How to cook filet mignon

We know, we know – filet mignon is soooo 90’s. But we don’t care. It’ll always be one of our favorite cuts of meat. After all, it is still considered the gold standard of steaks, and when it is cooked right, it has a melt-in-your-mouth texture you just can’t get from other cuts. Avoid the overpriced, stuffy steakhouse and cook it at home. It’s really easy, but considering the steep price tag, you want to do it right. To ensure success, we created a recipe that utilizes all the restaurant tips and tricks. Read on to learn how to cook filet mignon, then recreate the steakhouse experience in your own home. Here’s how to do it:

What is filet mignon?

Filet mignon is the smaller tip of tenderloin and one of the most expensive cuts of steak, due to its prized texture and that’s only about 2% of the total animal. Fun fact: When filet mignon isn’t riding solo on your plate, it can also be a part of another cut, the T-bone. The T-bone consists of strip steak on the bigger side of the bone, and filet mignon on the shorter side. If you can’t decide what you like, opt for a T-bone and you can have both.

What kind of skillet should I use?

For the best sear, if you have a cast iron skillet, use it here! If not, just make sure whatever pan you’re using is oven-safe. (You’re starting on the stovetop and ending in the oven). If you aren’t using a cast iron skillet, opt for heavy bottomed skillets which retain heat and prevent sticking. Nonstick skillets are generally not made for steaks or for ovens.

How do I get a good sear?

One thing is absolutely key: a super-hot pan. Cook the steak in a super-hot preheated skillet – the oil should be almost smoking before you add the meat. Be patient! A deep, crusty sear will take about 3 to 5 minutes per side. Another tip that’s optional but worth it if you have time: Season the steak with salt and pepper for about 45 minutes to 1 hour, refrigerate, pat dry then sear. The long preseason draws out a bit of moisture from the steak, which helps achieve a golden crust.

Do I use oil or butter?

BOTH! Start with olive oil (though a neutral oil would work too!). Then, after flipping the steak, add butter and baste it constantly. Because, duh! Butter makes everything taste better and adds that signature steakhouse flavor – no steakhouse would skip it.

Why do I need to bake it?

For a perfect crust and juicy middle, finishing the steak in the oven is the way to go. You only want to cook the steak on the stovetop for as long as it needs to sear. Any longer and it’ll char. in a bad way, and toughen on the outside before the inside cooks.

What temperature am I looking for?

That depends on what you like. But PLEASE do not go above 155°.

Medium rare: 130-135°; Medium: 135-145° ; Medium well: 145-155°

Should I slice the steak before serving it?

It’s up to you, but if you do choose to slice, make sure that you are slicing against the grain of the steak or you’ll end up with tough-to-chew pieces.

Please, let it rest.

We know, you can’t wait to dig into the deliciousness! But you really should let the steak “rest” for 5-10 minutes before slicing into it. You’ll preserve more of that juiciness.

What should I serve filet mignon with?

This classic steak cut pairs so well with steakhouse sides, think mashed potatoes, creamed corn, or creamed spinach. Or try one of our 25 picks for steak sides.

Made it? Let us know how it went in the comment section below!

We get it: you deserve a treat. It’s been a hard day (or maybe even a hard week) and well, you deserve a little bit of luxury: a lit candle, some wine, and some nice music. Oh, and don’t forget the Best. Meal. Ever. Luckily, our filet mignon fits the bill: it simplifies a fancy restaurant dish into a homemade extravagance and the best part? Our recipe serves just one: that’s right. It’s allll for you!

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How to cook filet mignon

Ingredients

  • 6 oz filet mignon ( 170 g )
  • coarse salt , to taste
  • freshly ground black pepper , to taste
  • 1 tablespoon grapeseed oil , or other high-heat, neutral oil of choice
  • 2 tablespoons unsalted butter
  • 2 sprigs fresh rosemary
  • 1 clove garlic

Nutrition Info

  • Calories 591
  • Fat 48 g
  • Carbs 1 g
  • Fiber 1 g
  • Sugar 0 g
  • Protein 37 g

Estimated values based on one serving size.

Preparation

  1. On a cutting board, pat the filet mignon dry with paper towels and let sit at room temperature for 20-30 minutes.
  2. Preheat the oven to 450˚F (230˚C).
  3. Generously season all sides of the filet mignon with salt and pepper.

Ingredients

  • 6 oz filet mignon ( 170 g )
  • coarse salt , to taste
  • freshly ground black pepper , to taste
  • 1 tablespoon grapeseed oil , or other high-heat, neutral oil of choice
  • 2 tablespoons unsalted butter
  • 2 sprigs fresh rosemary
  • 1 clove garlic

Nutrition Info

  • Calories 591
  • Fat 48 g
  • Carbs 1 g
  • Fiber 1 g
  • Sugar 0 g
  • Protein 37 g

Estimated values based on one serving size.

Table of Contents

The filet mignon is cut from the tenderloin, which is part of the loin primal. The tenderloin itself runs through the short loin (which also includes the strip) and the sirloin (which includes the top sirloin) sections of the loin primal. This highly-prized cut of beef only represents 2-3% of the total animal.

What is filet mignon called in the grocery store?

In the U.S., both the central and large end of the tenderloin are often sold as filet mignon in supermarkets and restaurants. The French terms for these cuts are tournedos (the smaller central portion), châteaubriand (the larger central portion), and biftek (cut from the large end known as the tête de filet (lit.

What cut of meat is used for filet mignon?

Filet Mignon comes from beef tenderloin. This is actually the most difficult cut of our steaks to butcher. And because beef tenderloin is also the most expensive cut of steak at Rube’s, it’s very important to cut it accurately so that steaks are the perfect size.

Is there a difference between tenderloin and filet mignon?

On one side of that tenderloin, though, is the filet mignon, which reaches into the short loin of the animal. The piece is known for being extremely tender with a melt-in-your-mouth texture when cooked. In short: A filet mignon is part of the tenderloin, but the tenderloin is not a filet mignon.

What is a large cut of filet mignon?

tournedos, filet de boeuf. These very tender special-occa- sion steaks are cut from the long, narrow tenderloin muscle. When cut from the smaller end, they’re usually 1 to 2 inches thick and 11/2 to 2 inches in diameter and called filet mignon. Tournedos are cut from the wider end and are thin- ner and larger.

Is ribeye or filet mignon better?

Both steaks are tender, but filet mignon is the softest. The high fat content of ribeye steak gives it a stronger flavor than filet mignon. However, the lean, less-greasy taste of filet mignon is a better choice for those who are watching their weight or dislike fatty meats.

Which is better top sirloin or filet mignon?

Sirloin and filet are both great choices for grilling. Sirloin offers more flavor and a heartier bite, whereas filet is so tender that it melts in your mouth. Neither one will require a great deal of preparation, but sirloin is a better choice if you want to marinate the steak.

Why is my filet mignon tough?

Remember, there isn’t much fat in the lean filet. Higher heat quickly denatures the protein strands, making them tough and chewy. Convection—the transfer of heat through the air—will be gentle enough to bring the center of the meat to the perfect doneness without overcooking the layers around it.

What is the best cut of steak?

What Are the Best Cuts of Steak? T-Bone. Serious carnivores usually have a special fondness for t-bone steaks. Porterhouse. If you’ve ever seen a porterhouse steak next to a T-bone, you may have thought they were the same. Ribeye. For the ultimate juicy, beefy flavor, a ribeye is a great choice. Filet Mignon. New York Strip.

What cuts of meat is a porterhouse?

This particular portion of steak is cut from the lower rib section of the cow, which lies close to the rear end, or loin. Because the porterhouse is cut from the junction of the tenderloin and top loin, it delivers a mouthwatering combination of tender, succulent filet mignon and rich, flavorful New York strip.

Is chateaubriand the same as filet mignon?

The chateaubriand is cut from the tenderloin, which is part of the loin primal. This is the same sub-primal as the filet mignon, the origin of the most tender steak cut. The tenderloin can be sliced into filet mignon steaks or left whole and trimmed into a chateaubriand roast – a roast-size filet mignon.

Do you leave the string on filet mignon?

Filet mignons are often sold with a string tied around them to help keep their shape while cooking. Otherwise, tie them loosely with cotton kitchen twine yourself. (Be sure to remove strings before serving.) Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly.

Is prime rib the same as filet mignon?

Prime rib and filet mignon are not the same thing at all. Prime rib is perfectly marbled in fat, which gives is a juicy and buttery flavor. A lot of moisture is kept within the meat because it is cooked on the bone. Filet mignon is cut from the cow’s tenderloin, which is under the short ribs, in the hindquarters.

What is the biggest steak called?

A highly marbled, exquisitely tender and flavorful steak, the tomahawk is primarily taken from the longissimus (Latin for “longest one”) dorsi, or loin, of the steer.

Whats the most expensive steak?

The creme de la creme. Japanese Kobe steak is usually considered the most expensive steak globally, with its marbling recognized as the world’s best. With strict grading processes and only 3,000 cattle making the cut annually to be called authentic Kobe beef, you can see why it is an expensive option.

Is filet mignon part of Porterhouse?

The Porterhouse is a bigger loin cut (serving 2-3) and includes both a filet mignon and a strip steak. A little edgier than the loin cuts, the Porterhouse can actually be less expensive to buy than a portioned filet and offers a more striking presentation than a portioned strip steak.

What is a good substitute for filet mignon?

Filet Mignon Substitutes Top Blade Roast. This is the first substitute for filet mignon and it’s cut out from the most exercised area of the animal, such as chuck-top and shoulder. Top Sirloin Roast. Rib Roast. Strip Loin Roast. Sirloin Tip Roast. Eye Of Round Roast.

What’s the difference between filet mignon and New York strip?

New York Strip Steak The major difference between it and a tenderloin, such as a filet mignon, is that the New York Strip comes with a strip of fat along one edge of the cut. You’ll also find fat marbling throughout the steak. It’s often grilled over high heat since it’s much thinner than a filet.

How to cook filet mignon How to cook filet mignon How to cook filet mignon How to cook filet mignon

EASY YET ROMANTIC FILET MIGNON

This recipe is very simple and very delicious also. I can prepare it, and I am a 14 year old boy! This recipe only takes a few minutes to prepare and only a bit longer in the broiler. This goes good with some mashed potatoes with butter and green beans with lemon squeezed on top. This is good, trust me!

Provided by chef in the making

Number Of Ingredients 6

2 (8 ounce) (1 inch thick) filet mignon steaks
2 teaspoons olive oil
¼ teaspoon onion powder
Salt and pepper to taste
2 tablespoons minced shallot
2 slices bacon
  • Place oven rack in its highest position. Set oven to Broil.
  • Rub steaks all over with olive oil. Sprinkle with onion powder, then with salt and pepper. Wrap one slice of bacon around each steak, and secure with a toothpick.
  • Place steaks onto a broiler pan, and broil for 5 to 7 minutes. Turn the steaks over, and sprinkle the tops with shallots. Broil for an additional 5 to 7 minutes, or until the steaks are cooked to your liking.

