Best Way To Cook Filet Mignon Steak

Filet Mignon

This is a prized cut of beef known to be extremely tender. While not as beefy as a few different cuts, its sensitive flavor shines thru with easy preparation.

Buy fresh filet mignon from your nearby grocery or butcher shop. Or, cut your own steaks from beef tenderloin. This way, you can use the other pieces for soups, stroganoff, and more.

Salt and Black Pepper

This simple seasoning is all you want to enhance the steak’s natural flavor. Kosher salt is recommended as its coarse texture adheres well to the meat.

Freshly ground black pepper is the optimal choice. It provides a subtle heat and aromatic quality. Avoid pre-mixed seasonings. They can overpower the delicate taste of the cut.

Garlic

Fresh garlic cloves add depth and aroma to both the cooking process and compound butter. When added to the pan, they infuse the butter and meat with a savory flavor.

Don’t worry! It won’t overpower the overall flavor.

Olive Oil

Just a small quantity of olive oil in the pan and it enables to create a lovely sear on the steak.

It also prevents the beef from sticking to the pan and provides a subtle taste. Choose an excellent quality extra virgin olive oil for pleasant effects.

Butter

Butter serves two purposes on this recipe. First, it's added to the pan toward the end of cooking, in which it melts and combines with the meat's juices to create a wealthy, flavorful sauce.

Second, it forms the base of the optional compound butter, which may be placed on top of the cooked steak for introduced luxury.

Fresh Rosemary

This aromatic herb pairs beautifully with beef. Chopped rosemary can be mixed into compound butter for a fragrant topping.

Whole sprigs added to the pan during cooking infuse the meat and pan juices with their piney, slightly peppery flavor.

Additional Herbs (Optional)

Want to experiment with flavors? Add other fresh herbs into the compound butter. Think of oregano and thyme. There's also parsley. It’s a versatile dish. Don’t hesitate to explore!

Tools Required

• Cast Iron Skillet or Oven-Safe Pan
• Tongs
• Meat Thermometer
• Oven
• Baking Sheet or Oven-Safe Dish (optional)
• Mixing Bowl
• Sharp Knife and Cutting Board
• Spatula or Butter Knife
• Aluminum Foil or Plate

Preparing filet mignon at home is simpler than you suspect. Follow these steps for a perfect steak experience. You won't miss the steakhouse again.

We've also included the ingredient list, for your convenience. Let's get started!

Ingredients

• 4 (6-ounce) filet mignon
• 2 tablespoons extra-virgin olive oil
• Kosher salt and black pepper, to taste
• 4 tablespoons butter
• 1 tablespoon rosemary (roughly chopped)
• 2 peeled garlic cloves

Instructions

1. Whip Up Some Garlic Herb Compound Butter

Start by mixing up a tasty butter topping. Grab a bowl and toss in some softened butter, minced garlic, salt, pepper, and chopped herbs (what you like).

Mash it all together until well combined. Then roll it into a log in plastic wrap, and pop it in the fridge. Remove this mixture 10 minutes before you plan to add it to the filet.

2. Prep Your Steaks

Pull your filets out of the fridge about 30 minutes before cooking. This lets them warm up a bit for even cooking. Remember, you need to defrost the steak if frozen.

Just before you are equipped to cook dinner, provide them a good rub with salt and pepper on all facets. Be mindful to avoid underseasoning or the final dish can taste a bit bland.

3. Fire Up the Oven

While your steaks are warming up, crank your oven to 400°F. We'll finish the steaks in there later.

4. Get Your Pan Ready

Grab an oven-safe skillet (cast iron is perfect) and heat it up on high. When it's really hot, add a splash of oil. It should shimmer and dance in the pan.

5. Searing

Carefully lay your steaks in the hot pan. Let them sizzle for 2 minutes without touching them. This makes a tasty crust.

Use tongs to quickly sear the edges too for about 1 minute to seal in the juices.

Flip the steaks over and toss in half of your flavor butter. If you want, you can also add a sprig or two of rosemary (fresh).

As the butter melts, spoon it over the steaks. Let this side cook for about a minute. The whole searing should take around 5 minutes.

6. Finish Cooking in the Oven

Oven time! Now, carefully move your hot skillet into the oven. Cook for 4-10 minutes, depending on your preferred level of doneness.

For rare, cook for 3-4 minutes. Medium-rare needs 5-6 minutes, medium 6-7 mins, and medium-well 8-9 mins. Use a meat thermometer when you have one for perfect doneness.

