Resting filet mignon steak for five minutes after cooking allows juices to redistribute. If you want to know exactly how to cook filet mignon steak, you have come to the right place. This guide walks you through every step, from picking the right cut to serving a perfect steak.
Understanding Filet Mignon
Filet mignon comes from the tenderloin, a muscle that does very little work. This makes it incredibly tender, but also lean. Because it has less fat than a ribeye, cooking it correctly is key to avoid a dry result.
Choosing The Right Cut
Look for steaks that are about 1.5 to 2 inches thick. Thicker steaks are easier to cook without overcooking the center. The meat should be deep red with fine marbling. Avoid pieces with large areas of silver skin.
Bringing The Steak To Room Temperature
Take your filet out of the fridge 30 to 40 minutes before cooking. This step is not optional. A cold steak will cook unevenly, leaving you with a raw center and an overcooked exterior. Let it sit on a plate on the counter.
How To Cook Filet Mignon Steak
Now we get to the main event. Follow these steps for a steakhouse-quality result at home. The key is high heat and careful timing.
Seasoning The Steak
Pat the steak dry with paper towels. Moisture is the enemy of a good sear. Season generously with coarse salt and fresh black pepper. Do not be shy. Use about one teaspoon of salt per side for a 8-ounce steak.
- Use kosher salt or sea salt
- Add pepper just before cooking
- Consider a light rub of garlic powder
- Do not use steak seasoning blends with sugar (they burn)
Preheating Your Pan
Use a heavy pan like cast iron or stainless steel. Place it over medium-high to high heat for at least 5 minutes. The pan must be smoking hot. Add a high-smoke-point oil like avocado or canola. Swirl to coat the bottom.
Searing The Filet
Lay the steak in the pan away from you to avoid oil splatter. You should hear a loud sizzle. If not, the pan is not hot enough. Cook for 4 minutes without moving it. Flip with tongs, not a fork, to avoid piercing the meat.
- Sear first side for 4 minutes
- Flip and sear second side for 3 minutes
- Use tongs to sear the edges for 30 seconds each
- Add butter, garlic, and thyme in the last minute
Adding Butter And Aromatics
In the last minute of searing, add 2 tablespoons of butter, 2 crushed garlic cloves, and a sprig of thyme. Tilt the pan and spoon the melted butter over the steak. This bastes the meat and adds flavor.
Checking Doneness
Use an instant-read thermometer for accuracy. Insert it into the thickest part of the steak. Remove the steak from the pan when it is 5 degrees below your target temp. Carryover cooking will finish it.
- Rare: 120°F (remove at 115°F)
- Medium-Rare: 130°F (remove at 125°F)
- Medium: 140°F (remove at 135°F)
- Medium-Well: 150°F (remove at 145°F)
- Well-Done: 160°F (remove at 155°F)
Resting The Steak
Place the steak on a cutting board or warm plate. Tent loosely with foil. Let it rest for exactly 5 minutes. This allows the juices to redistribute through the meat. Cutting too early will leave a puddle on your plate.
Alternative Cooking Methods
Pan-searing is the most reliable method, but you can also use a grill or oven. Each method has its own advantages.
Grilling Filet Mignon
Preheat your grill to high heat, about 450°F to 500°F. Clean and oil the grates. Sear the steak for 3 to 4 minutes per side. Move to indirect heat if the steak is thick. Cook until it reaches your desired internal temp.
Reverse Sear Method
This method works well for thick steaks. Cook the steak in a low oven (275°F) until it reaches 115°F internally. This takes about 25 to 30 minutes. Then sear it in a hot pan for 1 minute per side. The result is an even pink center from edge to edge.
Sous Vide Filet Mignon
Season the steak and seal it in a vacuum bag. Cook in a water bath at 130°F for medium-rare for 1 to 2 hours. Remove, pat dry, and sear in a hot pan for 45 seconds per side. This method gives perfect doneness every time.
Common Mistakes To Avoid
Even experienced cooks make errors with filet mignon. Here are the most common pitfalls and how to avoid them.
- Overcooking: Filet mignon dries out fast. Use a thermometer.
- Skipping the rest: Cutting too soon loses all the juices.
- Using cold steak: Uneven cooking is guaranteed.
- Overcrowding the pan: Too many steaks lower the pan temp.
- Using low heat: You need a hard sear for flavor.
Serving Suggestions
Filet mignon pairs well with simple sides. The steak is the star. Keep accompaniments light and complementary.
Classic Side Dishes
- Roasted asparagus with lemon
- Garlic mashed potatoes
- Sautéed mushrooms in butter
- Simple green salad with vinaigrette
- Grilled or roasted baby carrots
Sauce Options
If you want a sauce, keep it simple. A pan sauce made from the drippings is ideal. Add a splash of red wine, some beef broth, and a knob of butter. Simmer until thickened. Béarnaise or peppercorn sauce also work well.
Frequently Asked Questions
Here are answers to common questions about cooking filet mignon. These cover variations and troubleshooting.
Can I cook filet mignon in a non-stick pan?
Yes, but you will not get the same crust. Cast iron or stainless steel is better for searing.
How do I cook filet mignon without a thermometer?
Use the finger test. Touch the steak and compare it to the fleshy part of your palm below your thumb. Rare feels soft, medium feels firmer, well-done feels hard.
Should I oil the steak or the pan?
Oil the pan, not the steak. Oiling the steak can cause the seasoning to slide off.
Can I cook filet mignon from frozen?
It is not recommended. Thaw in the fridge overnight for best results. Cooking from frozen leads to uneven cooking.
What is the best oil for searing filet mignon?
Avocado oil has a high smoke point and neutral flavor. Canola or grapeseed oil also work well.
Final Tips For Perfect Filet Mignon
Practice makes perfect. Do not get discouraged if your first attempt is not ideal. Pay attention to heat management and timing. Let the steak rest. Slice against the grain for maximum tenderness.
Remember that filet mignon is lean. It does not have the forgiving fat of a ribeye. This means you must be precise. Use a thermometer every time until you learn your stove and pan.
If you follow these steps on how to cook filet mignon steak, you will get a restaurant-quality meal at home. The key is patience and proper technique. Enjoy your perfectly cooked steak.