Filet mignon is a tender and delicious cut of beef that deserves special attention when cooking to bring out its best flavors and maintain its tenderness. Here are some tips for cooking filet mignon:
Quality matters: Start with high-quality filet mignon. Look for well-marbled, USDA Prime or Choice grade cuts for the best taste and tenderness.
Let it come to room temperature: Take the filet mignon out of the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This helps ensure even cooking throughout the steak.
Season it well: Filet mignon has a mild flavor, so it's essential to season it properly. Generously sprinkle both sides of the steak with salt and pepper or your favorite steak seasoning blend.
Preheat your cooking surface: Whether you're grilling, pan-searing, or using a cast-iron skillet, make sure the cooking surface is hot before adding the filet mignon. This will help sear the meat quickly and lock in juices.
Sear the steak: For a great crust and flavor, sear the filet mignon over high heat. On a grill or stovetop, sear each side for 2-3 minutes or until a golden-brown crust forms.
Finish in the oven (optional): To achieve the perfect level of doneness without overcooking the outside, you can finish cooking the filet mignon in the oven. Transfer the seared steak to a preheated oven at 400°F (200°C) and cook for a few minutes until it reaches your desired internal temperature.
Use a meat thermometer: The best way to ensure your filet mignon is cooked to your preferred doneness is by using a meat thermometer. For medium-rare, the internal temperature should be around 130-135°F (54-57°C).
Rest the steak: After cooking, let the filet mignon rest on a warm plate loosely covered with foil for about 5 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Optional toppings or sauces: Filet mignon is delicious on its own, but you can add some extra flavor with toppings or sauces like a compound butter, mushroom sauce, or a red wine reduction.
Slice and serve: When ready to serve, slice the filet mignon against the grain into thick, even slices. This will enhance the steak's tenderness and make it easier to enjoy.
Remember that the cooking times may vary depending on the thickness of the filet mignon and your preferred level of doneness. Always adjust your cooking times accordingly and use a meat thermometer for the best results.