A filet mignon is a piece of beef taken from the smaller end of the tenderloin that is the most expensive because it is a tiny portion of the whole animal. Filet Mignon is available to cut into 2.5 to 5 cm thick slices. Grilling, pan-frying, broiling, or roasting is the most common preparation methods. Traditionally, however, the Filet Mignon is seared on each side with intense heat for a short time before it is baked at a lower temperature.
For Filet Mignon, the total cooking time depends on different factors, including the thickness of your steak and how long it was at room temperature before frying. The whole process takes just 20 minutes.
The internal temperature should be 51°C (125°F) for rare (cool red center), 57°C (135°F) for medium-rare (warm red center), 62°C (145°F) for medium-well (slightly pink center), and 71°C (160°F) for well done (little or no pink).
On Christmas or any other holiday, you can enjoy this fancy delicious dish with the beautiful light of a candle and light music.
An hour before cooking, take your steaks out of the refrigerator and pat them dry with paper towels. Let sit at room temperature. Rub both sides with generous amounts of salt and pepper. Preheat the oven to 204°C (400°F).
Put the oven-safe stainless steel or cast-iron skillet on medium-high to high heat. Add the oil to the pan and lay down your steaks to cook for 2-3 on each side. When the color changes to brown, they are done.
Add the butter with garlic to the pan. Let it melt, then add the garlic, rosemary, and thyme to the pan. Continuously stir and constantly spoon the butter mixture over the steaks. (Only turn the steaks once).
Insert the thermometer into its thickest part to keep an eye on the steak’s internal temperature. Now, put the pan into the hot oven. The cooking time depends on your taste, so pay attention to the temperature.
The total oven time may take around 10-15 minutes. Then remove the pan from the oven. Leave steaks in the pan for at least 5 minutes before cutting. Serve warm with a desired sauce!
The most important tip for the perfect Filet Mignon is to let your steaks sit at room temperature at least an hour before cooking. Because you are using a thick-cut, if they’re super cold in the middle, you may have an over-cooked outside steak before the middle is done.
We recommend you buy steaks of the same size and thickness. In this case, all your fillet minions will cook at the same rate and time and ensure the best result.
If the temperature accidentally got too hot, you might want to take the meat out of the pan to cool, but let it cool before serving. It will prevent further cooking.
You must be sure that your pan is oven-safe, you can choose either cast iron or high-quality stainless steel.
You can serve your Filet Mignon with Creamy Mushroom Sauce, Roasted Vegetables, Risotto, or Green Salad.