Perfect Filet Mignon
Filet mignon is a highly coveted cut of beef known for its tenderness, rich flavor, and melt-in-your-mouth texture. It is often considered the king of steaks and can be found on the menus of high-end restaurants around the world.
How To Cook the Perfect Filet Mignon Recipe
Filet mignon. Just the name conjures images of restaurant elegance—a tender, buttery steak served with flair. But here’s the secret: you don’t need to be a Michelin-star chef to master it. Cooking the perfect filet mignon at home is not only achievable but also an experience worth savoring.
This guide will take you step-by-step through selecting, preparing, and cooking filet mignon to perfection. By the end, you’ll have a dish that rivals any steakhouse. Whether you’re a beginner or a seasoned home cook, get ready to elevate your skills.
Choosing the Perfect Cut
Your filet mignon’s quality starts with the cut. Here’s what to look for when selecting your steak at the butcher or grocery store.
- Marbling: Opt for filet cuts with subtle marbling. Filet mignon is naturally tender, but slight marbling enhances flavor.
- Height and Size: Choose steaks that are at least 1.5 inches thick so they cook evenly and have enough heft to sear beautifully.
- Source: If possible, select steak from grass-fed, responsibly raised cattle or USDA Prime for superior quality.
Pro Tip: When in doubt, ask your butcher. They can help you pick the perfect filet mignon.
Preparing the Filet
To get the best out of your filet mignon, proper preparation is crucial. Follow these steps before you even turn on the stove.
- Bring It to Room Temperature: Take the steak out of the fridge 30-45 minutes before cooking. This ensures even cooking and prevents the center from staying cold while the outside cooks.
- Season Generously: Sprinkle both sides (and the edges!) of your steak with kosher salt and freshly cracked black pepper. This simple seasoning enhances the natural flavor of the meat.
Optional Step: Tie kitchen twine around each steak to help maintain the shape during cooking.
Cooking Methods
There’s more than one way to cook a filet mignon. Here, we’ll discuss three popular methods and their best practices so you can choose the one that works for you.
Pan-Searing (With Oven Finish)
- Best for: Maximum flavor and control.
- Heat a cast-iron skillet for 5 minutes until it’s very hot. Add a light coating of oil to the pan.
- Sear the steak for 3-4 minutes per side until a golden crust forms. Don’t forget to cook the sides for 1 minute each!
- Add butter, smashed garlic, and fresh herbs to the skillet. Baste the steak with melted butter for added moisture and flavor.
- Transfer the skillet to a preheated 400°F oven to finish cooking.
Grilling
- Best for: A smoky, charred flavor.
- Preheat your grill to high heat. Oil the grates to prevent sticking.
- Grill the filet mignon for 3-4 minutes on each side over direct heat to develop a crust.
- Move it to indirect heat and close the lid to finish cooking to your desired doneness.
Sous Vide
- Best for: Unmatched tenderness and precision.
- Vacuum seal the seasoned steak and sous vide at 130°F for medium-rare. This step takes about 1 hour.
- Remove and pat the steak dry. Sear it in a hot skillet with butter for 1-2 minutes per side to develop the perfect crust.
Temperature Control
Getting the right level of doneness for your steak is key. Always use a meat thermometer. Here’s a quick guide to steak temperatures.
- Rare: 120-125°F – Cool red center, very tender.
- Medium-Rare: 130-135°F – Warm red center, ideal balance of flavor and juiciness.
- Medium: 140-145°F – Warm pink center, slightly more firm.
Remove your steak from the heat when it’s 5°F below your target temperature—the meat will continue cooking as it rests.
Sides and Sauces
A great steak deserves great accompaniments. Here are a few pairings guaranteed to elevate your meal.
- Sides:
- Creamy mashed potatoes
- Roasted Brussels sprouts with balsamic glaze
- Garlic butter green beans
- Sauces:
- Red wine reduction
- Herb chimichurri
- Classic bordelaise
Pro Tip: For an elegant touch, serve your filet mignon with a sprig of fresh rosemary or thyme.
