How To Cook Filet Mignon

How to Select the Best Filet Mignon Cut

Characteristics of a Good Cut

Color and Texture: A quality filet mignon should have a bright red color and a firm texture. The meat should be uniform, without dark spots or discolorations.
Marbling: Marbling refers to the fine streaks of fat within the muscle. Although filet mignon is known for being leaner, slight marbling is ideal for adding flavor and juiciness.

Differences Between Fresh and Frozen Cuts

Fresh: Fresh cuts usually offer better flavor and texture. It is advisable to buy them if you plan to cook them soon.
Frozen: Frozen cuts can be more convenient and economical. Make sure to thaw them properly in the refrigerator to maintain quality.

Selection Tips

Origin of the Meat: Consider the source of the filet mignon. Grass-fed beef may have a different flavor compared to grain-fed beef.
Thickness of the Cut: Opt for a uniform thickness, generally between 2.5 to 5 cm (about 1 to 2 inches), to ensure even cooking.

Pre-Cooking Preparation for Filet Mignon

Cleaning and Cutting the Filet Mignon

Washing the Cut: While not strictly necessary, if you choose to wash the meat, ensure you dry it completely with paper towels to avoid excess moisture that can affect cooking.
Trimming Excess Fat: Use a sharp knife to trim any excess fat or connective tissue on the surface of the filet mignon. This helps the steak cook more evenly.
Cutting the Filet Mignon: If the cut is very thick, consider dividing it into more manageable portions. Ensure the cuts are uniform to guarantee even cooking.

Additional Tips

Room Temperature: Remove the filet mignon from the refrigerator at least 30 minutes before cooking. This helps ensure even cooking.
Drying the Cut: Pat the meat dry with paper towels before seasoning. This helps form a better crust when cooking.

Differences Between Filet Mignon and Other Premium Cuts

Filet Mignon

Texture and Flavor: Filet mignon is renowned for its extremely tender texture, resulting from its low fat content. However, this also means it has a milder flavor compared to more marbled cuts.
Location of the Cut: It comes from the loin of the cow, an area that doesn't do much muscular work, contributing to its tenderness.
Size and Shape: Generally, it is a small and cylindrical cut, ideal for individual servings.

Ribeye

Texture and Flavor: Known for its intense flavor due to its high intramuscular fat content (marbling), which melts during cooking to add juiciness.
Location of the Cut: It comes from the upper section of the cow's ribs.
Size and Shape: It is usually larger and flatter, suitable for those who prefer a richer flavor experience.

T-Bone

Texture and Flavor: Offers a unique combination of textures: the tenderness of filet mignon on one side of the "T" shaped bone and the robust flavor of strip steak on the other.
Location of the Cut: It is cut transversely through the short loin.
Size and Shape: It is a large cut with a "T" shaped bone in the center, providing a varied experience in each bite.

General Comparison

Price: Filet mignon tends to be more expensive due to its tenderness and lower availability. Ribeye and T-bone are also premium cuts but generally more accessible.
Ideal Cooking Method: Filet mignon is ideal for quick, high-temperature cooking to preserve its tenderness. Ribeye benefits from slow cooking or grilling to allow the fat to melt properly. T-bone requires attention to cook both sides to the desired doneness.

Cooking Times Based on Cut Thickness

The cooking time for filet mignon can vary significantly depending on the thickness of the cut and the cooking method used. Here is a general guide to help you achieve the desired doneness:

Cooking Time Guide:

1-inch Cut (approximately 2.5 cm)

Medium Rare: Cook for about 4-5 minutes per side on a hot skillet or grill.
Medium: Cook for about 5-6 minutes per side.
Well Done: Cook for about 7-8 minutes per side.

1.5-inch Cut (approximately 3.8 cm)

Medium Rare: Cook for about 5-6 minutes per side.
Medium: Cook for about 6-7 minutes per side.
Well Done: Cook for about 8-9 minutes per side.

Using Meat Thermometers

To ensure accuracy, it is recommended to use a meat thermometer:

Medium Rare: Internal temperature of approximately 130°F (54°C).
Medium: Internal temperature of approximately 140°F (60°C).
Well Done: Internal temperature of approximately 160°F (71°C).

