How to Cook Filet Mignon to Perfection

A melt in the mouth filet mignon is exceptionally delicious. Its the superb steak for date night, family dinners, and so much more. Although, the name is fancy (as well as price tag) cooking a filet mignon is easier than you think. Now its time to learn how to cook a filet to utter perfection. Below is the list of necessary ingredients and tools to make this incredible steak.

Ingredients & Tools for the perfect Filet Mignon

• Seasoned cast iron skillet
• Kosher salt
• Fresh ground black pepper
• Plate
• Sharp knife
• Large spoon
• 2 (4-6 oz.) Filet mignon
• 2 gloves of garlic
• 2 Tbsp. unsalted butter
• Thongs
• Extra virgin olive oil
• Few sprigs of rosemary
• Few sprigs of thyme

What is Filet mignon?

Its a steak cut from the front end of a cow’s tenderloin muscle. The filet is thick, lean, and tender. This cut has less marbling/connective tissue. A filet has less fat, which translates to the less flavor. But, what it lacks in fat is overlooked. Because its the most tender cut and as stated earlier melts in your mouth. The word “mignon” is French and simply means small or petite. A filet is typically 1.5-2.5 inches in diameter. This cut is a true show stopper and should be served with elegant sides like sauteed asparagus or potato mash or macaroni and cheese with fresh truffle.

Great Cut

To achieve a great steak, it all starts with a great butcher. Pre-packaged steaks tend to have more fat. More than likely are not great cuts as well. We highly recommend building a relationship with a local butcher. Or try to find a grocery store with butchers such as Whole Foods. By going to a butcher you can request a beautiful marble steak. This steak can be purchased within 1-2 days before use. If purchased ahead of time feel free to season it generously with fresh black pepper and salt. Not a huge fan of pepper? Just make sure to season with kosher salt.

The ways to cook a Filet Mignon

There’s two different ways to cook the most tender steak on earth. First way is a quick sear (2 minutes per side) in a cast iron skillet (or oven-safe skillet). The objective with the quick sear is to achieve a brown crust on the outside. Then, transfer the filet to the oven for a few minutes to finish cooking. The second way to cook a filet is by pan frying. The filet is cooked for roughly 3-8 minutes per side. With either method, its important to watch the filet mignon. Especially if a medium-rare center is the goal. Since, a filet does not contain any bones. It cooks a lot faster than other cuts of steak.

Sizzle & Base

Before cooking the filet mignon, allow it to reach room temperature. Pat the steak dry then season well with salt and pepper. Preheat the cast iron skillet over medium heat for roughly 3-5 minutes. A hot skillet will provide a beautiful crust on the filet. Also, it creates that sizzling noise once oil and steak is added to the pan. The key to a great steak is butter. If all other items are unavailable, make sure to have unsalted butter.

Time to base those steaks. Add a few tablespoons of unsalted butter, garlic, thyme, and rosemary to the skillet. To enrich the flavor using a spoon base the steaks with that magnificent mixture. After the butter bath, remove the steak from the pan. Allow the steak to rest for roughly 5-10 minutes. The resting process ensures the juices redistribute. So when the filet is cut into the juice of the filet will just ooze out. It’ll literally taste like the best steak you’ve ever had.

Temperature Guide to Filet Mignon

As mentioned earlier, filet mignon does not have any connective tissue or fat. So there’s no reason to melt down non-existing components. Meaning the perfect filet is served around a medium-rare.

• For a rare filet, aim for a 120-130° F internal temperature. This produces one of the most juiciest steaks.
• For medium-rare filet mignon, the temperature should be between 130-135° F. Still very moist and a rose pink color.
• For a medium filet mignon, aim for a temperature between 140-150° F. When cut there’s a light pink center, but mainly its brown.
• For medium-well filet, cook until a temperature between 155-165° F. With this temperature the steak is barely pink, but still holds a little juiciness. Unlike, a well done filet (170° F), which could be tough and lacking flavor.

Serving Ideas for Filet Mignon

A filet mignon is normally paired with bold sides because of its lack of flavor profile. Below are suggestions for pairings:

• Wrap it with bacon. This adds more fat and flavor to the filet.
• Top it off with wild mushrooms or truffles. Gives an elegant and classic look to the steak.
• Serve with fresh herbs like parsley and coarse black peppercorn. This way is simple and less time consuming.
• Add a light breaded topping like blue cheese crust. For a much need crunch factor.

Sometimes toppings are not enough, a rich/creamy sauce is needed as well. Below are examples of sauces that pair well with this steak:

• Bearnaise, which is a emulsified egg-based sauce. Normally flavored with tarragon and vinegar.
• Mustard sauce, a tangy sauce made with Dijon mustard, shallots, mushrooms, cream, and cognac.
• Herb butter component, made by melted butter. Then adding fresh minced shallots and herbs with a pinch of citrus juice or vinegar. Remold the butter to any desired shape by refrigerating.
• For a very fancy occasion there’s a red wine reduction sauce aka Bordeaux. This sauce is made with Bordeaux, shallots, thyme, bay leaf, pepper, salt, butter, and beef stock (or beef bone marrow).

If you are celebrating, try serving this French 77 before or after dinner.