Nutrition Facts : Calories 610.7 calories, Carbohydrate 2.1 g, Cholesterol 196 mg, Fat 35 g, Fiber 0.1 g, Protein 67.4 g, SaturatedFat 11.6 g, Sodium 444.4 mg, Sugar 0.4 g

MELT-IN-YOUR-MOUTH FILET MIGNON RECIPE BY TASTY

Here’s what you need: filet mignon, olive oil, onion, garlic, beer, salt and pepper mix

Provided by Andrew Petrisko

Yield 2 servings

Number Of Ingredients 6

8 oz filet mignon
2 tablespoons olive oil, or butter
1 onion, sliced
1 clove garlic
1 bottle beer
salt and pepper mix, to taste
  • Marinate the steaks in beer and let sit overnight in the refrigerator.
  • Remove from the fridge and pat dry with a paper towel. Allow steaks to rest for 20-30 until they are at room temperature. Generously season the meat with salt and pepper.
  • Preheat the oven to 450°F.
  • Melt butter in a cast iron skillet. Add filets to heated skillet and cook without touching for 2-4 minutes on each side.
  • In a separate pan, saute onion & garlic in butter.
  • Add cooked garlic and onions on top of steaks, then transfer the cast iron skillet to the oven and continue to cook for 7 minutes to achieve medium doneness.
  • Serve with your favorite side and enjoy.

Nutrition Facts : Calories 421 calories, Carbohydrate 20 grams, Fat 20 grams, Fiber 2 grams, Protein 27 grams, Sugar 5 grams

HOW TO COOK FILET MIGNON RECIPE BY TASTY

We get it: you deserve a treat. It’s been a hard day (or maybe even a hard week) and well, you deserve a little bit of luxury: a lit candle, some wine, and some nice music. Oh, and don’t forget the Best. Meal. Ever. Luckily, our filet mignon fits the bill: it simplifies a fancy restaurant dish into a homemade extravagance and the best part? Our recipe serves just one: that’s right. It’s allll for you!

Provided by Jody Tixier

Yield 1 serving

Number Of Ingredients 7

6 oz filet mignon
coarse salt, to taste
freshly ground black pepper, to taste
1 tablespoon grapeseed oil, or other high-heat, neutral oil of choice
2 tablespoons unsalted butter
2 sprigs fresh rosemary
1 clove garlic
  • On a cutting board, pat the filet mignon dry with paper towels and let sit at room temperature for 20-30 minutes.
  • Preheat the oven to 450˚F (230˚C).
  • Generously season all sides of the filet mignon with salt and pepper.
  • Heat a medium, oven-safe stainless steel or cast iron skillet over high heat for 5 minutes. Add the grapeseed oil.
  • Once the oil beings to smoke, add the filet mignon to the pan. Cook without moving for 2-3 minutes, until a crust has formed.
  • Use tongs to flip the steak over, then add the butter, rosemary, and garlic to the pan.
  • Tilt the pan and spoon the butter continuously over the steak for 2-3 minutes.
  • Transfer the pan to the oven for 7 minutes for a medium rare steak.
  • Transfer the steak to a cutting board and let rest for at least 10 minutes before slicing.
  • Enjoy!

Nutrition Facts : Calories 591 calories, Carbohydrate 1 gram, Fat 48 grams, Fiber 1 gram, Protein 37 grams, Sugar 0 grams

Cooking Australian food

How To Cook Filet Mignon Medium Well?

How long do you cook filet mignon medium well?

Use the following timings for how long to grill filet mignon by direct grilling: For a 1-inch cut, grill 10 to 12 minutes for medium-rare (145°F) or 12 to 15 minutes for medium (160°F). For a 1½-inch cut, grill 15 to 19 minutes for medium-rare (145°F) or 18 to 23 minutes for medium (160°F).

Can filet mignon be cooked well done?

Insert a thermometer into the center of the steak. When it reaches 170 degrees Fahrenheit, it is well done.

How long do you cook beef tenderloin for medium well?

Oven 450° Grill Sear all sides 5-10 min. Then indirect heat for:
Medium -Rare Remove at 125° After resting 135° 25-30 mins 20-25 mins
Medium Remove at 135° After resting 145° 30-35 mins 25-30 mins
Medium – Well Remove at 145° After resting 155° 35-40 mins 30-35 mins

How do you grill a 2 inch filet mignon?

Grilling Filet Mignon fully. grilled filet mignon steak – grilling filet mignon – Weber Grills Tips & Techniques BlogGrill your filets over direct high heat with the lid closed as much as possible for 6-8 minutes, turning once. Move the filets over to indirect heat for an additional 4-6 minutes or until your desired degree of doneness.

How long do I cook filet mignon on each side?

for Filet Mignon Sear on high heat for 1 – 2 minutes each side, then move to indirect heat. Turn them 1 minute before the halfway point of the cooking time. For perfect doneness, we recommend you use a meat thermometer and use the Measuring Doneness chart below.

How do I cook a filet mignon?

To fully enjoy filet mignon, cook the steak to medium doneness or less, but we recommend medium-rare.

Why is my filet mignon tough?

Remember, there isn’t much fat in the lean filet. Higher heat quickly denatures the protein strands, making them tough and chewy. Convection—the transfer of heat through the air—will be gentle enough to bring the center of the meat to the perfect doneness without overcooking the layers around it.

How should I season my filet mignon?

Season steak with salt and pepper on both sides. When oil is just about to smoke, add steak. Cook until very seared, about 5 minutes, then flip and add butter and rosemary. Baste with butter and cook another 3 to 5 minutes.

What is the best temperature to cook a beef tenderloin?

Ideally beef tenderloin should be cooked at 135 to 140 degrees for perfect flavor and temperature.

What temperature should I cook filet mignon in the oven?

Preheat the oven to 400°F. Spray the steak lightly all over with olive oil, then season both side generously with kosher salt and black pepper. When the oven is ready, heat the skillet over high heat until the pan is very hot. When hot, add the steaks and cook, without moving for 2 1/2 minutes.

Should you sear beef tenderloin before roasting?

(Tip: You don’t need to sear beef tenderloin before roasting.) Insert an oven-going meat thermometer in the thickest part of the roast. Do not add water to the pan and do not cover the roast. Roast in the preheated oven until the thermometer reaches the doneness temperatures below.

How long do you cook a 2 inch thick filet mignon?

Remember to fully thaw your steaks. Sear on high heat for 2 minutes on one side, then turn and move to indirect heat. Turn them 1 minute before the halfway point of the cooking time. Cooking Times.

Oven 350°
Medium-Rare1 3/4 inches 2 1/ 2 inches 11-12 mins 13-14 mins
Medium1 3/4 inches 2 1/ 2 inches 12-13 mins 14-16 mins

How do I cook a 2 inch steak?

For the perfect medium-rare thick-cut bone-in ribeye steak, grill for 18-20 minutes for a 2 – inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.

Should you marinate a filet mignon?

However, a filet mignon marinade can enhance the tender, juicy flavor of your steak. Since a filet is known for its tenderness and light flavor, a marinade is the way to go if you are wanting to enhance that flavor just enough to please the taste buds without it being too strong.

More Ways to Search: Recipe Index

How to cook filet mignon

The most perfect, simply seasoned Filet Mignon cooked two different ways – pan seared and finished in the oven, or grilled! This filet has the perfect char on the outside with a juicy, tender, and buttery center. So easy and flavorful!

How to cook filet mignon

An Easy Filet Mignon Recipe

Filet mignon is my ultimate treat meal. Give it to me for my birthday, Valentine’s Day (or any date night, really). But, I’m a smidge embarrassed to admit that for years I was a little intimidated to try it at home. I mean, they’re expensive – and what if I had a major fail?

Well, all I can say is YOLO.

I missed out on years of being able to enjoy my fav at home. Filet mignon is so easy to make! And, just as yummy at home. I’ve tried a few different preparations and today I’m sharing my two favorites for the perfect charred exterior with a juicy and buttery inside. 🍴

What Does Filet Mignon Mean?

The name filet mignon is French and means cute or dainty (mignon) thick, boneless slice (filet). Filet mignon is the most prized cut of meat because it is lean, tender, and buttery. You can also find it called tenderloin steaks, beef loin, or chateaubriand.

How to cook filet mignon

Recipe Ingredients

A cut of filet is so flavorful and tender, you do not want to use excessive amounts of ingredients that will mask the flavor.

This is all you’ll need:

  • filet mignon steaks, about 6 ounces-each
  • olive oil
  • coarse salt or sea salt and fresh ground black pepper

What is the Best Way to Cook Filet Mignon?

I’m sure everyone has a favorite way to prepare and enjoy filet mignon. I bounce between these two and can’t choose a favorite.

How to Grill Filet Mignon

  1. Prep: Preheat your grill to HIGH heat.
    Oil your grill grates with avocado oil, vegetable oil, or any other high smoke point oil. Don’t use olive oil.
  2. Rest: Let your steaks rest at room temperature for 30 minutes.
  3. Rub and season: Rub the steaks with olive oil.
    Combine the salt and pepper in a small mixing bowl.
    Rub the steaks all over with the salt and pepper mixture.
  4. Grill: Place the prepared steaks on the preheated grill.
    Cook the steaks for 5 minutes per side, or until internal temperature registers at 125˚F for medium-rare, or 130˚F for medium. Use an Instant Read Thermometer.
  5. Rest: Remove the steaks from the grill and let them rest 5 minutes before serving.

How to Cook Filet Mignon in the Oven

  1. Prep: Preheat the oven to 400˚F.
  2. Rest: Let your steaks rest at room temperature for 30 minutes.
  3. Rub and season: Rub the steaks with olive oil.
    Combine the salt and pepper in a small mixing bowl.
    Rub the steaks all over with the salt and pepper mixture.
  4. Heat: Set a cast iron skillet over high heat and wait for the pan to get hot.
  5. Sear: When the skillet is hot, add the steaks to the skillet and cook for 3 minutes. Flip the steaks over and continue to cook for 2 more minutes.
  6. Bake: Transfer skillet to the oven and cook for 4 more minutes, or until the internal temperature registers at 125˚F for medium-rare, or 130˚F for medium.
  7. Rest and serve: Remove the skillet from the oven and let the steaks rest for 5 minutes before cutting.
    Serve.

How to cook filet mignon

Tips for Perfect Filet Mignon

Like I said, filet mignon is my favorite steak – EVER! I’ve really spent quite some time perfecting my technique, so be sure to follow these tips for the most perfect filet mignon.

  • Before you do anything – let your steaks rest at room temperature for 30 minutes. You want them to be at room temperature before you start cooking.
  • Whether you grill or bake your steaks, make sure you rub them down with olive oil, salt and pepper. Massage it into the steak for the best flavor.
  • If you are pan searing your steaks, it’s best to use a well seasoned cast iron skillet for the best flavor.
  • You can opt to purchase a beef tenderloin and slice your filets yourself or purchase pre-cut filets from your butcher. Whichever route you decide to go, make sure you choose quality beef.

Serving Suggestions

There is nothing better than a perfectly cooked filet mignon served with potatoes and a green veggie. I love mashed potatoes or wedges on the side but a baked potato or twice baked potato would be great, too. Asparagus, green beans, or Roasted Brussels Sprouts are the perfect green veggie to complete this meal.

If you want to top your steak with a sauce, I recommend blue cheese and a maple bacon jam, herbed butter, or bordelaise.

