The Best Way To Cook Filet Mignon Steak

With Valentine’s Day just around the corner you may be searching for the best way to cook a filet mignon steak. Because this cut of beef is often considered the king of steaks due to its tender texture and mild flavor, the price tag reflects that.

Although it is one of those cuts that is perfect for a date night or a special occasion, like Valentine’s Day, because of the cost you want to make sure that it is cooked to perfection. After experimenting with various cooking methods over the years, I’ve found that the reverse sear method is hands-down the best way to prepare filet mignon.

It’s a foolproof way to ensure that thick cuts of steak are evenly cooked to the exact doneness you prefer. Additionally, it gives a beautiful crust on the outside.

If you aren’t familiar with the reverse sear cooking method, it is a technique that involves cooking the steak slowly at a low temperature and then finishing it with a quick, hot sear.

It’s especially perfect for thicker (1.5-2 inches thick) cuts of steak, like filet mignon. This method allows the meat to heat through evenly without overcooking the edges. Although it may take longer than simply pan searing or grilling, the wait is well worth it in the end.

Once you slice through that crusty outer layer, you will find that your steak is perfectly cooked, tender and juicy. At that moment, when you take the first bite, the money that you spent on the higher quality of steak pays off.

Filet Mignon Steak vs. Other Steaks

Filet mignon comes from the beef tenderloin, a long, narrow muscle that runs along the cow’s spine. Unlike other muscles, the tenderloin doesn’t do much work, which is why filet mignon is so tender.

However, that is why it is also very lean, with minimal marbling compared to cuts like the ribeye. While ribeye is known for its rich, beefy flavor thanks to the fat, filet mignon has a more delicate taste.

Compared to a New York Strip, which has a firm texture and a layer of fat on one side, or a sirloin steak, which is flavorful but not as tender, filet mignon truly stands apart as the most tender of them all.

So if you’re looking for something lean and delicate, filet mignon is the way to go. On the other hand, if you prefer a steak with a more robust beefy flavor, a ribeye might be more your style.

Each cut has its own unique qualities. But for a special occasion or when you’re craving the ultimate in tenderness, filet mignon can’t be beat.

Why Reverse Sear Is the Best Method

The reverse sear method works wonders for filet mignon because it gives you complete control over the cooking process. When you cook the steak slowly at a low temperature, it ensures that the inside cooks evenly without overcooking the outer layers.

By the time you sear it in a hot pan, the steak is already at the perfect internal temperature. The sear is just there to create that irresistible crust on the outside.

Another advantage of the reverse sear method is how simple and easy it is to cook the steak to perfection. There’s no need for constant flipping or guesswork about when the steak is ready. All you need is a meat thermometer to ensure the steak reaches your desired doneness.

Plus, it’s easy to customize the cooking time based on the thickness of the steak and your preferred level of doneness. It’s almost impossible to mess up.

How To Season Filet Mignon Steak

Before you cook filet mignon, you must first season it. However, less is definitely more. Salt and pepper are all you need to bring out the natural flavor of the meat.

Filet mignon has a subtle taste that doesn’t need to be masked with heavy marinades or fancy spice blends. Coarse kosher salt and freshly cracked black pepper create a flavorful crust during the searing process. This process enhances the steak’s natural flavors.

However, it’s best to season your steak generously with salt at least 30 minutes before cooking. This gives the salt time to penetrate the meat and bring out its natural juices. Then just before searing, add a fresh layer of black pepper for that desired crust.

How to Cook Filet Mignon Using the Reverse Sear Method

The key to this method is starting with a good-quality filet mignon. Look for steaks that are at least 1.5 to 2 inches thickness for the best results. Thinner steaks can be tricky to cook using this method because they’ll reach your target temperature too quickly.

To start the process begin by cooking the steak in the oven at a low temperature. I recommend setting your oven to 250°F. Place the steak on a wire rack set over a baking sheet to ensure even airflow.

Cook it until it’s about 10°F below your desired final temperature. This will take approximately 30-45 minutes for a steak that is 1.5 inches thick. For example, if you want your steak medium-rare when you go to serve it, pull it out of the oven when it reaches 120°F when checked with an instant read digital thermometer.

Once the steak is at the right temperature, heat a cast-iron skillet over high heat. Add a little oil with a high smoke point, like avocado oil, and sear the steak for about 1-2 minutes per side. Don’t forget to sear the edges, too.

For extra flavor, you can add a pat of butter to the skillet while searing. Use a spoon to pour the butter over the top of the steak.

After searing, let the steak rest for about 5 minutes before cutting into it. This allows the juices to redistribute, ensuring every bite is juicy and flavorful.

The Best Way To Cook Filet Mignon

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 2 filet mignon steaks (each 1.5 to 2 inches thick)
• Coarse kosher salt
• Freshly cracked black pepper
• 1 tablespoon avocado oil (or another high-smoke-point oil)
• 1 tablespoon unsalted butter

INSTRUCTIONS

1. Season the Steaks: Generously season both sides of the filet mignon with salt at least 30 minutes before cooking. Just before cooking, add freshly cracked black pepper.
2. Preheat the Oven: Preheat your oven to 250°F. Place a wire rack over a baking sheet and set the steaks on the rack.
3. Cook in the Oven: Bake the steaks in the oven until they are about 10°F below your desired doneness: 120°F for medium-rare, 130°F for medium, etc. This usually takes 30-45 minutes, but use a meat thermometer to be sure.
4. Sear the Steaks: Heat a cast-iron skillet over high heat. Add the avocado oil. Once the oil is shimmering, sear the steaks for 1-2 minutes per side until a crust forms. Sear the edges as well.
5. Optional Flavor Boost: Add butter to the skillet while searing, spooning the melted butter over the steaks.
6. Rest and Serve: Remove the steaks from the skillet and let them rest for 5 minutes before serving.

By following this reverse sear cooking method, you’ll have a perfectly cooked filet mignon that’s tender, flavorful, and sure to impress. Whether it’s Valentine’s Day or just a special night at home, this is the steak recipe you’ll want to keep coming back to.

Enjoy! Mary

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