Filet Mignon Recipe - The Recipe Critic (2024)

FAQs

How does Bobby Flay cook a filet mignon? ›

For the filet mignon:

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.

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.

Last night we had an interesting cut of beef. The proper name is 'Tares Major'. It is a cut from the Chuck section right below the front leg. It was just as tender as a filet with a whole lot of beef flavor and at a fraction of the cost of the filet.

Filet mignon is one exception to the full-of-flavor rule. It's not as beefy as other cuts, but it's one of the most tender cuts there is. Therefore, a marinade isn't the best option. However, it can benefit from an au jus or an herb butter placed on top after cooking for just the right amount of flavor.

I like to use a combination of oil and butter for cooking the steak. Make sure you use a high-smoke point oil. I like to use Avocado Oil, Grapeseed Oil, or Olive Oil. Extra virgin olive oil does not have that high of a smoke point so I do not suggest using it.

Broiling steak gives it a quick sear that baking does not. However, if cooking past medium-rare, broiling could crisp the outside of filet mignon too much while not cooking the inside enough.

Filet mignon is free of any tough muscle, but it's also lean and doesn't have much fat. This means that it cooks extremely quickly, but can just as easily overcook and become dry and tough. Our technique ensures your pricey steak is cooked just the way you want it to be.

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.

Put your filets on the grill over the most intense heat and close the lid. Keep them in place for the time mentioned above, according to your steaks' thickness. When the time is up, open the grill lid and flip and turn the filets. Again, close the lid and cook for the recommended time to your desired doneness.

Why do chefs hate filet mignon? ›

Why the scorn? Because filet is super lean, it lacks the necessary intramuscular fat that imbues a truly delectable steak with its signature rich flavor. Without that gorgeous (and flavorful!) marbling, filet can become dry if it's cooked past medium, and it also needs a little help to achieve a distinctive flavor.

Technically, filet mignon is as kosher as any other cut of meat. The problem with filet mignon and other cuts from the rear is that they are located near the sciatic nerve and fatty deposits known in Hebrew as chelev, which are Biblically forbidden.

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.

But the reality is that flipping a steak repeatedly during cooking—as often as every 30 seconds or so—will produce a crust that is just as good (provided you start with meat with a good, dry surface, as you always should), give you a more evenly cooked interior, and cook in about 30% less time to boot!

Try to place them in the middle of the oven and bake for 25-30 minutes depending on the thickness of your steaks. Every ten minutes, flip the steaks in the oven. You will begin to see juices forming under the steaks and flipping them every 10 minutes make them cook more evenly as well as keeps the top from drying out.