Perfect Filet Mignon for Two

This easy foolproof recipe for how to make the perfect filet mignon at home is perfect for date night!

Filet mignon perfect for two

If you want to learn how to cook filet mignon just like you order it at a steakhouse, you’ve come to the right place! there is no need. With just coarse salt and freshly ground pepper, you can have a delicious steak pan seared and then finished in the oven and cooked to perfection. I like mine medium rare, but you can cook it however you like. It’s a perfect accompaniment to sauteed or roasted vegetables such as baked potatoes, roasted brussels sprouts with butternuts, roasted brussels sprouts gratin, and the sautéed garlic broccolini pictured above.

Filet mignon (or tenderloin) is the most tender piece of meat with an almost buttery texture. It is the most expensive cut of beef due to its tenderness and small amount of meat. I always buy filet mignon steaks from my local butcher, but this method works well with beef tenderloin steaks from the grocery store.

How to make the perfect filet mignon:

You can almost certainly have a meat thermometer, but you can also use the finger test just in case you don’t have one. You will need a heavy oven-safe skillet or a cast iron skillet.

1. Allow steaks to come to room temperature 30 to 60 minutes before cooking.
2. Pat the steak dry with a paper towel, then spray or rub an oil with a high smoke point, such as canola, avocado, or grapeseed, over the steak.
3. Season both sides liberally with kosher salt and black pepper.
4. Preheat the oven to 400°F before you are ready to cook.
5. use meat probe Test for perfection.
6. When the oven is ready, use a thick skillet or cast iron skillet Over high heat until the pan is very hot.

7. When hot, add steak and cook without moving for 2 1/2 minutes. Use tongs to flip over and cook for an additional 2-2 1/2 minutes.

8. Sear sides of steak for about 1 minute to brown all over.

9. Place the steak in the oven for about 4-5 minutes, then check in the oven. meat probe Insert into side of steak.

10. Remove when steak is at 125° F for medium rare or 130° F for medium.

11. Let rest 5-10 minutes before serving (meat will be 5-10 degrees warmer after removing from oven).

Baking method:

1. If you plan to cook this on the grill, preheat the grill to high and prepare the steaks.
2. Let the steak rest for 30 minutes and season with salt and pepper.
3. Grease a griddle with oil and sear steaks over medium-high heat until browned. meat probe When inserted into the side of the steak, it reads 125°F for medium rare and 130°F for medium. About 5-6 minutes per side, or more, depending on the thickness of the steak.

Internal temperature for cooking filet mignon steak

Test the steak using the meat probe and remove the steak 5 degrees before desired doneness. Meat will warm up as it rests.

• Rare: 125°F
• Medium Rare: 130°F to 135°F
• Medium: 140F to 145°F
• Medium Well: 150°F to 155°F
• Well: 160°F

variation:

In my opinion, filet mignon doesn’t need to be seasoned with anything other than salt and pepper.

• Finish the steak with butter or compound butter.
• Add fresh rosemary or thyme.
• Sauté the garlic in butter and finally top with the steak.

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