Cooking the Perfect Filet Mignon A Step-by-Step Guide

Shadow Black Series Steak Knives | Dalstrong ©

Quick Overview: Filet Mignon

Set up the cooking station
Take out steaks and bring them to room temperature
Add garlic and seasoning
Heat up the pan
Add steaks to the pan
Sear the steak
Finish in the oven
Serve with your favorite sides

Filet mignon, also known as the gold standard of steak, has to be one of my favorite cuts of meat. With high demand and only about eight cuts per cow, the type of steak often fetches the highest price in the butcher’s case. This is because when cooked right, a good filet mignon has a melt-in-your-mouth texture that you cannot find in the other cuts.

I highly recommend ditching stuffy steakhouses and start cooking filet mignon at home. When you’re paying over $20 per pound of meat, cooking these cuts can seem intimidating, but trust me, paying attention to a few important details can make this task super easy, making you feel like you’ve known how to cook a filet mignon all your life.

Got a date night coming up or a game night with the boys? A good steak can fit well during any occasion. Read on to know more about how you can cook up this mouth-watering meal like a true pro.

1. What is Filet Mignon?

Crusader Series Steak Knives | Dalstrong ©

Typically, the filet mignon is the smaller tip of tenderloin and one of the most expensive cuts of steak. This is due to its prized texture and that it is only 2% of the total animal. This is located along the rib cage on the backside of the animal. Since this area of the animal is not weight-bearing, there is minimal connective tissue coursing throughout which leads to a more tender cut of meat.

Did you know that when filet mignon isn’t riding solo on your plate, it can also be a part of another cut, the T-bone? This consists of strip steak on the bigger side of the bone and filet mignon on the shorter side. This is why on days you can’t decide what you like, opt for a T-bone and you can have both.

2. How to Prep Filet Mignon?

Prepping a filet is super easy. Get started by removing the steak from the refrigerator at least 30 minutes before cooking it. This will help bring the meat up to room temperature. This step may seem like a small thing but it plays a crucial role in ensuring that all the meat is cooked evenly.

If you place a cold piece of meat or any other protein directory in a hot skillet, the meat will get tough and chewy very quickly, and when you’re paying a premium for tender filets, you might as well go the extra step to preserve the texture. If you are worried about bacteria growth once the meat is out, don’t be. Thirty minutes isn’t nearly enough time for any harmful foodborne pathogens to grow and spread.

After that, pat the steak all over with some dry paper towels. This will help remove the extra surface moisture, enabling a nice, aggressive sear. And lastly, don’t forget to season the meat generously with coarse Kosher salt (as it melts slowly) and freshly ground black pepper. This will give your steak an amazing boost of flavor.

And that’s actually about it. But, because this cut is slightly mild in flavor, some people (and by some people I mean me) like to go beyond salt and pepper and add an extra-flavourful crust of herbs and other spices. If this is something you would like as well, I would definitely suggest you go for it, however, it is not necessary.

3. Best Internal Temperatures for Filet Mignon

The key to cooking a great steak is understanding the internal temperatures of the meat and what it does to its texture and color. You must always remember to remove the filet mignon steaks from the oven when the internal temperature is about 5 degrees F BELOW your desired doneness level. You might want to screenshot this chart given below that will help you in your steak-cooking process:

Doneness	Color	Temperature
Rare	Cool red center	125 F
Medium Rare	Warm red center	135 F
Medium	Warm pink center	145 F
Medium Well	Slightly pink center	150 F
Well Done	Little or no pink	160 F
Remember: As long as you let the steaks rest in the hot pan, the temperature will continue to rise about 5 degrees.

4. Tools You Will Need For Cooking the Perfect Filet Mignon Recipes

Before we get into the details of cooking the perfect filet mignon recipe, let’s take a look at some of the tools you will need to get started:

Cutting Board: A sturdy cutting board is a must when you have to cut slices of a filet mignon. If the board is not sturdy enough, the steak won’t rest well on it and could also end up creating a mess.
A Sharp Knife: A large, sharp steak knife is key when working with a good ol’ filet mignon. This will make the task very easy.
A Cast Iron Skillet or Stainless Steel Pan: This skillet will help you give your filet mignon steak an amazing sear.
Grill and Grilling Tools: If you want to give your steak a smokey flavor, you can also grill it. This is when you will need a grill and a grill kit that would help you do the task with great ease.
An Apron: Keep a functional apron around as it can act as an extra set of hands, holding your cooking tools and equipment for you while safeguarding you from messes.

