Filet Mignon with Garlic Herb Butter | Butter Your Biscuit (2024)

FAQs

Should I cook filet mignon in butter or oil? ›

The vegetable oil has a higher smoke point. You can add that great butter for flavor at the end! Check the temperature of your meat before you transfer the skillet to the oven. If the filet mignon is within about 5-10 degrees of your desired temperature, you may need even less than 3 minutes in the oven.

Filet mignon is a lean, tender cut of beef from the small end of the tenderloin, which is located near the spine of the cow. The tenderloin is the most well-known muscle on a cow, and is also the most tender. It's often considered the best-tasting part of a cow.

Filet mignon is a part of the tenderloin that resides in the tail end of the filet. It is the conical end of the long tenderloin muscle. This cut of beef is also usually pretty pricey. Mignon” means “small” in French—often this cut of meat is around one and a half to two and a half inches in diameter.

The best way to cook Filet Mignon is on the grill, but pan-seared Filet Mignon is also excellent. You can also broil Filet Mignon in the oven for an exceptional flavor. No matter which method or Filet Mignon recipe you choose, our cooking instructions and video will help you cook the tender and juicy steak you crave.

Grill filet mignon, covered, over indirect medium heat for the amount of time determined by steak thickness and desired doneness. For a 1-inch cut, grill 16 to 20 minutes for medium-rare (145°F) or 20 to 24 minutes for medium (160°F).

Slow roast.

Bake until an instant-read thermometer inserted in the center of a steak registers about 115°F for medium rare, 20 to 30 minutes (start checking at 20 minutes). If you'd like the steak more rare or more well-cooked, add or subtract 10 degrees for each level of doneness.

Now that you know you'll get a better-tasting steak, how often should you turn it over? Our Dallas steakhouse chefs do so about every 30 seconds, but as you're probably not grilling with a stopwatch, flip them as much as you want.

These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.

Its tenderness, coupled with the scarcity of the amount of meat on the animal, makes it the most expensive cut at the butcher. While many steak lovers believe this is the best cut out there (due to the high price), it is very low in fat which means it is very low in flavor.

What is filet mignon called in the grocery store? ›

Beef Tenderloin Steak (Filet Mignon)

Best cooking fat for steak

Flavourless oils like sunflower, vegetable or groundnut work best, and once the steak is searing you can add butter to the pan for flavour.

After testing, I've found that the best way to cook filet mignon is to pan sear it in a hot cast iron skillet. Some recipes have you get a good sear on the stovetop and then finish in the oven but I don't find that to be the best method.

Method. Season the steaks well with salt and pepper and add to the pan. Leave for 3 minutes, add the butter and turn the steaks, leave for a further 3 minutes.

Chefs love to make savory dishes with butter, but at home, you may want to stick to oil when preparing your pan for sautéeing and cooking. Butter can easily brown and even burn if you're cooking at high heat, which may be the case when searing a piece of meat, sautéeing vegetables, or cooking down leafy greens.