There’s something undeniably special about a perfectly cooked filet mignon. It's the kind of steak that you might splurge on for a milestone celebration, a romantic dinner, or a significant event—because this isn’t just any piece of beef. Filet mignon is the pinnacle of tenderness, a cut so delicate it practically melts in your mouth when cooked right. But here's the thing: you don't need to spend a small fortune at a high-end steakhouse to enjoy this culinary delight. With the right technique, you can achieve steakhouse perfection right in your own kitchen.
If you're already familiar with filet mignon and just want to dive straight into the recipe, feel free to skip to the bottom.
The Allure of Filet Mignon
When you lay out your hard-earned money for a couple of filet mignon steaks, you're not just buying any cut of beef. You're investing in one of the most prized pieces of meat—a steak so tender and flavorful that it almost feels like a luxury. Sourced from the tenderloin, a muscle that sees little use, filet mignon is incredibly lean, making it one of the softest and most buttery cuts available. It's this exceptional tenderness, combined with a mild yet rich flavor, that makes filet mignon the preferred choice for those who seek the ultimate steak experience.
But here's the good news: while this steak is a splurge, you don’t have to reserve it solely for special occasions. With the rising costs of dining out, more people are opting to create these restaurant-quality meals at home. After all, even though beef prices are climbing, it's still more economical than a night out on the town.
Mastering the Art of Cooking Filet Mignon
So, how do you achieve that perfect steakhouse-quality filet mignon at home? The secret lies in a simple yet foolproof method that guarantees tender, juicy steaks every time. Follow these steps, and you’ll be enjoying a meal that rivals any high-end restaurant.
1. Choose the Right Skillet
The journey to the perfect filet mignon starts with the right tools. To achieve that gorgeous sear and even cooking, you'll need a skillet that can handle high temperatures and transition seamlessly from stovetop to oven. A cast-iron skillet is your best bet—its ability to retain and evenly distribute heat makes it ideal for searing. However, any oven-safe skillet that can withstand 400°F will do the trick.
2. Preheat Your Oven
Timing is everything when it comes to cooking filet mignon. Before you even think about searing the steaks, make sure your oven is fully preheated. Aim for at least 375°F before you start cooking (400°F is the temperature the steaks go in the oven). This way, once your steaks are seared to perfection, you can transfer them directly into the oven without any delay, ensuring they cook evenly and retain their juices.
3. The Art of the Sear
Now comes the critical part—searing the steak. Place your filet mignon in the hot skillet and resist the urge to move it. For the next 2 ½ minutes, let the steak develop that beautiful, caramelized crust. This step is crucial, as disturbing the steak too soon can disrupt the searing process, leading to an uneven cook. After the first side is seared, flip the steak and sear the other side for another 2 to 2 ½ minutes. For an even finish, quickly sear the edges before transferring the skillet to the oven.
4. Nailing the Perfect Internal Temperature
After a few minutes in the oven, it's time to check the steak's internal temperature—a key step in achieving your desired doneness. Use a digital meat thermometer and insert it into the side of the steak for the most accurate reading. If you’re aiming for medium-rare, remove the skillet when the thermometer reads 125°F. For medium, wait until it hits 130°F, and for those who prefer their steak slightly more done, 135°F will do the trick.
Remember, the steak will continue to cook after you remove it from the oven, so take it out just shy of your target temperature. Let it rest for a few minutes, allowing the juices to redistribute throughout the meat, resulting in a moist, flavorful bite every time.
Enjoying the Fruits of Your Labor
With this method, you’ll find that cooking filet mignon at home isn’t just achievable—it’s an experience. As you cut into that perfectly seared exterior, revealing the tender, juicy interior, you’ll know that every step was worth it. The best part? You didn’t have to pay steakhouse prices to indulge in one of life’s little luxuries.
For a truly memorable meal, serve the steaks with our delicious ranch roasted potatoes recipe. It’s the perfect side dish to complement the rich, buttery flavor of the filet mignon, adding a satisfying crunch and savory touch to your plate
So, this National Filet Mignon Day, skip the reservations and enjoy a steakhouse-quality meal in the comfort of your own home. With this no-fail method, you’re guaranteed to impress anyone lucky enough to join you at the dinner table!
How To Cook Filet Mignon Steaks
Ingredients:
2 Filet Mignon steaks, 6 ounces each
Olive oil
Butter (optional)
Kosher Salt and fresh cracked Black Pepper
Fresh Herbs -rosemary or thyme (optional)
Garlic Cloves (optional)
Filet mignon is typically seasoned with just salt and pepper to allow the natural flavor of the meat to shine through. Over-seasoning or using strong spices can mask its natural flavor, which is what makes filet mignon so special in the first place.
Instructions:
Take the steaks out of the refrigerator at least 30 minutes prior to cooking. Preheat the oven to 400°F.
Pat the steaks dry with paper towels
Drizzle the steaks lightly all over with olive oil, and season both sides with salt and pepper. When the oven is preheated, heat a non-stick skillet over high heat on the stove.
When the skillet is very hot, place the steaks in the skillet and do not touch for 2 1/2 minutes. Flip the steaks over and cook an additional 2 – 2 1/2 minutes.
Using tongs, sear the sides of the steaks so they are brown all over. Place the skillet with the steaks still in it, in the oven for 4- 5 minutes.
Insert a meat thermometer into the side of the steak. Remove the steaks from the oven when the internal temperature reads 125° F for Medium-rare, 130° F for medium, and 135° F for medium-well.
Allow the steaks to rest 5 to 10 minutes before serving. The meat temperature will continue to rise 5 to 10 degrees as the meat rests.
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