Filet mignon is a top-notch beef cut, famous for its softness and rich flavor. This recipe shows you how to make filet mignon at home, just like in a fancy restaurant. It uses a mix of pan-searing and oven cooking. This way, you get a crispy outside and a juicy inside.
This steak recipe is perfect for big events like Valentine’s Day or cozy nights in. It’s easy to follow but packs a big punch in terms of taste and quality.
Key Takeaways
- Filet mignon is a premium beef cut known for its tenderness and buttery texture.
- This recipe combines pan-searing and oven finishing for a perfectly seared exterior and juicy interior.
- The method is ideal for special occasions and delivers steakhouse quality results at home.
- The recipe provides guidelines for selecting the appropriate filet mignon cut and size.
- Resting the cooked filets is crucial to ensure optimal juiciness and tenderness.
Understanding Filet Mignon’s Unique Characteristics
Filet mignon is the top choice in beef, known for its tenderness and rich taste. It comes from the beef tenderloin, a muscle that’s used very little. This makes the meat incredibly tender.
The tenderloin is a small part of the animal. This scarcity makes filet mignon both rare and expensive.
Why Filet Mignon is Considered Premium Cut
The tenderness of filet mignon comes from its muscle. This muscle is not used much, so the meat stays soft. It’s like biting into butter.
The meat is also lean, which gives it a subtle flavor. This flavor is different from the rich taste of cuts like ribeye.
Meat Quality and Selection Guide
When picking filet mignon, look for a deep red color. Avoid any that look brownish or feel slimy. The Prime grade is the best, followed by Choice and Select.
Prime beef has the most marbling and flavor. Wagyu filet mignon is a premium choice. It’s incredibly tender and has a rich taste.
Optimal Thickness and Size
The best thickness for filet mignon is 1.5 to 2 inches. American cuts should weigh 6 to 8 ounces. European “Petite Filet Mignon” are smaller, weighing 3 to 4 ounces.
A thicker steak cooks better. It ensures the inside is cooked just right, every time.
Essential Equipment for Restaurant-Style Results
To make delicious, steakhouse-quality filet mignon at home, you need the right tools. A cast iron skillet or oven-safe stainless steel pan is key. These pans keep heat evenly, letting you get a great sear on the stovetop. Then, move the steak to the oven for the final touch.
An accurate meat thermometer is a must for checking the steak’s internal temperature. It helps you get the perfect doneness, whether you like it rare, medium-rare, or medium. Without one, it’s hard to cook it just right every time.
If you don’t have an oven-safe pan, don’t fret. You can still sear the steaks on the stovetop. Then, move them to a baking sheet with a wire rack for the oven finish. This way, you can still get those top-notch results at home.
| Essential Equipment | Why It’s Important |
|---|---|
| Cast Iron Skillet | Ensures even heat distribution for a perfect sear |
| Oven-Safe Stainless Steel Pan | Allows for seamless transfer from stovetop to oven |
| Meat Thermometer | Crucial for achieving the desired level of doneness |
With these essential tools, you’re ready to make restaurant-quality filet mignon at home. Enjoy!
Key Ingredients for the Perfect Filet Mignon
Making a delicious filet mignon at home begins with picking the right ingredients. Choose high-quality beef, like USDA Prime or Choice grade. These cuts are tender and flavorful, making your meal special.
Selecting the Right Grade of Beef
Filet mignon comes from the tenderloin, the cow’s most tender part. For the best taste, look for beef that’s well-marbled. It should have a bright color and a firm texture. USDA Prime and Choice grades are top choices for a great filet mignon.
Seasoning Components
For perfectly seasoned filet mignon, use kosher salt and black pepper. These seasonings bring out the beef’s natural taste without being too strong. Make sure to season all sides of the steak well.
Butter and Aromatics Selection
To add richness and flavor, make an herb butter. Mix unsalted butter with rosemary, thyme, and garlic. This butter will flavor the steak while it cooks and add a tasty touch when served.
Quality ingredients are key to a great filet mignon at home. Choose the best beef and fresh herbs for a memorable meal.
“The secret to a perfect filet mignon lies in the quality of the ingredients and the technique used to prepare it. With the right combination of high-quality beef, seasonings, and butter, you can create a mouthwatering steak that rivals any steakhouse.”
