7 Best Ways To Cook Filet Mignon

Learn the 7 best ways to cook filet mignon to perfection. Tender beef tenderloin filets are seared on the stove for a delicious special meal. One of the questions that everyone asks me is how to cook filet mignon.

Filet mignon is a popular steak option, known for its softness and taste. One of the greatest methods to prepare filet mignon is on the grill, but pan-seared filet mignon is equally delicious. You may also broil filet mignon in the oven for a delicious taste. Regardless of the technique or filet mignon recipe you choose, our cooking instructions and video will help you prepare the soft and juicy steak you love. We suggest using a meat thermometer to guarantee that your filet mignon steaks are perfectly done!

For the filet mignon, steaks should be at least 1½-2 inches thick to ensure juiciness and prevent overcooking while searing. (all temperatures/times listed below are based on steak thickness, not weight).

Table of Contents

Grilling Filet Mignon

Rest: Allow your steaks to rest at room temperature for 30 minutes before cooking them. This will help them remain as soft and juicy as possible.

Prep: Preheat the grill to high heat. Oil your grill grates with avocado oil, vegetable oil, or any other oil with a high smoke point. Do not use olive oil. Rub and season: Rub the filet mignon with olive oil. Then, season the steaks all over with salt and pepper.

Grill: Grill the filet mignon steaks for about 5 minutes each side, or until the internal temperature reaches 125˚F for medium-rare or 130˚F for medium. Using an thermometer is the most convenient method to rapidly and correctly check the temperature forthe filet mignon recipe.

Rest Again: Remove the steaks from the grill, lay them on a clean platter, and allow them to rest for approximately 5 minutes before serving. This keeps the fluids in the meat rather than allowing them to flow all over the plate when you cut into your steak.

How to cook filet mignon by broiling is one of the greatest methods to cook filet mignon since it is simple to prepare while yet offering a flavorful eating experience. Just like with grilling, make sure your filet mignon is thoroughly thawed before cooking. We suggest thawing in the fridge for at least 24 hours. Once thawed, take the steak from the refrigerator 30-40 minutes before cooking to enable it to reach room temperature. Finally, season the steak as desired.

Preheat the oven for 10 minutes on “broil” mode.

Once you’ve seasoned the steaks to your liking, start cooking to achieve your desired filet mignon cook time:

Place your steaks on the rack of a broiler pan and place it in the oven so that the steak’s surface is 3-4 inches away from the heat. Broil to the required doneness (see chart)

For a medium-rare filet mignon, broil for 9-12 minutes for a 1-inch steak and 14-16 minutes for a 1½ inch steak, flipping once halfway through. A meat thermometer should read 130° Fahrenheit.

After removing from the oven, let the steaks rest for 5 minutes before serving, covered loosely with foil. During this period, the meat’s temperature may increase by up to 5°F (known as “carryover cooking”). The ultimate temperature will be 135°F.

Resting the steak is vital for oven prepared filet mignon because the heat of cooking draws the fluids in the flesh to the surface; if you slice into it soon after cooking, those tasty juices will end up on your plate rather than in the steak. Allowing your steak to rest allows the liquids to soak back into and throughout the meat, keeping it moist and tasty.

To determine the degree of doneness of your steak, use a meat thermometer to test its interior temperature.

Keys to Pan Fried Filet Mignon

Pan-frying is another excellent method for cooking this filet mignon recipe. If you’ve ever wondered how to cook filet mignon in a skillet on the stovetop, this approach produces outstanding results, with a sear that gives your steaks a deep golden-brown color and heightened taste.

Make sure your meat has fully thawed before beginning the filet mignon dish. We suggest thawing in the fridge for 24 hours. Once thawed, take the steak out of the refrigerator for 30-40 minutes before cooking to bring it to room temperature. Season your steak as desired; we suggest using a substantial amount of our Kansas City Steaks Original Steak Seasoning.

To get the finest medium-rare filet mignon, follow these steps:

Preheat a heavy nonstick skillet (I prefer cast iron) over medium heat until hot, approximately 5 minutes. A highly hot pan produces the greatest seared filet mignon.

Once seasoned, lay the steaks on a heated skillet (do not crowd). Do not use oil or water, and do not cover.

To cook a medium-rare steak on the stove, sear it in a non-stick pan for 7-8 minutes for a 1-inch steak and 9-11 minutes for a 1½ inch steak, flipping once before the halfway point. A meat thermometer should read 130° Fahrenheit.

Rest the steaks for 5 minutes before serving, gently wrapping with foil. During this period, the meat’s temperature may increase by up to 5°F. The ultimate temperature will be 135°F.

Resting steak is vital because the heat of cooking draws the liquids in the meat to the surface; if you slice into it soon after cooking, those tasty juices will end up on your plate rather than in your steak. Allowing your steak to rest allows the liquids to soak back into and throughout the meat, keeping it moist and tasty.

However, if you want a nice crust on your steak, the butter may soften it somewhat. I occasionally put a pat of butter UNDER the meat. It will melt beneath there, where the steak is a little wetter anyhow. You get all the taste while preserving the crust! Whether you use butter on top or below, allow your steaks to rest for 5 minutes before serving or cutting.

Click to Print Temperature Chart

Keys to 4 Specialty Filet Mignon Cooking Options

Reverse Searing Method

Enhance the process and learning how to cook filet mignon by employing the professional reverse caramelize method.

Preheat the oven to 275°F. Place the steaks on a wire rack that is placed over a baking tray.

Ensure that the baking sheet is situated on the center rack of the currently heated oven. Continue cooking until the internal temperature reaches a level that is 10°F lower than the desired ultimate temperature. Please refer to the chart below for information on how to measure doneness and cooking times. Preheat a cast iron or hefty skillet over high heat until it is extremely hot, which should take approximately five minutes. The most optimal sear is achieved with a heated skillet.

