Best Filet Mignon
Best Filet Mignon is one of most tender cuts of beef, making it fairly expensive. Cooked right, it is absolutely delicious.
Filet mignon is a premium cut of beef taken from the smaller end of the tenderloin, which is part of the loin primal. Known for its exceptional tenderness, this cut is prized for its fine-grained texture and mild flavor. It is typically thick-cut, boneless, and very lean, with minimal fat or connective tissue.
Often served as a high-end steak in fine dining restaurants, filet mignon is best cooked using dry-heat methods like grilling, pan-searing, or broiling, and is often wrapped in bacon or topped with rich sauces to enhance its subtle taste. Because of its delicate nature and low fat content, it is usually cooked to rare or medium-rare for maximum tenderness.
This is delicious served with Gorgonzola Cream Sauce!
Internal Temperature Recommendations
Rare: 125 degrees F (red with red juices)
Medium Rare: 130 degrees F (deep pink with reddish juices)
Medium: 140 degrees F (light pink with more clear juices)
Medium well: 150 degrees F (slightly pink center with clear juices)
Well done: 160 degrees F (fully cooked through, no longer pink at all)
Classic Sauces to Serve over Filet Mignon
Red Wine Reduction
Ingredients: red wine, beef stock, shallots, butter, thyme
Flavor: rich, slightly tangy, elegant
Béarnaise Sauce
Ingredients: egg yolks, butter, white wine vinegar, tarragon
Flavor: creamy, herbaceous, slightly tangy
Peppercorn Sauce (Au Poivre)
Ingredients: crushed black pepper, cognac, cream, beef stock
Flavor: spicy, creamy, bold
Mushroom Cream Sauce
Ingredients: mushrooms, garlic, cream, white wine or brandy
Flavor: earthy, savory, velvety
Demi-Glace
Ingredients: veal stock, wine, aromatics (long-reduced)
Flavor: deep, umami-rich, luxurious
Modern Sauces to Serve over Filet Mignon
Blue Cheese Sauce
Ingredients: blue cheese, cream, garlic, butter
Flavor: pungent, creamy, indulgent
Chimichurri
Ingredients: parsley, garlic, olive oil, vinegar, chili flakes
Flavor: fresh, tangy, garlicky (great contrast to the richness)
Truffle Butter
Ingredients: truffle oil or truffles, butter, herbs
Flavor: luxurious, earthy, aromatic
Gorgonzola Cream Sauce
Ingredients: gorgonzola, cream, shallots
Flavor: similar to blue cheese sauce but milder and sweeter
Garlic Herb Butter
Ingredients: butter, garlic, parsley, thyme, lemon zest
Flavor: simple, fresh, complements a well-seared crust
PrintBest Filet Mignon
Known for its exceptional tenderness, this cut is prized for its fine-grained texture and mild flavor.
- Prep Time: 1 hour
- Cook Time: Varies
- Total Time: 0 hours
- Yield: 2 servings
- Category: Main Dish
- Method: Oven
- Cuisine: American
Ingredients
2 (8-ounce) filet mignon steaks, about 2 inches thick
1/2 teaspoon freshly ground black pepper
1 tablespoon oil (neutral, such as Canola)
2 tablespoons butter
2 cloves garlic, minced
3 sprigs rosemary
2 sprigs thyme
Instructions
- Bring steaks to room temperature for about one hour before you plan to cook them. Coat both sides with salt and pepper.
- Heat oven to 400 degrees F.
- Heat an oven safe stainless steel or cast iron skillet over medium high to high heat. Add oil, garlic, rosemary and thyme.
- Add both steaks to the hot skillet. Sear for 2 to 3 minutes on each side.
- Add butter to the skillet. Insert thermometer into thickest part of steaks and transfer the pan with steaks to hot oven.
- Finish cooking in hot oven. Remove when internal temperature reaches the desired temperature (see Notes). Allow steaks to rest in pan for at least 5 minutes (temperature should rise another 5 degrees).
Notes
Internal temperature recommendations
Rare: 125 degrees F (red with red juices)
Medium Rare: 130 degrees F (deep pink with reddish juices)
Medium: 140 degrees F (light pink with more clear juices)
Medium well: 150 degrees F (slightly pink center with clear juices)
Well done: 160 degrees F (fully cooked through, no longer pink at all)
Photo credit: a7/343f071b kurmanstaff on Visual Hunt
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