Cook Filet Mignon Like a Pro

Filet mignon is a popular and delicious cut of beef that many people find intimidating to cook. However, with the right techniques and a little practice, anyone can learn how to cook filet mignon like a pro. This article will guide you through the process step-by-step, from selecting the perfect cut of meat to seasoning it just right and cooking it to your desired temperature. Whether you’re planning a romantic dinner for two or a special occasion with friends and family, you’ll be sure to impress with your culinary skills.

Cook Filet Mignon Like a Pro | Eat Urban Garden
Cook Filet Mignon Like a Pro

What is Filet Mignon?

Filet Mignon is a popular cut of beef that is widely considered the most tender and lean, coming from the tenderloin and situated under the ribs towards the rear of the cow. It’s a somewhat narrow cut that usually measures about 2 inches in thickness and 2-3 inches in diameter when trimmed and tied. Filet Mignon’s tenderness, combined with its minimal fat content, makes it incredibly desirable as a high-end steak.

Flavor and Texture

Filet Mignon’s flavor profile is often described as mild but rich, with a buttery and melt-in-the-mouth mouthfeel. The steak is also renowned for its juicy, tender texture, which remains consistent throughout the meat thanks to its even shape and minimal fat content.

  • Filet Mignon is a lean and tender cut of beef from the tenderloin.
  • It’s known for its mild but rich flavor and juicy, soft texture.

Why is Filet Mignon Popular?

Filet Mignon is a popular cut of beef due to its tenderness and unique flavor. The Filet Mignon comes from the tenderloin cut of beef, which is located in the middle of the cow’s back and is a part of the muscle that doesn’t get much work, making it tender. Unlike other cuts of beef, filet mignon doesn’t contain much fat, which makes it a healthy choice. Here are some of the reasons why Filet Mignon is so popular:

  • Texture: Filet Mignon has a melt-in-your-mouth texture that is hard to beat. It’s tender and buttery, thanks to the muscle’s lack of use and well-marbled meat.
  • Flavor: While filet mignon isn’t the most flavorsome beef cut, it has a mild beef flavor with a buttery finish. Its understated, yet distinct flavor can be paired well with sauces or rubs.
  • Health benefits: Filet Mignon is a lean cut of beef, making it a healthier option than some other cuts, such as ribeye. It is also a great source of iron, protein, and other essential vitamins and minerals that our bodies need.
  • Symbol of luxury: Filet Mignon is expensive, and its high cost is often associated with luxury dining and special occasions. It is typically found on menus at high-end restaurants and is a go-to for celebrations.

What are the Different Grades of Filet Mignon?

Filet Mignon is a popular cut of beef known for its tenderness, juiciness and amazing quality. The USDA typically grades Filet Mignon into three different categories: prime, choice, and select.

The Three Grades of Filet Mignon

The grading of Filet Mignon is determined by the amount of marbling and quality of the meat. The grading process takes into account factors such as meat from cattle, age of the animal and the quality of the feed supplied to the animal. Considered the best of the best, the highest grade of filet mignon is prime, followed by choice, with the lowest quality being select.

Prime grade Filet Mignon is the most tender and flavorful with the highest level of marbling found in any grade. This type of Filet is only produced in small quantities and can be found mostly in high-end restaurants and specialty butcher shops.

Choice grade Filet Mignon has less marbling compared to prime, but still delivers an excellent cut of beef. This cut is easy to find at grocery stores and restaurants and is perfect for everyday cooking.

Select grade Filet Mignon is the lower quality of the three, with minimal marbling and lower quality meat. It’s mostly used for roasting and braising and is often found in lower-end restaurants and grocery stores.

What are the Best Cooking Methods for Filet Mignon?

Filet Mignon is a popular cut of beef known for its tenderness and mild flavor. As such, it is an excellent choice for those who prefer a lean cut of meat. However, to get the most out of this cut, it needs to be cooked in the right way. Here are the best ways to cook a filet mignon, each with its unique advantages and disadvantages.


Grilling is an excellent way to cook a filet mignon. It helps to sear the outside of the steak, which locks in moisture and flavors. There are two ways you can grill filet mignon: over direct heat or indirect heat. Over direct heat, the steak can cook quickly, but there is a risk of burning. Indirect heat, on the other hand, is more gentle and will take a bit longer to cook, but you can achieve more even cooking. Regardless of which method you use, make sure your grill is on high. A gas grill will work best.


Broiling is a dry cooking method that involves cooking food under direct heat in your oven. When it comes to cooking filet mignon, broiling can be an excellent option. It’s quick, easy, and produces a nicely cooked steak. Preheat the oven to broil and position a rack near the heating element. Place the steak on a broiler pan and cook for about 5-7 minutes on each side. However, be careful not to overcook it, as the broiling method can dry out meat quickly.


Pan-searing is a quick and straightforward way to cook a filet mignon. It involves searing the steak in a hot pan to form a crust before finishing it off in the oven. To do this, heat a pan with some oil to a high temperature and sear the steak on both sides for a few minutes. Then put the pan into the oven and cook the steak for another 5-7 minutes to your desired level of doneness. A cast-iron skillet works best for pan-searing.


Roasting is a method of cooking food in an oven using dry heat. It’s a great way to cook a larger cut of filet mignon. To roast a filet mignon, preheat your oven to 400 degrees. Rub the steak with some oil and your preferred seasonings. Place it in a shallow roasting pan and cook for about 15-20 minutes for medium-rare. Be sure to let the steak rest before slicing it to allow the juices to redistribute.

What Are Some Tips for Cooking Filet Mignon Perfectly?

If you want to impress your guests or make a special dinner, Filet Mignon is a classic cut of meat that is sure to impress. It is a tender, juicy, and flavorful piece of steak, and cooking it perfectly is an art. Here are some tips to help you cook the perfect Filet Mignon every time.