Additional Tips

Resting: Let the filet mignon rest for a few minutes after cooking to allow the juices to redistribute, which enhances juiciness and flavor.
Cooking Methods: Times may vary if you use an oven, grill, or skillet. Adjust according to the equipment and heat intensity.

How to Achieve the Perfect Medium Doneness

To maintain the juiciness of filet mignon, it's important to follow some tips that ensure the cut is cooked properly without losing its natural moisture. Here are some key recommendations:

Cut Selection: Make sure to choose a filet mignon with slight marbling. Although this cut is known for being leaner, a bit of intramuscular fat helps preserve juiciness during cooking.
Room Temperature: Allow the filet mignon to reach room temperature before cooking. Taking it out of the refrigerator at least 30 minutes before cooking helps it cook more evenly, preventing the exterior from overcooking while the interior remains raw.
Quick Searing: Whether using a skillet or a grill, ensure the surface is very hot before placing the filet mignon. A quick sear helps retain juices within the cut, creating a golden and flavorful crust.
Use of Thermometer: Use a meat thermometer to ensure you don't overcook the filet mignon. For medium doneness, aim for an internal temperature of approximately 140°F (60°C). This ensures the meat is perfectly cooked while remaining juicy.
Resting After Cooking: Once cooked, let the filet mignon rest for about 5 minutes before cutting it. This time allows the juices to redistribute within the cut, resulting in juicier and more tender meat.
Avoid Piercing the Meat: When handling the filet mignon during cooking, use tongs instead of forks to avoid piercing the meat and losing valuable juices.

By following these tips, you can enjoy a perfectly juicy and flavorful filet mignon.

Ingredients for Making a Delicious Filet Mignon

Main Ingredients

Filet Mignon: Approximately 6-8 ounces per serving. This is the main cut, known for its tenderness and smooth texture.
Olive Oil: 2 tablespoons. Used for searing the steak and helping to create a golden crust.
Salt and Pepper: To taste. Essential for enhancing the natural flavor of the meat.

Ingredients for the Pre-Marination

Garlic: 2 cloves, finely chopped. Adds a deep, aromatic flavor.
Fresh Rosemary: 1 sprig. Provides a fresh, earthy aroma.
Fresh Thyme: 1 sprig. Complements rosemary and adds an herbal touch.
Balsamic Vinegar: 1 tablespoon. Adds a slight sweetness and acidity that balances the flavors.
Olive Oil: Additional 2 tablespoons. Helps blend the marinade ingredients and coat the meat evenly.

These ingredients not only enhance the flavor of the filet mignon but also help keep the meat juicy during cooking.

How to Cook a Filet Mignon to Perfect Doneness

Cooking a filet mignon to perfect doneness requires attention to detail. Here’s how to do it both in a skillet and on a grill, using a pre-marination process.

Preparation of the Marinade

Mix the Ingredients: Combine 2 tablespoons of olive oil, 2 cloves of minced garlic, one sprig of rosemary, one sprig of thyme, and 1 tablespoon of balsamic vinegar. Mix well to integrate the flavors.
Marinate the Filet Mignon: Place the filet mignon in a container and cover it with the marinade mixture. Let it rest in the refrigerator for at least 30 minutes.

Cooking in a Skillet

Heat the Skillet: Start by heating a large skillet over medium-high heat. Add 2 tablespoons of olive oil and wait until it’s hot. This is crucial for properly searing the filet mignon, ensuring a golden and flavorful crust.
Prepare the Filet Mignon: While the skillet heats, remove the filet mignon from the marinade. Pat it dry with paper towels to remove excess moisture, which helps achieve a better crust. Generously season with salt and pepper on both sides.
Sear the Steak: Place the filet mignon in the hot skillet. Cook for 4-5 minutes per side for medium doneness, making sure not to move it too much to allow a golden crust to form.
Check Internal Temperature: Use a meat thermometer to ensure the internal temperature reaches 140°F (60°C) for medium doneness. This guarantees that the interior is perfectly cooked while remaining juicy.
Rest the Steak: Remove the filet mignon from the skillet and let it rest for 5 minutes before serving. This step is essential to allow juices to redistribute, resulting in a juicier and more flavorful steak.

