This easy filet mignon recipe will add a special touch to your family dinner. The outcomes are melt-in-your-mouth good and on par with any pricey steakhouse available.
I enjoy going to nice restaurants. However, there are times when preparing a pricey steak dinner at home is much more satisfying (and, let's face it, cheaper and tastier). We're all here to ask, however, "How do we not mess up a pricey cut of meat?"
Cooking filet mignon is actually quite easy once you've mastered cuts of meat like beef tenderloin and prime rib for the holidays! To cook the filets to the desired temperature, simply follow a sear, baste, and bake process with precise timing for each step.
FILET MIGNON INGREDIENTS
To offer some background, fillet mignon is the tenderloin's lesser part, making it an extremely sensitive cut of meat. Because of this, you can expect to pay $30 to $45 per pound for them. The key is to cook it perfectly because of this. Here is what you will require:
- Filet Mignon Steaks: Look for a deep red color and a lack of any silver skin (connective tissue) when purchasing filet mignon steaks (about 8 ounces each) from the butcher. Additionally, observe how soft the steaks feel when the butcher handles them.
- Steak Seasoning: All you need for steak seasoning is a lot of salt and pepper. What's going to give your filets a ton of flavor is the basting butter.
- Basting Butter: This is a straightforward mixture of unsalted butter, fresh rosemary, and fresh garlic cloves.
HOW TO COOK FILET MIGNON
In order to get a really good sear on the steaks for this recipe, I use a cast iron pan. If you don't have cast iron, use an oven-safe stainless steel pan instead. Just remember not to make this recipe in a non-stick pan!
Get the steaks ready. About 30 to 40 minutes prior to cooking, take the steaks out of the refrigerator to allow them to thaw. then liberally sprinkle salt and pepper on all sides.
steaks are grilled. On the stove, heat your pan over a high flame. Add the oil to the hot pan after it has reached high heat and wait for it to shimmer before adding the steaks. The steaks should be seared for precisely two minutes on one side or until a nice golden crust forms. To get the edges browned, roll them back and forth for another minute.
Baste with butter is added. The butter, garlic, and rosemary should be added to the pan as the steaks are searing on their final side. For 1 minute, quickly butter-baste the steaks with a spoon.
The steaks should be baked. Depending on the degree of doneness you desire, place the hot pan in the oven and bake for an additional 4–10 minutes at 400°F (200°C) (see chart below). When checking the temperature of your steaks, be sure to use an instant-read thermometer.
Wrap the steaks. Before serving, transfer the cooked filet mignon steaks to a plate and allow them to rest for 5 minutes. Your steaks will be thoroughly cooked to the right serving temperature during the resting period.
WHAT TO SERVE WITH FILET MIGNON?
Choose one of these classic steakhouse dishes to complete your meal! These side dishes are easy to make, just like this filet mignon recipe.
Vegetables: Roasted asparagus, sauteed green beans, roasted Brussels sprouts, roasted broccoli, and steamed broccoli are some of the traditional options.
Starches: Creamy mashed potatoes are my all-time favorite side dish. But these roasted potatoes with garlic and herbs are also delicious.
As a reminder, raw filet mignon steaks can be kept in the fridge for 3 to 5 days. However, preparing them while they are still extremely fresh is best. However, for leftovers, here are some suggestions for storage and reheating:
- You can keep leftover filets whole or cut them up in the refrigerator. To make it much simpler to enjoy the steak the next day, I frequently like to pre-slice it. This will last 4 to 5 days in the refrigerator.
- When freezing leftovers, make sure to let the meat cool completely before putting it in a freezer-safe bag with all the air squeezed out. It will stay in the freezer for up to three months.
- Filet mignon should be defrosted in the refrigerator the day before if it is frozen. After that, microwave it for one or two minutes, or until thoroughly heated.
FILET MIGNON (FOOLPROOF RECIPE)
FILET MIGNON STEAKS
- 2 (8-ounce) filet mignon steaks
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons avocado oil (or other high heat oil)
- 2 tablespoons butter
- 2 sprigs fresh rosemary
- 2 peeled garlic cloves
- herb compound butter or bearnaise sauce
- Preheat the oven to 400°F (200°C). Remove the steaks from the fridge and let them come to room temperature (about 30 to 40 minutes before cooking). Season all sides of the steaks with salt and pepper.
- Heat an empty oven-safe pan (I recommend cast iron) on the stove over high heat. Once the pan is very hot add the oil. Once the oil shimmers in the pan (i.e it's sizzling hot), sear the steaks for 2 minutes, until they have a nice golden crust. Roll them on their sides for another 1 minute to get a crust on the edges. Lastly, flip them onto their final side and while the steak is searing, add the butter, garlic, and rosemary to the pan. Butter baste the steaks with a spoon for 1 minute (watch the video above to see how I do this).
- Transfer the hot pan to the oven (make sure to use oven mitts with cast iron) and bake for an additional 4 to 10 minutes, depending on the desired level of doneness (see chart above). My personal favorite is removing the steaks from the oven at 120°F for medium rare.
- Remove the cooked filet mignon steaks to a plate, cover them with aluminum foil, and let them rest for 5 to 7 minutes before serving. The resting period will ensure your steaks are cooked through to the proper serving temperature.
- Top with hot melted herb butter from the pan (alternatively, you could add a fresh slice of compound butter) or a drizzle of bearnaise sauce before serving.
- Try to buy steaks that are the same size and thickness, so that they cook evenly.
- Don’t add the oil to a cold pan over the stove. Wait until the dry pan is very hot on its own, then add the oil.