5. Filet Mignon Recipe

Filet Mignon

Prep Time
5 mins

Cook Time

15 mins

Total Time

20 mins

Serves

Ingredients
Filet Mignon	16 ounces filet mignon (2 steaks, about 2 inches thick) Note: Remember to bring this to room temperature first.
Ingredients	1 teaspoon Kosher Salt ½ teaspoon Pepper (freshly ground) 2 tablespoons Butter 2 cloves Garlic 2 sprigs Rosemary 2 sprigs Thyme

Cooking Instructions
Step 1: Set up the cooking station	Assemble all the kitchen essentials listed above and set up your cutting station so you don’t need to go looking for things when you get started.
Step 2: Take out steaks and bring them to room temperature	Begin by taking the steaks out of the refrigerator about an hour before you plan to cook them. This will help bring it to room temperature. Coat both sides with salt and pepper. Preheat the oven to 400 degrees F.
Step 3: Add garlic and seasoning	Add butter, garlic, rosemary, and thyme to an oven-safe stainless steel or cast iron pan.
Step 4: Heat up the pan	Heat over medium-high to high heat. You want the pan to be as hot as you can get it without burning the butter. Let the butter melt, swirling frequently to prevent burning. The more you move the better around, the less it will burn.
Step 5: Add steaks to the pan	As soon as the butter is melted, add both steaks to the hot pan.
Step 6: Sear the steak	Sear for 2-3 minutes on both sides, constantly spooning the hot butter onto the steaks, and only turn once after they get nicely browned. Do not let the butter burn- keep it moving. Insert the thermometer into the thickest part of the steak and transfer the pan with steaks to a hot oven.
Step 7: Finish in the oven	Finish cooking it in the hot oven. Remove when the internal temperature reaches 120 degrees F for rare, 125 degrees F for medium-rare, and 130 degrees F for medium. This would take about 10 minutes.
Step 8: Serve with your favorite sides	Allow steak to rest in the pan for at least 5 minutes. This will ensure that the steak soaks up all its juices. Plate the steak and serve it with your favorite sides.

6. Filet Mignon- Sous Vide Method

Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique is amazing because it makes it virtually impossible to overcook your food, making it perfect for cooking a delicate cut of meat like filet mignon.

There are two ways you can approach this. The first one is by investing in a vacuum sealer, which would also mean crowding up your kitchen corner with another appliance. The second way, which is also my preferred method, is by using a resealable ziplock bag and a pot of water.

Method:

Place food in a resealable ziplock bag.
Seal bag but leave the last bit unsealed as that will allow air to escape.
Submerge the bag slowly into a pot of water, massaging the food to help air escape.
When the food is submerged, seal the remaining opening of the bag and let it cook.

Things to Remember when Using this Technique:

Seal your bag before the water gets too hot, especially when cooking at higher temperatures. It's easier and safer to do when your water is coming to room temperature.
Another option is to use a large mixing bowl filled with cool water. Follow the same process to displace the water, then transfer the bag to the water bath that you’re using to cook.
Resealable bags can be used for long or overnight cooks. Just make sure you’re using a durable bag. Rest assured, your overnight short ribs will come out perfect using the immersion method and you can always double bag those bad boys if you want to be extra cautious.
Once you’ve sealed the bag, clip it to the side of the pot to keep it from blocking the circulator’s pump.
While the bag doesn’t have to be completely devoid of air, it is very important to let out any air bubbles trapped around the food to make sure you don’t end up with uneven spots.

Sous Vide Filet Mignon Temperature:

Sous Vide Filet Mignon Temperature
Doneness	Temperature
Rare	120 - 128 F
Medium Rare	129 - 134 F
Medium	135 - 144 F
Medium Well	145 - 155 F
Well Done	156 F and up
Note: I prefer my filet mignon medium-rare and have found 132 degrees to the perfect temperature to cook the steak.

Seasoning:

My preferred style to season a Sous Vide Filet Mignon is with salt, pepper, and some aromatics like garlic, herbs, or marinades. I season the steak before vacuum-sealing it. Some people also prefer to let the natural flavor of the steak shine through and simple season during the searing process with a bit of salt and pepper, spooning the melted butter over them.

The way you season your steak is a personal preference and I really encourage you to feel free to change things up a bit and experiment with flavors of your choice.