Preparation Techniques Before Cooking
To get the perfect filet mignon, start with the right prep. Bring the steaks to room temperature before searing. This ensures even cooking and flavor.
Take the filet mignon out of the fridge 30-60 minutes before cooking. This lets it slowly warm up. This step makes the steak cook evenly, giving it a tender, juicy feel.
Then, dry the steaks with paper towels. This step helps get a better sear and stops the meat from steaming. Season the filet mignon well with room temperature steak seasoning. Use coarse Kosher salt and freshly ground black pepper for flavor.
For even more taste, try dry brining. Salt the steaks and leave them uncovered in the fridge for at least an hour or overnight before cooking.
| Preparation Step | Recommended Time/Technique |
|---|---|
| Bring to room temperature | 30-60 minutes |
| Pat dry with paper towels | Thoroughly |
| Season with salt and pepper | Generous amount of Kosher salt and freshly ground black pepper |
| Dry brine (optional) | Salt the steaks and leave uncovered in the fridge for 1 hour to overnight |
By using these simple steps, you’ll make a filet mignon that’s as good as a steakhouse. It will be perfectly seared and juicy.
Filet Mignon Recipe
Make your dining experience special with this amazing filet mignon recipe. It’s like having a restaurant meal at home. Enjoy the tender texture and rich flavors that make this beef a true treat.
Base Recipe Components
To make the perfect filet mignon, you’ll need these ingredients:
- 4 (8-ounce) filet mignon steaks, about 1-inch thick
- 2 tablespoons vegetable oil
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 3 garlic cloves, minced
- 2 sprigs fresh thyme
Step-by-Step Instructions
Follow these steps to make a restaurant-quality filet mignon at home:
- Preheat your oven to 415°F.
- Pat the filet mignon steaks dry with paper towels. Season them well with kosher salt and black pepper on all sides.
- Heat the vegetable oil in a large, oven-safe skillet over high heat. Pan-sear the steaks for 2-3 minutes per side until they get a nice brown crust.
- Add the butter, garlic, and thyme to the skillet. Tilt the pan and use a spoon to baste the steaks with the butter mixture.
- Put the skillet in the preheated oven and oven finish the steaks for 4-9 minutes, depending on your desired doneness. Use a meat thermometer to check the internal temperature.
- Once the steaks are cooked to your liking, remove them from the oven. Let them rest for 3-5 minutes before serving.
Serve the perfectly cooked filet mignon with your favorite sides. Enjoy the pan-sear and oven finish cooking method that brings steakhouse-quality to your home.
Mastering the Perfect Sear
To get a crust like a restaurant on your filet mignon steaks, you need a few tricks. The secret is in searing at high heat. This starts the Maillard reaction, which changes the meat’s amino acids and sugars. It makes a tasty, caramelized crust.
First, make sure your pan or grill is very hot before adding the steaks. This high heat is key for a quick crust. Don’t move the steaks while they’re searing. Let them cook for 2-3 minutes on each side for 6-8 ounce cuts, or 1-2 minutes for 4 ounce filets.
The searing not only keeps the juices in but also adds a deep, savory flavor. This first sear is the base for the perfect doneness you’ll get in the oven.
| Steak Size | Searing Time |
|---|---|
| 6-8 oz Filet Mignon | 2-3 minutes per side |
| 4 oz Petite Filet | 1-2 minutes per side |
Remember, the secret to a great crust is high heat and patience. Trust the process, and your filet mignon will come out with a beautiful seared exterior. This will match the tender, juicy inside perfectly.
“The sear is the foundation for a great steak. It’s where all the flavor starts.” – Chef Gordon Ramsay
Temperature Control and Timing
Getting the perfect internal temperature is key to a delicious filet mignon. Use a meat thermometer to check the steak’s temperature. For a medium-rare, aim for 130°F (54°C). But remember, the temperature will rise a bit as it rests.
Cooking Temperature Guide
- Rare: 120-125°F (49-52°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 135-145°F (57-63°C)
- Medium-Well: 145-155°F (63-68°C)
- Well-Done: 160°F (71°C) and above
Doneness Levels Explained
The doneness of your filet mignon greatly affects its texture and taste. For the best flavor, go for medium-rare. This keeps the steak juicy and pink inside while searing the outside.