7. Rest and Serve

Once cooked to perfection, take the skillet out and top each steak with more flavor butter. Let them rest for 5-10 mins. This makes sure they're juicy all of the way through.

8. Dig In

Slice into your perfectly cooked filet mignon and revel in each chew of that tender, flavorful steak!

To achieve the precise doneness, you ought to have a basic understanding of timing. The timing depends on your preferred degree of doneness: rare, medium-rare, or so on.

1. Rare

Remove the steak from heat when its inner temperature reaches 115°F (46°C). This usually takes about 3 to 4 mins in the oven.

After resting for five minutes, the very last temperature might be between 120 to 125°F (49°C to 52°C). The steak will have a cool, red center.

2. Medium Rare

Take the steak out when it reaches 120°F (49°C), usually after 5 to 6 minutes in the oven.

The rested temperature might be 125F to 130 degrees F (52 to 54C). This results in a warm, red middle - regularly taken into consideration the proper doneness for filet mignon.

3. Medium

It’s done when the steak hits 130°F (fifty four°C). This commonly happens after 6 to 7 mins inside the oven.

After resting the very last temperature will be 135 degrees F to 140°F (57°C to 60°C). The steak can have a warm, red center.

4. Medium Well

Take the steak out when it reaches 140°F (or 60°C), normally after eight to nine minutes inside the oven.

The rested temperature might be 145 to 150°F (63 to 66°C). The outcome is a slightly pink center.

5. Well Done

Take off the steak at 150 degrees F (66 degrees C), usually after ten to eleven minutes inside the oven.

The very last rested temperature is probably 155 to 160 degrees F (68 to 71 degrees C). The steak ought to have little to no pink in the center.

• Room temperature instruction: Allow your filet mignon to sit down at room temperature for 30 minutes earlier than cooking. This way, the meat will cook more uniformly. But avoid leaving it out for extended periods.
• Pan should be hot: The pan should be searing hot prior to adding the filet. A heated pan will create a beautiful crust on the outside of the steak. Plus, it allows seal in juices and taste.
• Use a meat thermometer: You certainly want to invest in a good nice meat thermometer to appropriately gauge the inner temp of the steak. This way, you achieve consistent results every time.
• Account for Carryover Cooking: The steak will continue to cook even after it's removed from the heat source. So, you need to transfer the filet to a cutting board when it's 3 to 5°F below your target temperature.
• Season generously: Season the steak nicely with salt and pepper to cover all sides. Consider adding different seasonings like garlic powder, onion powder, or (also) herbs.

The right side dishes can complement the rich flavor of the steak without overshadowing it. Here are some classic options that pair wonderfully with filet mignon.

1. Vegetable Side Dishes

For a wholesome meal, turn to vegetables. They provide a fresh contrast to the richness of the steak.

Some famous selections consist of roasted asparagus and sauteed green beans. Don't forget about roasted Brussels sprouts and steamed broccoli.

2. Starchy Sides

A starchy dish helps round out the meal and absorb any delicious juices from the steak. Creamy and comforting, mashed potatoes is the ideal choice.

Don’t forget the ones garlic herb roasted potatoes. Their crispy exterior and fluffy inside, supplement the steak perfectly.

3. Mac and Cheese

All time favorite! They make a comforting and lavish side dish. And it’s no surprise how properly they pair with the richness and taste of steak.

Simply put the steak on top of a serving of mac and cheese. For delivered flavor, drizzle with steak sauce or top with crumbled bacon. Yummy!

As a reminder, raw fillet mignon may be saved in the refrigerator for 3 to 5 days. But it’s always wise to cook them while they’re fresh for top-rated flavor and texture.

But do not worry in case you've got leftovers - here's a way to deal with them:

Refrigerate

You have the option to store leftover filet mignon either whole or sliced, your desire. Pre-cutting the steak could make it more convenient for future meals.

Either manner, well-saved leftover filet mignon will stay tasty in the fridge for four to five days. Store in an airtight container (nicely sealed) or wrap tightly in plastic wrap or aluminum foil.

Freeze

Want to save it for later? Freeze it! First, allow the sliced meat to cool completely. Place the cooled meat in a freezer-safe bag, removing as much air as possible to prevent freezer burn.

When stored properly, frozen filet mignon can maintain good quality for up to three months.

Reheating

Frozen steak? No problem. Just move it to the fridge the day before you want to eat it. When it's thaw time, the microwave is your friend.

Zap it for a minute or two until it's warm. But watch out! Overcooking will turn your juicy steak into shoe leather.

Remember, leftover steak is a treat. Use these tips, and you'll be enjoying that fancy filet mignon all over again!