, to taste

For the Ginger-Red Wine Marinade

½ cup red wine (Cabernet Sauvignon or Merlot preferred)
2 tbsp soy sauce
1 tbsp olive oil
1½ tsp fresh ginger, grated
2 cloves garlic, minced
1 tsp honey or brown sugar
½ tsp crushed red pepper flakes (optional)

Optional Garnish

Fresh parsley or chives
Lemon or orange zest

Step-by-Step Instructions

1. Marinate the Filet Mignon

In a bowl, whisk together red wine, soy sauce, olive oil, ginger, garlic, honey, and red pepper flakes.
Place steaks in a shallow dish or zip-top bag and pour the marinade over them.
Refrigerate for 2–4 hours, preferably up to 6 hours.
Remove from fridge 30 minutes before grilling to reach room temperature.

🔑 Marination imparts flavor without compromising the delicate texture of filet mignon.

2. Preheat the Grill

Preheat grill to high heat (450–500°F / 230–260°C).
Oil grates lightly to prevent sticking.

3. Grill the Filet Mignon

Remove steaks from marinade and pat dry to ensure a proper sear.
Brush lightly with olive oil and season with salt and pepper.
Grill 4–5 minutes per side for medium-rare (adjust based on thickness).
Use an instant-read thermometer:
- Medium-rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)

4. Rest the Steaks

Transfer to a cutting board and tent loosely with foil for 5–7 minutes.
This allows juices to redistribute, preserving tenderness and flavor.

5. Serve with Glaze and Garnish

Optional: Reduce leftover marinade in a small saucepan over medium heat for 3–5 minutes to create a light glaze.
Spoon over steaks and garnish with parsley, chives, or citrus zest.
Serve alongside roasted vegetables, garlic mashed potatoes, or a fresh salad.

Expert Tips for Steakhouse-Quality Filet Mignon

Do not overcook—filet mignon is lean and delicate.
Pat steaks dry before searing to ensure caramelization.
Room temperature steaks cook evenly.
High-heat sear locks in juices and develops flavor.
Optional glaze enhances flavor without overpowering the filet’s natural tenderness.

Serving Suggestions

Garlic mashed potatoes or creamy polenta
Roasted root vegetables or asparagus
Fresh arugula salad with balsamic vinaigrette
Red wine reduction or light pan sauce for extra sophistication

Why This Recipe Is High-Value Blog Content

Step-by-step instructions with expert techniques
SEO-friendly keywords: filet mignon recipe, grilled filet mignon, ginger red wine steak, steakhouse filet
Perfect for food photography, video tutorials, and how-to content
Appeals to both home cooks and culinary enthusiasts

Final Thoughts

Grilled Filet Mignon with Ginger and Red Wine elevates a classic steak to gourmet-level elegance. The tender filet, bold ginger-red wine flavors, and expert grilling technique create a steak that’s perfect for special occasions, date nights, or premium food blog content.

OTHER RECIPES

Following a visit to the prairies and prior to a business trip to California, my husband and I have a few days to enjoy each other's company! He has canceled his plans for this weekend to allow us to have a date night, but we are undecided on whether to dine out for an elegant dinner or to unwind at home.

Filet Mignon ranks among my top favorite proteins. It is lean, tender, and utterly delectable. Enter – Filet Mignon accompanied by a red wine reduction!

Here are some essential notes regarding this recipe:

Allow your filet to rest on a cutting board at room temperature for approximately 35-45 minutes before searing it. This step is crucial, as a steak that is cold in the center will not cook uniformly.

Similarly, permitting your steak to rest after cooking is vital.

Let your filet sit for about 10 minutes on the counter, away from the heat, before serving.

I enjoy preparing red meat using cast iron!

I believe it provides an exceptional sear, and for this recipe, it is advantageous as it is oven-safe.

I strongly suggest using Maldon Salt for any steak recipe! You can obtain yours here: Maldon Salt

..a great grill recipes for steak !

Ingredients:

* 2 filet mignon, about 1 1/2 inches thick
* 2 tablespoons dry red wine
* 2 tablespoons soy sauce
* 1 tablespoon fresh lemon juice
* 1 tablespoons fresh ginger, grated
* 1 clove garlic, minced
* 1/4 teaspoon red pepper flakes
* 1/4 teaspoon salt

Instructions:
Combine all marinade ingredients in a medium bowl. Place steaks into marinade and turn to coat well. Cover bowl and allow steaks to marinade in refrigerator for 1 hour. Preheat grill for medium-high heat. Remove steaks from bowl and discard marinade. Place steaks on a well oiled grill rack and cook for 4-5 minutes on each side. Remove from heat and the grill recipe for steak is ready to serve....nice !
grilled-prime-rib-roast.

VIDEO:

GRILL RECIPES FOR STEAK

Grilled Filet Mignon with Ginger and Red Wine