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How to Cook Filet Mignon & Filet Mignon Recipes, Oven Roasted Filet, Grilled Filet, Beef Tenderloin Recipes

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Best Sauces for Filet Mignon

Here are the best filet mignon sauces that are out there.Continue Reading...

How to Cook Filet Mignon in the Oven

In this technique video, I show you how to cook a filet mignon in the oven. While grilling it's great, filet is actually a great cut of steak to cook in the oven - although truth be told, it's actually started on the stove top and then moved to the oven.Continue Reading...
In this recipe video, I show you how to cook a Filet Mignon - one of my all time favorite cuts of meat. The filet, is a very tender cut, that works with all kinds of sauces, and of course some very nice red wines.Continue Reading...
In this recipe video, I show you one of my all time favorites - a Filet Mignon with Peppercorn Sauce. I'll show you how to sear off the filet on the stove top, which is one of the best ways to cook this particular cut.Continue Reading...

How to Cook a Perfect Filet Mignon

In this cooking video, I show you how to cook a perfect filet mignon. Filet is generally among the most tender and most expensive cuts of steak, and if you're going to fork over the cash, you better make sure you cook it to perfection.Continue Reading...
In this recipe video, I make a Filet Mignon, which is one of my favorite cuts of steak. Filet is the most tender cut, but some complain that it lacks the flavor of some of the other cuts.Continue Reading...
Filet Mignon is by far the most tender cut steak. It's among (if not the) most expensive cut of steak. So let's make sure that we cook that sucker perfect every time. It can be intimidating to cook Filet Mignon. Who wants to risk turning a $20/lbs piece of steak perfection into a smoldering pile of ash. But fear not, we have you covered. We've collected everything you need to know about cooking Filet Mignon. Weather you want to cook your filet in a pan, on the grill, or in the oven, we have the tips you'll need to make sure it comes out perfect every time. And not just cooking tips, we've also collected our favorite filet mignon recipes, sauces, flavors and side dishes. So whether you cooking for a special occasion, for a group party, or perhaps best of all, just for yourself, you'll perfect your filet mignon right here.

Filet Mignon

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    How to Buy Filet Mignon

    So….you’ve decided to cook up a juicy, tender, flavorful Filet Mignon. Obviously, the first thing you need to do make your way to your favorite purveyor of this most tender of steaks, and plunk down what is likely to be a fair amount of your hard-earned money.

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    Best Sauces for Filet Mignon

    A seared filet mignon is, without a doubt the most tender of the steaks. It’s cut from the beef tenderloin. A muscle that runs along the back of the cow, which does very little work (relative to the rest of the cow), and that is what makes it so tender.

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    How to Cook Beef Tenderloin

    To cook the perfect beef tenderloin, it helps to know a bit about the cut of meat itself. The tenderloin is a long, cylinder shaped muscle that runs along the spine (one on each side) of the cow. It’s the muscle that Filet Mignon are cut from. Because of its location (far from the legs), is does relatively little work, which is one of the main reasons it’s such a tender cut of meat.

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    How Long do you Cook Filet Mignon

    Perhaps the most common steak question I get is “How long should I cook Filet Mignon?” 

    The short, but likely inaccurate answer, is “about 10-12 minutes”.

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    How to Grill a Perfect Filet Mignon

    Filet Mignon is often considered the greatest steak cut of them all. It’s unmatched in tenderness. Has a somewhat mild flavor, compared to other cuts, and when cooked right, it nearly guaranteed to please. I’ll frequently cook my filet in the oven, but once it gets warm enough, it’s time to bring the Filets out to the Grill.

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    How to Cook Filet Mignon in the Oven

    Filet mignon, or “dainty fillet” is among the most coveted cuts from the cow due its lovely, tender texture and subtle flavor. Despite the title of our dish, filet mignon should not be fully cooked in the oven. I first sear the steak on the stove top, then transfer to the oven to finish. This method is my favorite, due to the crispy outside crust and perfectly cooked center, beautifully rare.

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    Filet Mignon with Rosemary Butter

    Filet Mignon is the premium of premium cuts of steak.  Here I show you how to make a Seared Filet Mignon with Rosemary Butter.  It is one of my favorite recipes to make for special occasions, and never fails to wow my friends and family.

