Cook Filet Mignon
How about a tender, juicy filet mignon for dinner tonight? Filet mignon is the short loin component of the tenderloin. It's delicious on its own or served with a butter and herb sauce. Read on to learn how to prepare a fantastic filet mignon - it's easier than you might think!
Contents
Ingredients
Sauteed Filet Mignon
- Filet mignon steaks
- Clarified butter
- Salt and pepper
Grilled or Broiled Filet Mignon
- Filet mignon steaks
- Melted butter
- Fresh breadcrumbs
- Salt and pepper
Butter and Mushroom Filet Mignon
- 2 filets 6-oz 1" thick
- 4 tablespoons butter
- 2 tablespoons peanut oil
- Salt and pepper
- 1 small yellow onion, halved and sliced
- Mushrooms
Steps
Sauteed Filet Mignon
- Let the steaks come to room temperature. Set them on a plate on the counter for about 15 minutes. This helps them cook more evenly.
- Tenderize the steaks with a meat tenderizer.
- Season the steaks salt and pepper.
- Pour enough butter in a sauté pan to coat it.
- Heat the pan over medium high heat.
- Place the steaks in the pan and sauté for 3 minutes.
- For medium rare steaks, add 30 seconds to the cooking time.
- For medium steaks, add 1 minute to the cooking time.
- For medium well steaks, add 1 minute, 30 seconds to the cooking time.
- For well done steaks, add at least 2 minutes to the cooking time.
- Flip the steaks and sauté the other side for 3 minutes.
- Serve.
Grilled/broiled filet mignon
- Heat the grill or broiler.
- Let the steaks come to room temperature.
- Tenderize them with a meat tenderizer.
- Season with salt and pepper to taste.
- Melt a few tablespoons of butter in a saucepan.
- Dip each seasoned steak in the melted butter.
- Coat the buttered steak with fresh breadcrumbs.
- Gently moisten some more with the melted butter over the breadcrumbs.
- Place the steaks on the grill or broiler and cook for four minutes.
- Flip the steaks and cook for another four minutes.
- Serve. These are best served with flavored butter or a tarragon infused sauce.
Butter, herb and mushroom filet mignon
- Lay out the filets to bring them to room temperature.
- Heat a skillet to the point where it is nearly smoking on medium-high heat.
- Melt a tablespoon of butter in the pan.
- sauté the onions and mushrooms. Stir often, and cook until the onions are translucent and the mushrooms soft.
- Reserve the onions and mushrooms. Remove the onions and mushrooms from the pan and place them in the bowl.
- Wipe the pan with a paper towel and place it back on the heat.
- Grind fresh pepper and salt over all sides of the steaks. There is no need to rub the seasoning into the beef.
- Melt the remaining butter in the pan.
- Place the filets into the pan, pressing them lightly into the butter. Cook them for 3 minutes.
- Flip the filets and cook them for 3 minutes on the other side.
- Add the onions and mushrooms back into the pan. Stir them occasionally.
- Spoon the butter over the filets during the last minute of cooking.
- Lay the filets to rest for 5-10 minutes.
- Finished.
Tips
- Check meat by touch, not by cutting open; it will retain more flavor.
- The times used above are for a 6oz filet. For thicker cuts (1"/2.5cm or thicker), your cooking times will vary.
- Use an iron skillet. It heats evenly and is oven safe.
- Filet mignon can be roasted, fried or cut into medallions. Small pieces can be used for kebabs.
Warnings
- Generally you do not want to cook Filets more than medium to medium-well.
- Time your cooking or you will overcook the filet.
- If you cut into the steak and find it too rare, return it to the hot skillet and cook for 1 minute longer on each side.
- The iron skillet will be really hot. Watch out!
Things You'll Need
- Hot pan, grill or broiler
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