Filet Mignon Recipe in Mushroom Sauce (VIDEO) (2024)

FAQs

How long to cook filet mignon in the oven at 350 degrees? ›

Because the short loin is tucked under the cow's ribs and next to the cow's backbone, the musculature bears little weight and contains minimal connective tissue, keeping the meat beautifully soft and tender. Filet is prized for its wonderful mouth texture — it practically melts — and delicate yet beefy flavor.

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).

Heat a few tablespoons of oil in a 12-inch cast iron pan until it begins to shimmer. Put the steaks in the pan, rub-side down and cook until a crust forms, about 3 minutes. Turn the steaks over, lower heat a bit and continue cooking until medium-rare doneness, about 4 minutes longer.

Should I Flip Steak in the Oven? Oven-cooked steak also gets a more even cook through the meat than steak cooked in a pan, so flipping it just once should suffice. This is true if you're using the regular oven's heat or the broiler.

Prep: Let the steaks come to room temp on the counter for 30 minutes before you begin cooking, and preheat the oven to 400°F. Season: Spray the steaks lightly with olive oil and season both sides with kosher salt and freshly ground pepper.

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.

Use olive oil and butter to cook your Filet Mignon. Olive oil is best for holding up while cooking, the butter is used for basting. Add garlic cloves, cracked open but skin on, and a whole sprig of rosemary to your pan to flavor the butter. To "baste" the Filet Mignon, add the butter to the hot pan.

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.

What cut is a poor man's filet mignon? ›

Shoulder Tender, IMPS/NAMP 1114F (a.k.a. Petite Roast)

It's basically a poor man's filet mignon. If you're just feeding 4 people, you can actually use it to make a miniature version of beef wellington. You'll probably have to call ahead to tell the butcher you want a whole shoulder tender.

Searing A Filet Mignon

Set the pan over high heat and let it heat up before adding a small amount of neutral, high heat cooking oil such as grapeseed or canola oil. Don't use olive oil, due to its smoke point, which means it will burn too quickly as the meat cooks.

Soaking your meat in marinades helps add flavor while making your meat tender. However, depending on how thin you have cut your pieces of meat, the marinade may fail to penetrate all that deep. In such cases, poking holes in your meat will help all the ingredients fully absorb and not remain on the surface.

When deciding how to season Filet Mignon, salt and pepper are all you really need for this cut of beef. But beyond that, it's a matter of personal preference. Fresh rosemary and cracked black pepper are a popular flavor combination for this steak, as are garlic-based mixtures and those that feature thyme and marjoram.

A hot skillet delivers the best sear. Add some butter or a high smoke point oil such as avocado oil, canola oil, or grapeseed oil and sear steaks for 1–2 minutes on each side. The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium.