Filet Mignon (Foolproof Recipe) - Downshiftology (2024)

FAQs

How does Bobby Flay cook a filet mignon? ›

For the filet mignon:

Heat a few tablespoons of oil in a 12-inch cast iron pan until it begins to shimmer. Put the steaks in the pan, rub-side down and cook until a crust forms, about 3 minutes. Turn the steaks over, lower heat a bit and continue cooking until medium-rare doneness, about 4 minutes longer.

A hot skillet delivers the best sear. Add some butter or a high smoke point oil such as avocado oil, canola oil, or grapeseed oil and sear steaks for 1–2 minutes on each side. The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium.

When deciding how to season Filet Mignon, salt and pepper are all you really need for this cut of beef. But beyond that, it's a matter of personal preference. Fresh rosemary and cracked black pepper are a popular flavor combination for this steak, as are garlic-based mixtures and those that feature thyme and marjoram.

for Filet Mignon

Sear on high heat for 2 minutes on one side, then turn and move to indirect heat. Turn them 1 minute before the halfway point of the cooking time. For perfect doneness, we recommend you use a meat thermometer and use the Measuring Doneness chart below.

Broiling steak gives it a quick sear that baking does not. However, if cooking past medium-rare, broiling could crisp the outside of filet mignon too much while not cooking the inside enough.

Sear the steaks in vegetable oil (rather than butter or olive oil), because the vegetable oil has a higher smoke point. You can add that great butter for flavor at the end! The total cooking time will vary depending on the size, thickness, and temperature of your filet mignon when you cook it.

Filet mignon cooks for about five minutes on each side for medium-rare. Then, cook over low heat for a few more minutes. If you want a juicy steak that's not overcooked, be sure to use a reliable meat thermometer, removing the steak from the grill when it reaches 125-130 degrees for medium rare.

Season with salt & pepper.

Generously season both sides of the filet mignon with kosher salt and freshly ground black pepper. The salt helps to enhance the meat's natural flavors, while pepper adds just a bit of kick.

Remember, there isn't much fat in the lean filet. Higher heat quickly denatures the protein strands, making them tough and chewy. So we will take extra care in monitoring the internal temperature of our filet mignon! We'll also want to cook the interior of the meat slowly, to achieve uniformity of texture and taste.

What makes filet mignon so tender? ›

Because the short loin is tucked under the cow's ribs and next to the cow's backbone, the musculature bears little weight and contains minimal connective tissue, keeping the meat beautifully soft and tender. Filet is prized for its wonderful mouth texture — it practically melts — and delicate yet beefy flavor.

Let the steak rest at room temperature 20-30 minutes prior to cooking/grilling. Season generously with salt and black pepper all over the steak cut. Place directly on your hot grill racks (recommend 400F heat) to cook for 4-5 minutes. Flip the steak, then add the sprig of rosemary and cube of cold butter on top.

Yes, marinate steak before cooking for at least 1-2 hours in the refrigerator. Pat the steaks dry before cooking them to remove excess marinade and allow the steaks to crisp on the grill, in a pan, or in the oven.

Because filet is super lean, it lacks the necessary intramuscular fat that imbues a truly delectable steak with its signature rich flavor. Without that gorgeous (and flavorful!) marbling, filet can become dry if it's cooked past medium, and it also needs a little help to achieve a distinctive flavor.

Now that you know you'll get a better-tasting steak, how often should you turn it over? Our Dallas steakhouse chefs do so about every 30 seconds, but as you're probably not grilling with a stopwatch, flip them as much as you want.

Yes, marinate steak before cooking for at least 1-2 hours in the refrigerator. Pat the steaks dry before cooking them to remove excess marinade and allow the steaks to crisp on the grill, in a pan, or in the oven.