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    Filet Mignon with Peppercorn Sauce

    Filet Mignon in a Peppercorn Sauce, is one of my all-time favorite recipes to make at home. While it comes off as a complicated and complex meal, it’s actually very simple to make, with just a few ingredients.  The star ingredient of course is the Filet itself, and for this recipe I’m using some wonderful steaks from Certified Steak and Seafood.

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    How to Cook a Perfect Filet Mignon

    There is no reason to be intimidated about cooking a filet mignon.  While I have many friends and family that get nervous about steaks…they really are one of the easier things you can cook.  To me,  the Perfect Filet Mignon has a salty, crispy outside, and tender, juicy, medium rare center.  The perfect Filet has aromatic hints of rosemary, and the savory nuttiness of brown butter.  Below, and

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    Filet Mignon with Tarragon Butter

    There’s come controversy whether the Filet Mignon is the “king of steaks” or not.  It’s certainly among the priciest cuts, and the most tender, but critics says that with that tender texture, comes a loss of flavor.  I say I understand both points of view; I’d also say that having to choose a favorite cut, is like asking a mom to choose a favorite child….so, why not love them all. 

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What is Filet Mignon?

The term itself is French, meaning “Danty Filet”, and while there is a bit of variation throughout the United States (and a bit more worldwide), Filet Mignon generally refers to a round shaped steak cut from the tenderloin muscle of a cow.  You may hear the same cut referred to as Filet, Filet Steak, Tenderloin Steak, Beef Medallions, Beef Tornados.

The tenderloin is a long, snake-like shaped muscle, that runs along the spine of the cow; and there are two per cow.  Because of the location of the muscle, it actually does very little work supporting weight or movement; so it develops little connective tissue.  That lack of connective tissue is what makes Tenderloin, and Filet Mignon, the most tender of all cuts of steak.

How tender is Filet Mignon, and what does it taste like?

Filet is indeed very tender.  Cooked correctly, you won’t need much more than a butter knife to cut it.  The grain the meat is fairly fine, and runs vertically through the cut.  Many people refer to filet as having a buttery, or silky texture.

That tenderness does come at a cost.  Filet mignon is also one of the more mild flavored steaks, largely due to it’s lack of fat. You’ll find much milder beef flavor when compared to other steakhouse cuts like New York, Ribeye, or Skirt.

The good news is the flavor of Filet Mignon makes it perfect for pairing with sauces like Bernaise, Hollandaise, bordelaise, Chimichurri, Peppercorn, Mushroom….not to mention an endless number of flavored (compound) butters.

How Do You Cook Filet Mignon?

There are as many ways to cook a Filet Mignon as there are great chefs out there.  And the best way for you is really a matter of taste.  That said, my goto cooking technique is to quickly sear the filet over high heat in a pan on top of the stove, and then move the whole thing into the oven.  The pan drippings give you a lot of options for sauce making, and it’s also very easy to baste the filet in butter an herbs, a great steakhouse trick.

A close second, is grilled Filet Mignon.  The smoke and char from the grill provide great flavor; it’s just hard to make a sauce through a grill grate!

How Long do You Cook Filet Mignon?

I always cook my Filet over high heat with the goal of getting a strong sear & crust on the outside of the steak.  That provides a ton of flavor.  Then, to get the internal temp to where you want it, you can finish the filet at lower temperature in the oven or a closed grill.

I like to cook filet mignon to medium rare, which is about 125 degrees internal temperature.  Below that, and I find the meat’s texture is too soft.  Once the steak reaches (or exceeds) medium, the low fat filet mignon begins to dry out and toughen, loosing the tenderness that you’re paying a premium for.

Exact cooking time is always hard to lay out in instructions, as it depends on the thickness of the cut, and the temp you cook the Filet at.  My general rule of thumb for a 3 inch thick filet, is to sear it on the first side for about 3 minutes, the second side for about 3 minutes, and then cook in a 400 degree oven for about 4 minutes for medium rare.  But your best bet is a meat thermometer.