For a really decadent meal, serve your filet as the turf portion of a surf and turf. For the “surf” go with lobster, crab cakes, shrimp, or scallops. Yum! 😋

If you’re looking to cook a juicy, tender filet mignon in the oven, look no further. This simple guide will show you how to do it with ease.

By following these simple steps, you’ll have a delicious and impressive dinner ready.

So gather your ingredients and get started!

Table of Contents

How to cook filet mignon in the oven?

How to cook filet mignon

Ingredients:

  • 1 filet mignon (4-6 ounces).
  • 1/4 teaspoon salt.
  • 1/4 teaspoon black pepper.
  • 1 tablespoon olive oil.
  • 2 tablespoons butter.
  • 1/2 cup all-purpose flour.

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Season the filet with salt and black pepper. Heat the olive oil and butter in a large skillet over medium heat.
  3. Add the filet and cook for 3 minutes per side, or until golden brown. Sprinkle with flour and cook for 1 minute more.
  4. Place the skillet in the oven and bake for 8 minutes, or until the steak is cooked to your liking. Enjoy!

What temperature should I cook filet mignon in the oven?

The general rule is to cook at 425 degrees Fahrenheit, with the filet on a bed of salt and black pepper. Make sure you have 1-1/2 inches of water in the roasting pan, cover tightly with aluminum foil, and roast for 15 minutes.

How does Gordon Ramsay cook filet mignon in the oven?

Gordon Ramsay cooks filet mignon in the oven by preheating the oven to 400 degrees Fahrenheit, then seasoning the meat with salt and pepper. He places the filet mignon on a baking sheet and cooks it for six to eight minutes, depending on how rare or well-done he wants it.

How long do you cook a filet mignon on each side?

You can either fry or oven cook the filet. To fry, heat your butter and pan to medium-high heat. Place the filet in the pan and reduce to low with a tight-fitting lid over it, cooking for 7 minutes on each side (total 14 minutes), flipping every 2 minutes.

Can fillet steak be cooked in the oven?

Yes, you can cook a fillet steak in the oven by preheating your oven to 400 degrees Fahrenheit, then cooking the steak for about 8 minutes. You can also cook a fillet steak on the grill by heating it to medium-high heat and cooking it for about 6 minutes per side.

How does Bobby Flay cook a filet mignon?

Bobby Flay cooks a filet mignon by first searing it in a hot pan for 2 to 3 minutes per side. Then he transfers the steak to a preheated oven and cooks it until it reaches the desired degree of doneness.

How long do you cook a 2-inch thick filet mignon?

Roughly five to six minutes on each side, or until it reaches an internal temperature of 135°F.

How does Gordon Ramsay cook filet mignon?

It’s simple. Get a tasty cut of beef, coat it with a generous amount of salt, pepper, and garlic powder, sear in hot oil, then finish in the oven.

How do you cook filet mignon, Alton Brown?

You can cook filet mignon Alton Brown by preheating your oven to 500 degrees Fahrenheit, then seasoning your beef with salt and pepper.

Next, melt butter in a skillet over medium-high heat, and cook the filet for three minutes per side. Finally, bake the filet in the oven for six to eight minutes.

What temperature should filet mignon be?

The proper temperature for cooking a filet mignon is medium-rare, or 125 degrees Fahrenheit. You can cook it to a higher temperature if you like it more well done, but beware that the texture will be more challenging.

What is the best side dish for filet mignon?

There are a lot of side dishes you can serve with filet mignon, but it’s hard to beat mashed potatoes and green beans.

Just one of those combos that go so well together. You also might want to try broiled asparagus or endive leaves as a side dish because they’re delicious and easy.

Does filet mignon need to be marinated?

Filet Mignon should be marinated. The best way to cook filet mignon is by using a tenderizer, which will help the steak be more flavorful and juicy.

Another great way to cook filet mignon is by using a cast-iron skillet. Preheat the oven to 350 degrees Fahrenheit. Season the filet mignon with salt, pepper, and other desired spices.

Should you salt filet mignon before cooking?

Yes, it would help if you salted the filet mignon before cooking. Salt brings out the flavor of the meat and enhances the texture. It’s best to use coarse kosher salt or sea salt for beef. You can also add pepper, garlic, or herbs to enhance the flavor.

How long do you grill filet mignon for medium-well?

You grill filet mignon for about 3 to 6 minutes on a hot grill. If you have an indoor electric oven, try broiling at 400°F until the internal temperature of your meat reaches 140°F.

What temperature should filet mignon be cooked at in the oven?

The standard temperature for cooking filet mignon in the oven is 350 degrees Fahrenheit.

How is filet mignon supposed to be cooked?

Filet mignon is a tender, lean steak. For simple no-frills cooking for one, cut the steak in half to produce two servings and season lightly (salt and pepper) with 1/4 tsp of each. Lightly oil a heavy skillet on medium-high heat and sear filets for about 2 minutes per side.

How long do you cook a 2-inch thick filet mignon?

You should cook a 2-inch-thick filet mignon for about 10 minutes in a 400 degree Fahrenheit oven. You can also grill, broil, or pan-sear a filet mignon. For more detailed instructions, see the USDA website.

How long should I marinate my filet mignon?

A good rule of thumb is to marinate for at least an hour, though leaving it in the fridge for two or three hours is not a bad idea.

Should you season filet mignon overnight?

No, it would help if you did not like season filet mignon overnight. The seasonings will sink into the meat, which will be too salty. Instead, use a dry rub or marinade and let the meat soak up the flavor for at least an hour before cooking.

Conclusion:

As you can see, cooking filet mignon in the oven is not difficult. The most important thing is to choose a good quality piece of meat and to cook it at the right temperature. If you follow these simple tips, you will impress your guests with your culinary skills.

Published: Oct 3, 2019 В· Modified: Mar 21, 2021 by Rasa Malaysia

How to cook filet mignon

How to cook filet mignon

Filet Mignon Recipe

The easiest and best way to cook filet mignon is on stove top, using a cast iron skillet.

This pan seared filet mignon recipe takes a total of 5 minutes to make, with 3 minutes resting time on the cast iron skillet.

How to cook filet mignon

This is the best filet mignon steak ever. It is perfect with the most tender, juiciest, buttery medium-well steak that rival the best steak restaurant.

This is quite possibly the most spectacular piece of steak you’ll ever make at home, just like Gordon Ramsey!

How to cook filet mignon

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What Is Filet Mignon?

Filet Mignon is the expensive boneless cut of beef from the small end of the tenderloin, as illustrated in the chart above. It’s also known as Tenderloin Steak, Beef Loin or Chateaubriand.

This is the most prized beef cut because the meat is tender, lean, succulent, with a buttery texture.

The best cooking methods are pan-searing on skillet, skillet to oven, broil, sous vide or grilling.

To learn all about this primal cut of beef, please check out this website.

How to cook filet mignon

Recipe Ingredients

When you have premium grade meat, you only need a few ingredients for seasonings and flavors:

  • Salt. I used Maldon sea salt flakes.
  • Freshly ground black pepper.
  • Garlic.
  • Rosemary

How to cook filet mignon

Cook’s Tips

For the juiciest, tender and best restaurant quality steak at home, here are the tips and techniques.

  • Get the highest quality of meat. I got my Wagyu beef mignon from KC Cattle Company. The quality and freshness is top notch.
  • You don’t need to pan sear and then bake in the oven. Oven tends to overcook the steak and make it drier.
  • Cast-iron skillet is best way to cook filet mignon. A well-seasoned cast-icon skillet with patina delivers the best results.
  • Use a high quality salt, such as Maldon sea salt flakes. If you don’t have it, you can use kosher salt.
  • Freshly ground black pepper adds peppery aroma. Avoid bottled ground black pepper.
  • Use unsalted butter to elevate the buttery flavor of filet mignons.
  • Resting the steak for 3 minutes after cooking. Cover the skillet with a lid will help seal in the juice and flavors.

How to cook filet mignon

How Many Calories per Serving?

This steak recipe is only 459 calories per serving.

What to Serve with This Recipe?

Serve the steak with side dishes such as roasted potatoes or vegetables. For a healthy meal and easy weeknight dinner, I recommend the following recipes.

How to cook filet mignon

Ultimate French Mashed Potatoes (Joël Robuchon)

How to cook filet mignon

Brown Butter Garlic Honey Roasted Carrots

How to cook filet mignon

Garlic Butter Roasted Fingerling Potatoes

How to cook filet mignon

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How to Cook Filet Mignon?

Please refer to the recipe card below for detailed step-by-step method on cooking filet mignon on stove top with cast iron skillet. This is the best filet mignon recipe ever!

Filet Mignon

How to cook filet mignon

Filet Mignon – best and perfect way to cook filet mignon with this homemade easy Filet Mignon recipe that rivals the best steak house with cheaper price!

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  • 7 Reviews

Prepare this simple, but outstanding seared beef tenderloin recipe for guests.

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Recipe Summary

Ingredients

Sprinkle fillets with pepper and salt.

Melt butter with olive oil in a large stainless steel or cast-iron skillet over medium heat. Add fillets, and cook 5 to 7 minutes on each side or to desired degree of doneness. Let stand 5 minutes.

Reviews ( 7 )

Melt in your mouth, very easy!

I hate to preach, but I’m sick and tired of seeing people tweak recipes. I will never put one of my recipes online. It is an insult to the author. This is the best way I have ever made Filet ! I live in Omaha, Nebraska; I only buy prime fillets. Beyond a shadow of a doubt this replaced my grill! Simple and easy and inexpensive if you need a cast iron skillet. My only recommendation is to buy one with a grid in it. I refer to All Recipes frequently especially in the pandemic. It would be better if people would review this recipe the way it was written. And there you have it!

Salt, pepper, butter, olive oil! I can’t believe a serious food magazine giant would publish such a . recipe.

Pan-searing tends to toughen the meat. You are better of pan searing in a very hot (cast iron) skillet with butter for 2 minutes on each side.
Put the skillet in a 415-degree oven for 5-6 minutes for medium-rare. Make sure you allow the steaks to rest for 5 min. on a plate after removing from the oven. Do this and you’ll never do it another way again. (Well, on the grill, maybe)

Just wondering if mushrooms could be used instead of the onions? I did the port wine and it just makes it lusciously delicious. Oh my out of this world!

7/5 was a wonderful suggestion! Too Delish!

So simple a caveman could make this dish! If you have very good filet you can’t go wrong, just don’t overcook it. I did 7 min on one side and 5 min on the other. The result was medium rare. For rare, you’d probably be ok wit 5 min per side. Be sure to bring meat to room temp before cooking.

How to cook filet mignon

Filet mignon is a prime and tender cut of beef. It’s also correspondingly expensive.

Widely considered the king of steaks for its melt-in-the-mouth texture, you’ll be able to slice through a prime filet with nothing more than a fork.

Now, you might think filet mignon is expensive if you associate it with being the costliest cut on most restaurant menus. When you’re making filet at home, though, it’s much more cost-effective, especially if you invest in a whole tenderloin.

Filet mignon has a French name. Filet means thread or strip, while mignon is French for small and pretty.

A prized cut, filet mignon comes from the center of the tenderloin. This area of the cow is known as the short loin, and it’s found inside the cow’s rib cage.