Serving and Presentation
Presentation turns a simple meal into an experience. Here’s how to make your filet mignon look just as mouthwatering as it tastes.
- Slice with Care: If slicing, cut against the grain to maximize tenderness.
- Plate Like a Pro: Place your steak at the center of the plate, then artfully arrange the sides and sauce around it.
- Finish Strong: Garnish with fresh herbs or a drizzle of finishing oil for color and flair.
Take the Leap – It’s Easier Than You Think!
Mastering a filet mignon might sound intimidating, but with the right steps, it’s approachable for any home cook. Whether you’re impressing guests or treating yourself, cooking this steak to perfection is a skill worth having.
Have a tip for nailing the perfect filet mignon? Or a sauce that takes yours to the next level? Share your experience in the comments—we’d love to hear from you!
Frequently Asked Questions
What is the best way to have filet mignon cooked?
Medium-rare is often considered perfect as it balances tenderness and flavor.
Is it better to grill or pan-fry filet mignon?
Both methods are excellent—it depends on whether you prefer smoky grill marks or a buttery skillet sear.
Do you use olive oil or butter for filet mignon?
Start with olive oil for the sear and finish with butter for flavor.
How do you season filet mignon before cooking?
A simple combination of kosher salt and black pepper is best to highlight the natural flavor.
How to tenderize filet mignon?
Filet mignon is naturally tender, so no additional tenderizing methods are necessary.
Perfect Filet Mignon
Equipment
- Cast iron skillet (essential for the perfect sear)
- Meat thermometer
- Tongs (to handle the steak without piercing it)
- Oven (for finishing)
Ingredients
- 1 lb filet mignon (6-8 oz per steak, at least 1.5 inches thick)
- 2 tbsp olive oil
- 4 cloves garlic peeled and smashed
- 4 tbsp butter
- 2 sprig rosemary fresh
- 2 sprig thyme fresh
- salt and pepper to taste
Instructions
- Take your filet mignons out of the fridge 30-45 minutes before cooking to ensure even cooking. This step keeps the outside from overcooking while the inside comes to temperature.
- Season all sides of the steak with a generous amount of salt and freshly cracked black pepper.
- Heat a cast-iron skillet on medium-high heat for about 5 minutes until it’s very hot. Add just enough high-heat oil to lightly coat the bottom of the pan.
- Once the oil is shimmering, carefully place the steaks into the skillet. Cook them undisturbed for 3-4 minutes on the first side until a golden crust forms, then flip and sear for an additional 3-4 minutes. Roll the steak on its sides for at least one minute to cook the edges evenly, sealing in juices and boosting flavor.
- Lower the heat slightly and add 4 tablespoons of butter to the skillet. Toss in smashed garlic cloves, fresh thyme, and rosemary for an aromatic boost. Use a spoon to baste the steaks with the melted butter, tilting the skillet as needed. This step keeps the meat moist while adding rich flavor.
- Transfer the skillet to a preheated 400°F (200°C) oven to complete the cooking process. Cook for 4 minutes or until the internal temperature reaches your preferred doneness. Use a meat thermometer to check:Rare: 120-125°F (49-52°C) Medium-rare: 130-135°F (54-57°C) Medium: 140-145°F (60-63°C) Remove the steaks from the oven 5°F below the desired temperature, as resting will raise it to perfection.
- Place the filet mignons on a serving plate and allow them to rest for 5-10 minutes. This critical step lets the juices redistribute, giving you a tender, juicy bite every time.
- Serve the filet mignons whole or slice against the grain to showcase their juicy interior. Pair them with roasted vegetables, creamy mashed potatoes, or a vibrant herb chimichurri for a meal to remember.
Video
Notes
Bonus Tips for Steak Success
- Use a Meat Thermometer: Guessing doneness can lead to undercooked or overcooked steak. A thermometer removes the guesswork.
- Skip the Marinade: Filet mignon’s delicate flavor shines best with simple seasoning. Marinades can overpower its natural taste.
- Room-Temperature Butter: If you don’t have time for basting, simply top your steaks with herbed butter when serving.
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