If you are splurging for a special occasion meal and purchased a couple of of filet mignon steaks you may be searching for the best way to cook them. After all, you spent your hard earned money on one of the most tender cuts of beef and you surely want them to turn out perfect.
And when I mean perfect, I mean steakhouse quality. You know the type of steak that I am talking about.
Upon initial presentation you will notice that the steak is perfectly seared on the outer surface. Then when you cut it across the grain, you will find that it is perfectly cooked to order and the juices immediately pour out onto your plate.
One bite, you know that you have the most delicious steak in front of you. Although maybe not at that exact moment, you also know that the steak will cost you a pretty penny.
That is why most of us save this type of meal for an anniversary, Valentine’s Day or another special holiday celebration. However, with the every rising costs of going out to eat some of us are opting to save money by making these special occasion meals at home.
Although the cost of beef is also on the rise, it is way more affordable than spending and evening out. Therefore, in an effort to save money but still have tender and juicy steaks, I am sharing this fail-proof technique with you.
Filet Mignon Steak
So what makes Filet Mignon so delicious? It all originates where the popular steaks are located on the cow.
Originating as part of a thick and juicy beef tenderloin, it is a cut of meat located adjacent to the the spine. It is one of the most tender cuts of beef that is available.
This is because it comes from a muscle that rarely gets used. It is a super lean cut of beef that requires a specific method of cooking so that it remains tender.
Therefore, because of its great qualities the price of this cut of beef is much higher than other cuts of steak.
The Difference Between Filet Mignon, New York Strip, Sirloin & Ribeye Steaks
Filet mignon is a compact, thick cut of beef that when literally melt-in-your-mouth when you cook it right. The meat has very low fat content which makes it both buttery and mild in flavor compared to other cuts of meat.
It is the softest cut of beef and is the preferred steak for many people.
New York Strip Steak
New York Strip steak is from the prime cut of beef. It has a thin exterior fat cap and good marbling throughout the meat.
However because there are no large pockets of fat they cook up to be somewhat tender with just a slight bit of chew.
Although somewhat similar to a New York Strip steak, Sirloin steaks are part of the round cut of the cow. Sirloin is a little fattier than a New York strip but still a fairly lean cut. It has good beef flavor with medium tenderness.
Ribeye steak is large in size and contains high fat levels, including thick and defined marbling. The fat provides the meat with a ton of flavor and is the favorite among many steak lovers.
Although both steaks are tender the filet mignon is the softest cut of beef steak.
The Secrets To Cooking Filet Mignon
Although filet mignon steaks are considered small steaks, they are much thicker than other steaks. However, don’t let the thickness fool you.
They actually cook very quickly and can become overdone easily if you don’t follow this method for cooking. And it all starts with the type of skillet that you need.
1. The Skillet
First of all, you must have a skillet that is approved for oven use at 400°F. The best way to cook filet mignon is in cast iron skillet, but any non-stick skillet that has been approved for that temperature in the oven will work.
2. Preheat The Oven Before You Begin
Because this recipe comes together so quickly, you need to preheat the oven before you begin. However, I don’t mean to simply turn the oven on and begin cooking the steaks in a skillet.
Instead, wait until the oven is at least at 375°F before proceeding with the recipe. The goal here is place the seared steaks directly in the oven, without any wait time.
3. Don’t Touch The Steak
The most important step is to not touch the steaks that have been placed in the skillet to sear for 2 1/2 minutes! This will be the hardest step, but trust me, it makes all the difference in how your filet mignon steaks cook.
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 the other side for 2 – 2 1/2 minutes.
Then you can pick the steaks up with the tongs and sear the sides for even color. Next, immediately place the entire skillet in the oven for the steaks to finish cooking.
4. 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.
It is important to remember that the steaks will continue to cook for another 5 minutes or so when they are 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.
How To Cook Filet Mignon Steaks
*Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful tips and tricks when making this recipe.
- 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 – 2 1/2 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.
Serve the steaks with our perfectly cooked Baked Potatoes.
Mary and Jim
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Filet Mignon for Two
How to make the perfectly cooked filet mignon steaks for any special occasion.
- 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
Serving Size:1 grams
Amount Per Serving: Calories: 290Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 82mgSodium: 203mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 23g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.