Tip 1: Let It Rest Before Cooking

Before cooking your Filet Mignon, it is essential to let it rest at room temperature for at least 30 minutes. This allows the meat to relax, increasing its tenderness and making it cook evenly throughout. You can also season the meat with salt and pepper during this resting period, allowing the flavors to penetrate the meat and enhance its taste.

Tip 2: Use a Meat Thermometer

The best way to ensure that your Filet Mignon is cooked to perfection is by using a meat thermometer. Different people have varying preferences for the doneness of their meat. To cater to these variations, a meat thermometer can help you check the internal temperature of the meat, making it easier to cook it to your preferred level of doneness.

Tip 3: Don’t Overcook the Meat

Filet Mignon is a tender cut of meat that cooks quickly, so it is essential to keep an eye on the cooking process and not to overcook it. Cooking it for too long will result in a dry, tough, and chewy steak that no one wants to eat. The ideal internal temperature for medium-rare Filet Mignon is between 130-135°F.

Tip 4: Rest the Meat After Cooking

Once you have cooked the meat to your preferred doneness, remove it from the heat and let it rest for about five minutes. This resting period allows the steak’s juices to redistribute throughout the meat, making it more tender and juicy. Cover the steak with foil to keep it warm during the resting period.

Tip 5: Season the Meat With Herbs and Butter

Another way to enhance the flavor of your Filet Mignon is by seasoning it with herbs and butter. This tip works best when the steak is cooked and resting. You can place a knob of butter on the steak and sprinkle it with fresh herbs like thyme, rosemary, or parsley. The butter melts and creates an aromatic sauce that adds extra flavor to the meat.

What are Some Great Recipes that Use Filet Mignon?

Filet Mignon is one of the most sought-after dishes in a high-end restaurant and it’s for a good reason. This delectable and tender cut of meat is a favorite among steak lovers, and it makes a perfect celebratory meal. While it’s true that a perfect steak only requires the right seasoning, there are many ways to kick things up a notch. Let’s explore some of the great recipes that use Filet Mignon:

1. Classic Steak Diane

This recipe is an all-time classic that’s known for its creamy and tangy sauce. For the perfect steak Diane, start by seasoning the steak with salt, pepper, thyme, and rosemary. Heat some butter in a pan, and cook the steak to your desired doneness. To make the sauce, sauté some shallots in the same pan, add some Dijon mustard, Worcestershire sauce, brandy, and beef broth. Once the sauce thickens, add some cream and parsley. Pour the sauce over the steak, and serve.

2. Beef Wellington

This dish is the epitome of luxury, and it’s perfect for a special occasion. To start, sear the Filet Mignon on both sides. Coat the steak with mushroom duxelles, which is a mixture of finely chopped mushrooms, garlic, and herbs. Wrap the beef in puff pastry, and bake it until it’s golden brown. You can also add a layer of pate before wrapping the beef to add some extra depth of flavor.

3. Surf n’ Turf

This dish is a match made in heaven – Filet Mignon and lobster tail. Season the steak as you would normally, and grill it to your desired doneness. For the lobster, split the tail in half lengthwise, brush it with melted butter, and grill until it’s cooked through. Serve with a side of drawn butter for the lobster and some vegetables for a balanced meal.

4. Garlic and Herb Crusted Filet Mignon

This is an easy recipe that lets the flavor of the steak shine. Mix some garlic, rosemary, thyme, salt, and pepper in a small bowl. Rub the mixture over the steak on both sides. Heat some butter in a pan, and cook the steak until it’s done to your liking. Allow the steak to rest for a few minutes before slicing and serving.

5. Filet Mignon with Balsamic Glaze

This recipe is all about the sauce. Start by sautéing some garlic and shallots in a pan until they’re soft. Add some balsamic vinegar, brown sugar, beef broth, and rosemary. Boil the sauce until it thickens, and then spoon it over the grilled steak. Serve with some roasted vegetables or a side salad.

6. Filet Mignon with Red Wine Sauce

This classic French dish is a showstopper, and it’s perfect for a dinner party. Sear the Filet Mignon on both sides, and then finish cooking it in the oven. While the steak is cooking, make the sauce. Sauté some shallots in the same pan, add some red wine, beef broth, and thyme. Let the sauce reduce until it thickens, and then pour it over the steak.

Thanks for Reading!

We hope you enjoyed learning how to cook filet mignon like a pro! Now you can impress your friends and family with your culinary skills. Remember to use a meat thermometer and follow the provided instructions for the perfect medium-rare steak. Stay tuned for more cooking tips and recipes!

Cook Filet Mignon Like a Pro

Learn how to cook filet mignon like a pro with our step-by-step guide. This tender and juicy steak will become your new favorite dish!

  • 2 8- ounce filet mignon steaks
  • 1 tablespoon olive oil
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon kosher salt
  • 2 garlic cloves (minced)
  • 2 tablespoons unsalted butter
  • 2 sprigs fresh thyme
  1. Take the steaks out of the fridge at least 30 minutes before cooking to bring them to room temperature.
  2. Preheat the oven to 400°F and place a cast-iron skillet in the oven to heat up.
  3. Rub the steaks with olive oil and season them with salt, pepper, and minced garlic on both sides.
  4. Carefully remove the hot skillet from the oven, place it on the stovetop, and turn up the heat to high. Add the steaks to the skillet and sear them for 2-3 minutes on each side until a crust forms.
  5. Add butter and thyme sprigs to the skillet and baste the steaks with the browned butter for 1-2 minutes.
  6. Transfer the skillet to the oven and bake for 8-10 minutes until the steaks reach the desired internal temperature.
  7. Remove the skillet from the oven and let the steaks rest for 5 minutes before slicing and serving.
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