Filet Mignon (Foolproof Recipe) - Downshiftology (2024)

FAQs

What seasoning is best for filet mignon? ›

When deciding how to season Filet Mignon, salt and pepper are all you really need for this cut of beef. But beyond that, it's a matter of personal preference. Fresh rosemary and cracked black pepper are a popular flavor combination for this steak, as are garlic-based mixtures and those that feature thyme and marjoram.

A hot skillet delivers the best sear. Add some butter or a high smoke point oil such as avocado oil, canola oil, or grapeseed oil and sear steaks for 1–2 minutes on each side. The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium.

Heat a few tablespoons of oil in a 12-inch cast iron pan until it begins to shimmer. Put the steaks in the pan, rub-side down and cook until a crust forms, about 3 minutes. Turn the steaks over, lower heat a bit and continue cooking until medium-rare doneness, about 4 minutes longer.

Use olive oil and butter to cook your Filet Mignon. Olive oil is best for holding up while cooking, the butter is used for basting. Add garlic cloves, cracked open but skin on, and a whole sprig of rosemary to your pan to flavor the butter. To "baste" the Filet Mignon, add the butter to the hot pan.

Filet mignon is one exception to the full-of-flavor rule. It's not as beefy as other cuts, but it's one of the most tender cuts there is. Therefore, a marinade isn't the best option. However, it can benefit from an au jus or an herb butter placed on top after cooking for just the right amount of flavor.

for Filet Mignon

Sear on high heat for 2 minutes on one side, then turn and move to indirect heat. Turn them 1 minute before the halfway point of the cooking time. For perfect doneness, we recommend you use a meat thermometer and use the Measuring Doneness chart below.

But the reality is that flipping a steak repeatedly during cooking—as often as every 30 seconds or so—will produce a crust that is just as good (provided you start with meat with a good, dry surface, as you always should), give you a more evenly cooked interior, and cook in about 30% less time to boot!

Because the short loin is tucked under the cow's ribs and next to the cow's backbone, the musculature bears little weight and contains minimal connective tissue, keeping the meat beautifully soft and tender. Filet is prized for its wonderful mouth texture — it practically melts — and delicate yet beefy flavor.

The best method for how to cook filet mignon is quickly with direct heat. Opt for cooking methods such as broiling, grilling, and pan-frying. Long, slow cooking (or any overcooking) will dry out this cut of steak, robbing it of its flavor and tenderness.

Broiling steak gives it a quick sear that baking does not. However, if cooking past medium-rare, broiling could crisp the outside of filet mignon too much while not cooking the inside enough.

Is it better to grill or pan fry filet mignon? ›

After testing, I've found that the best way to cook filet mignon is to pan sear it in a hot cast iron skillet. Some recipes have you get a good sear on the stovetop and then finish in the oven but I don't find that to be the best method.

Filet Mignon Temperature Tip: Aim for an internal temperature of 130-135ºF, after resting, for medium-rare. Remember, there isn't much fat in the lean filet. Higher heat quickly denatures the protein strands, making them tough and chewy.

If you want a juicy steak that's not overcooked, be sure to use a reliable meat thermometer, removing the steak from the grill when it reaches 125-130 degrees for medium rare.

Season the steaks well with salt and pepper and add to the pan. Leave for 3 minutes, add the butter and turn the steaks, leave for a further 3 minutes.

Season Filet Mignon or Dry Brine

Pat dry and season liberally with coarse salt and fresh black pepper or Omaha Steaks seasoning. If you have time, we recommend a simple dry brine for an even more tender and juicy steak experience. Bring the steak to room temperature before grilling.

What spices go well with steak? There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor.