Filet Mignon

Filet Mignon is one of the ultimate carnivorous treats. Filet has a whole vibe, a lean tender portion of meat that is beefy and delicate. It just always elevates the dinner table.

Ordering it at a restaurant is always a sure shot. However did you know that making it at home is actually so easy to do? Yes! We never lie to you.

We are here to breakdown for you each step so that you can make this super fancy and vibe elevating meal right at home.

What is Filet Mignon?

If we had a butcher here, he would tell you that “the filet is the short loin tucked under the cow’s ribs and next to the cow’s backbone, the musculature bears little weight and contains minimal connective tissue.” This essentially means, the filet is beautifully soft and tender. 

It’s a delicate piece of meat, which means that we need to treat her delicately. The biggest thing to keep in mind when making the filet at home is that you want to have a quality cut. If you are a Miami local and wanting to do something special for yourself or a loved one, we highly recommend checking out our favorite butcher shop, Josh’s Premium Meats. They have a beautiful selection of filets and other cuts that are always fresh and always delicous. However grabbing a filet from your local Fresh Market or super market will also totally work.

How to Cook the Perfect Filet Mignon

There are quite a few recipes out there that differ on what the method is for cooking a filet mignon. Some recipes will say that you should pan season your filet, pan sear it on the stove top, and finish it in the oven. Then you have the others who say that you should only cook it on the grill. Finally you have the people, who are correct, that cook it on the stove top with some butter, garlic and fresh herbs.

While all of these ways will likely bring you to the prize, a perfectly cooked filet mignon, there is only one way to do it with the most flavor. Gently seasoning your filet with salt and pepper, and then searing it on the stove top on a hot pan is the best way. The sear helps entrap the juices into your filet, which really help keep it delicate and flavorful. Once you have seared it all the way around, then you just take some butter and fresh herbs and give the filet a little bath to finish cooking it inside just right. It will have the perfect pink center.

If you don’t trust us, trust Gordon Ramsey he cooks it the exact same way. Check out Chef Ramsey HERE running you through how to properly cook your filet at home.

Our Tips for the Perfect Filet Mignon

Keep it simple! The filet doesn’t need a lot to shine. Season it with course kosher salt and a little pepper.

If you like your steak medium-well there are a few things you can try: First, we beg you to give medium a try. However if there is no convincing you, instead of finishing the steaks in the pan you can always finish the steaks in the oven. Preheat your oven to 400 degrees and as soon as you are done basting the steaks with the butter and herbs, place it in the oven for 8-10 minutes. There won’t be any red or pink juices left, but the flavor will still be there. 

How to Make Filet Mignon

Recipe by Abuelas Cuban CounterCourse: EntreeCuisine: FrenchDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

20

minutes

Ingredients

• 2 Prime beef fillets, 2-inches thick and about 8 ounces each

• 2 tablespoons avocado oil

• 1 tablespoon of kosher salt 

• Freshly cracked pepper 

• 2 tablespoons unsalted butter

• 3 sprigs of rosemary

• 6 sprigs thyme 

• 3 sprigs of oregano 

• 3 whole garlic cloves

Directions

• Heat a large non stick sauté pan or cast-iron skillet on medium for 2-4 minutes.
• Meanwhile, dry the fillets with paper towel on all sides. Place them on a plate or sheet pan. 
  Rub with oil on every side. Sprinkle aggressively with salt and cracked pepper on each side. They should be completely coated on each side. 
• Once the pan is hot you are ready to start. You do not want the pan to be smoking hot. It will burn the steaks and the pan. Add the steaks to the pan and sear for 3 minutes on each flat side (the top and bottom). Then rotate the sides and sear each of the sides for 2 minutes.
• As soon as all the sides are seared then turn the steak back on a flat side and quickly add the butter, herbs and garlic. 
• Place the steaks where the butter is then tilt the pan slightly. Keep the pan tilted with the steaks pushed to the side away from the butter. Start to spoon the butter over the steaks with a large spoon. Do this on one side for 3 minutes then on the other side for another 3 minutes.
• Put your finger in the center of the steak and push down. It should spring right back but not feel mushy to achieve the perfect medium rare. Remove the filets from the pan and let them rest in a sheet pan with a wire rack or on a plate. Serve whole or sliced.