The muscle this steak is sourced from doesn’t bear any weight, so this means the connective tissue is not overworked and toughened as a result. Instead, you’ll get a deliciously tender meat.

This muscle is called the psoas major. Each cow has two tenderloins, one found on either side of its rib cage.

A filet mignon steak is cut from the middle of the tenderloin, then, somewhere between the tail (the pointed tip near the cow’s shoulder) and the Chateaubriand (a thick steak at the rear).

Filet mignon steaks commonly available are sliced 1 to 2 inches thick and up to 3 inches in diameter. An authentic filet mignon, though, is no more than 1 inch in diameter, and it’s taken from the tapered end right next to the tail. You’ll find these steaks are rounded due to being sourced from the tubular end of the muscle.

You typically trim away the fat from a filet mignon steak, although it will impart more flavor if you resist the temptation to trim.

Fortunately, cooking filet mignon on the grill is super-simple. Some people insist on using a stove top to oven method for a filet mignon, but nothing rivals breaking out the charcoal grill.

I. How Long Does it Take to Grill Filet Mignon?

The most important thing to avoid is overcooking your filet mignon. Even a minute or two on a scorching grill can make a huge difference to the end result on your plate.

As a rough guideline, shoot for five minutes per side when you’re grilling filets. Use a medium-high heat and this timeline will generate a medium-rare filet mignon that needn’t cost the earth.

If you want to step up the doneness level, add one minute per side for each level – more on that below.

II. What Temperature Do You Need to Cook Filet Mignon on the Grill?

How to cook filet mignon

You should use a medium-high heat when you’re grilling filet mignon.

Shoot for a surface temperature of at least 450F, but not more than 500F. Cook your steaks using direct heat.

You’ll need to master your grill’s temperatures, but this temperature range usually correlates to 75% of full power. Invest in a thermometer to get quick and accurate results, while eliminating the guesswork from proceedings.

With most charcoal grills, you’ll need to tweak the venting when you’re cooking filet mignon.

Now, while the above guideline of 10 minutes all-in for medium rare is accurate, it’s also just a guideline. You should not cook by time alone, since your end goal is your desired internal temperature minus several degrees. This shortfall allows for the steak to continue cooking as it leaves the grill.

So, with the grill temperature, the temperature of the steak when slung on the grill, and the thickness of the steak all impacting cooking, you really do need a thermometer and to break the habit of relying on time alone when you’re grilling steaks. It might initially seem like one extra thing to worry about, and you may even view this as a needless step, but the opposite is true. Getting yourself a precise thermometer and moving away from cooking steal purely based on time will elevate your cooking to the next level.

After you remove your filet mignon from the heat, its internal temperature will rise up to 4F more. With thinner filets, they will rise a further 2F.

Here is a snapshot of the different steak doneness levels, as well as the times and temperatures you need to achieve them:

Grilling a well-done filet mignon

160F or above for 4 minutes per side.

Grilling a medium-well filet mignon

145F to 150F for 8 minutes per side.

Grilling a medium filet mignon

135F to 140F for 6 to 7 minutes per side.

Grilling a medium-rare filet mignon

125F to 130F for 5 minutes per side.

Grilling a rare filet mignon

120F to 125F for 4 minutes per side.

III. How to Season Filet Mignon

How to cook filet mignon

Now you can see how it easy it to rustle up this prime cut of steak at home on the grill, how should you go about seasoning filet mignon?

Luckily, that’s just as straightforward.

You can get away with just a sprinkle of sea salt and black pepper.

Always exercise a light touch when you’re seasoning steak. You can always add more.

You also need to consider the timing of seasoning. Unless you’re salting meat at least an hour before cooking it, don’t salt it until a few minutes before sliding it until the grill. In between those times, it will end up sucking moisture out of the meat rather than allowing it to reabsorb back into the meat.

When it comes to serving filet mignon, use some classic English mustard. Red wine sauces and mushroom sauces also work especially well with this cut of steak. Check out our guide to drying mushrooms at home so you always have some on hand.

IV. Some Parting Advice on Grilling Filet Mignon

Always start with the best quality steaks you can find. Look for premium filet mignon sliced 1.25 to 1.5 inches thick, weighing from 6oz to 8oz each.

Always allow your steaks to rest at room temperature for 30 minutes before cooking. This will raise the temperature of your steaks, making it much easier to hit your preferred internal temperature.

When you’re aiming for a rare filet mignon, this can be difficult to achieve. Be prepared to experiment and to fully master your grill and pack plenty of patience. You might not get it right first time, but you’ll soon be whipping up rare filet mignon like a pro.

V. Conclusion

We very much hope today’s guide has shown you how to cook filet mignon on the grill with ease. You don’t need to be a pitmaster to pull this off, and you don’t need to rule out this cut of steak either, even if you don’t fancy paying restaurant prices for it.

Before you head off today, take a moment to bookmark our blog. We update our content daily, bring you a wide variety of informative guides, as well as impartial advice on all the latest and best kitchenware.

Filet Mignon on the Grill

Choosing the Right Cut of Filet Mignon

Filet Mignon steaks are cut from the beef tenderloin, which comes from the middle of the steer’s back. This muscle spans into two beef primal cuts, the short loin and sirloin. It starts just past the last rib of the steer and ends in the sirloin right before the rear leg. The beef tenderloin is oblong in shape and tapered at one end.

How to cook filet mignon

This muscle does very little work and is non-weight bearing, which is why it’s very tender! A fully trimmed and tied beef tenderloin will weigh between four and six pounds, and will yield eight to twelve 8-ounce filet mignon steaks approximately 1½-inches thick.

Filet mignon steaks are the most expensive, tender, and desirable cut of steak. It might sound a little intimidating to grill these delectable steaks at home, but let me tell you, it’s a steak that you will go back to again and again!

How To Season Filet Mignon

  1. Filet mignon steaks have little fat, which means little flavor. They are very tender but you need to season them well. My favorite way to season a filet mignon steak is with Fleur De Sel sea salt and fresh ground Tellicherry black peppercorns. For a little extra flavor, I’ll smear bacon fat on them instead of brushing them with oil. Bacon fat will give them a hint of smokiness, and will help you achieve a great sear on the steak.

Where To Buy Filet Mignon

Go to your local butcher. They will never give you a bum steer!! OK, seriously, you need to look for modest marbling, well-trimmed, nice bright red color, and no silver skin on the steaks. Make sure all the steaks you are buying are the same thickness to ensure the same grilling time.

How to cook filet mignon

​How To Grill Filet Mignon

Grilling Your Filet Mignon

  • Remove filets from the fridge
  • Lightly brush with olive oil & season them up
  • Allow them to get close to room temperature

Prepare Your Grill for Direct Cooking

  • Preheat grill to high heat (450 – 500 degrees) for 15 minutes
  • Clean coking grates with grill brush
  • Once the grill has preheated for about 15 minutes, use a grill brush to clean the cooking grates

Grilling Filet Mignon

  • fully
    grilled filet mignon steak – grilling filet mignon – Weber Grills Tips & Techniques BlogGrill your filets over direct high heat with the lid closed as much as possible for 6-8 minutes, turning once
  • Move the filets over to indirect heat for an additional 4-6 minutes or until your desired degree of doneness. I enjoy my filets medium rare, 125°-135° degrees.

Use a Weber iGrill app-connected thermometer to ensure perfect results every time. You don’t want to overcook this special cut of meat!

How to cook filet mignon

Remove filets from the grill, and allow them to rest for a few minutes to allow the juices to reabsorb back into the filet instead of spilling out all over your place.

How to cook filet mignon

  • Melt in your mouth fork tender
  • Superb, almost buttery texture
  • High in protein, low in fat
  • Boneless so you can eat the entire steak, nothing goes to waste
  • Easy and quick to grill
  • Great steaks for that special dinner party
  • Expensive
  • Can be hard to find at a typical grocery store. Try special order or visit your local butcher shop.
  • Little flavor, needs good seasoning or a sauce

Yes, they are expensive, but grilling filet mignon at home is a fraction of the price than eating at a steak house! Happy Grilling!

Think a good filet is better with a strong martini? Check out this recipe for Martini Marinated Filets.

Want to seriously impress your guests? Look no further than this steak house classic.

Want grilling guides, tips, technique and awesome recipes delivered straight to your phone? Download the free Weber Grills app today.

Table of Contents

Despite the fancy French name and price tag to match, Filet mignon is a tasty dish that’s actually one of the easiest steaks to cook. Because it comes from the most tender cut of the cow, the less you do to it, the better.

Filet mignon can be a savory treat for yourself after a hectic week, a delicious dish to enjoy during date nights, or a flavorful supper to eat with the family if you’re feeling fancy.

Difference Between Filet Mignon and Beef Tenderloin

(Left: Rib-eye Steak; Right: Sirloin Steak; Center: Filet Mignon Steak)

Filet mignon comes from the narrow front end of a cow’s tenderloin muscle. It’s a lean and tender cut meat with hardly any marbling or connective tissue. Marbling is what adds flavor to the meat as the fat melts when you cook it. And since it doesn’t have a lot of fat it is not as flavorful as other meat cuts. But what it lacks in flavor it makes up with its tenderness, in which a properly cooked filet mignon almost melts in your mouth in every bite.

Filet mignon is a small cut (hence, it’s called as mignon in French). It comes from the very tip of the tenderloin, often just 1 ½ to 2 ½ inches in diameter. It might be small, but it’s usually the most expensive cut from the carcass.

Beef tenderloin , on the other hand, is a muscle near the backbone of the cow that hardly gets any exercise, so the muscle fibers are small and extremely tender. It stretches from the loin primal to the sirloin primal with 18 in. to 24 in. length. The whole tenderloin can be sold as beef tenderloin steaks or broken into smaller steaks, which includes filet mignon that comes from the very front (loin end) of the tenderloin.

Quick and Easy Filet Mignon Recipe

Filet mignon is one of the easiest steaks to cook. You can enjoy this delightful dish at the comfort of your own home with this filet mignon recipe.

How to Cook Perfect Filet Mignon

Since filet mignon doesn’t have the connective tissue (marble) that needs to be melted, you don’t have a reason to cook the meat beyond medium-rare, unless that is your preference. Fat and bones are insulators which slows the cooking process, since filet mignon has neither fat or bones, you can cook it quickly.

There are two ways to cook filet mignon:

  • Pan frying – You can simply pan-fry the filet mignon in a skillet on the stovetop about 3-8 minutes each side, incorporating your herbs and spices as you sear it.
  • Skillet-to-oven technique – You briefly sear the filet mignon in a hot oven-safe skillet (you may use a cast-iron pan as well) about 2 minutes per side, until a brown crust forms. Then, transfer it to the oven for a few minutes to finish cooking.

To get the best doneness of the meat according to your preference, you need to use a reliable meat thermometer ( digital, instant-read ones are ideal ). Having a food thermometer in handy will help you monitor how the filet mignon is cooking and will help you achieve the doneness that suits your taste.

For a rare filet mignon, try to aim for an internal temperature of 120°-130°F which is the juiciest stage of cooking.

For a medium-rare filet mignon, you would need to strive for an internal temperature of 130°-135°F . It should have a little bit of resistance when poked with your meat thermometer.