Sear steaks for 1–2 minutes on each side by adding butter or a high smoke point oil, such as avocado oil, canola oil, or grapeseed oil. For medium-rare, the ultimate internal temperature of your steak should be 135°F, while for medium, it should be 145°F.

The sear will impart a rich golden-brown color and an enhanced flavor to your steaks, which are typically associated with grilled steaks.

Serve immediately. Contrary to other steak preparation methods, reverse searing does not necessitate additional resting time because the low heat of the oven does not attract the meat’s juices to the surface.

Sous Vide Method

Sous vide cooking is a distinct technique that remains one of the most effective methods for cooking filet mignon. Sous Vide eliminates the need for conjecture by ensuring that steaks are cooked to your desired level of doneness everytime. Sous vide is a cooking method that uses low heat and long cooking time. This procedure makes sure the steaks are cooked evenly from beginning to end, and that each bite is as tender and juicy as the last.

Preparation

Begin by preheating your water bath: Fill your sous vide container with warm water and set the sous vide device to the right temperature for your preferred degree of doneness. The sous vide equipment should be set up as follows:

Rare: 122°F
Medium-Rare: 129°F
Medium: 135°F
Medium-Well: 145°F

After defrosting, bring to room temperature, seasoning, and preparing the sous vide, you are ready to begin cooking.

Cooking

Check that the water bath reaches the ideal temperature for cooking before you add the steak.

Put the steak in the water bath and cook it for the specified time, according to your planned degree of doneness.

Rare: 45 minutes (1-inch steak) and 1–2.5 hours (1½ inch steak)
Medium-Rare: 45 minutes (1-inch steak) and 1–4 hours (1½ inch steak)
Medium: 45 minutes (1-inch steak) and 1–2.5 hours (1½ inch steak)
Medium-Well: 45 minutes (1-inch steak) and 1–3.5 hours (1½ inch steak)

Take the steaks out of the package and set them aside to cool after cooking in the sous vide.

Get a skillet or grill ready for high heat by heating it for approximately 5 minutes. The ideal way to sear is in a hot skillet.

Apply a thin layer of high smoke point oil, like avocado, canola, or grapeseed oil, to the base of your skillet. Sear the steaks for about two minutes per side in the skillet. Use the Measuring Doneness Chart down below to determine when the steaks should be seared to the correct internal temperature.

The sear is what gives grilled steaks their signature color and flavor—a deep golden brown.

Make sure to serve right away. The low-heat, long-time cooking technique of sous vide does not require additional resting time for the steak because it does not bring the fluids to the surface, unlike other ways of cooking.

Air Fryer Method

Surprisingly, the air fryer is also a top choice for cooking filet mignon. Cooking filet mignon in an air fryer may not be the most traditional way to prepare a steak, but it is incredibly quick and easy.

For an air fryer version of filet mignon, follow these steps:

Set your air fryer to high heat. Get the oven hot to 400 degrees Fahrenheit. Turn on your air fryer and let it heat up for around two or three minutes.
Before you start cooking, put the steak in the air fryer’s center. If a grill rack is an option, we suggest using it.

Use the cooking times chart below to determine how long to cook your steak. Halfway through the cooking time, turn it over.
After taking the steak out of the air fryer, let it rest for 5 minutes with a little foil covering it. Throughout this period, the steak’s temperature will keep going up by around 5 degrees Fahrenheit.

Steaks benefit greatly from resting before slicing them since the heat from cooking draws the meat’s juices to the top, preventing you from savoring each bite. The liquids will return to the flesh and impart their taste and moisture when you let the steak rest.

Smoker Method

Finally, smoking is one of the greatest ways to cook filet mignon. Biting onto a piece of smoked filet mignon imparts an unrivaled, robust flavor. Indulge in a smoked steak cooked to perfection. How long meat needs to smoke varies substantially based on factors such as cut thickness, smoker quality, smoke and smoke retention, wind speed and direction, and so on. A meat thermometer is the gold standard for determining doneness.

Start by getting your smoker up to temperature, about 225°F.

After seasoning your steak, place it on the smoker’s grates, cover it, and smoke it for approximately 10 degrees Fahrenheit less than the internal doneness temperature you’ve specified.

The next step is to get a skillet, whether it’s in your kitchen or on the barbecue, hot. Apply a thin layer of high smoke point oil, like avocado, canola, or grapeseed, to the base of your heated skillet.

After you have heated up a skillet, add the steaks and sear them for around two minutes per side. Steaks should be cooked until they reach an internal temperature that is about 5 degrees lower than your final goal.

Put the steaks on a cooling rack and cover them loosely with foil to keep them from cooking for 5 minutes. During this period, the meat’s temperature will keep going up by around 5°F.

FAQ for the Best Ways to Cook Filet Mignon

Q: What is filet mignon?

A: filet mignon is a tender and flavorful cut of beef that comes from the smaller end of the tenderloin.

Q: How should I season filet mignon?

A: Season your filet mignon generously with salt and pepper before cooking. You can also add a touch of garlic powder, thyme, or rosemary for extra flavor.

Q: I am alwyas asked for the best options on how to cook filet mignon?

A: The best options on how to cook filet mignon are grilling, pan-searing, or broiling to achieve a perfect medium-rare doneness. But you can also consider sous vide, air fryer, smoker and rever searing. All work well

Q: How do I know when filet mignon is cooked to perfection?

A: Use a meat thermometer to check the internal temperature of the filet mignon. For medium-rare, aim for 130-135°F (54-57°C).

Q: How should I serve filet mignon?

A: Serve your cooked filet mignon with a side of roasted vegetables, mashed potatoes, or a green salad. Pair it with a glass of red wine for a complete and delicious meal.