How to Cook Filet Mignon

Filet mignon is one of the most tender steaks you can buy. It's also quick and easy to cook, allowing you to bring a special dinner to the table in minutes. However, there are few key concepts you should know about filet mignon to ensure you get the most out of the pricy piece of meat. We'll give you instructions for broiling, grilling, and pan-frying filet mignon, and point the way to some great recipes that call on the cut.

What Is Filet Mignon?

A filet is a boneless cut of meat or fish, and mignon is a French word that means cute or dainty. A filet mignon, then, is a "dainty filet." It's pronounced fih-LAY meen-YAWN.

A filet mignon is cut from the tenderloin, which lies in the middle of the animal's back. Because the muscles in this area are not overly exerted, their tendons do not toughen -- and that's why a tenderloin is so tender. Strictly speaking, filet mignon comes from tail end (the smaller end) of the tenderloin; it is generally only 1 to 2 inches in diameter. However, you can use filet mignon and beef tenderloin steaks (cut from other parts of the tenderloin) interchangeably. Both are usually cut 1 to 2 inches thick, though beef tenderloin steaks tend to be larger in diameter (2 to 3 inches).

Note that when it comes to filet mignon or beef tenderloin steaks, what you gain in divine tenderness, you lose a bit in flavor -- the lack of marbling, fat, and bone diminishes the beefy taste of these cuts. That's why tenderloin steaks are often served with sauces, toppings, or pan juices. Steak houses often serve the meats wrapped in bacon to keep them moist while cooking and add meaty flavor.

Choosing Filet Mignon

You can have filet mignon or beef tenderloin steaks cut fresh for you at a supermarket meat counter or butcher; this allows you to specify the thickness you like. Filet mignon is sometimes prepackaged as well. A few guidelines:

• The meat should have good color and appear moist but not wet.
• Any cut edges should be even, not ragged.
• If prepackaged, avoid meat with tears in the packaging or liquid in the bottom of the tray. The meat should feel firm and cold to the touch.
• Count on serving 3 to 4 ounces of meat per person.
• Keep in mind that filet mignon and beef tenderloin steak can be used interchangeably.

Best Cooking Methods for Filet Mignon

Put the slow cooker and stew pot away. Filet mignon is best cooked quickly with direct heat, such as grilling, pan-frying, or broiling.  Long, slow cooking -- or any kind of overcooking -- will dry out this cut, robbing not only its flavor but its tenderness, too.  Filet mignon showcases best at medium-rare to medium doneness.

How to Skillet-Cook Filet Mignon

Skillet-cooking (sometimes called pan-frying or sauteing) is a great method for cooking filet mignon, because after you cook the steak, there will be some fat and browned bits left in the pan; if you like, this can be the basis for a tasty sauce for the steak. See our recipe for Steak with Pan Sauce.

To skillet cook filet mignon, follow these directions:

• Select a heavy skillet that is the correct size for the amount of meat you are cooking. The meat should fit snugly in one layer. If the skillet is too large, the pan juices can burn. If it's too small, the meat may steam rather than brown.
• Measure the meat's thickness. Pat the meat dry with paper towels (dry meat browns better than wet meat).
• Lightly coat the skillet with nonstick cooking spray. Or use a heavy nonstick skillet.
• Preheat the skillet over medium-high heat until very hot. Add the meat. Do not add any liquid, and do not cover the skillet.
• Reduce the heat to medium, and cook until medium-rare to medium (145 degrees F to 160 degrees F). This should take 10 to 13 minutes for a 1-inch filet, longer for a thicker filet. Turn the meat occasionally for even browning. If the meat browns too quickly before the interior is done, reduce the heat to medium-low.

Tip: Toward the end of cooking time, check the meat with an instant-read meat thermometer. Insert the meat into the side of the cut as shown.

• Transfer the meat to a platter. Cover the meat with foil and allow it to stand for 5 minutes before serving.

To Broil Filet Mignon

• For cuts that are less than 1-1/2 inches thick, position the broiler rack so the steak will be 3 to 4 inches from the heat. For cuts that are 1-1/2 inches thick, position the broiler rack so that the steak will be 4 to 5 inches from the heat.
• Preheat the broiler.
• Place the meat on the unheated rack of the broiler pan.
• Using the following timings, broil the meat, turning the meat over once halfway through the broiling time.

• For a 1-inch cut, broil 12 to 14 minutes for medium-rare (145 degrees F) or 15 to 18 minutes for medium (160
degrees F).

• For a 1-1/2-inch cut, broil 18 to 21 minutes for medium-rare (145 degrees F) or 22 to 27 minutes for medium (160 degrees F).

Tip: Toward the end of cooking time, test for doneness using an instant-read meat thermometer.

• Transfer the meat to a platter. Cover the meat with foil and allow it to stand for 5 minutes before serving.

How to Grill Filet Mignon

• For a charcoal grill, place the meat on a grill rack directly over medium coals; grill uncovered. (For a gas grill, preheat the grill; reduce the heat to medium. Place the meat on the grill rack over the heat. Cover the grill.)
• Using the following timings, grill the meat, turning the meat over once halfway through the grilling time.

• For a 1-inch cut, grill 10 to 12 minutes for medium-rare (145 degrees F) or 12 to 15 minutes for medium (160
degrees F).

• For a 1-1/2-inch cut, grill 15 to 19 minutes for medium-rare (145 degrees F) or 18 to 23 minutes for medium (160 degrees F).

Tip: Toward the end of cooking time, test for doneness using an instant-read meat thermometer.

• Transfer the meat to a platter. Cover the meat with foil and allow it to stand for 5 minutes before serving.

Flavored Butters to Serve with Filet Mignon

Because filet mignon lacks fat and marbling, consider serving it with a sauce or another accompaniment to add flavor and moisture. Hollandaise Sauce is classic or try one of these flavored butters, which can be made in advance. Simply place a tablespoon of the butter over the filet after the standing time and just before serving.

• Herb Butter: In a small mixing bowl beat 1/2 cup softened butter, 2 teaspoons snipped fresh thyme, and 2 teaspoons snipped fresh marjoram or oregano with an electric mixer on low speed until combined. Cover and chill for 1 to 24 hours.
• Blue Cheese Butter: In a small mixing bowl beat 1/2 cup softened butter and 2 tablespoons crumbled blue cheese with an electric mixer on low speed until combined. Cover and chill for 1 to 24 hours.
• Chipotle-Cilantro Butter: In a small mixing bowl beat 1/2 cup softened butter, 1 teaspoon chopped chipotle pepper in adobo sauce, and 1 tablespoon snipped fresh cilantro on low speed until combined. Cover and chill for 1 to 24 hours.

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