Don’t forget that carryover cooking from resting the meat can increase the internal temperature by 5°F, so you need to know when is the right timing to let the meat rest without cooking it all the way.

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 2 servings

Ingredients

Two 7- to 8-ounce filets mignons, such as USDA Prime Beef Filet Mignon

Kosher salt and freshly ground black pepper

1 tablespoon vegetable oil

1 stick (8 tablespoons) unsalted butter, cut into tablespoon pieces

3 cloves garlic, smashed

1 shallot, finely diced

3/4 cup light red wine, such as Pinot Noir

1/4 cup low-sodium beef broth

1 tablespoon chopped chives

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Directions

  1. Pat the steaks dry, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Firmly press the seasoning into the meat.
  2. Heat the oil in a medium stainless steel skillet over medium-high heat until shimmering but not smoking, about 2 minutes. Add the steaks and cook until a golden crust forms, about 2 minutes. Flip with tongs and cook until golden on the second side, about 2 minutes (see Cook’s Note). Flip again and cook for 2 minutes. Flip once more and add 4 tablespoons of the butter and the thyme and garlic. Let cook, undisturbed, until the butter stops foaming, 1 to 2 minutes. Tilt the pan slightly so the butter pools and spoon it over the steaks. Continue to cook the steaks, basting constantly, until they are medium rare and an instant-read thermometer inserted in the center registers 118 degrees F, 3 to 4 minutes.
  3. Transfer the steaks to a plate to rest. Discard the garlic, thyme and fat from the skillet, but do not wipe out the browned bits.
  4. Place the same skillet over medium heat and add the shallots and 1 tablespoon butter. Cook, scraping up the browned bits with a wooden spoon, until softened, about 2 minutes. Remove the skillet from the heat and add the brandy. Return the skillet to the heat and continue to cook over medium until the skillet is dry, being careful as it may ignite, about 2 minutes. Add the wine and cook until the liquid reduces by half, about 3 minutes. Add the beef stock and bring to a boil. Whisk in the remaining 3 tablespoons butter, 1 tablespoon at a time. Add salt and pepper to taste.
  5. To serve, slice the steak, spoon the sauce over the top and sprinkle with the chives.

Cook’s Note

Frequently flipping a thick cut of steak like filet mignon allows it to cook evenly and keeps the seasoning from burning.

How to cook filet mignon

Chef’s notes:

The filet mignon that we are talking about today is that from beef. But as you may or may not know, in France, the term “filet mignon” refers to pork tenderloin steaks/chops. But that doesn’t really matter as all filet mignons are delicious and worthy of being prepared and eaten. The recipe for this article is quite simple, the intent of its simplicity is to teach you how to properly pan fry filet mignon so that you may enjoy its intrinsic qualities. Which are, of course, its delicate flavor, texture, and nature: three things that make filet mignon one of the most desirable cuts of meat.

Ingredients

  • 3 filet mignon
  • Sea salt
  • Black pepper
  • 2 Tbsp butter

Pan-Fried Filet Mignon Seasoned with Sea Salt and Pepper, and Served with a Balsamic Reduction

  1. Pick up some nice filet mignon. Traditionally filet mignon is cut from the smaller end of the tenderloin. But a proper butcher may in fact be able to get delicious filet mignon from the larger end as well. I recommend going with filet mignon no larger that those pictured here to the right, about 6‒8 ounces.
  2. Season the filet mignon. When you season any steak or chop for cooking, I recommend seasoning it with no more than salt and pepper. This is especially true with the more tender steaks like filet mignon or ribeyes. Some may even refrain from seasoning it with pepper because pepper’s bold flavor may blot out the flavor of the meat.
  3. Heat up a frying pan over medium-high heat. For pan frying tasty meat, you will want to use butter as the frying medium. It’s my belief that it brings the most to the flavor party. And after you’re done pan frying the meat, you can toss in some shallots or mushrooms and serve them with the meat. Once the butter is melted and the pan is hot, lay the filet mignon into the pan.
  4. Pan fry both sides of the filet mignon. The first side will take approximately 3‒4 minutes to brown. That is not an exact measurement, so you may want to check it after a couple minutes. Flip it over and fry the other side. After another 3 minutes, check the internal temperature. Use temperatures listed at the bottom of the page as a guide.
  5. Finish and rest the filet mignons. Once the filet mignon has reached the right internal temperature according to your preference, though hopefully not past medium, rest them for a few minutes before eating them. The elevated wire rack works really well for this. Expect a little dripage, but not too much. Serve them with the butter from the pan or a balsamic reduction, the recipe is to the right.

Tips & Tricks

  • Cooking temps for the filet should be 120–125 degrees F for rare, 130–140 for medium-rare, 140–150 for medium, 150–160 for medium-well, and 160+ for well-done. Seriously, though, don’t cook them past medium.
  • Let the filet mignon come near to room temperature before you cook them. It will help them cook more evenly.
  • Don’t over-season your filet mignon, keep it simple.
  • Always rest the filet mignon before eating.
  • I recommended using the larger filet mignons for broiling because they would be harder to overcook. But with pan frying, the problem is often the reverse: the filet mignons may take forever to cook if you use the big ones. So as a result I recommend using the smaller, a.k.a. true filet mignons, for pan frying.
  • If you did decide to use the larger filet mignons, there is a way to accommodate for their extended cooking time: finish them in the oven. Preheat the oven to the hottest it will go before you start. After frying both sides of the filet mignon, check the internal temperature. If it’s below where you want it, put it in the oven for 3‒4 minutes and check it again. Repeat until your target temperature has been achieved.

Balsamic Reduction Recipe

  • 1 cup balsamic vinegar
  • 1 tsp sugar
  • Pinch of salt

Reduce over medium-low heat until syrupy and thick enough to coat the back of a spoon. Use to decorate the plates and serve with the steak.

Filet mignon is a tender cut of beef that’s often served as a steak or on its own as a main course.

Its high fat content makes it perfect for roasting, grilling, and broiling. But how long do you cook it at 350 degrees?

How to cook filet mignon

And what’s the best temperature to serve it at? Well, below are some cooking times for different temperatures.

Remember, the temperature plays a big role in determining the quality of your meal. You want your steak to be juicy, flavorful, and tender. So you need to take the time to monitor it closely.

How Long to Cook Filet Mignon in The Oven at 350 Degrees

How to cook filet mignon

It takes 40 minutes to bake filet mignon in the oven at 350 degrees. The cooking time depends on the thickness of the filet mignon. A thinner filet mignon will take less time to cook and come out more moist.

So, if you wish to make sure the mignon is cooked, don’t rely solely on the suggested cook time. Instead, you should test the meat with a fork. When the fork can make a clean break, it’s done.

If you prefer your filet mignon to be very rare, you might want to cook it for less time. You could even add a little bit of butter to the filet mignon and increase the oven temperature to 450 degrees to get a rarer filet mignon. This is not recommended, however, because the mignon will dry out. So, you need to be sure to cook it for a sufficient amount of time.

What Are Other Temperatures To Cook Filet Mignon In The Oven?

How to cook filet mignon

You have to be careful when choosing the right temperature for baking filet mignon. If you choose too low a temperature, it will take a long time to bake and it will not be done by the time you are ready to serve the meat. On the other hand, the higher the temp, the shorter the cooking time.

Hence, if you want to get a filet mignon that is done in record time, choose a high temp. But if you want the meat to be juicy and tender, you need to choose a moderate temp. To bake a filet mignon in the oven, choose a moderate temp of 325 degrees for about 30 minutes. The filet mignon will be done when it turns completely opaque in color and the meat juices are no longer pink.

If you prefer your filet mignon cooked rare, it should take a little longer. Choose a moderate temp of 350 degrees for about 40 minutes. Cooking at this temp will give you a rare filet mignon that is very moist and tasty.

Cooking a filet mignon at 375 degrees in the oven will take about 45 minutes. The meat will be done when it turns a light golden brown and has a slight crust on the outside.

You can even choose to put the filet mignon in the oven at 375 degrees and then finish it in a hot oven to get a crispy crust. This will take another 5 minutes.

Which Is The Best Temperature For Cooking Filet Mignon In the Oven?

To cook filet mignon in the oven, you should go for a temperature of 450 degrees F. This ensures that you get a perfectly cooked Filet Mignon. The color of the meat will be evenly reddish and the texture will be tender.

If you are a meat lover, cooking at the higher temperature will be a great choice. Not only does it give you the best results, it also makes your oven safe.

Personally, I like to cook at 450 degrees, and when I do, I use the convection setting to ensure a constant heat. This ensures me that no matter how long it takes, it will be done perfectly.

How To Cook Filet Mignon In The Oven Fast?

If you love filet mignon, then you know that cooking steak is a process that takes time. However, there are ways that you can help to speed up the cooking process.

Here are 3 tips to keep in mind for cooking filet mignon faster in the oven.

1. Get The Best Cut

The first thing you should think about when buying a steak is the cut. This can have a big impact on how it cooks. For example, filet mignon is one of the most popular cuts of beef, but it takes longer to cook than other cuts of beef. So, if you want to take full advantage of your filet mignon, then make sure that you get the best cut.

If you’re not sure about the quality of your steak, then it’s always worth getting it checked out by a butcher. A good butcher will be able to tell you the proper cut for the steak. They can also tell you how long the steak will cook for. This is important because it can help you decide when to remove the steak from the oven.

2. Make Sure That You Wash Your Meat Before You Cook It

Washing your filet mignon will remove any dirt and bacteria that may be present on it. This is an important step because it will help your meat to cook faster. In fact, this is why many people like to pre-cook their filets before they serve them at a Christmas dinner.

This will allow the meat to continue cooking while the rest of the meal is prepared. If you’re planning on serving a filet mignon for Christmas dinner, then don’t forget about this step.

3. Choose The Right Oven Temperature

If you’re using a conventional oven, then there’s no need to worry about cooking your filet mignon in a particular temperature. However, if you’re using a convection oven, then you should take some time to consider what temperature you want to use.

The best way to do this is by reading the manual that came with your oven. For example, you may find that the oven can be set to either 450°F or 500°F. Make sure that you choose the right temperature for the food you’re cooking.

It may be tempting to set the temperature to a higher level, but it’s important to remember that higher temperatures will cause the meat to dry out faster. This means that the meat will take longer to cook.

So, you’ll need to set your oven to a lower temperature if you want to ensure that your filet mignon is cooked all the way through.

What To Serve With Filet Mignon?

Mushrooms go really well with beef filet mignon. This is because beef is a bit rich in protein, and mushrooms enhance that protein-rich flavor. The best way to cook mushrooms is to sauté them in a bit of butter and add some garlic. They will take less than ten minutes to finish and will be done perfectly.

If mushrooms aren’t your thing you can use cremini mushrooms or brown mushrooms instead. The other option is to sauté the mushrooms in a bit of butter and garlic.

In fact, mushrooms go well with almost any kind of meat. If you want to try something different, go for a mushroom and polenta side dish. Add a few pieces of sauteed mushrooms on top of polenta and you are all set.

If you want the traditional side dish to go with beef filet, go for baked potatoes. Use your favorite sweet potato variety for the perfect side dish.

