Filet Mignon (Foolproof Recipe) - Downshiftology (2024)

FAQs

How to cook filet mignon to absolute perfection? ›

Let the meat sit at room temperature for about 30 minutes. Preheat your grill to the desired temperature (450 F to 500 F). Place steaks directly on the grill, insert the temperature probes, and cook for 5 to 8 minutes on each side, or until the filets reach the desired internal temperature.

Ideally, you should get the temperature to around 450-degrees on a gas grill or set your filets on a grill rack directly over medium coals on a charcoal grill. Doing so will give them that incredible sear you'd get from a pan sear, leaving the outside somewhat crisp and the inside soft and tender.

Heat a few tablespoons of oil in a 12-inch cast iron pan until it begins to shimmer. Put the steaks in the pan, rub-side down and cook until a crust forms, about 3 minutes. Turn the steaks over, lower heat a bit and continue cooking until medium-rare doneness, about 4 minutes longer.

Go for oil, it has a higher smoke point. You need a hot skillet to properly sear a steak, hot enough that a pat of butter will begin to burn before it melts completely. You don't want to sear your steak in burnt butter. So reach for some oil when searing steaks.

“You should only touch your steak three times; once to put it in the pan, once to flip it, and once to take it out of the pan.” This oft repeated mantra is one of the most frequently peddled bits of advice for the novice steak (or burger) cook.

Heat a griddle pan until white-hot, season your steaks and pat with olive oil. Grill a 4cm/1½ inch thick steak for 2 to 3 minutes on each side for medium-rare. You can keep them on there for longer, turning as you go, until cooked to your liking. Remove from the grill on to a dish and rest for 5 minutes.

The best way to cook Filet Mignon is on the grill, but pan-seared Filet Mignon is also excellent. You can also broil Filet Mignon in the oven for an exceptional flavor. No matter which method or Filet Mignon recipe you choose, our cooking instructions and video will help you cook the tender and juicy steak you crave.

Marinate steak for at least 1-2 hours in the refrigerator. However, for best results, use a steak marinade for several hours or overnight. The extra time allows the steak fibers to break down and tenderize before cooking.

Here's the thing: Cooking a cold steak can be quick to result in uneven cooking, with a well-cooked outside and an undercooked center. Follow this tip: Plan to take the steak out of the fridge and let it sit at room temperature for 30 minutes to an hour before cooking. This simple step helps the steak cook more evenly.

Is it better to broil or bake filet mignon? ›

Broiling steak gives it a quick sear that baking does not. However, if cooking past medium-rare, broiling could crisp the outside of filet mignon too much while not cooking the inside enough.

Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy. Conversely, undercooking can make certain cuts feel tough. Aging Process: Steaks that are not properly aged can be less tender.

Instead, use an instant meat thermometer to ensure that the steak is cooked to the perfect temperature of 120^oF. Cover with foil and let the steak rest for approximately five minutes. During this time, the overall inner temperature will increase slightly while the moisture will spread evenly.

Let me sum up: Get oil smoking hot in a heavy pan. Add salted and peppered steak and cook, flipping every 15 to 30 seconds until the desired internal temperature is almost reached. Add butter to the pan and continue to cook until the steak is done. Remove from pan.

Preheat one side of the grill to about 250 degrees F (121 degrees C). Season steak generously with sea salt and black pepper on both sides. Place steak on the cool side of the preheated grill. Cook until an instant-read thermometer inserted into the center reads about 100 degrees F (37 degrees C), 25 to 30 minutes.

Marinate with Acid

Not only does a tenderizing steak marinade imbue aromatic flavour, but the acidic ingredients in it also denature connective proteins in the meat. Regular or apple cider vinegar, wine or beer, lemon or lime juice, buttermilk or yogurt contain tenderizing acids.