I can’t think of a better special occasion meal than Filet Mignon for Two.
But if you go out to the restaurants on or near any holiday, the prices are simply outrageous!
We certainly enjoy a night out when it is our anniversary or a special holiday celebration. But the mood turns somber when I look at the menu prices for my favorite cut of steak.
Filet mignon is the one steak, if price didn’t matter, that I would order all of the time.
It is one of the most tender cuts of beef that is available. Originating as part of a thick and juicy beef tenderloin, it is a cut of meat located adjacent to the the spine.
Because it is a muscle that rarely gets used it is super lean and tender when cooked right.
However, because of its great qualities, the price is much higher than other cuts of steak.
Filet Mignon For Two
Years ago, in an effort to save money, we decided that we would stay in and cook our special holiday meals at home.
It just made more sense for us and we enjoyed the time that we spent in the kitchen making dinner together.
However, I was always hesitant to cook filet mignon. I was worried about spending that amount of money only to end up with a dry and hard to chew steak.
So instead, I would always purchase a sirloin or ribeye that contained more fat and that was thinner and easier to cook.
Plus, there was a lot more beef in one cut of sirloin than there was in a filet mignon.
But that all changed when we began to limit fatty red meats from our diet.
Filet mignon is a much leaner cut of meat. Plus, did we each really need a 12 ounce ribeye for dinner?
Over the last several years we decided that we would rather have a higher quality cut of beef rather than a larger, more fatty steak for a special occasion meal.
So the only thing left to do was to figure out how to make filet mignon for two that turned out perfect every time.
Cooking the Perfect Filet Mignon For Two
So when we decided that this was the ‘healthiest’ choice of red meat that we could purchase for our anniversary or Valentine’s Day dinner, I knew that I would have to figure out how to cook it to perfection.
Filet mignon is a smaller section of meat, but it is rather thick. But don’t let the thickness fool you.
Because it is smaller overall, it cooks rather quickly. And we have figured out a method to make it perfect every time.
First of all, you must have a skillet that is able to withstand being in a 400° F oven.
We prefer to use our cast iron skillet, but any non-stick skillet that has been approved for that temperature in the oven will work.
Next, preheat your oven to 400° F. After it is pre-heated, turn the burner on your stove to high.
Once the skillet is very hot, add your steaks that have been oiled and seasoned to the pan.
The most important step is to not touch it for 2 1/2 minutes! Put those tongs down!
The steak needs to sear properly and if you move it, the process has been interrupted.
After the 2 1/2 minutes, flip the steaks over and sear on the other side for 2 – 2 1/2 minutes.
Then you can pick the steaks up with the tongs and sear the sides.
Finally, place the entire skillet, with the filet mignon for two into the preheated oven.
Checking The Internal Temperature
After the steaks have been in the oven for 4-5 minutes, check the internal temperature with a digital meat thermometer.
It is important to put the thermometer in the side of the meat, not the top.
This will result in a more accurate reading of the internal temperature in the center of the steak.
If you prefer a medium-rare steak, then you will want to remove the skillet from the oven when the thermometer reads 125°F.
For a medium steak with a pink interior, cook until the display reads 130° F.
And for those that like it a little more done in the center, take the skillet out when the temperature reads 135°F.
Just remember, that the steak will continue to cook for another 5 minutes or so when it is removed from the oven.
We have tried this method many times over the last several years and we have always ended up with perfectly cooked filet mignon for two each and every time.
Serve this with our perfectly cooked Baked Potatoes.
Mary and Jim
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Filet Mignon for Two
- 2 filet mignon steaks 6 ounces each
- olive oil
- kosher salt and fresh cracked black pepper
Take the steaks out of the refrigerator at least 30 minutes prior to cooking.
Preheat the oven to 400°F.
Drizzle the steaks lightly all over with olive oil, and season both sides with salt and pepper.
When the oven is preheated, heat a non-stick skillet over high heat on the stove.
When the skillet is very hot, place the steaks in the skillet and do not touch for 2 1/2 minutes. Flip the steaks over and cook an additional 2 minutes.
Using tongs, sear the sides of the steaks so they are brown all over.
Place the skillet with the steaks still in it, in the oven for 4- 5 minutes. Insert a meat thermometer into the side of the steak.
Remove the steaks from the oven when the internal temperature reads 125° F for Medium-rare, 130° F for medium, and 135° F for medium-well.
Allow the steaks to rest 5 to 10 minutes before serving. The meat temperature will continue to rise 5 to 10 degrees as the meat rests.
Recipe courtesy of Old World Garden Farms