How to Cook a Perfect Filet Mignon

There is no reason to be intimidated about cooking a filet mignon. While I have many friends and family that get nervous about steaks…they really are one of the easier things you can cook. To me, the Perfect Filet Mignon has a salty, crispy outside, and tender, juicy, medium rare center. The perfect Filet has aromatic hints of rosemary, and the savory nuttiness of brown butter. Below, and in this recipe video, we’re going to talk about how to cook the perfect filet mignon. Well go through the core cooking techniques that you need for just about any steak, but also talk about the specific things for filet mignon, that you need to know, for it to come out absolutely perfect. My one disclaimer regarding doneness. I personally like my filet mignon medium rare, but I understand that reasonable people can like it more or less done.

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If your idea of the Perfect Filet is one that’s well done…go for it – although there is tiny place in my heart that really hopes you’ve at least tried medium or medium rare 😉 Hope you enjoy it!

How to Cook the Perfect Filet Mignon

About the Filet Mignon

  • Make sure that you buy a good quality filet mignon
  • Filet Mignon is the tenderloin, a muscle that does very little work; thus it’s tenderness. It is also quite lean, with very little fat…which is great health wise, but….
  • With steak (and most meat) fat means flavor, and juiciness. Because filet mignon is so lean, there’s little fat to melt and lubricate the meat while cooking. As it gets closer to well done, more of that scarce fat melts away, and the dryer the meat will get
  • Choose your desired doneness wisely – before you starting cooking
  • Buy good quality filet mignon, from a butcher if you can. I like them thick cut – at least 2, preferably 3 inches thick. And the filet should be a single muscle, with a firm feel – some cuts from the end of the tenderloin are two muscles barely held together by thin connective tissue – pass on these.
  • The thickness will heavily influence the time you cook the filet to get your desired doneness. You don’t use temperture to control the donesss of the steak – using high heat for well done, and low heat for rare. Use high heat for it all. Becuse the filet cooks from the outside in…and you always use high heat, to get more done, you simple cook the steak longer so the heat penetrates deeper.

Cooking the Filet

  • Philosophically, high heat = great meat. Cook the filets at high temperature to get a great sear on the outside that is crunchy, tasty, and great looking. Control the doneness (from rare to well done) with the length of time you leave the filets in the oven – Not the temperature.
  • Pre-heat your oven to 450 degrees; yes, the oven, which is where I prefer to cooking my filet. But if you’d like you can also follow these same steps and cook your filet on the grill.
  • Take the filet mignon out of the fridge about 30 minutes before you want to cook it, and season it liberally with salt and pepper
  • That time allows the meat to come to room temperature – which will help ensure you cook it to the right doneness
  • Getting a good sear on the filet is critical. Bring your heaviest sauté pan up to temperature over very high heat, and add a few tablespoon of oil – I generally use olive oil, but only for convenience.
  • Lay the filet mignons down in the pan, and let them sear on that side for 3 – 4 minutes depending on thickness. Don’t touch, don’t move, don’t fiddle. Just let it sear.
  • Turn the steak over, and allow it to sear for another 3 – 4 minutes
  • Near the end of those 3 – 4 minutes add a couple tablespoons of butter, and the herb of your choice. I love rosemary, thyme also is great.
  • Baste the steaks with melted herb butter
  • If you like your steak very rare, you can probably take it off now. Use the feel technique I describe in the five rules for the perfect steak
  • For more well done filets, slide the pan into the hot oven. Generally speaking, every few minutes will move the steak up a notch on the doneness scale from rare to medium to well. They really should never take more than another 7 – 8 minutes in the oven set to the right temperature…but
  • The best ways, in order, to tell doneness is 1) Judgment. Because you’ve cooked a few filets, and you know how to do it you’ll eventually just know 2) A combo of judgment and the feel test I mentioned above, 3) A distant third is a meat thermometer. What’s not on this list?
  • Please don’t cut into the filet to tell doneness. First off it’s a bad way to tell, as the steak is still cooking and constantly getting more cooked. Second, and more important, cutting into the filet while it cooks, will cause the juice to run out of the meat, horribly drying it out. It makes me cry when I see that.
  • Feel free to continue to baste the filet with the butter once the meat comes out of the oven, but remember, pouring hot oil/butter on the filet continues to cook it…do watch doneness.
  • Remove the steak and put it on a holding plate, and cover with foil for 5 minutes. That allows the filet mignon to rest, and the juices to settle, so they don’t run out when you cut into it at the table.
  • Now is a great time to add a simple but tasty filet mignon sauce.
  • After five minutes, serve up that perfectly cooked filet mignon, and if you’re feeling really decadent, spoon a bit of the herb flavored brown butter right over the top.

Makes my mouth water. Check out all my Filet Mignon Recipes and my new recipe for Bacon Wrapped Filet Mignon.

Many full bodied reds with go great with a Filet Mignon. I’d go for a California Cab in a heartbeat.

Home » How To » How To Cook Filet Mignon Roast

Filet mignon may seem expensive, daunting, and unattainable to master as a home cook, but trust me when I say you don’t need to go to a 5-star restaurant to have a tasty steak cooked to perfection.

A filet mignon roast has a crispy tone on its outside, while on the inside, it is moist, juicy, and soft – just like butter, the flesh is so moist. You would definitely enjoy this when it’s seasoned to perfection.

With just a little preparation, a nice skillet, and a probe meat thermometer, you will have a luscious filet mignon roast that will make you close your eyes, dance a little, and grin with each bite.

Filet Mignon Nutrition Facts

Why Filet Mignon Roast

It is usually the tenderest and leanest cut. Since filet mignon has a lighter flavor than other cuts of beef, it is sometimes served with a sauce or wrapped in bacon. Filet mignon is the most expensive cut of meat due to the limited amount of filet mignon that can be killed from each animal.

Tips To Cook Filet Mignon Roast

How To Cook Filet Mignon Roast

Filet mignon is made from beef tenderloin, a beautiful and tender cut of steak. You can either ask your butcher to cut a large centerpiece from a full tenderloin for you or buy a whole tenderloin and cut it yourself, storing the rest for filet mignon.

Season The Roast

Season the roast with salt and pepper and set aside to rest at room temperature:

To allow the roast to come to room temperature, remove it from the refrigerator one to two hours before cooking. Set aside after you have seasoned all sides with salt and pepper.

Preheat The Oven

After the roast has come to room temperature, preheat the oven to 425°F.

Sear The Roast

Heat olive oil in a cast iron or thick-bottomed sauté pan that can withstand the heat on high heat. Place the roast in the pan when the oil is heated and brown it on all sides, including the ends, for about 10 minutes.

Place The Roast in the Oven

When the roast has been browned sufficiently, remove it from the pan and place it in a roasting pan without cleaning it at all.

Roast at 425°F for 20 minutes until the internal temperature reaches 130°F for rare – 140°F for medium. You can use a meat thermometer to check the temperature of the meat.

How to Cook Filet Mignon in the Oven

Filet mignon, or “dainty fillet” is among the most coveted cuts from the cow due its lovely, tender texture and subtle flavor. Despite the title of our dish, filet mignon should not be fully cooked in the oven. I first sear the steak on the stove top, then transfer to the oven to finish. This method is my favorite, due to the crispy outside crust and perfectly cooked center, beautifully rare. The dish is especially good in winter if you can’t get out to grill.

Recipe Overview and Keys to Success

For the best possible Filet Mignon Cooked in the Oven, follow these tips:

  • Purchase prime meat
  • Don’t buy steaks that appear old or spotty
  • Use a cast iron skillet for initial searing
  • To achieve a good crust, wait until you see ample smoke coming off the pan before adding the steak
  • Bring steaks to about 125° in the oven (for medium-rare steaks)
  • Add maître d’ butter (chive and butter) just before serving; a steakhouse trick

Ingredients for Filet Mignon Cooked in the Oven

  • 2 filet mignon steaks
  • olive oil
  • salt
  • pepper
  • maître d’ butter (optional)

Filet Mignon Cooked in the Oven

  1. Start with room-temperature meat
  2. Season well with salt and pepper
  3. Heat pan at medium heat up to the smoke point
  4. Add oil and you’ll see a reasonable amount of smoke coming off the skillet
  5. Lay down the meat with confidence
  6. Avoid touching or flipping to achieve the proper sear
  7. Cook on the first side 3-4 mins
  8. After flipping, cook on the second side for just 1 minute
  9. Move entire pan into pre-heated, 400° oven
  10. After approx 6 mins, remove skillet from the oven
  11. Use thermometer to judge whether the temperature reached 125°, or use the “feel” technique to assess rareness
  12. Allow filets to rest for 4-5 mins

Wine Recommendation for Filet Mignon Cooked in the Oven

I wouldn’t go overboard with a robust red to marry with this mild-mannered cut of meat. The simple treatment I used here calls for a relatively light red wine. Either a soft merlot or a medium-bodied pinot noir would make a nice mate to our steak. One example can be found in the San Simeon Monterey Pinot Noir. Its peppery finish (not typical of a pinot) harmonizes quite well with the pepper used to prepare the filet.

Table of Contents

How long do you cook a filet mignon on each side?

FILETS MIGNON & CENTER-CUT RIBEYES Thickness Rare 110 to 120 F Medium Rare 120 to 130 F 1.5″ 3 minutes EACH SIDE 3.5 minutes EACH SIDE 1.75″ 3.5 minutes EACH SIDE 4 minutes EACH SIDE 2″ 4 minutes EACH SIDE 4.5 minutes EACH SIDE.

How long should you cook filet mignon?

How to Grill Filet Mignon For a 1-inch cut, grill 10 to 12 minutes for medium-rare (145°F) or 12 to 15 minutes for medium (160°F). For a 1½-inch cut, grill 15 to 19 minutes for medium-rare (145°F) or 18 to 23 minutes for medium (160°F). Transfer the meat to a platter.

How is filet mignon supposed to be cooked?

Filet mignon is lean and typically does not require any trimming. Meanwhile, pre-heat your oven to 425 degrees. Cook the filets in your oven for 5-8 minutes, depending on your preferred level of doneness: 5-6 minutes for rare, 6-7 minutes for medium-rare or 7-8 minutes for medium.

Is it better to cook steak with butter or oil?

You should sear your steak in cooking oil, not butter. Butter has a low smoke point and will burn at the high heat you need to make steak that’s neatly crisp and golden brown on the outside, but tender and juicy on the inside.

Do you oil steak or pan?

You put oil in the pan Don’t go putting your vegetable oil or sunflower oil straight into your frying pan. When cooking steak you need to oil the steak itself to ensure that perfect outer texture once cooked, and of course so it doesn’t stick. Also, do allow your pan to get hot before frying up that piece of meat!Oct 21, 2019.

How long do you cook a 2 inch thick filet mignon?

Remember to fully thaw your steaks. Sear on high heat for 2 minutes on one side, then turn and move to indirect heat. Turn them 1 minute before the halfway point of the cooking time.Cooking Times. Oven 350° Medium-Rare1 3/4 inches 2 1/2 inches 11-12 mins 13-14 mins Medium1 3/4 inches 2 1/2 inches 12-13 mins 14-16 mins.

How long do you pan fry a 1/2 inch steak?

Sear the Steaks Thin steaks (anything less than 1 1/2 inches thick) will cook very quickly; cook until meat is deeply browned, about 3 minutes per side for medium-rare.

