What exactly is filet mignon? Filet mignon comes from the small end of the beef tenderloin. The French word mignon suggests something delicate or fine, so the name evokes a small, elegant cut. Filet mignon is prized for its tenderness and is one of the most expensive cuts because only a few portions come from each animal. Often saved for special occasions, this recipe elevates the classic cut by stuffing it with flavorful crawfish—bringing a touch of New Orleans to your grill. With indulgent taste and impressive presentation, stuffed filet mignon is perfect for celebrations or any meal when you want to splurge on great food.
Why You Should Try This Weber Kettle Grilled Stuffed Filet Mignon
- A rich surf-and-turf flavor combination – The buttery tenderness of filet mignon paired with the slightly briny, earthy notes of crawfish makes a decadent and memorable dish.
- Fun and straightforward prep – Creating a pocket in the steak and filling it with a flavorful stuffing is enjoyable and approachable, even for home cooks.
- Quick cooking on the grill – Using indirect heat in a Weber Kettle mimics an oven, surrounding the steak with even heat so it cooks through in about 20 minutes while staying juicy.
Ingredients For Weber Kettle Grilled Stuffed Filet Mignon
- One 8 ounce filet mignon
- 1 tablespoon olive oil, plus extra for brushing
- 1/4 cup finely diced green pepper
- 1/4 cup finely diced red or yellow pepper
- 2 tablespoons chopped garlic
- 6 ounces crawfish tails
- 1 tablespoon dried bread crumbs
- 1 teaspoon Creole spice, plus extra for sprinkling
Directions For Weber Kettle Grilled Stuffed Filet Mignon
1. Set up your Weber Kettle for indirect grilling – Fill a charcoal chimney with briquettes and light them. When the coals are ready, empty the chimney onto the center of the charcoal grate and use tongs to move the coals into two equal piles at opposite sides of the kettle, leaving space in the middle for indirect heat.
2. Make the stuffing – Bring the filet mignon to room temperature while preparing the filling. Heat the olive oil in a small sauté pan, add the diced green and red (or yellow) peppers, garlic, and crawfish tails, and sauté until softened, about 5 minutes. Stir in the bread crumbs and Creole seasoning until combined. Remove from heat and let the mixture cool slightly so it holds together when stuffed.
3. Prepare the filet mignon – Using a small sharp knife, cut a pocket lengthwise along the side of the filet, working the blade gently back and forth to widen the cavity without cutting through. Stand the steak with the pocket facing you and spoon in the crawfish stuffing, packing it until the pocket is full. Secure the opening with two toothpicks, brush the exterior with olive oil, and sprinkle a little Creole seasoning over the outside.
4. Grill the stuffed filet mignon – Place the stuffed steak on the center of the grill grate, midway between the two coal piles for even indirect heat. Cover the kettle and cook for about 20 minutes, or until an instant-read thermometer inserted through to the stuffing registers 135°F for medium-rare. Adjust time slightly for your preferred doneness.
5. Rest and serve – Remove the steak from the grill and transfer it to a plate. Let it rest for five minutes to allow juices to redistribute, then remove the toothpicks, slice, and serve one stuffed filet per guest.
Variations And Substitutions For Weber Kettle Grilled Stuffed Filet Mignon
Try different cuts – This stuffing and technique work well with other meats. Use pork tenderloin, pork chops, beef tenderloin, or prime rib. You can also roll stuffing into flank steak or use it with pounded chicken or turkey breasts.
Swap the seafood – If you prefer a different surf-and-turf pairing, substitute cooked shrimp for crawfish, or use oysters, scallops, mussels, or even lobster for a more luxurious filling. Any leftover stuffing is great warmed and spooned over the finished steak or folded into an omelet.
Wrap in bacon – For added flavor and visual appeal, wrap the stuffed filet in bacon and secure it with toothpicks. The bacon crisps as it cooks and brings smoky, savory depth to the dish.
Tips And Tricks For Weber Kettle Grilled Stuffed Filet Mignon
Use a wire rack and drip pan – Place the stuffed filet on an 8″ x 10″ wire oven rack to keep it from sagging between grill grates and to make lifting easier. A disposable foil pan under the rack catches drips and adds moisture to the cooking environment, simplifying cleanup.
Add soaked wood chips – If you want a hint of smoke, add a few small wood chunks or water-soaked wood chips to the top of the charcoal. They’ll lend a subtle smoky flavor without overwhelming the delicate seafood notes.
Don’t be shy stuffing it – Fill the pocket generously. Pack in as much stuffing as the filet will hold—the reward is a dramatic cross-section and a flavorful bite every time you slice into it.
Weber Kettle Grilled Stuffed Filet Mignon
Equipment
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Weber Kettle grill
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Charcoal briquettes
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Charcoal chimney fire starter
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BBQ tongs
Ingredients
- One 8 ounce filet mignon
- 1 tablespoon olive oil, plus extra for brushing
- 1/4 cup green pepper, finely diced
- 1/4 cup red or yellow pepper, finely diced
- 2 tablespoons garlic, chopped
- 6 ounces crawfish tails
- 1 tablespoon bread crumbs, dried
- 1 teaspoon Creole seasoning, plus extra for sprinkling
Instructions
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Set up your Weber Kettle for indirect grilling: light charcoal in a chimney, dump the coals onto the grate, and move them into two piles on opposite sides.
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Make the stuffing: bring the steak to room temperature, sauté peppers, garlic, and crawfish in olive oil until tender (about 5 minutes), then mix in bread crumbs and Creole seasoning.
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Prepare the filet: cut a deep pocket along the side, widen it gently, stuff with the crawfish mixture, secure with toothpicks, brush with olive oil, and season the exterior.
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Grill: place the stuffed filet in the center of the grate between the coals, cover, and cook about 20 minutes or until an internal temperature of 135°F is reached for medium-rare.
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Rest and serve: remove from grill, let rest five minutes, slice, and serve one stuffed filet per person.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.