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The way to cook perfect filet Mignon with this easy, foolproof recipe to make at home, great for date night!
Perfect Filet Mignon for Two
If you must know cook a filet mignon similar to you’ll order in a steakhouse, you will have come to the fitting place! Filet mignon is probably the most tender cut of beef you’ll be able to buy, and doesn’t require fancy seasonings – coarse salt and fresh cracked pepper is all you wish for a delicious steak that’s pan seared then finished within the oven and cooked to perfection! I like mine medium rare, but you’ll be able to cook it to your taste. It’s perfect with sauteed or roasted vegetables on the side, corresponding to a Baked Potato, Roasted Brussels Sprouts and Butternut, Roasted Brussels Sprouts Gratin, or pictured above I made a rapid sauteed garlic broccolini.
Filet mignon (or tenderloin) are, by far, the tenderest piece of meat with an almost buttery texture. Its tenderness, coupled with the scarcity of the quantity of meat on the animal, makes it the most costly cut of beef. I at all times buy my filet mignon steaks from my local butcher, but this method works with any beef tenderloin steaks from the food market.
How To Make the Perfect Filet Mignon:
It’s practically foolproof if you will have a meat thermometer, but it’s also possible to use the finger test just in case you don’t. This starts on the stove in a hot pan and finishes within the oven, so that you’ll need a heavy oven-safe skillet or forged iron skillet to make this.
- Let your steaks rest to room temperature 30 to 60 minutes before you begin cooking.
- Pat the steaks dry with paper towels, then spray or rub the steaks flippantly throughout with a high smoke point oil, corresponding to canola oil, avocado oil or grapeseed.
- Season each side generously with kosher salt and black pepper.
- Preheat your oven to 400°F before you’re able to cook.
- Use a meat probe to check for done-ness.
- When the oven is prepared, heat the a heavy skillet or forged iron skillet over high heat until the pan is extremely popular.
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When hot, add the steaks and cook, without moving for two 1/2 minutes. Use tongs and switch over, cook an extra 2 to 2-1/2 minutes.
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Sear the edges of the steaks for about 1 minute so it’s browned throughout.
- Place the steaks within the oven for about 4 to five minutes, then check them with the meat probe inserted into the side of the steak.
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Remove when the steaks read 125° F for Medium Rare, or 130° F for medium.
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Allow them to rest 5 to 10 minutes before serving (meat temperature will rise 5 to 10 degrees after it’s faraway from the oven).
Grilling Method:
- If you must cook this on the grill, pre-heat the grill on high and prep your steaks.
- Let the steaks rest half-hour, season with salt and pepper.
- Oil the grates, then cook the steaks on medium-high heat, until with the meat probe inserted into the side of the steak reads 125°F for Medium Rare, or 130°F for medium. About 5 to six minutes on both sides, or longer depending on the thickness of the steak.
Internal Temp For Cooking Filet Mignon Steak
Use a meat probe to check your steaks and take them out 5 degrees before your required doneness, because the meat temp will increase because it rests.
- Rare: 125°F
- Medium-Rare: 130°F to 135°F
- Medium: 140F to 145°F
- Medium Well: 150°F to 155°F
- Well: 160°F
Variations:
For my part, filet mignon doesn’t must be seasoned with anything except salt and pepper. That being said, if you must add more flavor, here’s some easy ideas:
- Finish the steaks with butter or compound butter at the top.
- Add some fresh rosemary or thyme.
- Saute some garlic in butter and top the steaks on the very end.
More Steak Recipes You’ll Love:
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Yield: 2 servings
Serving Size: 1 steak
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Let the steaks rest on the counter to return as much as room temperature no less than half-hour before able to cook
-
Preheat the oven to 400°F.
-
Spray the steak flippantly throughout with olive oil, then season each side generously with kosher salt and black pepper.
-
When the oven is prepared, heat the a heavy skillet or forged iron skillet over high heat until the pan is extremely popular.
-
When hot, add the steaks and cook, without moving for two 1/2 minutes. Turn over and cook an extra 2 to 2-1/2 minutes.
-
Sear the edges of the steaks for about 1 minute so it’s browned throughout.
-
Place the steaks within the oven for about 4 to five minutes, then check them with the meat thermometer inserted into the side of the steak.
-
Remove when the steaks read 125° F for Medium Rare, or 130° F for medium.
-
Allow them to rest 5 to 10 minutes before serving (meat temperature will rise 5 to 10 degrees after it’s faraway from the oven).
Last Step:
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What should the interior temp be for cooking filet mignon steak?
Use a meat probe to check your steaks and take them out 5 degrees before your required doneness, because the meat temp will increase because it rests.
- Rare: 125°F
- Medium-Rare: 130°F to 135°F
- Medium: 140F to 145°F
- Medium Well: 150°F to 155°F
- Well: 160°F
Serving: 1 steak, Calories: 246 kcal, Protein: 36 g, Fat: 11 g, Cholesterol: 101 mg, Sodium: 75 mg