How long should I pan sear steak?

Use a brush to spread the oil out on the preheated skillet, then add the steaks. They should sizzle loudly. Sear for 3-4 minutes on each side, until browned on the outside and medium rare on the inside. Let the meat rest on a plate for at least 5 minutes after cooking.

How do you know a filet mignon is done?

How to Cook Filet Mignon on the Grill Be sure your steak is completely thawed. For the perfect medium-rare filet mignon, grill for 7-8 minutes for a 1-inch steak, and 9-11 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.

Can you cook filet mignon in a nonstick pan?

Heat the oil in a non-stick frying pan over medium-high heat. When the pan is hot, add the filet mignon steak. Set the timer for 4 minutes. Set the timer again for 4 minutes.

Should you salt filet mignon before cooking?

Moral of the story: If you’ve got the time, salt your meat for at least 40 minutes and up to overnight before cooking. If you haven’t got 40 minutes, it’s better to season immediately before cooking. Cooking the steak anywhere between three and 40 minutes after salting is the worst way to do it.

How long do you cook a filet mignon for medium well?

Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the size of the steak, the more or less time it will take.

What is the best side dish for filet mignon?

Side Dishes with Steak Caesar Salad. A Caesar salad is the go-to favorite for many a steak lover. Wedge Salad. This is, hands down, the classic steakhouse salad. Steak-frites. Loaded Baked Potato. Macaroni and Cheese. Creamed Spinach. Grilled Tomato Halves. Vegetable Kebabs.

Can you pan fry steak with olive oil?

olive oil, fresh ground black pepper, and kosher or sea salt. Leave it at room temperature until cooking. Add 1T butter and 2T olive or canola oil to the pan and watch for the butter starting to brown. Place the steak into the pan and reduce the heat to medium, cooking the first side for 4-6 minutes.

How do I pan fry a steak?

5. Let it rest. In a medium pan over medium-high heat, heat oil. Season steak with salt and pepper on both sides. When oil is just about to smoke, add steak. Cook 7 minutes, then flip and add butter. Remove from pan and let rest 5 minutes before cutting.

What oil is best for pan frying steak?

The best oils to fry with have the highest smoke points which are all 450 or above. These include peanut oil, sunflower oil, corn oil, palm oil and avocado oil. I generally use peanut or sunflower oil. PRO TIP: To sear a steak, your pan should reach a temperature of 400-450 degrees.

Tips and Tricks for Elevating Your Dinner with Wagyu Filet Mignon

Primal: Loin

Features: Exceptionally tender, mild flavor

Enjoy a chef-level American Wagyu Filet Mignon at home with these cooking tips. Perfectly portioned, buttery, and deliciously tender, this cut is sure to elevate any eating experience.

How to cook filet mignon

Is Tenderloin the same as Filet Mignon?

Filet Mignon is cut from the Beef Tenderloin, a part of the loin primal. So, Filet Mignon is always Beef Tenderloin, but “Tenderloin” does not always refer to “Filet Mignon.”

How to cook filet mignon

General Cooking Tips

  • If filet is frozen, thaw in the refrigerator, never at room temperature or under water.
  • To experience the full buttery flavors of American Wagyu, avoid over seasoning and simply use salt and pepper.
  • If pan-frying or grilling filet, cook over medium or medium-high heat for best results.
  • If pan-frying filet, use a cast iron skillet for added sear and flavor.
  • Rest Filet Mignon for 5 minutes after cooking to allow juices to absorb (no need to rest steaks prior to cooking).

General Cooking Temperatures for Filet Mignon

Steak should be cooked to a minimum of 145°F for optimum food safety.

For best results, use temperature over cooking times to determine desired doneness.

Doneness Temperature Range
Rare 120°F to 129°F
Medium-rare 130°F to 139°F
Medium 140°F to 149°F
Medium-well 150°F to 159°F
Well-done 160°F +

Best Preparation Methods for Wagyu Filet Mignon

The tenderness of Filet Mignon makes it an excellent choice for grilling, pan frying, or cooking sous vide.

How to Pan-Fry American Wagyu Filet Mignon

Pan-frying Filet Mignon Steak brings out its juiciness and results in a delectable sear.

  1. Heat a skillet over medium or medium-high heat. Use a cast-iron skillet to pan-fry Filet Mignon for best results.
  2. Add a dollop of butter or a tablespoon of olive oil to the pan.
  3. While pan is heating, pat filets dry and season with salt and pepper. Avoid over-seasoning.
  4. Once pan is heated, add the Filet Mignon. Flip filet once halfway to desired doneness.
  5. Use a thermometer to monitor temperature and remove once filet reaches desired doneness. Let rest for 5 minutes and serve.

How to cook filet mignon

How to cook filet mignon

How to Grill American Wagyu Filet Mignon

Grilling American Wagyu Filet Mignon is a classic way to celebrate its flavor and elevate any occasion. Here are a few of the basics.

  1. Make sure grill is clean to avoid altering the flavor of the Filet Mignon and for optimum food safety.
  2. Light the charcoal or set your gas grill to medium heat.
  3. While grill is heating, remove the Filet Mignon from your refrigerator and season with salt and pepper on both sides (no need to let filets rest before cooking or add additional seasonings).
  4. Use an instant-read thermometer to monitor steak temperature and avoid over/undercooking.
  5. Only flip filets once, about halfway to desired doneness.
  6. Remember, internal temperature will continue to rise after removing filets from the grill.
  7. Let filets rest about 5 minutes after removing from grill.
  8. Slice filets against the grain for maximum tenderness.

How to Cook American Wagyu Filet Mignon Sous Vide

Cooking sous vide is an excellent, easy way to achieve a restaurant-worthy Filet Mignon. Sous vide results in consistent temperature throughout the cut and helps you avoid overcooking.

Table of Contents

How long do you cook filet mignon on each side?

FILETS MIGNON & CENTER-CUT RIBEYES Thickness Rare 110 to 120 F Medium Rare 120 to 130 F 1.5″ 3 minutes EACH SIDE 3.5 minutes EACH SIDE 1.75″ 3.5 minutes EACH SIDE 4 minutes EACH SIDE 2″ 4 minutes EACH SIDE 4.5 minutes EACH SIDE.

How long do I cook filet mignon for?

For a 1-inch cut, grill 16 to 20 minutes for medium-rare (145°F) or 20 to 24 minutes for medium (160°F). For a 1½-inch cut, grill 22 to 25 minutes for medium-rare (145°F) or 25 to 28 minutes for medium (160°F). Transfer the meat to a platter. Cover the meat with foil and allow it to stand for 5 minutes before serving.

How is filet mignon supposed to be cooked?

Filet mignon is lean and typically does not require any trimming. Meanwhile, pre-heat your oven to 425 degrees. Cook the filets in your oven for 5-8 minutes, depending on your preferred level of doneness: 5-6 minutes for rare, 6-7 minutes for medium-rare or 7-8 minutes for medium.

Is it better to cook steak with butter or oil?

You should sear your steak in cooking oil, not butter. Butter has a low smoke point and will burn at the high heat you need to make steak that’s neatly crisp and golden brown on the outside, but tender and juicy on the inside.

Do you oil steak or pan?

You put oil in the pan Don’t go putting your vegetable oil or sunflower oil straight into your frying pan. When cooking steak you need to oil the steak itself to ensure that perfect outer texture once cooked, and of course so it doesn’t stick. Also, do allow your pan to get hot before frying up that piece of meat!Oct 21, 2019.

How long do you cook a 2 inch thick filet mignon?

Remember to fully thaw your steaks. Sear on high heat for 2 minutes on one side, then turn and move to indirect heat. Turn them 1 minute before the halfway point of the cooking time.Cooking Times. Oven 350° Medium-Rare1 3/4 inches 2 1/2 inches 11-12 mins 13-14 mins Medium1 3/4 inches 2 1/2 inches 12-13 mins 14-16 mins.

How long do you pan fry a 1/2 inch steak?

Sear the Steaks Thin steaks (anything less than 1 1/2 inches thick) will cook very quickly; cook until meat is deeply browned, about 3 minutes per side for medium-rare.

How long should I pan sear steak?

Use a brush to spread the oil out on the preheated skillet, then add the steaks. They should sizzle loudly. Sear for 3-4 minutes on each side, until browned on the outside and medium rare on the inside. Let the meat rest on a plate for at least 5 minutes after cooking.

Can you cook filet mignon in a nonstick pan?

Heat the oil in a non-stick frying pan over medium-high heat. When the pan is hot, add the filet mignon steak. Set the timer for 4 minutes. Set the timer again for 4 minutes.

What is the best side dish for filet mignon?

Side Dishes with Steak Caesar Salad. A Caesar salad is the go-to favorite for many a steak lover. Wedge Salad. This is, hands down, the classic steakhouse salad. Steak-frites. Loaded Baked Potato. Macaroni and Cheese. Creamed Spinach. Grilled Tomato Halves. Vegetable Kebabs.

How long do you cook a filet mignon for medium well?

Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the size of the steak, the more or less time it will take.

How long do you cook a 1 inch filet mignon?

Grilled Filet Mignon For the perfect medium-rare filet mignon, grill for 7-8 minutes for a 1-inch steak, and 9-11 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.

Should you salt filet mignon before cooking?

Moral of the story: If you’ve got the time, salt your meat for at least 40 minutes and up to overnight before cooking. If you haven’t got 40 minutes, it’s better to season immediately before cooking. Cooking the steak anywhere between three and 40 minutes after salting is the worst way to do it.

What is the difference between tenderloin and filet mignon?

On one side of that tenderloin, though, is the filet mignon, which reaches into the short loin of the animal. The piece is known for being extremely tender with a melt-in-your-mouth texture when cooked. In short: A filet mignon is part of the tenderloin, but the tenderloin is not a filet mignon.

Can you pan fry steak with olive oil?

olive oil, fresh ground black pepper, and kosher or sea salt. Leave it at room temperature until cooking. Add 1T butter and 2T olive or canola oil to the pan and watch for the butter starting to brown. Place the steak into the pan and reduce the heat to medium, cooking the first side for 4-6 minutes.

What oil is best for pan frying steak?

The best oils to fry with have the highest smoke points which are all 450 or above. These include peanut oil, sunflower oil, corn oil, palm oil and avocado oil. I generally use peanut or sunflower oil. PRO TIP: To sear a steak, your pan should reach a temperature of 400-450 degrees.

Should I put olive oil on my steak?

The answer is Yes. Olive oil is an indispensable ingredient when making steak. Although many people believe that olive oil should not be applied to steaks before grilling. However, chefs around the world recommend that in the process of making steaks, olive oil should be applied twice to the meat.

How to cook filet mignon

There’s something inherently satisfying about eating a really well cooked piece of meat, especially the iconic filet mignon. Technically a cut from the end of the tenderloin, the filet mignon is an uber-tender, very popular cut. While some leave cooking steak to the pros and only consume it when eating out, there’s no need to limit your enjoyment to an expensive meal at a stuffy restaurant.

It can be a little intimidating to buy a filet mignon if you’re not totally confident in the cooking process—after all, it’s not the cheapest cut of meat. However, just follow these simple steps and you’ll be happily eating a perfectly cooked, beautifully seared, picture perfect filet mignon before you know it. It turns out, the one trick to a perfect filet-mignon is all in the butter and herbs you use to cook the steak.

