How To Cook Filet Mignon and Get It Right Every Time

This is a filet mignon and I’m going to show you the best way to cook.

Tenderloin CONTAINS 12 filet

Filet Mignon is a lean steak cut from the tender, the same cut as the small muscle. It’s extremely tender and therefore the most expensive cut on the cow but the lack of fat means it can be lacking in flavor. A good fillet is thick and taken from the center of the tenderloin, leaving the head and a tail for other cooking process.

SLICING Our Own 28 Filet

The first thing we’ll do is remove the head and the tail. due to their lack of uniform size. The head is great as a roast. The tail is a great thin steak. I sometimes like to slice it up for a premium stir fry. This is the center cut section. It’s also known as the Shocktober. And it’s where you’ll find the filet mignon.

I like my filet on the thicker side, one and a half to two inches.

To maximize crust without overcooking is the 68 aim.

Like all steaks there are two variables we need to think about. We want to develop a thick crust but at the same time evenly cooked the inside the crust requires high heat. The even cooking requires low even cooking. Our goal is to maximize the crust and a dry rub will really help with this effort. We do this by adding Kosher salt to all sides the day before cooking. The salt will not only season the meat deeply, but also dry out the exterior, allowing us to develop our crust far more quickly.

When salted. Set them a rack for airflow around the whole steak. Loosely cover and place in the fridge overnight. If you don’t have this kind of Time Season with salt directly before cooking.

Additional 2 Spice Components

Okay, it’s been 12 hours and as you can see our stakes have changed dramatically. The exteriors quite dry. They’ve also darkened in color just a little bit. The salts fully absorbed at a thin layer of oil and season with black pepper. This can also be added during the dry brining process with our state for the season. let’s prep what we’ll need.

I like to use a third to a half a stick of butter for butter for basting. We aren’t going to eat all of it but too little is prone to burn. We have some smashed garlic, and classic herbs or rosemary and thyme, but feel free to get creative.

Heating the Pan and Oil 45 seconds

Time to preheat our cast iron or carbon steel on our favorite options. The thicker the bottom, the better as the hold more heat improving across. Once the pan is nearly smoking, add a couple tablespoons of a high smoke point oil like avocado.

Gently pressed, this is going to allow full contact with the pan.

After about a minute, flip the steak and do the same thing to the other side.

Notice how our crust is starting to form and how I flipped onto a new area of the pan. The steak cools down the pan as it cooks and we want contact with the hottest part possible.

After about a minute continue flipping frequently until our crust is nearly set up besides a quick sear as well. Next, turn down the heat slightly and add your herbs do we want our butter foaming and bubbling just like this based for a minute or two to distribute the herbs and our flavors.

The hot butter will also start to cook the steak from all sides.

Finish The Steak Off 55 In the Oven

At this point our steak is so essentially raw on the inside, which is what we want removed from the pan and placed on notice how we’re not placing the cast iron directly in the oven.

The remaining heat and the cast iron would continue cooking the bottom for an uneven final product. Insert a thermometer and place into the oven at 200 degrees Fahrenheit.

Now we have about 10 minutes to clean up or for some drinks. Keep an eye on that temp for rare Polaroid 115 Fahrenheit or 120 for many of our steaks now fully rested. I like to finish by pouring that hot butter directly on the steak. This reawakens the crust while distributing those flavors. Time to slice. Let’s see how we did as you can see, we have a near perfect edge edge medium rare with a minimal gray band. This to me is just about perfect.


This process has a lower margin of error than reversed here at preferred for two main reasons. We can get the crust exactly where it needs to be and not worry about overcooking it since it’s still raw during that step. Second, once it’s in the oven, distress is over and we can precisely wash the temporize with our thermometer. It allows us to spend time with our guests and prepare our sides. This to me is the easiest way to cook a fillet a little bit different than reversed here but let me know if you try it and what you think about it.


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