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Filet Mignon

Filet Mignon
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Learn how to cook the perfect Filet Mignon at home with this expert recipe that delivers ultimate tenderness, juicy flavor, and a restaurant-quality crust using minimal ingredients and easy techniques. Perfect for special occasions or everyday gourmet meals.

Ingredients

Scale

Main Ingredients

  • 2 Filet Mignon steaks, 1.5-2 inches thick
  • Coarse kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon olive oil or high-smoke-point oil
  • 2 tablespoons butter
  • 2–3 sprigs fresh rosemary or thyme
  • 2 garlic cloves, lightly crushed

Optional Variations

  • Softened herb butter (butter mixed with fresh herbs and garlic)
  • Red wine reduction sauce (red wine, shallots, beef stock)
  • Spicy rub (smoked paprika, cayenne, brown sugar)
  • Garlic and parmesan crust (grated parmesan, minced garlic)

Instructions

  1. Prepare Your Steaks: Remove Filet Mignon from the refrigerator 30-45 minutes before cooking to reach room temperature. Pat dry with paper towels and season generously with coarse kosher salt and freshly ground black pepper just before cooking.
  2. Heat Your Pan: Place a heavy skillet, preferably cast iron, over medium-high heat. Add 1 tablespoon of olive oil or other high-smoke-point oil. Heat until shimmering but not smoking to prepare for searing.
  3. Sear the Filet Mignon: Lay the steaks carefully in the hot pan without overcrowding. Sear for 3-4 minutes per side without moving to develop a crust. Use tongs to hold and sear the edges for about 30 seconds each.
  4. Add Butter and Aromatics: Reduce heat to medium and add butter, fresh herbs, and crushed garlic cloves to the pan. Tilt the pan and continuously spoon melted butter over the steaks for 1-2 minutes to baste, infusing flavor and gently cooking the top.
  5. Finish Cooking in Oven (Optional): For thicker steaks or precise doneness, transfer the pan to a preheated 400°F (200°C) oven for 3-5 minutes. Use a meat thermometer to check internal temperature: 130°F for medium-rare.
  6. Rest Before Serving: Remove steaks from heat and place on a plate or cutting board. Tent loosely with foil and rest for 5-10 minutes to allow juices to redistribute for optimal tenderness.

Notes

  • Let steaks reach room temperature before cooking for even doneness.
  • Use a meat thermometer to ensure perfect doneness.
  • Avoid overcrowding the pan to maintain heat and proper searing.
  • Pat steaks dry to create a better crust.
  • Rest cooked steaks to keep juices locked in.
  • Cast iron skillets provide ideal heat retention and searing.
  • Baste with butter and garlic for added richness and aroma.

Nutrition

Keywords: Filet Mignon, steak, tenderloin, pan-seared steak, gourmet steak, restaurant-quality steak, buttery steak

Find it online: https://gourmetglazing.com/filet-mignon/