How to cook Filet Mignon perfectly

Cooking a beef filet, often considered the pinnacle of premium cuts, is an exercise in simplicity and precision. Known for its tenderness and buttery texture, this luxurious cut requires minimal seasoning and attention to detail to achieve perfection. The key to cooking the perfect filet is searing it quickly over high heat, followed by a gentle finish to your desired level of doneness. This method ensures a beautifully caramelised crust while keeping the centre juicy and tender.

When preparing a filet, it’s essential to bring the meat to room temperature before cooking. This ensures even cooking and a more consistent texture throughout the cut. High-quality salt and freshly ground black pepper are often all you need for seasoning, allowing the natural flavours of the beef to shine.

One of the secrets to enhancing the rich flavour of filet is to finish it with butter, herbs such as thyme or rosemary, and perhaps a clove of garlic. Basting the meat in this mixture as it cooks creates a deeper, more complex flavour profile without overpowering the delicate taste of the filet itself.

When it comes to serving, filet pairs wonderfully with classic accompaniments. For a traditional British touch, consider serving it with a rich red wine jus or a creamy peppercorn sauce. On the side, buttery mashed potatoes or dauphinoise add a comforting, indulgent note. Lightly sautéed green vegetables such as tenderstem broccoli or green beans can balance the richness of the dish, offering both colour and texture.

For a more decadent pairing, a glass of full-bodied red wine such as Bordeaux or Malbec complements the filet’s depth of flavour, elevating the dining experience into something truly special. Whether for a special occasion or a simple indulgence, beef filet never fails to impress.

How to cook Filet Mignon

Beef filet is a tender, premium cut, typically seared for a caramelised crust and finished gently to preserve its juiciness. It pairs perfectly with rich sauces like red wine jus and classic sides such as mashed potatoes and sautéed greens.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Resting 10 minutes mins

Total Time 35 minutes mins

Course Main Dish

Cuisine French

Servings 2 People

Equipment

• 1 Skillet large

Ingredients

 

1x2x3x

• Filet mignon 6oz per person
• Salt preferably coarse kosher or sea salt
• Freshly ground black pepper
• canola oil or avocado oil
• unsalted butter about 1-2 tablespoons
• garlic 2-3 crushed cloves, optional
• rosemary or thyme optional

Instructions

 

• Take the steak out of the refrigerator about 30 minutes before cooking to allow it to reach room temperature. This ensures even cooking.
  Filet mignon
• Pat the steaks dry with a paper towel. Season both sides generously with salt and freshly ground black pepper. You can add other seasonings if you like, but simple is often best with filet mignon.
  Salt, Freshly ground black pepper
• Preheat your oven to 400°F (204°C). This step is for reverse-searing or finishing the steak in the oven after searing.
• Heat a cast-iron skillet over medium-high heat and add a small amount of oil. The pan should be hot enough that the steak sizzles when it hits the surface.
  canola oil
• Sear the filet mignon for 2-3 minutes on each side until a rich, brown crust forms. Don’t move the steak too much—let it develop a good crust.
• Lower the heat to medium. Add butter, garlic, and herbs to the pan. Once the butter melts, tilt the pan slightly and use a spoon to baste the steak with the butter for about 1-2 minutes. This step adds flavor and helps the steak cook more evenly.
  unsalted butter, garlic, rosemary
• If the steak is thick (over 1½ inches), transfer the skillet to the oven to finish cooking. Roast for 4-5 minutes for medium-rare, or until the internal temperature reaches:

  125°F (52°C) for rare

  135°F (57°C) for medium-rare

  145°F (63°C) for medium

  Use a meat thermometer to check the internal temperature.
• Remove the filet from the pan or oven and let it rest for 5-10 minutes before cutting into it. This allows the juices to redistribute throughout the meat.
• Slice the filet mignon and serve it as is, or with a sauce like béarnaise, red wine reduction, or a simple compound butter.

Notes

Tips:

Don’t Overcook: Filet mignon is best served medium-rare to medium to maintain its tenderness.

Use a Meat Thermometer: To ensure you reach your desired doneness.

Avoid Overcrowding: If cooking multiple steaks, leave enough space in the pan to ensure even cooking.

When cooking a filet, it’s best to use an oil with a high smoke point like avocado or canola oil.

Keyword Beef, Dairy, Filet Mignon, Fillet, Fillet Steak, Fry, Herbs, How to Cook Filet Mignon

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