How to Cook Filet Mignon. The filet mignon is a highly esteemed cut of steak renowned for its exceptional tenderness and wonderful flavor but frequently accompanied by an expensive price tag. Given its excellent nature, it is essential to acquire the knowledge of preparing filet mignon perfectly. After conducting numerous experiments, it can be concluded that the most effective way involves:
- I was seasoning the dish with simplicity.
- I was searing it in a skillet on the stovetop.
- They are ultimately adding butter as a finishing touch.
- Salt, 1/2 tsp.
- 2 (6 oz.) filet mignon steaks
- One tablespoon of cooking oil
- One tablespoon of optional butter
Sprinkle salt evenly over all sides of each steak. Allowing the steaks to come to room temperature for about 30 minutes before cooking can help even cooking.
- Preheating the Skillet:
- Prepare a medium cast-iron skillet by heating it over medium heat.
- Adding Oil:
- To a hot skillet, add oil and swirl to coat. Please wait until the oil shimmers, indicating it’s hot and ready for cooking.
- Place the steaks in the hot skillet. Cook for 5 minutes on the first side without moving them. This step helps develop a flavorful crust.
- Turning the Steaks:
- Use tongs to turn the steaks to the other side carefully. Cook the food until it reaches the required internal temperature. An instant-read thermometer can be used to check the temperature. The appropriate temperature will vary based on your preferred level of doneness.
- Adding Butter (Optional):
- If desired, you can add slices of butter on top or underneath the steaks. This adds richness and flavor.
- After cooking, let the steaks stand for about 5 minutes before serving. This enables the juices to redistribute throughout the meat, resulting in a more succulent steak.
Please note that the approximate cooking times and temperatures for achieving various levels of doneness can vary based on personal preference and the thickness of the steaks. Using temperature guidelines as a starting point and adjusting according to your taste is a good idea.
WHAT CUT IS FILET MIGNON?
You’re undoubtedly aware that filet mignon is a steak, but if you’ve only ever ordered it in restaurants, you may need to be made aware of the cut of beef from which it is made. A filet mignon is trimmed beef tenderloin. The steaks are typically sliced to be 1 1/2 to 2 inches thick.
Filet mignon is a type of steak that is recognized for its tenderness. This is because the muscle from which it originates is rarely used. It does not produce more complex tissues or a lot of fat, making it the leanest option for grilling steaks.
CUTTING YOUR FILETS FROM BEEF TENDERLOIN
Filet mignon is the most expensive steak, yet you can buy it in your local grocery store or butcher shop. Cutting your beef tenderloin steaks and utilizing the rest for stews, stroganoff, and more can save money.
Your whole beef tenderloin will be untrimmed or trimmed.
After trimming, use the central tenderloin to cut your beautiful filet mignon steaks.
SHOULD STEAKS BE AT ROOM TEMPERATURE BEFORE COOKING?
Many recommend taking steaks out of the fridge 30 minutes before cooking. This helps me cook medium-well or well-done steaks. If they’re at room temperature, you don’t need to cook them as long and don’t risk burning the outside.
What if you like a rarer steak? People take them out of the fridge early, regardless. Since they’ll be cooked for such little time, if they’re chilly when you start, they may still be frigid in the middle when the outside is seared correctly. They want more evenly cooked steaks. I don’t buy this argument. I find it difficult to sear a short-cooking steak.
Cooking them straight from the fridge allows them to be seared longer and get a more profound, crisper crust. If cold, they’ll take longer to reach your target internal temperature so that you can burn them longer for a more excellent crust.
It’s up to you. If you prefer rare steaks and have been removing them early, try cooking them right from the fridge. Try it if you like well-done steak and have yet to remove it from the refrigerator before cooking!
Is it better to grill or pan-fry filet mignon?
The optimal method for preparing Filet Mignon is grilling, while pan-searing is a commendable alternative. Filet Mignon can also be prepared by broiling it in the oven, resulting in a distinctive and outstanding taste.
Regardless of the specific method or recipe for preparing Filet Mignon, our comprehensive cooking instructions and accompanying video will assist you in achieving the desired outcome of a succulent and soft steak.
Can you overcook filet mignon?
Nevertheless, it is crucial to avoid overcooking the dish. Overcooking filet mignon can result in a harsh texture and a lack of moisture. The most suitable preparation of filet mignon involves cooking it to a rare or medium-rare level since this method effectively keeps its tenderness and moisture content.
Should you trim the fat off of filet mignon before cooking?
While there are always exceptions to any rule, we typically advise removing any visible layers of fat before cooking. Why? Because fat and meat cook at different temperatures, leaving it on the beef might cause it to burn and ruin the meal.
Prep Time: 30 minutes
Cook Time: 10 minutes
Yield: 2 servings