Click below to sign up. Time can vary some due to the exact temperature of the meat to start, the exact temperature of the oven, the pan used, and the thickness of the meat. I followed your recipe exactly and our steak was PERFECT! The easiest and best way to cook filet mignon is on stove top, using a cast iron skillet. Your email address will not be published. If you have time, rest at room temperature for 30-60 minutes. Butter has a lower smoke point, but I have never had an issue. I will use the same method again ! Preheat oven to 400° convection (or 425° conventional). Filet mignon is very lean and cooks very quickly. Like a NY strip? This recipe is ideal for a 8-10 ounce portion, roughly 2-3 inches thick. ⇊ NEW COMMENTS MAY BE ENTERED AT BOTTOM OF THE FIRST PAGE OF COMMENTS ⇊ Comments are generally welcome on recipes. Dan: I'm using more of your recipes, I'm trying to eat healthy, a lot of them are just great, I usually change nothing. love all of your recipes made in crockpot, thank you for all the work you put in, and sharing with all of us. Why is this the best way to cook filet mignon? Start with 1 ½ thick filets about 8 oz each and trimmed well. Temperatures for steak Rare: 120° F to 125° F Medium rare: 125° F to 130° F Medium: 135° F to 140° F Medium well: 145° F to 150° F Well done: 160° F and above, Keywords: filet mignon, steak, tenderloin steak, Tag @kitchenswagger on Instagram and hashtag it #kitchenswagger. In a large skillet over medium-high heat, heat oil. What is Filet Mignon? Wow, I’ve mastered the Filet Mignon thank,you so much! You are here: Remove filets from the skillet and set on a plate, lightly cover with tin foil and let sit for 5 minutes before serving. Delicious! The filets were incredibly tender and the flavor was amazing. Next time I will plan on a longer cook time. How long should I cook filet mignon? This is important to bring your steak to its final serving temperature. If you really adhere to cook times I promise you will never overcook a steak again. 1 ½ to 2-inch thick cuts may need between 15 and 20 minutes, while thinner cuts will need between 10 and 15 minutes. Warm olive oil in a grill pan, frying pan, or skillet over medium high heat and add filets while pan is warming. Times are provided to help planning only. Tips for Making Pan-Seared Filet Mignon I suggest checking the internal temperature after 4-5 minutes in the oven to see where you are on the internal temperature. Preheat oven to 400° convection (or 425° conventional). Filet with red wine and balsamic reduction, Everything you need to know about sous vide steak, Garlic Butter Steelhead Trout in Foil Recipe, Roasted Brussels Sprouts with Bacon & Parmesan Cheese. An 8 oz filet will be about 2-3 inches diameter and close to 1 ½ inches thick. My 10” 5D All Clad Fry Pan. Carl. Wow. My oven time, with my pans, my searing, and 1-inch thick filets is usually 12-15 minutes. Med rare! The real secret to cooking the perfect filet mignon is to initially pan sear to get some Maillard reaction (tasty browning) followed by finishing in a 400°-425° oven to the final temperature you want. Letting a steak rest for 5-7 minutes before cutting is critical for two reasons. Try to season one hour before cooking or just before cooking. This pan seared filet mignon recipe takes a total of 5 minutes to make, with 3 minutes … Check this chart for a complete guide to cooking times. Generally, a filet will be about 2-3 inches in diameter. Reverse Sear Filet Mignon with Champagne Butter Sauce sounds fancy but is surprisingly simple to prepare at home. I then transfer my skillet into a PREHEATED 400-420 degrees oven for about 4-5 minutes. Learn more. Just kosher salt and pepper will be fine. I have always had consistent and delicious results! Your email address will not be published. The reverse sear method is my favorite way to cook meat at home, especially a pricier cut of beef like a tenderloin or filet mignon steaks. Updated with expanded options, refreshed photos, and a table of contents to help navigation. Here is the one I have. Save my name, email, and website in this browser for the next time I comment. Because of its tenderness and ideal fat marbling, a filet mignon does well with dry-heat cooking methods. I suggest a 400° oven. There is nothing like a nice filet. Thanks! Sear each side of the filet for one to two minutes and remove from the heat. You can always cook it a bit more later but you can not uncook an overcooked filet. Season steak with salt and pepper on both sides. Surprisingly easy with a quick sear on the stovetop, then bake to get your perfect filet. Rude or snarky remarks will be deleted. Learn how to cook filet mignon at home and get the best results like the top restaurants. Place the steaks on an oven-ready pan and into the oven for 45-60 minutes, depending on thickness. Hi, I’m DrDan and welcome to 101 Cooking for Two, the home of great everyday recipes with easy to follow step by step photo instructions. Just coarse salt and pepper will do—that is enough. The general rule is to salt one hour before cooking or just before cooking. 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° F. I typically bake filets for about 5-6 minutes for medium-rare. There are several variables that will determine the cooking time. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the filet. Thank you to the Ohio Beef Council for sponsoring this recipe, as always all opinions are mine alone.. Never grill steak again—the fail-proof method to cooking the perfect filet mignon. When hot, sear both sides of the filets for 2-3 minutes. This does the math for the ingredients for you. Learn how your comment data is processed. Let steaks warm to room temperature and rub with water on each side. But, any oven-safe pan that can move from stovetop to oven will do. Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. If you did a strong sear with a rest to room temperature or if your filets are thinner, check the temperature of the meat when it goes into the oven if you want rare. The pan does not have to be cast iron, but it is a great choice if you have it since a heavy skillet is preferred. Recipes > Main Course > Beef > Pan-Seared Filet Mignon Recipe. Instructions # 4,5 and 6 in the oven help with ventilation sear then bake filet mignon crusted outside a! Recipes > Main Course > beef > Pan-Seared filet mignon layer of the filets for 2 to 3 minutes each! 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