Cooking filet mignon can be an intimidating task, but with the right techniques and preparation, you can achieve a perfectly cooked, tender, and flavorful steak. Here’s a step-by-step guide to help you master the art of cooking filet mignon.
Preparation
Before you start cooking, it’s crucial to prepare your filet mignon properly.
Bring to Room Temperature: Remove the filet mignon from the fridge about 30 to 60 minutes before cooking. This helps the steak cook more evenly[3][5].
Seasoning: Generously season all sides of the filet mignon with salt and ground black pepper. You can also use other seasonings or marinades if desired[3][5].
Cooking Methods
There are several methods to cook filet mignon, each offering unique advantages.
Oven Method
This method involves cooking the filet mignon low and slow in the oven.
Preheat Oven: Preheat your oven to 250°F (120°C).
Elevated Baking Rack: Place the seasoned filet mignon on an elevated baking rack to allow airflow around the steak.
Cooking Time: Cook for 20-25 minutes, checking the internal temperature every 5-7 minutes until it reaches 10°F below your desired doneness. For medium-rare, aim for an internal temperature of 120°F (49°C)[1].
Pan-Searing Method
Pan-searing is a popular method for achieving a nice crust on the filet mignon.
Preheat Pan: Heat a cast-iron or oven-safe stainless steel skillet over high heat for at least 5 minutes. Ensure the pan is very hot before adding oil[3][5].
Add Oil: Add a high smoke point oil such as grapeseed, canola, or ghee to the preheated skillet. Let the oil shimmer or produce a few wisps of smoke before adding the steak.
Sear the Steak: Sear the filet mignon for about 2-3 minutes per side, flipping every 30 seconds, until a nice crust forms. For smaller steaks, reduce the searing time to 1-2 minutes per side[1][3][5].
Finish with Butter and Herbs: Add butter, garlic cloves, and fresh herbs like thyme or rosemary to the pan during the last minute of searing. Baste the steak by tilting the pan and spooning the melted butter over it[1][3].
Sous Vide Method
Sous vide cooking ensures consistent doneness throughout the steak.
Sous Vide: Place the seasoned filet mignon in a sous vide bag and cook in a water bath at the desired temperature. For one to two steaks, cook for one hour; for more than two steaks, cook for two hours.
Sear After Sous Vide: Remove the filet mignon from the bag, pat dry with a paper towel, and sear in a hot skillet with oil as described in the pan-searing method[1].
Air Fryer Method
Using an air fryer is a quick and easy way to cook filet mignon.
Preheat Air Fryer: Preheat the air fryer to 400°F (200°C).
Season and Place: Pat the filet mignon dry, lightly oil, and season with coarse sea salt and black pepper. Place the seasoned filet mignon in the air fryer basket, ensuring 1 inch of space between portions.
Cooking Time: Cook for 10-14 minutes, checking the internal temperature with a meat thermometer to achieve your desired doneness[1].
Resting the Steak
Regardless of the cooking method, it’s essential to let the filet mignon rest after cooking.
Rest Under Foil: Remove the steak from the heat and let it rest under tented foil for 5-10 minutes. This allows the juices to redistribute, making the steak more tender and flavorful[1][3][5].
Additional Tips
Use High Smoke Point Oils: Always use oils with high smoke points like grapeseed, canola, or ghee to prevent the oil from burning during the searing process[1][3][5].
Monitor Internal Temperature: Use a meat thermometer to ensure the steak reaches your desired level of doneness. For medium-rare, the internal temperature should be around 130°F (54°C)[1][3][5].
Most Important Facts About Cooking Filet Mignon
Bring to Room Temperature: Always let the filet mignon come to room temperature before cooking to ensure even cooking.
Proper Seasoning: Generously season the filet mignon with salt and pepper, and consider additional seasonings or marinades.
Low and Slow or High Heat: Use either low and slow cooking methods (oven or sous vide) or high heat methods (pan-searing or air fryer) to achieve the desired doneness.
Searing: Achieve a nice crust by searing the filet mignon in a hot skillet with high smoke point oil.
Resting: Let the steak rest under tented foil for 5-10 minutes after cooking to redistribute the juices.
Internal Temperature: Monitor the internal temperature to ensure it reaches your desired level of doneness (e.g., 130°F for medium-rare).
High Smoke Point Oils: Use oils like grapeseed, canola, or ghee for searing to prevent burning.
By following these steps and tips, you can cook a delicious and tender filet mignon that will impress any dinner guest.
