If you are looking to learn how to cook filet mignon steak to perfection, then you are in the right place.
My name is Artem and I am a Pro when it comes to cooking filet mignon using any of the methods listed below.
Over the years I helped tens of thousands of people to cook their steaks to perfection and there is no way I can’t help you.
There is a number of techniques you could use to cook a perfect filet mignon.
Which one to pick?
It all depends on your preferences…
Here is what I offer:
This article explains how to cook filet mignon on stove top using minimum ingredients.
It is one of the most popular techniques, yet so many people ruin their fillets completely.
We look at everything, starting from meat preparation, all the way through cooking instructions and ending with expert cooking tips.
This technique works great for filet mignons, especially for larger, thicker cuts, which require gentle cooking.
Start by quickly searing the steak for surface browning to develop and give both, flavor and appearance.
Once that’s taken care of, it;s time to gently finish the whole piece in oven.
The gentler oven heat gradually increases steak’s temperature, keeping most of juices inside. This keeps fillet steaks super tender and tasty.
If you are looking for a perfectly seared steak, pick cast iron skillet cooking method.
Unlike aluminum and stainless steel, cast iron can accumulate tremendous amounts of heat, which really help that steak browning to develop.
Start by heating up the skillet for prolonged amount of time and, once ready, sear filet mignon to perfection.
Broiling is an alternative to grilling steaks outside.
Home broiling is a tricky thing, because conventional home broilers lack the power required for properly browning the steak.
This means that it is hard to properly brown the steak without overcooking it on the inside.
However it is possible to do with a bit of care and skill, so give it a go and the guide will help you.
Making the most tender steak even more tender?
That’s what filet mignon sous vide is all about.
Sous vide is a cooking technique that at gives perfect results every single time.
All you need is a vacuum bag that is safe for food, thermometer and few other things every kitchen must have.
This method is one of the best ways to keep moisture and tenderness inside your tenderloin steak, while baking it in oven.
Low & slow technique is fairly simple and easy to follow.
Set the temperature relatively low, stick your steak inside and wait…it will take a while to cook, but the result is totally worth it.
Before cooking an expensive cut like filet mignon, make sure you know what you are doing and…
Certainly learn from other people’s mistakes!
Here are the TWO most common mistakes that are made with filet mignon steaks:
Slow cooking using moist heat (i.e. prolonged simmering in water) is used ONLY for very tough, cheap cuts that are very chewy and have a lot of connective tissue that needs to be broken down.
And this is what moist heat does really well – breaks down collagen (i.e. connective tissue), releasing a ton of flavor.
Filet mignon steak is cut from the most tender muscle in a cow – tenderloin.
It doesn’t need extra tenderness.
In fact, any attempt to tenderize using moist heat will cause it lose all its flavor and become quite disgusting.
Dry heat methods (e.g. pan searing, oven broiling…) are to use, when it comes to learning how to cook filet mignon.
Having said that, it’s important to note that this steak is quite thick.
Hence it takes more time to cook it to your desired level of doneness (e.g. medium-rare).
That’s the reason why a lot of people cook it at a very high heat for too long…and that causes filet mignon lose a lot of its flavor and tenderness.
The best way is then to combine high heat searing/broiling/grilling and lower heat oven, that would gradually bring the fillet’s inside temperature to your desired degree of doneness.
The difference is tremendous!
If you were wondering how to cook filet mignon and never came across the two points above, then it might be a real eyeopener, but…let’s not stop here.
Let’s now see how to cook filet mignon using different cooking methods.
Even though many would call this cut ‘fatless’, filet mignon is not the leanest out there.
Here are the figures for a 220g / 8oz serving looks like*:
* All values are given for uncooked Choice grade trimmed to 0″ fat.
Source: USDA Nutrient Database
Fillet steaks is cut from the tenderloin muscle, which is the one ‘hanging’ there without much work during the entire life of any given cow (that’s why this cut is so tender by the way).
There is just 1 tenderloin per cow and it weighs approximately 2,5kg / 5,5lb.
Given that a typical portion would equal 8oz, I then deduce that a typical tenderloin can be cut into 11 filet mignons!
It actually works out much cheaper too – you only need to freeze them right after!!
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