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.
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
Pro tip: The key to an amazing filet mignon is starting with the right steak. Look for USDA Prime or Choice-grade beef from reputable butchers or grocery stores.
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.
Nutrition
Calories: 153kcalCarbohydrates: 4gProtein: 1gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 3mgSodium: 33mgPotassium: 72mgFiber: 0.3gSugar: 2gVitamin A: 101IUVitamin C: 4mgCalcium: 51mgIron: 0.4mg
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