There exist numerous methods to prepare filet mignon, but the ultimate secret to achieving excellence remains consistent: maintain simplicity.
This cut of meat is so tender and flavorful that it doesn’t need much adornment, just a little seasoning, and some careful cooking.
Filet mignon is a beef cut from the tenderloin’s more minor end.
It’s a very lean cut of meat, with almost no fat marbling running through it.
That lack of fat can dry out quickly if not cooked properly.
But when done right, filet mignon is incredibly tender and full of flavor.
How to Choose the Perfect Filet Mignon?
When you’re shopping for filet mignon, look for cuts that are at least an inch thick.
Thinner cuts will dry out quickly and won’t have the same flavor as a thicker cut.
It would help if you also looked for meat that has a deep red color and is well-marbled.
Marbling is the streaks of fat that run through the meat, and they help to keep it moist and flavorful.
How to Season Filet Mignon?
Seasoning filet mignon is a matter of personal preference, but there are a few things to keep in mind.
First, because this is such a lean cut of meat, it can benefit from a bit of fat to help keep it moist.
That can come in butter, bacon, or even a simple olive oil and herb rub.
Second, because filet mignon is so tender, it doesn’t need much cooking time.
That means you don’t need to use a lot of seasoning because it will all end up outside the meat and can quickly become too strong.
A simple salt and pepper rub is all you need.
How to Cook Filet Mignon?
- 4 filet mignon steaks, at least 1 inch thick
- Salt and pepper
- 1 tablespoon butter or olive oil
Optional: your favorite herbs or spices
Here’s how to cook filet mignon that’s perfectly juicy and delicious.
The key to cooking filet mignon is not to overcook it.
This cut of meat is so lean that it can quickly become dry and challenging if you cook it for too long.
The best way to cook filet mignon is to use a method that cooks it quickly, like grilling or pan-searing.
If you’re grilling filet mignon, the key is not to move the meat around too much.
Let it cook on one side for a few minutes before flipping it over.
And don’t press down on the meat with your spatula; that will squeeze out all the juices.
If you’re pan-searing filet mignon, you’ll want to start with a hot pan.
Preheat your pan over high heat for at least a minute before adding your filet mignons.
Then, add a little oil or butter to the pan.
You’ll know the pan is ready when the oil starts to smoke slightly.
Once your filets are in the pan, don’t move them around.
Let them cook on one side for 3-4 minutes before flipping them over.
And again, don’t press down on the meat.
Just let it cook until it reaches the desired level of doneness.
Using a meat thermometer is best to tell if filet mignon is cooked to your liking.
For medium-rare filet mignon, you’re looking for a temperature of 135 degrees Fahrenheit.
For medium filet mignon, cook it to 145 degrees Fahrenheit.
Once your filets are cooked, remove them from the pan and let them rest for at least 5 minutes before cutting into them.
Thus, It will give the juices a chance to redistribute through the meat, making it even more tender and flavorful.
Now, all that’s left to do is enjoy your perfect filet mignon!
Serve it with your favorite sides, and enjoy!
How is filet mignon supposed to be cooked?
Filet mignon is best cooked using a method that cooks it quickly, like grilling or pan-searing.
The key is not overcooking it, which can make the meat dry and tough.
Use a meat thermometer for cooking the filet mignon to the desired level of doneness.
For medium-rare, cook to 135 degrees Fahrenheit, and for medium, cook to 145 degrees Fahrenheit.
Let the filet mignon rest for at least 5 minutes before cutting it.
It allows the juices to redistribute through the meat, making it even more tender and flavorful.
How does Gordon Ramsay cook his filet mignon?
Gordon Ramsay cooks his filet mignon using a method called the reverse sear.
First, he rubs the filets with olive oil and seasonings, then browns them in a pan over high heat.
Once they’re browned, he removes them from the pan and lets them rest.
Next, he lowers the heat in the pan and cooks the filets for a few more minutes until they reach the desired level of doneness.
This method ensures that the filets are cooked evenly, with a juicy and flavorful interior and a crisp, browned exterior.
How long do you cook a filet mignon on each side?
It depends on the thickness of the filet mignon and how you like it cooked.
For a 1-inch thick filet mignon, cook it for 3-4 minutes per side for medium-rare or 4-5 minutes per side for medium.
Should I slice the steak before serving it?
It’s up to you! Some prefer to slice the steak before serving, while others leave it whole.
If you do slice it, be sure not to cut it too thin, or the juices will run out, and it will dry out quickly.
Why do I need to bake it?
Baking it allows you to cook the filet mignon evenly throughout without overcooking the outside.
Thus, it’s essential if your filet mignon is thicker than 1 inch.
What kind of skillet should I use?
You’ll want to use a large skillet to comfortably fit all of your filet mignons.
If you’re cooking for two people, a 12-inch skillet should be plenty.
If you’re cooking for more than two, you may want to use two skillets or cook the filets in batches.
When it comes to material, you’ll want to use a skillet made of either stainless steel or cast iron.
These materials conduct heat well and help you get a nice sear on your filets.
Nonstick skillets are not ideal for this recipe because they don’t get as hot as other types of skillets.
How do I know when my filet mignon is done?
The best way to know if your filet mignon is cooked to the perfect doneness is to use a meat thermometer.
For a medium-rare filet, you’re looking for an internal temperature of 135 degrees Fahrenheit.
If you don’t have a meat thermometer, there are still some ways that you can tell if your filet is done.
First, you can take a look at the color of the meat.
A medium-rare filet will be pink in the middle with a slightly browned exterior.
A medium filet will be pink in the middle with a well-browned exterior.
Another way to tell if your filet is done is by using the “touch test.”
It means that you’ll touch the filet and see how it feels.
A medium-rare filet will be soft to the touch, while a medium filet will be slightly firmer.
Finally, you can cut into your filet to check its doneness.
Again, a medium-rare filet will be pink in the middle, while a medium filet will be browner in the middle.
Remember that the filet mignon continues to cook even after it’s been removed from the heat, so you should take it out of the skillet a few degrees before it reaches the desired doneness.
Filet Mignon Recipe
- 1 Pan
- 4 filet mignon steaks at least 1 inch thick
- Salt and pepper
- 1 tablespoon olive oil
- Preheat your pan over high heat for at least a minute before adding your filet mignons.
- Then, add a little oil or butter to the pan.
- You’ll know the pan is ready when the oil starts to smoke slightly.
- Once your filets are in the pan, don’t move them around.
- Let them cook on one side for 3-4 minutes before flipping them over.