We spoke with Chef Saul Montiel of Cantina Rooftop in New York City about the best tips to follow when cooking filet at home. “I always start by sourcing the best quality meat possible for my local butcher or market,” Montiel says. “I would use about an 8 or 10-ounce filet for this recipe. The best way to cook this cut is to pan sear the steaks in butter with fresh thyme and garlic. Once the steaks get a good sear on both sides, you finish it off in the oven until it’s reached the desired internal temperature.” 6254a4d1642c605c54bf1cab17d50f1e

There you have it: A little butter and herbs can go a long way. Here are some more tips to look for when buying and cooking filet mignon, along with a step-by-step cooking guide.

What should you look for when shopping for filet mignon?

“Filet mignon is the most expensive cut of steak you can buy, so you have to make sure that you’re spending your money wisely,” says Yumna Jawad of Feel Good Foodie. “Because it’s more tender than other cuts of steak, look for a brightly red color on the steak with light marbling. You don’t want to see any silver skin or large pieces of fat on the steak.”

Should you season filet mignon before cooking it?

Montiel, Jawad, and Executive Chef Oscar Cabezas of Telefèric Barcelona agree: Filet mignon should be seasoned before it hits the pan.

“To avoid possible bleeding, the filet mignon should be well-tempered before cooking,” Cabezas says. “Spaniards are generous with salt throughout the cooking and reserve freshly ground black pepper for the end. A little olive oil provides some great fat.”

Whether you choose to cook your steak in butter or olive oil, seasoning it ahead of time will make all the difference.

How should you cook a filet mignon?

Here’s Montiel’s step-by-step method for the perfect steak at home:

  • Bring the filet mignon to room temperature approximately 45 minutes to an hour prior to cooking. (This ensures an evenly cooked steak!)
  • Generously coat the filet with kosher salt and freshly ground black pepper. This is not a time to skimp on seasoning. Preheat the oven to 400 degrees Fahrenheit.
  • A cast iron skillet is ideal, but an oven-safe sauté pan also works. Heat the pan over medium/medium-high. Wait until the pan is super hot to add a few tablespoons of butter, smashed garlic cloves, and fresh thyme. Make sure to stir everything around to prevent burning. Once the butter is melted and foamy, add the steaks to the pan.
  • As the steak sears, carefully use a spoon to baste the filet with the garlic and thyme-infused melted butter. Do this until the steak is completely seared, about five minutes on each side.
  • Transfer the steak to the preheated oven to finish the cooking process; it shouldn’t take more than three to five minutes for a rare to medium-rare steak. Let the steak sit for five minutes before slicing. Enjoy!

This is a fool-proof method to ensure a perfectly cooked steak that will knock your socks off. Filet mignon isn’t just for restaurants—with these tricks, you can master this steak dish right at home.

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How to cook filet mignon

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The bad boy of the British culinary scene, Gordon Ramsay is a chef, restaurateur and television personality, with restaurants in several countries and a total of seven Michelin stars. Known for his bluntness and short temper as well as his cooking, Ramsay has starred in competitive cookery shows on both sides of the Atlantic, including Hell’s Kitchen, The F Word, and Ramsay’s Kitchen Nightmares, where his frequent, profanity-laden outbursts have made him a controversial but compelling character.

But love him or loathe him, there’s no denying Ramsay’s talent as a chef, and his simple recipe for a mouthwatering Filet Mignon is one of our favourites.

Gordon Ramsay’s Fillet Mignon: the recipe

How to cook filet mignon

Filet Mignon (sometimes known as Fillet Steak) is the tenderest cut of beef, known for its mild flavour and melt-in-the mouth texture. It is cut from the short end of the tenderloin, a non weight-bearing muscle, which means less marbling and a softer, juicier steak. Filet Mignon can be quite expensive when dining out, but follow these recipes from the expert, and you can cook the perfect steak in your own kitchen.

Gordon Ramsay’s Fillet Mignon on the stove

To cook Gordon Ramsay’s Fillet steak on the stove, you will need:

  • 2 6oz Filet Mignon steaks, with the fat trimmed
  • Salt and pepper to season
  • A bunch of rosemary
  • A bunch of thyme
  • Garlic cloves, crushed
  • Olive oil
  • A nob of butter
  • A heavy pan
  • Cooking tongs
  • A spoon

For the best results, your steaks should be at room temperature when you start cooking, so remember to leave them on the counter for around 30 minutes to after you take them out of the fridge.

Follow this method:

  1. While you’re waiting, place a heavy pan on the stove and turn up the heat. Your pan should be at a medium heat for cooking this type of steak.
  2. When you’re happy the steak is at room temperature, season liberally with salt and pepper. Ramsay advises that around 35% of your seasoning will be lost in the pan, so add a little more than you think you’ll need.
  3. Pour some olive oil into the pan and swirl to ensure even coverage, then place your steaks into the pan, along with the garlic, rosemary and thyme.
  4. Filet Mignon is best cooked medium-rare or medium to fully appreciate the tenderness of the meat. If you want your steaks to be medium-rare, cook for around 3 ¼ minutes on each side and check the firmness with some tongs (or your fingers if you’re careful).
  5. When done, your steak should be the same consistency as the pulse point on your wrist. For rare steaks, cook for up to 2 minutes on each side, or until they are the same firmness as your chin.
  6. Once the steaks are seared on both sides, pick them up with your tongs and roll slowly around the pan to seal the sides. Next, add the butter, and heat until it bubbles and caramelises.
  7. Tilt the pan slightly so the juices, olive oil and butter pool together, then take a spoon and baste the steaks in the mixture for added flavour.
  8. Rest the steaks for 5 -10 minutes to allow the flavours to develop.
  9. When serving, cut along the grain, and make sure your slices are at least ¼ inch to keep them as succulent as possible.

Gordon Ramsay’s fillet mignon in the oven

If you prefer, there is also a recipe from Gordon Ramsay for cooking your filet steak in the oven.

For this, you will need:

  • 2 6oz fm steaks, trimmed of fat
  • Olive oil spray
  • Salt and pepper to season
  • A heavy oven-safe skillet
  • A meat thermometer

Follow this method:

  1. As before, lay out your steaks for around 30 minutes to bring them to room temperature. While you are doing this, preheat your oven to 400°F and heat your skillet on the stove.
  2. When the steaks are ready to cook, spray them lightly with the olive oil, and season well with the salt and pepper.
  3. Put the steaks on the skillet and cook for 2 – 2 ½ minutes on each side, then sear the edges until browned. Now move the skillet from the stove to the oven, and cook for a further 4 – 5 minutes.
  4. To check if your steaks are cooked, simply insert the meat thermometer into the side of the meat and check the temperature.
  5. For medium-rare steaks, remove at 125°F, and for medium, remove at 130°F. As before, rest your steaks for 5 – 10 minutes and then cut into juicy, ¼ inch slices before serving.

More famous recipes by Gordon Ramsay

If you enjoyed the Filet Mignon, why not try these other mouthwatering recipes by Gordon Ramsay?

Meat-lovers will enjoy getting their teeth into Ramsay’s succulent beef wellington. Spread with an aromatic mixture of pâté, mushrooms and thyme, and wrapped in a golden pastry crust, it’s a delicious treat for any carnivore, and completely gluten-free.

How to cook filet mignon

If you prefer pork, let Ramsay show you how to cook a classic British roast: pork belly, slow-cooked with fragrant vegetables, and with salt rubbed into the skin for the perfect crispy crackling.

For a taste of the Mediterranean, try this vibrant marinara sauce, made from juicy San Marzano tomatoes, and flavoured with onions, basil, olive oil and red wine. Ramsay recommends adding some red chilli flakes for an extra kick.

Finally, for a gourmet twist on your favourite takeout, Ramsay’s recipe for buttermilk fried chicken is a must. Coated in a crisp, spicy batter and served with tangy pickled celery, it’s the perfect treat for you and your family to share.

How to Grill Filet Mignon For a 1-inch cut, grill 10 to 12 minutes for medium-rare (145°F) or 12 to 15 minutes for medium (160°F).For a 1½-inch cut, grill 15 to 19 minutes for medium-rare (145°F) or 18 to 23 minutes for medium (160°F).Transfer the meat to a platter.

Table of Contents

How do you cook a filet mignon in the oven without searing?

How do you cook a steak in the oven without searing it? Put a cast iron pan (or your heaviest pan if you don’t have cast iron) in a very hot oven for 20 minutes. Now put your steaks on it, put them in the oven, flip after 2 minutes. Turn oven off completely and let them finish till desired temps.

Is beef tenderloin the same as filet mignon?

To sum up: Filet mignon is part of a beef tenderloin, but a beef tenderloin is not a filet mignon. Instead, it houses the filet mignon, which comes from the end portion of the tenderloin. The rest of the tenderloin can create other steak cuts or a delicious tenderloin roast to feed the family.

What temperature do you cook beef tenderloin in the oven?

Roast until a meat thermometer registers 135°F (about 20 – 25 minutes) for medium-rare doneness or 145°F for medium doneness (about 25 – 30 minutes). Follow the roasting table below for the best results. Remember, your roast will continue to warm after removing it from the oven.

What temperature should you cook filet mignon?

Filets should be cooked on the grill over medium-high heat. Ideally, you should get the temperature to around 450-degrees on a gas grill or set your filets on a grill rack directly over medium coals on a charcoal grill.

Which is better tenderloin or filet mignon?

When it comes to filet mignon, I find that the choice cut of beef tenderloin is an excellent selection. While prime cuts are technically better, there is little extra value in spending the additional money to get a prime filet mignon steak, in my opinion.

What is the best part of a beef tenderloin?

Of course, since it is the most tender cut, it’s also the most expensive per pound. Particularly filet mignon steaks, which are cut from the very centre of the muscle (considered the best part).

How long should I cook my filet mignon?

For a 1-inch cut, grill 10 to 12 minutes for medium-rare (145°F) or 12 to 15 minutes for medium (160°F).For a 1½-inch cut, grill 15 to 19 minutes for medium-rare (145°F) or 18 to 23 minutes for medium (160°F).Transfer the meat to a platter.

How do you know a filet mignon is done?

A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time (this is called “carryover cooking”). The final temperature will read 135°F.

Do you cook beef tenderloin covered or uncovered?

Seasoning beef tenderloin is important because its lower fat content (compared to other cuts such as rib roasts) means less flavor. Roast, uncovered, until desired doneness according to the timings below. Transfer the tenderloin to a cutting board and cover with foil. Let stand 15 minutes before slicing.

Why is my beef tenderloin tough?

Overcooking it. Tenderloin is lean and one of the most tender cuts around, but the lack of fat means that overcooking it will result in dry, tough meat. Follow this tip: Tenderloin is best served rare or medium-rare, so use a thermometer to make sure it doesn’t get cooked past 140°F in the center.

Should you sear beef tenderloin before roasting?

(Tip: You don’t need to sear beef tenderloin before roasting.) Insert an oven-going meat thermometer in the thickest part of the roast. Do not add water to the pan and do not cover the roast. Roast in the preheated oven until the thermometer reaches the doneness temperatures below.