Filet Mignon Recipe: Perfect Grill and Pan-Seared Techniques

Filet Mignon Recipe: Perfect Grill and Pan-Seared Techniques

When it comes to filet mignon, few indulgences compare to its tenderness, rich flavour, and juicy texture.

This guide will take you through two excellent methods for preparing filet mignon: grilling or pan-searing followed by oven-baking.

Whether you’re cooking for a special occasion or simply want to enjoy restaurant-quality steak at home, these methods will help you achieve the perfect filet mignon temperature, texture, and taste.

What Is Filet Mignon?

Filet mignon is a tender, luxurious cut from the end of the beef tenderloin, renowned for its delicate texture and mild flavour.

Because of its low fat content, filet mignon requires careful preparation to ensure it remains juicy and flavorful.

By using techniques like grilling or pan-searing with oven baking, you can make this steak the star of any meal.

How to Cook Filet Mignon for Optimal Tenderness and Taste

Cooking the perfect filet mignon starts with a few essential steps. Here’s a breakdown to help you achieve the best results.

Preparation Tips

1. Dry the Steaks: Pat the filet mignon completely dry. Removing surface moisture helps achieve a good sear.
2. Season Generously: Massage a layer of steak rub onto both sides. For best results, allow the steaks to sit at room temperature for 40 minutes before cooking. This wait time enables the salt to penetrate the surface, breaking down muscle fibres and adding depth to the flavour.
3. Immediate Cooking Option: If short on time, season the steak and cook immediately. While the flavour may be slightly less intense, it will still be delicious.

Grilling Filet Mignon: Step-by-Step Guide

1. Preheat the Grill: Set your grill to high heat and close the lid for 10–15 minutes to fully heat.
2. Cook Each Side: Place the filets on the grill and follow these time guides:
   • Rare: 4 minutesMedium Rare: 5 minutesMedium: 6–7 minutesMedium Well: 8–9 minutesWell Done: 10 minutes
   Note: Times are based on 8-ounce, 2-inch thick steaks.
3. Optional Searing for Sides: For a perfectly crusted exterior, use tongs to prop the steak on its sides, rotating for about 1–2 minutes.

Pan-Searing and Oven-Baking Method

1. Heat the Skillet: In an oven-safe skillet, heat olive oil over medium-high heat.
2. Sear the Filets: Place the steaks in the skillet, cooking each side for 2 minutes until a crust forms.
3. Add Flavourful Ingredients: Remove the skillet from the heat, adding butter, smashed garlic, and rosemary or thyme. As the butter melts, spoon it over the filets for a rich taste.
4. Bake in the Oven: Transfer the skillet to a preheated oven at 425°F and bake for 5–6 minutes. For a medium-rare finish, aim for an internal temperature of 125°F, as it will rise by 5°F during resting.
5. Rest the Steak: Allow the steaks to rest for 5–7 minutes, ensuring the juices redistribute for maximum flavour.

Key Tips for Cooking Filet Mignon

Achieving the Perfect Steak Temperature

To ensure your filet mignon meets your preference, use these guidelines:

• Rare: 120–130°F
• Medium Rare: 130–135°F
• Medium: 135–145°F
• Medium Well: 145–155°F
• Well Done: 155–160°F

Note: Cooking beyond 165°F can make steak chewy and dry, so aim for precision.

The Touch Test for Doneness

If you’re unsure of doneness, try the touch test:

• Gently press the steak with your finger.
• The softer the texture, the rarer it is.
• A medium-rare steak should feel similar to the flesh below your thumb.

Allowing the Steak to Rest

Resting your steak is essential. After cooking, let it sit for 5–7 minutes, so the juices settle within the meat. Cutting into it too soon will lead to juice loss, making it less juicy.

Steak Seasoning and Optional Parmesan Topping

Using a quality steak rub enhances the filet’s natural flavours. For a luxurious touch, consider adding a Parmesan crusted topping. Follow these steps:

1. Prepare the Mixture: Combine Parmesan, Provolone, ranch dressing, melted butter, garlic powder, and panko breadcrumbs.
2. Broil: Spread the mixture over the steak, broiling at 450°F until golden.

Storage and Serving Ideas

Filet mignon is best enjoyed immediately after cooking. However, it can be stored in the refrigerator for 3–4 days. When reheating, do so gently to retain moisture.

Side Dishes to Pair with Filet Mignon

Enhance your meal with complementary sides:

• Potatoes: Mashed, roasted, or grilled potatoes add heartiness.
• Vegetables: Roasted green beans, Brussels sprouts, or carrots make great options.

FAQs

What is the ideal thickness for filet mignon?

Filet mignon steaks should ideally be 2 inches thick to ensure a perfect balance of sear and tenderness.

How do I prevent my filet mignon from drying out?

Always allow it to rest after cooking, and avoid overcooking, as high heat for extended periods dries out the meat.

Is it better to grill or pan-sear filet mignon?

Both methods have benefits. Grilling imparts a smoky flavour, while pan-searing followed by baking gives a beautifully even crust and controlled doneness.

What should the internal temperature be for medium-rare filet mignon?

Medium-rare steak should reach 130–135°F internally, with a resting period that brings it up to around 140°F.

Can I use other seasonings for filet mignon?

Certainly! Garlic, rosemary, thyme, or even a dash of smoked paprika can add unique flavours.