How to cook a filet mignon. It’s so much easier than you probably think!! All the tips and tricks needed to create a restaurant quality meal at home!
How to cook a filet mignon. Something everyone should learn at some point in their life. Plus Father’s Day is coming up. And I know in our house, there is no better way to let dad (the hubs) know he’s appreciated than with a heartfelt gift. Something that he really loves and will put to good use. Which means…steaks. There’s nothing the hubs loves more than a good steak. That’s where Kansas City Steak Company comes in. They were kind enough to send us some Filet Mignons to test out. And y’all. They were SO good!!
These were delivered right to our door!
Even better?!? I have four 6 ounce filet mignons to give away to one lucky reader!!! Keep on scrolling to find out how to enter.
PLUS!! For those who don’t win I have a special offer of 15% off, just use the code LUVDAD at checkout to redeem it!
How to Cook Filet Mignon:
- Bring the filet to room temperature prior to cooking. To do this just set it out on the counter about 20-30 minutes before cooking, it might take longer depending on the size of the filet. While this is coming to room temperature you can preheat the oven and get your pan ready.
- Tie it up. Use some kitchen twine to tie the filet together nice and tight. This will hold it together for uniform cooking and create a beautiful presentation once your done cooking.
- Sear! This is all about building flavor. Use a cast iron or stainless steel pan (these will give more consistent heat all over). A small amount of oil, canola oil or vegetable oil is best due to it’s higher smoke point. Because basically we’re going to get this oil hot and we don’t want our smoke alarms going off. Because that’s just super annoying. Right?
- Leave it be. That’s right. It’s so tempting to look at that beautiful caramelized meat. But just give it a couple minutes to sear. When you first put the meat down in the hot oil it will become basically fused to the bottom of the pan. After about 2 minutes of searing it will remove easily and you will be able to flip it over.
- Use a meat thermometer! The hubs likes his
rawI mean rare. And I prefer mine about medium. Using a meat thermometer is going to give everyone their perfect filet.
- Last of all, let it rest. Give the filet about 10 minutes after cooking is completed. The internal temperature will continue to rise during this time. Which is why it’s so important to use your thermometer so you don’t overcook. Also if we cut into our filet too soon we will lose all the juice and our meat will dry out. Which will create a very sad meal.
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And there you have it! The perfect filet. Remember the sear is necessary! You will have that beautiful caramelized outside and flavoring.
Products I recommend for this recipe:
I received the product used in this post as a gift from Kansas City Steak. However, the opinions and text are all mine. Thank you for continuing to support the brands that make House of Yumm possible!
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