Oven cooking times vary. Rare steaks take about 4 minutes, while well-done ones need 10 minutes or more. Always take the steak off the heat a bit before your target temperature. This ensures the carry-over cooking completes the job.
“Mastering the internal temperature is the key to achieving restaurant-quality filet mignon at home.”
The Art of Butter Basting
Learning to butter baste a filet mignon at home is key. This method adds a rich, buttery flavor infusion that makes the dish special. It takes your meal to the next level.
When the steak gets a golden-brown crust, keep spooning melted, herb-infused butter over it. This butter basting technique spreads the flavors evenly. It also helps get a perfect sear and coats the meat in a delicious, aromatic sauce.
- To get the most flavor, mix garlic and fresh herbs like thyme or rosemary into the butter. Let it simmer over low heat for 1-2 hours before cooking the steaks.
- Use at least 2 tablespoons of high-quality, unsalted butter for basting. European-style butter or compound butter adds extra richness.
- Choose thick cuts like ribeye, New York strip, or tenderloin that are 1 to 1.5 inches thick. These steaks can handle the basting without getting overcooked inside.
| Steak Thickness | Basting Time |
|---|---|
| 1 inch | 1-2 minutes |
| 1.5 inches | 2-3 minutes |
| 2 inches | 3-4 minutes |
Mastering the butter basting technique will take your filet mignon to new heights. It makes the dish as good as a steakhouse, right in your kitchen.
Oven Finishing Techniques
After searing the filet mignon on the stovetop, moving it to a preheated oven is crucial. The oven’s indirect heat cooks the steak evenly. This makes the center tender and juicy, while the outside gets a delicious crust.
Temperature and Timing Charts
The cooking time and oven temperature depend on the steak’s thickness and your desired doneness. Here’s a helpful guide:
| Doneness | Internal Temperature | Oven Temperature | Cooking Time |
|---|---|---|---|
| Rare | 120°-125°F | 400°F | 4-6 minutes |
| Medium Rare | 130°-135°F | 400°F | 6-8 minutes |
| Medium | 140°-145°F | 400°F | 8-10 minutes |
| Well-Done | 150°-155°F | 400°F | 10-12 minutes |
Remember, cooking times can vary based on the steak’s thickness. Always use an oven-safe meat thermometer to check the doneness.
When cooking multiple steaks, adjust cooking times to ensure even cooking. Trust your instincts and check the internal temperature closely for the best results.
Resting and Serving Guidelines
After cooking the filet mignon to perfection, it’s time to rest and serve it. This step is key for juice redistribution and temperature equalization. It makes sure the steak is tender and juicy when you serve it.
Let the filet mignon rest for 5 to 10 minutes before you slice and serve it. Cover it loosely with foil to keep it warm. This resting time helps the juices spread evenly, making the steak more flavorful and juicy. The steak’s internal temperature might also go up by 5°F.
For extra flavor, serve the filet mignon with a bit of herb butter. The melted butter adds richness and complements the beef’s natural taste.
| Doneness | Initial Temp | Rest Time | Final Temp |
|---|---|---|---|
| Rare | 120°F | 5 minutes | 125°F |
| Medium Rare | 130°F | 5 minutes | 135°F |
| Medium | 140°F | 5 minutes | 145°F |
| Medium Well | 150°F | 5 minutes | 155°F |
| Well Done | 160°F | 5 minutes | 165°F |
By following these guidelines, your homemade filet mignon will be as good as a steakhouse’s. You’ll get a perfect mix of tenderness, juiciness, and flavor in every bite.
Creating Restaurant-Style Compound Butter
Take your filet mignon to the next level with a delicious herb butter. This flavored butter turns a great steak into a memorable meal. It’s a simple yet clever way to add a burst of gourmet flavor to your filet.
To make the compound butter, start by softening a half stick of real butter. Then, mix in minced fresh garlic, dried parsley, thyme, and a touch of Herbs de Provence. The mix of herbs and spices will give your filet mignon a rich, restaurant-quality taste.