Cooking on a Grill

Preheat the Grill: Preheat the grill to medium-high heat. Ensure that the grates are clean and lightly oiled to prevent sticking.
Prepare the Filet Mignon: Remove from the marinade, pat dry, and season with salt and pepper to taste. This will enhance the natural flavors during cooking.
Grill Cooking: Place the filet mignon on the hot grill. Cook for about 4-5 minutes per side for medium doneness, closing the grill lid if possible to maintain consistent heat.
Check Internal Temperature: As with skillet cooking, ensure that the internal temperature is 140°F (60°C) using a meat thermometer, ensuring desired doneness.
Rest Before Serving: Once cooked, remove the filet mignon from the grill and let it rest for 5 minutes before serving. This final step is crucial for maximizing juiciness.

This process ensures your filet mignon remains juicy and perfectly cooked.

How to Cut and Serve Filet Mignon Correctly

Cutting and serving filet mignon properly is essential to maintain its juiciness and presentation. Here's how to do it:

Cutting the Filet Mignon

Rest Before Cutting: After cooking, let the filet mignon rest for about 5 minutes. This allows the juices to redistribute, ensuring that the meat remains juicy.
Use a Sharp Knife: Use a well-sharpened knife to cut the filet mignon. A dull knife can tear the meat and cause it to lose juices.
Cut Against the Grain: Always cut the filet mignon against the grain. This helps maintain the tender texture of the cut, making each bite smoother.

Serving the Filet Mignon

Presentation on the Plate: Carefully place the slices of filet mignon on the plate, ensuring they look appetizing and well-distributed.
Accompaniments: Serve with side dishes that complement the flavor of the filet mignon.
Final Touch: Add a bit of sea salt or a sprinkle of fresh herbs on top before serving to enhance the natural flavors of the filet mignon.

By following these steps, you can cut and serve your filet mignon professionally, ensuring a delicious culinary experience.

Ideal Side Dishes to Accompany Filet Mignon

Filet mignon is such a delicate and flavorful cut of meat that it deserves side dishes that complement its taste without overpowering it. Here are some ideal options to accompany this exquisite dish:

Creamy Mashed Potatoes: A classic that never fails. The smooth and buttery flavor of mashed potatoes perfectly complements the tender texture of filet mignon. You can add a touch of roasted garlic or Parmesan cheese for a special twist.
Roasted Asparagus: Asparagus is a healthy and elegant option. Roasting them with a bit of olive oil, salt, and pepper enhances their natural flavor and adds a crunchy touch to the dish.
Sautéed Mushrooms: Mushrooms, such as button or shiitake, provide an earthy flavor that pairs well with the meat. Sautéing them with garlic and fresh herbs in butter enhances their taste.
Fresh Green Salad: A light salad with arugula, spinach, or mixed greens, dressed with a simple vinaigrette, offers a refreshing contrast to the main dish.
Potato Gratin: This creamy and cheesy side is perfect for those seeking something more substantial. The gratin adds a rich texture and deep flavor that complements the filet mignon.
Roasted Vegetables: A mix of carrots, zucchini, and bell peppers roasted in the oven with aromatic herbs can add color and variety to the plate.
Mushroom Risotto: For a more sophisticated option, creamy mushroom risotto offers a complex flavor profile that harmonizes well with filet mignon.

These side dishes not only complement the flavor of filet mignon but also enrich the overall culinary experience of the dish.

Frequently Asked Questions (FAQs)

Q: How do you cook a filet mignon in the oven?

A: Cooking a filet mignon in the oven involves first searing it in a hot skillet to achieve a golden crust, then finishing it in the oven at 400°F (204°C) until the desired doneness is reached.

Q: How long should you cook a filet mignon on the grill?

A: The grilling time depends on the thickness of the cut and the desired doneness. Generally, it is cooked for 4-5 minutes per side for medium doneness.

Q: What is the best way to cook a filet mignon in a skillet?

A: To cook it in a skillet, heat the skillet well with oil, sear the filet mignon on both sides for 4-5 minutes each for medium doneness, and let it rest before serving.

Q: How do you cook a bacon-wrapped filet mignon?

A: To cook a bacon-wrapped filet mignon, ensure the bacon is securely wrapped around the steak with toothpicks. Sear the steak in a skillet and then finish cooking it in the oven.

Q: What internal temperature should a filet mignon reach for medium doneness?

A: The ideal internal temperature for a medium-done filet mignon is approximately 140°F (60°C). It is recommended to use a meat thermometer for accuracy.