Time taken to Sous Vide Steak:

The amount of time it takes to sous vide a steak depends on its thickness. Most filet mignon steaks will be around an inch thick. Here is a timing chart of the minimum time needed for your filet mignon to reach temperature in the sous vide:

Sous Vide Filet Mignon Time
Thickness	Time
Sous Vide 1-inch thick steak	1 hour
Sous Vide 1.5-inch thick steak	1 hour, 45 minutes
Sous Vide 2-inch thick steak	3 hours
Sous Vide 2.5-inch thick steak	4 hours, 15 minutes

Reheating Sous Vide Filet Mignon:

The thing I love the most about sous vide is that you can reheat leftovers with it. It’s the perfect method to reheat a steak or other cuts of meat because it will never overcook it.

To reheat in Sous Vide, all you have to do is heat your water to just below the original cooking temperature. Reheat using the same cooking chart above.

Recipe- Sous Vide Filet Mignon:

Sous Vide Filet Mignon

Cook Time

1 hour

Total Time

1 hour

Serves

Ingredients
Filet Mignon	4 1-inch thick filet mignons
Ingredients	2 tablespoons Butter 1 tablespoon Olive Oil Kosher Salt and Pepper (to taste)

Cooking Instructions
Step 1:	Set the sous vide to your desired temperature (132 degrees for medium-rare)
Step 2:	Vacuum seal the filet mignons using your preferred method. Place 2 steaks per bag.
Step 3:	Cook for 1 hour (for 1-inch thick steak), up to four hours.
Step 4:	Remove steaks and pat dry with paper towels. Season with salt and pepper.
Step 5:	Preheat a cast iron skillet over high heat. Add oil and butter.
Step 6:	Sear steaks 1-minute per side, tilting skillet and spooning butter over them as they cook.
Step 7:	Serve immediately with your favorite sides.

7. Filet Mignon Recipe in Cast Iron

If you are looking to skip pricey steakhouses and cook up a delicious steak meal at home, all you need is a few tips and tricks and a cast iron skillet. Read on for a recipe that will give you perfectly seared pieces of steak that are beautiful on the outside and tender, juicy, and pink at the center.

For finishing touches, this dish is topped off with some decadent garlic herbed butter that adds just the right amount of flavor to the steak.

Filet Mignon in Cast Iron

Prep Time
15 mins

Cook Time

11 mins

Resting Time

5 mins

Total Time

31 minutes

Serves

2-4

Ingredients
Filet Mignon	2-4 Filet Mignon Steaks (about 6 ounces each and 1 ½ inch thick)
Ingredients	½ cup salted butter (room temperature) 2 tablespoons fresh Chives (chopped) 2 tablespoons fresh Parsley 2 tablespoons fresh Rosemary (chopped) 1 clove Garlic (minced) Kosher Salt and freshly ground Black Pepper 2 tablespoons Vegetable Oil

Cooking Instructions
Step 1:	Preheat the oven to 425 degrees F. In a small bowl, combine butter, chives, parsley, rosemary, and garlic. Set aside.
Step 2:	Allow the steaks to sit on the counter and come to room temperature for about 20-30 minutes. Liberally season the meat on both sides with salt and pepper.
Step 3:	Heat the oil in a large cast iron skillet over medium-high heat until barely smoking. Sear the steaks for 3-4 minutes per side. Then place the pan in the oven for about 3 more minutes, or until the steak reaches the desired temperature.
Step 4:	Let the steaks rest for 5 minutes. Then, top with a dollop of garlic herb butter and serve.
Things to keep in mind when using a Cast Iron Skillet
Cook about 2-4 steaks, depending on how many people you plan to serve. If you’re only cooking 2 steaks, you can cut the butter, garlic, and herbs in half as you won’t need as much as called for in the recipe. When cooking 4 steaks, you’ll need to use a large enough cast iron skillet that you can comfortably fit all 4 without crowding. If your skillet isn’t big enough, cook 2 steaks at a time. Don’t be shy with kosher salt. You need enough to coat the meat on both sides. This will help the filet mignon develop a nice seared crust in the pan. Sear the steaks in vegetable oil because it has a higher smoke point. You can add that butter at the end for great flavor. The total cooking time will vary depending on the size, thickness, and temperature of your mignon when you cook it. As a result, a meat thermometer is the best way to know when your meat has reached its ideal temperature. Check the temperature of your meat before you transfer the skillet to the oven. If the filet mignon is within 5-10 degrees of your desired temperature, you may need even less than 3 minutes in the oven. If your steak isn’t done after 3 minutes, check every minute or so to avoid overcooking.

8. Filet Mignon Recipe on the Grill

Grilling the filet mignon is the best way to cook a perfectly even and juicy steak. The most critical advice I would have for you with this method is to ensure that you don’t overcook the filet.

