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How To Cook Filet Mignon :

We agree that you merit a reward. You deserve a little luxury after a difficult day : a lit candle and some relaxing music. Oh, and keep in mind the Best. Meal. Ever. Fortunately, our fillet mignon is perfect since it turns an expensive restaurant dish into a lavish homemade feast. The best part? That's true, our recipe only makes enough for one. Everything is for you!

How To Cook Filet Mignon

What is filet mignon?

Due to its valued texture and small size (only approximately 2% of the entire animal), fillet mignon is one of the most costly steak cuts. It is also the smaller tip of the tenderloin. Fun fact: Filet mignon can occasionally be found as a component of the T-bone when it appears on your plate in addition to riding alone. Strip steak is served on the longer side of the T-bone and fillet mignon is served on the shorter side. Choose a T-bone so you can have both if you're unsure what you want.

Some important tips before cooking :

  • What sort of skillet ought I to employ?

If you have a cast iron skillet, use it here for the greatest sear! Simply make sure the pan you're using is oven-safe if not. (You begin on the cooktop and complete the process in the oven.) Choose heavy bottomed skillets, which hold heat and avoid sticking, if you aren't using a cast iron pan. Steaks and ovens are typically not intended uses for nonstick skillets.

  • How do I get a good sear?

A pan that is extremely hot is a need. Cook the steak in a very hot, previously prepared skillet; add the meat just when the oil is almost smoking. Be tolerant! About 3 to 5 minutes per side are needed for a deep, crusty sear. Another suggestion is to season the steak with salt and pepper for 45 to 1 hour, chill it, pat it dry, and then sear it if you have the time. The lengthy preparation removes some moisture from the steak, aiding in the creation of a golden crust.

  • Do I use butter or oil?

BOTH! Olive oil is a good place to start (but neutral oil would also work!). Then, add butter and continue to baste the steak after flipping it. I mean, No steakhouse would omit butter since it enhances the flavor of everything.

  • Why do I need to bake it?

The steak should be finished in the oven for the best crust and juicy center. The steak should only be seared on the burner for the necessary amount of time. Any longer and it will char and become tougher on the outside before cooking within.

  • What degree of temperature am I looking for?

Depending on your preferences. however, Please, do not exceed 155°.

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

  • Should I slice the steak before serving it?

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

  • Let it rest, please.

You can't wait to tuck into the delectableness, we know! However, you should wait at least 5 to 10 minutes before cutting into the steak. More of that juiciness will be kept.

  • What should I serve filet mignon with?

think mashed potatoes, creamed corn, or creamed spinach.

Ingredients of Filet Mignon :

for 1 serving

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

Preparation Filet Mignon :

  1. Put the fillet mignon on a chopping board, blot dry with paper towels, and set aside for 20 to 30 minutes at room temperature.
  2. Turn the oven on to 450°F (230°C).
  3. Salt and pepper on the fillet mignon liberally on all sides.
  4. A medium, oven-safe skillet made of cast iron or stainless steel should be heated over high heat for 5 minutes.
  5. Add the fillet mignon to the pan as the oil starts to smoke. Cook for two to three minutes without moving, or until a crust has formed.
  6. The butter, rosemary, and garlic are then added to the pan after flipping the steak with tongs.
  7. For two to three minutes, tilt the pan and continually ladle butter over the steak.
  8. For a medium-rare steak, put the pan in the oven for 7 minutes.
  9. Before slicing, move the steak to a cutting board and allow to rest for at least 10 minutes.
  10. Enjoy!

Notes :

  • Filet mignon size : Depending on the continent you're on, fillet steaks and fillet mignons might vary slightly in size.
  • They are produced in Europe using a specific portion of the beef tenderloin and measure 3 to 4 ounces each. They are frequently cut from the complete central tenderloin in the US, and each steak is typically 6 to 8 ounces in size.
  • Look for "Petite Filet Mignon" if you wish to use a European cut in the United States.
  • I used beef tenderloin center-cut six-ounce "normal American" cuts.
  • Regardless of the components you use, cooking times only vary slightly. Smaller fillet mignons cook much more rapidly than larger ones, so you must watch them carefully.
  • The use of a meat thermometer is highly advised. Preferably, the probe should be inserted into the flesh before being connected to the thermometer via an oven-safe wire. You close the oven door and leave the thermometer in your fillet so that you may remove it at precisely the proper moment.
  • I advise placing the thermometer through the side rather than the top. It's simpler and makes for a cleaner appearance.
  • If you have an air fryer, follow these instructions to finish the steak there for flawless results. While you are searing the steak, preheat the air fryer for 5 minutes on the maximum level. Your Filet Mignons should be air-fried for two to three minutes at 360°F, and then you should keep them in the air fryer basket with the air fryer off and the basket nearly closed until they reach the desired internal temperature, which should take one to three minutes.
  • Simply add the butter, garlic cloves, and rosemary to the searing juices in the skillet to make the pan sauce. Serve with your fillet steaks after cooking for 2–3 minutes over medium-high heat.
  • When slicing, always go against the grain and never with it. It's simpler, cleaner-looking, and, in my unsupported opinion, it also tastes better.
  • The suggested internal temperatures for various degrees of doneness are listed below :

Rare: 125°F (red with red juices)

Medium Rare: 130°F (deep pink with reddish juices)

Medium: 140°F (light pink with clearer juices)

150°F for medium well (slightly pink center with clear juices)

Well done: 160°F (fully cooked through, no longer pink at all)

The USDA recommends an internal temperature of at least 145°F for beef, for safe consumption, followed by a 3 minute rest.

Thanks for reading. I hope you like it.

Don't forget to read: How to make pepperoni pizza at home


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