Once the butter is well mixed, shape it into a log and chill until you’re ready to use it. Just before serving, cut off a piece of the gourmet topping and place it on your seared and oven-finished filet. As the butter melts, it will make a rich sauce that highlights the steak’s natural beefiness.
| Ingredient | Quantity |
|---|---|
| Unsalted Butter, softened | 1/2 stick |
| Fresh Garlic, minced | 1/2 tsp |
| Dried Parsley | 1/2 tsp |
| Dried Thyme | 1/2 tsp |
| Herbs de Provence | 1/8 tsp |
Adding this herb butter to your filet mignon will take the dish to new heights of flavor. It will impress your guests with a truly restaurant-worthy presentation.
Wine Pairing Suggestions
Pairing wine with filet mignon is a delightful task. There are many red wines that match its tender texture and flavors. These wines make the premium cut of beef even more special.
Red Wine Recommendations
Full-bodied red wines like Cabernet Sauvignon, Merlot, and Pinot Noir are great with filet mignon. Cabernet Sauvignon’s strong tannins and fruit notes pair well with seasoned or marinated filet. Merlot is softer and works well with cream-based sauces. Pinot Noir, known for its elegance, pairs well with subtly seasoned or rare filet mignon.
Alternative Beverage Pairings
Red wines are the top choice for filet mignon, but there are other great options. A full-bodied Chardonnay can be a nice contrast to the steak. Craft beers, especially stouts or porters, add a unique flavor. For a bolder choice, a high-quality bourbon can enhance the dining experience.
“A well-chosen wine can truly elevate the filet mignon experience, complementing the steak’s flavors and textures in a harmonious and memorable way.”
Complementary Side Dishes
Choosing the right side dishes can make your filet mignon meal even better. From classic potatoes to tasty vegetables, the perfect side can balance the steak’s richness.
For a luxurious touch, try creamy garlic herb mashed potatoes or parmesan roasted fingerling potatoes. These sides offer a comforting base that pairs well with the filet mignon’s tenderness.
For vegetables, garlic parmesan oven-roasted asparagus or roasted brussels sprouts with bacon add a nice contrast. A simple green salad also provides a refreshing contrast to the steak’s richness.
| Side Dish | Ingredients | Preparation |
|---|---|---|
| Garlic Herb Mashed Potatoes | Potatoes, garlic, butter, cream, herbs (parsley, chives, thyme) | Boil and mash potatoes, sauté garlic, combine with butter, cream, and chopped herbs |
| Parmesan Roasted Fingerling Potatoes | Fingerling potatoes, Parmesan cheese, olive oil, garlic, rosemary | Toss potatoes with oil, garlic, and rosemary, then roast and top with Parmesan |
| Garlic Parmesan Oven-Roasted Asparagus | Asparagus, Parmesan cheese, garlic, olive oil | Toss asparagus with oil, garlic, and Parmesan, then roast until tender |
| Roasted Brussels Sprouts with Bacon | Brussels sprouts, bacon, garlic, olive oil | Roast brussels sprouts and bacon, then toss with garlic and olive oil |
By picking the right sides, you can make your filet mignon meal unforgettable. It will impress your guests and make your home-cooked meal feel like a steakhouse experience.
Common Cooking Mistakes to Avoid
Cooking the perfect filet mignon at home is rewarding, but mistakes can happen. Knowing and avoiding these errors can make your steak taste like it’s from a steakhouse. You can achieve great results in your kitchen.
Temperature Control Errors
Proper temperature is key to a juicy filet mignon. Not letting the steak warm up before cooking can cause uneven heating. This leads to a tough outside and a raw inside. Also, overcooking is a common mistake. Always check the steak’s temperature with a meat thermometer.
Seasoning Mistakes
Seasoning is crucial for the steak’s flavor. Underseasoning makes the steak taste bland, while seasoning too early can dry it out. Season the steak with coarse kosher salt and black pepper just before cooking for a great crust.
Another mistake is moving the steak too much while searing. Don’t flip or shift it constantly. This helps create a nice crust.
Avoiding these mistakes will help you cook a perfect filet mignon at home. With the right techniques and care, you can enjoy a top-quality steak in your kitchen.
Storage and Leftover Tips
Enjoying every bite of your perfectly cooked filet mignon can be tough, especially with leftovers. But don’t worry, with the right storage and reheating, you can enjoy your prime steak again.
Keep leftover filet mignon fresh by storing it in an airtight container in the fridge for 3-4 days. This keeps the juices in and the meat moist.