While you need to make sure that’s the case with any method you use, the steak on a grill particularly tends to cook fast and even 1-2 minutes can make a huge difference in the final dish. 5 minutes per side on medium-high heat is the sweet spot for a perfect medium-rare steak. Add an additional minute per side for each level of doneness.

Doneness	Temperature Range	Time On Grill
Very Rare / Rare	120 F - 125 F	4 minutes per side
Medium Rare	125 F - 130 F	5 minutes per side
Medium	135 F - 140 F	6-7 minutes per side
Medium Well	145 F - 150 F	8 minutes per side
Well Done	160 F and above	10 minutes per side

Seasoning:

Normally, when I grill filet, I love seasoning it with a rub of finely chopped fresh rosemary and a healthy dose of salt and pepper. All you have to do is simply rub it into the filet with a tiny drizzle of olive oil and coat evenly on all sides.

Serve topped with garlic and herb butter and watch how everyone on the table takes a trip to flavor-town!

Filet Mignon on the Grill

Prep Time
10 mins

Cook Time

10 mins

Total Time

20 minutes

Serves

Ingredients
Filet Mignon:	2 10-ounce thick Tenderloin Beef Filets (roughly 2 inches thick) 1 teaspoon Olive Oil 1 tablespoon fresh Rosemary (removed from sprig and minced) Salt and Pepper (to taste)
Garlic Butter Herb:	½ stick Butter 1 tablespoon fresh Rosemary (removed from sprig and minced) 1 clove Garlic

Cooking Instructions
For the Herb Butter:	Soften the butter in a microwave-safe bowl until malleable (about 10-15 seconds). Stir in herbs and garlic until fully mixed. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. Place in the refrigerator for 10 minutes and remove 5 minutes before adding to the filet.
For the Filets:	Season both sides of the filet generously with salt, pepper, and fresh rosemary. Rub with a little olive oil and let rest for 30 minutes before cooking. This will help bring the meat to room temperature. Preheat the grill to high heat. Keep the lid closed and let the internal temperature rise to 500 degrees F. Place the filets face down and sear for 5 minutes. Flip the filets and sear for an additional 5 minutes. This is ideal for medium-rare. For rare, sear for 4 minutes a side. Medium rare, 5 minutes. Medium, 6-7 minutes. Medium-well, 8 + minutes. Remember, depending on the size of the steak, the more or less time it will take. Remove filets from the grill and set them on a plate. Let sit for 5 minutes before serving. This is important as it will bring your steak to its final serving temperature. Top with a slice of garlic and butter herb and serve hot!

9. Nutritional Value of Filet Mignon

Red meat like steak often tends to get a bad reputation but the truth is that a lean cut of red meat like filet mignon or flank steak is both nutritious and heart-healthy. Red meat is a good source of protein as well as iron, B12, zinc, and other nutrients.

Filet Mignon
Calories	728kcal
Fat	60g
Saturated Fat	27g
Carbohydrates	1g
Protein	41g
Cholesterol	188mg
Sodium	1374mg
Potassium	689mg
Vitamin A	395IU
Vitamin C	2.6mg
Calcium	21mg
Iron	5.5mg

10. Top Knife Picks for Filet Mignon

1. 4-Piece Steak Knife Set Gladiator Series | Dalstrong

These straight-edge knives are meal-time masters when meat is on the menu. The handsome design of this ruthlessly sharp knife complements and enhances any meal. The thickest cuts of rib-eye steak or tender chicken and everything in between stand no chance in front of the blades of these steak knives.

Pros:

The razor-sharp blade ensures effortless slicing and straight cuts, making sure all the juices and flavor remain inside each and every bite.
The rock hollow divots help minimize friction and stuck-on food, increasing the lifetime of the blades.
The handle is constructed in a way that it would provide maximum support to whoever is using the knife without too much pressure on the wrists.

Cons:

Some people may argue that a serrated blade works with far more efficiency when it comes to cutting steak. If you are one of those, you could take a look at our other steak knives listed below.
If you are looking for knives for a big family, I suggest you take a look at our 8-piece set of steak knives.

2. 4-Piece Steak Knife Set Frost Fire Series | Dalstrong

This set is a gorgeous collection of light-weight, razor-sharp knives with an icy cold look and fiery performance. These knives are built for those who appreciate meticulous craftsmanship and want a knife that not only feels and looks good but is also functional.

Each of these knives is perfected with a precision-based sandblast finish that makes it non-stick while giving the set a distinct look.

