Perfect Filet Mignon Recipe – Skinnytaste

How to cook perfect filet mignon with this easy, foolproof recipe that you can make at home, great for a date night!

Perfect filet mignon for two

If you want to know how to cook a filet mignon like you would order it at a steakhouse, you’ve come to the right place! Filet mignon is the most tender cut of beef money can buy and doesn’t require fancy seasoning — coarse salt and freshly ground pepper are all you need for a delicious steak that’s pan seared, then oven finished and cooked to perfection ! I like my medium rare, but you can cook it to your liking. It’s perfect with sautéed or roasted veggies on the side, like a baked potato, roasted Brussels sprouts and butternut, roasted Brussels sprouts gratin, or as pictured above I made a quick sautéed garlic broccolini.

Filet mignon (or tenderloin) is by far the most tender cut of meat, with an almost buttery texture. Its tenderness, coupled with the animal’s small amount of meat, makes it the most expensive cut of beef. I always buy my filet mignon steaks from my local butcher, but this method will work with any grocery store beef tenderloin steak.

How to make the perfect filet mignon:

It’s practically foolproof if you have a meat thermometer, but you can use the finger test if you don’t. This starts on the stovetop in a hot pan and ends in the oven, so you’ll need a heavy-duty ovenproof skillet or cast-iron skillet to cook this.

1. Let your steaks sit at room temperature for 30 to 60 minutes before you start cooking.
2. Pat the steaks dry with paper towels, then spray or rub them lightly with an oil with a high smoke point, such as canola, avocado, or grapeseed.
3. Season both sides generously with kosher salt and black pepper.
4. Preheat your oven to 400°F before you are ready to cook.
5. Use a meat probe to test doneness.
6. When the oven is done, heat a heavy skillet or cast-iron skillet over high heat until pan is very hot.

7. When hot, add the steaks and cook, without stirring, 2 1/2 minutes. Using tongs, turn and cook an additional 2 to 2-1/2 minutes.

8. Sear the sides of the steaks for about 1 minute so they are browned all over.

9. Place the steaks in the oven for about 4 to 5 minutes, then check with the skewer inserted into the side of the steak.

10. Remove when steaks read 125°F for Medium Rare or 130°F for Medium.

11. Before serving, let them rest for 5-10 minutes (the temperature of the meat will rise 5-10 degrees after it’s removed from the oven).

Grill method:

1. If you plan to cook this on the grill, preheat the grill on high and prep your steaks.
2. Let the steaks rest for 30 minutes and season with salt and pepper.
3. Oil the grates and cook the steaks over medium-high heat until the skewer inserted into the side of the steak reads 125°F for Medium Rare or 130°F for Medium. About 5 to 6 minutes on each side, or longer depending on the thickness of the steak.

Internal temperature for cooking filet mignon steak

Use a meat probe to test your steaks and remove them 5 degrees before desired doneness as meat temperature will rise as it rests.

• Rarely: 125°F
• Medium-Rare: 130°F to 135°F
• Medium: 140F to 145°F
• Medium Low: 150°F to 155°F
• Good: 160°F

Variations:

In my opinion, filet mignon doesn’t need to be seasoned with anything other than salt and pepper. That being said, if you want to add more flavor, here are some simple ideas:

• Finish off the steaks with butter or clarified butter at the end.
• Add some fresh rosemary or thyme.
• Sauté some garlic in butter and garnish the steaks at the very end.

More Steak Recipes You’ll Love: