Filet mignon is one of the most popular cuts of meat, known for its tenderness and rich flavor. It’s a favorite for special occasions and dinner parties, but it’s also a great choice for a weeknight dinner when you want to treat yourself or your family to something special. In this article, we’ll walk you through how to cook filet mignon, including the ingredients you’ll need, the different cooking methods you can use, and some tips and tricks for getting the perfect result.
Ingredients:
– Filet Mignon (1-2 inches thick)
– Salt and Pepper
– Olive oil or other cooking oil
– Garlic (optional)
– Butter (optional)
– Fresh herbs (optional)
How to Cook Filet Mignon:
Before we dive into the different cooking methods, there are a few general tips that apply to all methods:
– Let your filet mignon come to room temperature before cooking. This will ensure that it cooks evenly.
– Pat the meat dry with a paper towel before seasoning. This will help the seasoning stick and create a better crust.
– Season the meat generously with salt and pepper on all sides.
– Choose a cooking oil with a high smoke point, such as olive oil, grapeseed oil, or canola oil. You want to avoid using butter for cooking, as it has a low smoke point and can burn easily.
– Optional: rub minced garlic or fresh herbs onto the meat before cooking, or add a pat of butter on top for extra flavor.
Now, let’s move on to the cooking methods.
Method 1: Pan-Seared Filet Mignon
Pan-searing is a popular method for cooking filet mignon because it creates a crispy crust on the outside while keeping the inside tender and juicy. Here’s how to do it:
1. Heat a heavy-bottomed skillet over medium-high heat until it’s hot enough to sear the meat. Add a tablespoon of cooking oil to the pan and swirl it around to coat the bottom.
2. Carefully place the filet mignon in the skillet and cook for 3-4 minutes on each side, or until a crust forms on the outside. Use tongs to flip the meat so you don’t puncture the flesh and release the juices.
3. For a perfect medium-rare, cook the filet mignon until it reaches an internal temperature of 130-135°F (54-57°C) with a meat thermometer. If you prefer your meat more well-done, continue cooking until it reaches 140°F (60°C) or higher.
4. Remove the meat from the pan and let it rest for a few minutes to allow the juices to redistribute. Serve with your favorite sides and enjoy!
Method 2: Grilled Filet Mignon
Grilling is another great option for cooking filet mignon, especially if you want to add a smoky flavor to the meat. Here’s how to do it:
1. Preheat your grill to high heat (around 450-500°F/232-260°C). Clean the grates and brush them with oil to prevent sticking.
2. Brush the filet mignon with olive oil and season with salt and pepper. Place the meat on the hot grill and close the lid.
3. Cook for 3-4 minutes on each side, or until a crust forms on the outside. Use tongs to flip the meat so you don’t puncture the flesh and release the juices.
4. For a perfect medium-rare, cook the filet mignon until it reaches an internal temperature of 130-135°F (54-57°C) with a meat thermometer. If you prefer your meat more well-done, continue cooking until it reaches 140°F (60°C) or higher.
5. Remove the meat from the grill and let it rest for a few minutes to allow the juices to redistribute. Serve with your favorite sides and enjoy!
Method 3: Oven-Roasted Filet Mignon
Oven-roasting is a classic method for cooking beef, and it works great for filet mignon as well. Here’s how to do it:
1. Preheat your oven to 400°F (200°C). Season the filet mignon generously with salt and pepper and rub minced garlic or fresh herbs onto the meat if desired.
2. Heat a heavy-bottomed skillet over high heat until it’s hot enough to sear the meat. Add a tablespoon of cooking oil to the pan and swirl it around to coat the bottom.
3. Carefully place the filet mignon in the skillet and sear for 2-3 minutes on each side, or until a crust forms on the outside.
4. Transfer the skillet to the preheated oven and roast for 6-8 minutes, or until the internal temperature of the meat reaches 130-135°F (54-57°C) for medium-rare.
5. Remove the meat from the oven and let it rest for a few minutes to allow the juices to redistribute. Serve with your favorite sides and enjoy!
FAQs:
1. What temperature should I cook filet mignon to?
For a perfect medium-rare filet mignon, cook it until the internal temperature reaches 130-135°F (54-57°C) with a meat thermometer. If you prefer your meat more well-done, continue cooking until it reaches 140°F (60°C) or higher.
2. Do I need to let the meat come to room temperature before cooking?
Yes, it’s important to let the meat sit at room temperature for 30 minutes to 1 hour before cooking. This will ensure that it cooks evenly and doesn’t seize up when it hits the hot pan or grill.
3. Should I marinate filet mignon before cooking?
Filet mignon is a tender cut of meat that doesn’t need to be marinated, but you can if you want to add extra flavor. A simple marinade of olive oil, garlic, and fresh herbs works well.
4. Can I sous vide filet mignon?
Yes, sous vide is a great method for cooking filet mignon because it allows you to cook the meat to a precise temperature without overcooking it. Sous vide filet mignon for 1-2 hours at 130°F (54°C) for medium-rare, then sear it in a hot skillet or on the grill to get a crispy crust.
5. How do I know when my filet mignon is done?
The best way to know when your filet mignon is done is to use a meat thermometer to check the internal temperature. For medium-rare, the temperature should be 130-135°F (54-57°C), and for medium, it should be 140°F (60°C) or higher. Let the meat rest for a few minutes before slicing and serving.
