How Long Do U Cook Filet Mignon

We know, we know – filet mignon is soooo 90's. But we don't care. It'll always be one of our favorite cuts of meat. After all, it is still considered the gold standard of steaks, and when it is cooked right, it has a melt-in-your-mouth texture you just can't get from other cuts. Avoid the overpriced, stuffy steakhouse and cook it at home. It's really easy, but considering the steep price tag, you want to do it right. To ensure success, we created a recipe that utilizes all the restaurant tips and tricks. Read on to learn how to cook filet mignon, then recreate the steakhouse experience in your own home. Here's how to do it:

What is filet mignon?

Filet mignon is the smaller tip of tenderloin and one of the most expensive cuts of steak, due to its prized texture and that's only about 2% of the total animal. Fun fact: When filet mignon isn't riding solo on your plate, it can also be a part of another cut, the T-bone. The T-bone consists of strip steak on the bigger side of the bone, and filet mignon on the shorter side. If you can't decide what you like, opt for a T-bone and you can have both.

What kind of skillet should I use?

For the best sear, if you have a cast iron skillet, use it here! If not, just make sure whatever pan you're using is oven-safe. (You're starting on the stovetop and ending in the oven). If you aren't using a cast iron skillet, opt for heavy bottomed skillets which retain heat and prevent sticking. Nonstick skillets are generally not made for steaks or for ovens.

How do I get a good sear?

One thing is absolutely key: a super-hot pan. Cook the steak in a super-hot preheated skillet – the oil should be almost smoking before you add the meat. Be patient! A deep, crusty sear will take about 3 to 5 minutes per side. Another tip that's optional but worth it if you have time: Season the steak with salt and pepper for about 45 minutes to 1 hour, refrigerate, pat dry then sear. The long preseason draws out a bit of moisture from the steak, which helps achieve a golden crust.

Do I use oil or butter?

BOTH! Start with olive oil (though a neutral oil would work too!). Then, after flipping the steak, add butter and baste it constantly. Because, duh! Butter makes everything taste better and adds that signature steakhouse flavor – no steakhouse would skip it.

Why do I need to bake it?

For a perfect crust and juicy middle, finishing the steak in the oven is the way to go. You only want to cook the steak on the stovetop for as long as it needs to sear. Any longer and it'll char...in a bad way, and toughen on the outside before the inside cooks.

What temperature am I looking for?

That depends on what you like. But PLEASE do not go above 155°.

Medium rare: 130-135°; Medium: 135-145° ; Medium well: 145-155°

Should I slice the steak before serving it?

It's up to you, but if you do choose to slice, make sure that you are slicing against the grain of the steak or you'll end up with tough-to-chew pieces.

Please, let it rest.

We know, you can't wait to dig into the deliciousness! But you really should let the steak "rest" for 5-10 minutes before slicing into it. You'll preserve more of that juiciness.

What should I serve filet mignon with?

This classic steak cut pairs so well with steakhouse sides, think mashed potatoes, creamed corn, or creamed spinach. Or try one of our 25 picks for steak sides.

Made it? Let us know how it went in the comment section below!

Cal/Serv: 543

Yields: 4 servings

Prep Time: 0 hours 5 mins

Total Time: 0 hours 30 mins

2 tbsp.

extra-virgin olive oil

(6-oz.) filet mignon

Kosher salt

Freshly ground black pepper

4 tbsp.

butter

1 tbsp.

roughly chopped rosemary

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Preheat oven to 400°. In a large skillet over medium-high heat, heat oil. Season steak with salt and pepper on both sides. When oil is just about to smoke, add steak. Cook until very seared, about 5 minutes, then flip and add butter and rosemary. Baste with butter and cook another 3 to 5 minutes.
Transfer skillet to oven and cook until cooked to your liking, about 5 minutes for medium. Pro tip: Check the temperature of your meat before transferring to the oven to see how far you are from the desired temperature. If you are within 10 degrees, you may need even less time. If your steak isn't done after 5 minutes, check every couple of minutes so you don't risk over cooking.
Remove from pan and let rest 5 minutes before slicing.

Nutrition (per serving): 543 calories, 30 g protein, .3 g carbohydrates, .15 g fiber, g sugar, 46 g fat, g saturated fat, 412 mg sodium

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Parker Feierbach

Lindsay Funston Executive Editor Lindsay Funston is a food editor who has more than 10 years experience tasting everything from pickles to bloody marys, writing about food trends, and creating easy recipes.

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