The Ultimate Guide to Cooking Filet Mignon Like a Pro

You’re looking to impress with a juicy, perfectly cooked filet mignon? You've come to the right place! I’ve been there, done that. Years spent in the kitchen experimenting with different cuts, techniques, and recipes. And trust me, I’ve made my fair share of mistakes along the way. But through trial and error, I’ve learned a thing or two about cooking this beautiful cut of beef to absolute perfection. Let's embark on this culinary adventure together!

(Part 1) The Cut and the Quality

choosing the right cut

The filet mignon, also known as the tenderloin, is the most delicate and lean cut on a cow. It’s the king of all beef cuts, truly a culinary gem! When choosing your filet, you want a good, solid piece, not too thin, and not too thick. If you’re buying a whole tenderloin, you’ll need to cut it into individual filets. Aim for pieces that are about 1.5 inches thick – a good starting point for achieving that perfect balance of tenderness and sear.

Grading the Grade

Let's talk about the grading system. It’s important, trust me! You’ve got your Prime, Choice, Select, and so on. Prime is the best, boasting the most marbling, which translates to juicier and more flavorful meat. Choice is still a good option, a little leaner but still delicious.

Personally, I go for Prime. It’s worth the extra pennies, no doubt! You can often find it at your local butcher, and they’ll be happy to help you pick the best piece.

(Part 2) Prepping the Filet Mignon

Letting It Breathe

Once you’ve got your beautiful filet, you need to let it come up to room temperature. This is essential for even cooking. Don't just grab it straight from the fridge and throw it in the pan! Give it at least 30 minutes to chill out at room temperature.

Pat It Dry

After letting it breathe, pat it dry with kitchen paper. This will help the crust to form properly when you sear it.

Seasoning, Seasoning, Seasoning

Now, this is where you can get creative. Salt and pepper are the basics, of course. But don't be afraid to add other spices, herbs, or even a little bit of garlic powder.

Personally, I like to keep it simple with just salt and pepper. But feel free to experiment with paprika, thyme, rosemary, or even a touch of cayenne pepper if you like it spicy. Just remember, less is more!

(Part 3) Mastering the Art of Searing

Getting Hot and Heavy

You’re going to want a nice hot pan. Cast iron is the classic choice, but a heavy-bottomed skillet will do the trick. Heat it up over high heat, and make sure it’s really hot before you add the filet. We’re talking smoking hot!

Oil Up

Add a good amount of oil to the pan. I use a neutral oil like grapeseed or avocado oil, but feel free to use anything you like.

The Sizzle

Now, carefully place the filet mignon in the hot pan. Don’t overcrowd the pan; you want each piece to have its own space to sizzle. You’ll hear that satisfying sizzle when the meat hits the pan.

Don't Touch It!

This is crucial! Let the filet cook undisturbed for 2-3 minutes per side. This will create a beautiful, crispy crust. Resist the urge to move it around; just let it do its thing.

Time for the Flip

After 2-3 minutes, carefully flip the filet over. Don’t poke at it; just gently flip it over to cook the other side. Cook for another 2-3 minutes.

Cooking to Your Preference

Now, how long you cook the filet after searing will depend on how you like it cooked.

Doneness	internal temperature (Fahrenheit)	Internal Temperature (Celsius)
Rare	125-130°F	52-54°C
Medium-Rare	130-135°F	54-57°C
Medium	135-140°F	57-60°C
Medium-Well	140-145°F	60-63°C
Well-Done	145-150°F	63-66°C

I prefer mine medium-rare; it’s got a lovely pink centre. But it’s all up to personal preference, so cook it to your liking!

(Part 4) Resting Is Key

Let It Relax

Once the filet is cooked to your preference, take it out of the pan and place it on a cutting board. Cover it loosely with some foil and let it rest for at least 5 minutes. This is crucial! It allows the juices to redistribute, resulting in a more tender and flavorful filet.

(Part 5) Finishing Touches

The Sauce

Let's talk about sauce. You can go fancy with a red wine reduction, or keep it simple with a pan sauce. Personally, I love a simple pan sauce made from the drippings in the pan.

Just deglaze the pan with a little bit of red wine or stock, scrape up all those delicious bits stuck to the bottom, and simmer until it reduces to a nice sauce consistency. Season it with salt and pepper to taste.

Garnish It Up

Now, you’re ready to plate it up! I like to serve my filet mignon on a bed of creamy mashed potatoes with a side of roasted vegetables. You can get creative with your garnish. Some chopped parsley, a sprig of rosemary, or a drizzle of truffle oil can really make it look special.

(Part 6) Cooking Variations

Grill It Up

You can also grill your filet mignon. Just make sure your grill is nice and hot before you add the filet. Use indirect heat, and cook it to your desired doneness.

Try Roasting

If you’re cooking for a crowd, roasting is a good option. Preheat your oven to 400°F (200°C). Season the filet with salt and pepper and roast for 15-20 minutes, depending on how you like it cooked.

(Part 7) Mastering the perfect steak

The Internal Temperature

You can use a meat thermometer to check the internal temperature of the filet. This is the most accurate way to ensure it’s cooked to your liking.

The Press Test

If you don't have a thermometer, you can use the press test. Gently press the filet with your finger. If it feels firm, it’s well done. If it feels slightly springy, it’s medium-well. If it feels soft and has a little bit of give, it’s medium. If it feels very soft, it’s medium-rare. And if it feels almost like jelly, it’s rare.

The Look

You can also tell by the colour of the meat. Rare filet mignon will have a very dark red centre. Medium-rare will have a pink centre. Medium will have a slightly brown centre. Medium-well will have a mostly brown centre. And well-done will be completely brown.

(Part 8) Frequently Asked Questions

FAQs

1. How long should I sear a filet mignon?

You should sear a filet mignon for 2-3 minutes per side. This will create a beautiful, crispy crust.

2. What’s the best way to cook a filet mignon?

There are many ways to cook a filet mignon, but the most popular methods are searing, grilling, and roasting. The best way for you will depend on your personal preference and the equipment you have available.

3. How do I know when a filet mignon is cooked?

You can use a meat thermometer to check the internal temperature of the filet. You can also use the press test or look at the colour of the meat.

4. What is the best sauce for filet mignon?

The best sauce for filet mignon is a matter of personal preference. Some popular options include red wine sauce, béarnaise sauce, and pan sauce.

5. What are some good side dishes to serve with filet mignon?

Some good side dishes to serve with filet mignon include mashed potatoes, roasted vegetables, asparagus, and salads.

(Part 9) Final Thoughts

So there you have it, folks! My ultimate guide to cooking filet mignon like a pro. Remember, practice makes perfect. Don’t be afraid to experiment and find what works best for you. And most importantly, have fun! Let me know how your filet mignon turns out; I’d love to hear about it. Cheers!