Filet mignon is the epitome of luxury when it comes to steak. It's the Cadillac of meat. It's the king of steaks. It has an incomparable tenderness and a subtle beef flavor. Cooking filet mignon to perfection can seem intimidating, but with our detailed guide you'll be able to achieve restaurant-quality results at home. Whether you like it golden brown or cook it low and slow with the reverse sear method, this recipe ensures that your filet mignon is juicy, flavorful, and perfect every time.
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Why our recipe?
- Favorite filet mignon cooking techniques from a certified steak judge so you know it's going to be good.
- Perfect for achieving ideal tenderness and flavor, whether you choose a traditional sear or reverse sear method.
Filet mignon goes by different names depending on region and context, but all refer to the same luxurious cut of beef. In the United States, it is commonly called filet mignon. In the UK and other parts of the world, it is often referred to as beef tenderloin or simply tenderloin steak. In some high-end restaurants, you may even see it listed as chateaubriand, especially when a large cut for sharing is specified.
Material notes
- Filet Mignon Sticks: Choose steaks at least 1-inch thick so they cook evenly and remain juicy. Look for a quality cut of beef with good marbling, choice or prime grade.
- olive oil: Helps create a nice sear and adds a subtle flavor to the meat, but you can use other cooking oils.
- Salt and pepper: A combination of salt, black pepper, and white pepper enhances the steak's natural flavor without overpowering it.
- butter and garlic: Topping steak with garlic butter adds richness and a hint of savory garlic, making each bite melt in your mouth.
Purchase your filet
- Look for steaks at least 1-inch thick, if not closer to 2-inches; Thicker cuts will be more forgiving and juicy during cooking.
- The color should be a vibrant, cherry-red, indicating freshness.
- Marbling, or the small streaks of fat between the muscles, is crucial to flavor and tenderness—although filet mignon is usually leaner, a little marbling adds juiciness.
- Choose USDA Prime or Choice grades for the best quality, as these grades indicate higher marbling and tenderness.
- Make sure the cut is uniform in shape and size, which helps in even cooking.
- Check that the meat is moist but not wet, without odors, as these may be signs of spoilage. Buying meat from a reputable butcher or a trusted grocery store can guarantee high quality and good handling.
cooking options
When it comes to cooking filet mignon, there are three popular methods: butter basting, reverse searing, and the stove-to-oven method.
Butter basting
Butter basting infuses the steak with rich, buttery flavor and aromas like garlic and herbs, creating a delicious, moist crust. This hands-on method requires attention to avoid overcooking but results in a deeply flavored filet mignon. It's a good choice for more experienced cooks who are only cooking one or two steaks.
Reverse sear
The reverse sear method involves slowly baking the steak before finishing it off with a high-heat sear, ensuring consistent doneness throughout and providing excellent control over internal temperature. This method is especially suitable for cooking multiple steaks or preparing filet mignon for a crowd.
Stove-to-stove method
The stove-to-stove method, a common culinary school technique, is the simplest and most straightforward for home cooking. It starts with searing the filet in a hot skillet to create a nice crust, then finishes in the oven for even cooking. This method provides consistent, reliable results, making it ideal for achieving a perfectly cooked filet mignon every time.
rest butter
If you want to give your steak more flavor, ours rest butter Blending in both garlic and herbs is perfect for enhancing the flavor and juiciness of your filet mignon. After cooking your steak, place a tablespoon of rested butter on a plate and set the hot steak directly on top. Add another tablespoon over the steak, allowing it to melt and infuse the meat with rich, savory flavors. Let the steak rest for 5-10 minutes before serving.