Pros:

The slender, ergonomic resin handle is built to improve durability and provide the user with tension-free grip support.
This set has a very distinct look that will make it stand out from the rest of the tools in your kitchen arsenal.
These knives will last a long time as they are highly impervious to heat, cold, and moisture.

Cons:

The design of this set of knives can be too bold for some people.
Some people might even find the handle of these knives slightly slippery and would want to go for one that is made of wood or G10 like our Shogun Series 4-Piece Steak Knife Set.
This set also comes with a price tag that might seem too much for some. In that case, you can check our less expensive knife sets.

3. Steak Knife Set Crusader Series | Dalstrong

These stunningly beautiful all-steel knives offer a minimalistic aesthetic with unobtrusive beauty. Inspired by the concept of less is more, these steak knives ensure perfect pairing with any decor.

Pros:

This knife might grab your attention on the basis of its looks, but the performance of this knife is twice as better as it looks.
The stylized groove along the knife offers the added benefits of reducing friction and stuck-on food, ensuring minimal flesh damage.
The precise blades on the knives ensure clean cuts with excellent edge-retention and ease of sharpening.

Cons:

The stainless steel handle of the knives can get slippery and uncomfortable to get a grip on while slicing steak. You can check out our Gladiator Series 4-Piece Straight-Edge Steak Knife Set if you prefer G10 Handles.
This steak knife set is priced higher compared to the others. You can choose from our less expensive ones instead.

4. 4-Piece Steak Knife Set 5.5" Omega Series | Dalstrong

Get set to take meal time to a whole new level. These blades come with a “liquid metal” pattern on them that reduces drag and increases efficiency. This set is perfect for home cooks that prepare meats like steak on a regular basis and for professional chefs looking for an alternative utility knife.

Pros:

The added nitrogen in the ultra-premium hyper steel increases hardness, flexibility, and toughness, making it super easy to glide through the steak.
The fiberglass handle is near impervious to heat, cold, and moisture, making sure the blade lasts for a long time.
The full tang of the knife ensures you get a comfortable grip while you enjoy your meal.

Cons:

This set is priced on the higher side. If it is out of your budget, you can check out the other sets that Dalstrong has to offer.
For some, the 5.5” blade length can prove to be too small. In that case, you might want to pick a knife with a longer blade.

5. 8-Piece Steak Knife Set with Storage Block | Gladiator Series | Dalstrong

Looking for a set of steak knives that would make heads turn the moments someone lays eyes on it? This is what you need! With outstanding craftsmanship, cutting-edge technology, and premium materials, this steak knife set is something that every meat lover needs.

Pros:

The precision-forged, ultra-sharp, water-resistant blade is designed to maintain the perfect balance between blade sharpness and maximum resilience.
The knife comes with a tapered design that provides it with hardness and flexibility.
The added chromium makes these blades stain-resistant.

Cons:

This set might seem excessive for smaller families. In that case, you can check out one of the 4-knife sets mentioned above. Then again, you can purchase with a dinner party in mind.
The price of this set might not sit well with everyone.

11. Frequently Asked Questions

How does Gordon Ramsay cook filet mignon?
Follow this method to cook filet mignon like Gordon Ramsay:

Lay your steak out for about 30 minutes and preheat your oven to 400 degrees F. Also heat your cast iron skillet on the stove.
When the steaks are ready to cook, spray them lightly with olive oil, and season well with salt and pepper.
Put the steaks on the skillet and cook for 2-2 ½ minutes on each side, then sear the edges until browned.
Now move the skillet from the stove to the oven and cook for 4-5 minutes.
To check if the steaks are cooked, simply insert the meat thermometer.

How is filet mignon supposed to be cooked?

Sear filets 2 minutes per side on the stovetop in a cast iron skillet on high heat with real butter or oil and then immediately transfer to a preheated oven at 415 degrees F. It is recommended to bake filets for about 5-6 minutes for medium-rare.

What is the best way to have filet mignon?

To fully enjoy filet mignon, cook the steak to medium doneness or less. I recommend medium-rare.

What should I season filet mignon with?

The classic, traditional method of seasoning filet mignon uses nothing more than salt and pepper. If you'd like to take a different approach, try seasoning your filet mignon with fresh herbs, garlic, and lemon zest. Or, for a third option, grill the filets after seasoning them with rosemary, pepper, and mustard powder.

Written by Himani Vaid

Toronto-based food nerd turned food storyteller, Himani is a connoisseur of all things delish. Currently, busy thinking about what to eat next.