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.
Equipment
- 1 Skillet large
Ingredients
- 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 rare135°F (57°C) for medium-rare145°F (63°C) for mediumUse 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.
Tried this recipe?Let us know how it was!