To reheat your steak, slice it thinly and warm it in a pan with butter or olive oil. Be gentle to avoid overcooking. Don’t use the microwave, as it can make the steak uneven and tough.
You can also enjoy your leftover filet mignon cold. Add it to salads or sandwiches for a tasty twist.
Proper steak storage and reheating leftovers are key to keeping your filet mignon safe and tasty. Follow these tips to enjoy your masterpiece for days.
Conclusion
Cooking a homemade steak dinner is now easier than ever. This guide shows you how to pan-sear and oven finish like a pro. You can make gourmet meals at home.
Whether it’s for a special occasion or just a tasty dinner, this filet mignon recipe will impress. Just follow the steps and keep an eye on the temperature and resting times. You’ll get a tender, flavorful steak every time.
With practice, you can make your home feel like a steakhouse. Your family and friends will love the delicious meals you create. Enjoy making homemade steak dinners and show off your cooking skills.
FAQ
What makes filet mignon a premium cut of beef?
Filet mignon is known for its tenderness and buttery texture. It comes from the beef tenderloin. This part of the beef has less connective tissue, making it very tender.
How do I select the best quality filet mignon?
Look for steaks that are deep red in color. Avoid any with browning or slimy texture. The ideal thickness is about 1.5-2 inches, with a weight of 6-8 ounces per steak for American cuts.
European cuts, known as “Petite Filet Mignon,” are smaller at 3-4 ounces each.
What type of pan should I use to cook filet mignon?
Use a cast iron skillet or oven-safe stainless steel pan. These pans distribute heat evenly and are easy to transfer from stovetop to oven. An accurate meat thermometer is crucial for achieving the desired level of doneness.
What are the key ingredients for a perfect filet mignon?
Choose high-quality beef, preferably USDA Prime or Choice grade. For seasoning, use kosher salt and freshly ground black pepper. Create a flavorful herb butter using unsalted butter, fresh rosemary, thyme, and garlic cloves.
Use a neutral oil like vegetable or canola for searing. These oils have higher smoke points than butter or olive oil.
How should I prepare the filet mignon before cooking?
Remove steaks from the refrigerator 30-60 minutes before cooking. This ensures even cooking. Pat steaks dry with paper towels and season generously with salt and pepper.
For enhanced flavor, consider dry brining. Salt the steaks and leave them uncovered in the refrigerator for at least an hour or overnight. Then, bring them to room temperature before cooking.
What is the cooking method for filet mignon?
The recipe involves pan-searing the filets in a hot skillet with oil for 2-3 minutes per side. Then, transfer to a 415°F oven to finish cooking. Add herb butter, garlic, and fresh herbs to the pan for extra flavor.
Cook time in the oven varies based on desired doneness, typically 4-9 minutes. Use a meat thermometer to check internal temperature for accuracy.
How do I achieve the perfect sear on filet mignon?
For the perfect sear, ensure the pan is very hot before adding the steaks. Don’t move the steaks during searing to allow a nice crust to form. The sear should last about 2-3 minutes per side for 6-8 oz steaks, or 1-2 minutes for 4 oz petite filets.
This high-heat searing creates a flavorful crust through the Maillard reaction.
How do I determine the doneness of my filet mignon?
Use a meat thermometer to check internal temperature for desired doneness. Rare: 120-125°F, Medium Rare: 130-135°F, Medium: 135-145°F, Medium Well: 145-155°F, Well Done: 160°F and above.
Oven cooking times range from 4 minutes for rare to 10+ minutes for well done. Always remove steaks 2-5°F below target temperature as they will continue cooking while resting.
What is butter basting, and how does it enhance the flavor?
While searing, spoon the melted herb butter over the steaks continuously. This technique, known as butter basting, infuses the meat with rich flavor from the garlic and herbs. For even more intense flavor, consider infusing the butter with garlic and herbs over low heat for 1-2 hours before cooking the steaks.
What are some common mistakes to avoid when cooking filet mignon?
Common mistakes include not bringing the steak to room temperature before cooking. This can result in uneven cooking. Overcooking is another frequent error; always use a meat thermometer for accuracy.
Underseasoning or seasoning too far in advance can affect the steak’s flavor and texture. Avoid moving the steak too much during searing, as this prevents proper crust formation.
