How to Cook Filet Mignon Perfectly

Learn how to cook filet mignon steaks to perfection. Tender beef tenderloin filets are seared on the stove for a delicious special meal.

Filet mignon is a special steak that is so tender and delicious, though it’s often pretty pricey as well. Since it is special, you’ll want to know how to cook filet mignon perfectly. I’ve tested a bunch of methods, and I can tell you that this one – seasoned simply, seared in a skillet on the stovetop, and finished with butter – is the best.

Keep reading to learn more about this cut of beef, how to cut your own filet mignon steaks, and why this is the best way to cook it, or click here to jump straight down to the recipe.

What Cut Is Filet Mignon?

You probably already know that filet mignon is a steak, but if you’ve only ever ordered it at restaurants you may not know what cut of beef it comes from. Filet mignon comes from a trimmed beef tenderloin. The steaks are usually cut to about 1 and 1/2 inch to 2 inch thick.

Filet mignon is a cut of steak that is known to be extremely tender. This is because the muscle it comes from doesn’t get worked very much. That means that it doesn’t develop any tougher tissues, nor a lot of fat, making it the leanest choice for grilling steaks.

It’s not as ‘beefy’ as some other steak cuts but it has great flavor and works well with some butter or simple herbs. It’s also popular to make Bacon-Wrapped Filet Mignon (and I’ve got a technique to make sure the bacon actually gets crispy).

Cutting Your Own Filets From Beef Tenderloin

While you can buy filet mignon at your local grocery store or butcher shop, they do tend to be the most expensive kinds of steak. You can save some money by cutting your own steaks from beef tenderloin and using the other pieces of beef for stews, stroganoff, and more.

Your whole beef tenderloin will come either untrimmed (as shown on the left) or trimmed (shown on the right).

Once it’s trimmed, you’ll use the main tenderloin portion from the center to cut your amazing filet mignon steaks.

Get the full step-by-step photo tutorial for cutting your own filet mignon steaks here. Over there I’ve also included suggestions for using the rest of the beef so that you get the most out of your whole beef tenderloin.

Should Steaks Be At Room Temperature Before Cooking?

Many people say that you should take your steaks out of the fridge for 30 minutes before cooking them. I find this to be helpful if I’m cooking steaks to medium-well or well-done. If they’re already at room temperature, then you don’t need them to cook for quite as long, and thus don’t risk burning the outside before the inside is to temperature.

What if you like your steak rarer than that though? Lots of people take them out of the fridge early regardless. The reason, I believe, is that they’re going to be cooking for such a short time that, if they’re cold when you start, they may still be cold in the middle when the outside is perfectly seared. They’re trying to achieve more evenly cooked steaks. But I don’t really buy this reasoning. To me, it can be hard to get a good sear on a steak that you’re not going to be cooking for very long.

And, one super-easy technique to allow them to be seared for longer and thus get an even darker, crisper crust, is to cook them straight from the fridge. If they’re cold, they’ll take longer to get to your desired internal temperature, which means that you get to sear them for longer, which means a better crust.

So then, it’s really up to you. But, if you’re a rarer steak person and have been taking your steaks out early all these years, try cooking them straight from the fridge. And if you’re a more well-done steak person and you haven’t been taking your steak out of the fridge for a bit before cooking it, give it a try!

And, just in case you’re wondering, I’m not the only person cooking steaks straight from the fridge. Actually, I’m in very good company: see Lynne Rosetto Kasper on this here, and J. Kenji López-Alt here.

How To Cook Filet Mignon Perfectly

After testing, I’ve found that the best way to cook filet mignon is to pan sear it in a hot cast iron skillet. Some recipes have you get a good sear on the stovetop and then finish in the oven but I don’t find that to be the best method. Cooking the steaks on the stove is more convenient and quicker, plus you prevent accidental overcooking in the oven.

First, you want to sprinkle your filets with salt on all sides. Then, you’ll let them sit on the counter for 30 minutes, if that is what you’ve chosen to do.

Whichever way you go, fridge-cold or room temperature, you also want to start with a hot pan, so get that cast iron preheating over medium-high heat and then add some cooking oil. When the oil is shimmering, you’re ready to get cooking.

Place your filet mignon steaks in the pan and leave them alone for 5 minutes. Turn the steaks over and cook an additional 5 minutes for medium-rare steaks. I do like to use an instant-read thermometer though to make sure. If your steaks were going straight from the fridge, they will need an extra minute or two. Prefer a different doneness? Consult this chart for your cooking times.

Temperature Preference	Cook Time
Rare (120-125°F):	4 minutes each side
Medium-Rare (125-130°F):	5 minutes each side
Medium (135-140°F):	6 minutes each side
Medium-Well (145-150°F)	7-8 minutes each side
Well (160°F+):	8-10 minutes each side

If you’d like, top your perfectly cooked filet mignon with a pat of butter. I’m partial to a great compound butter, like this butter for steaks with garlic, herbs, and a special secret ingredient.

One thing to note though, if you are a real lover of a good crust on a steak, the butter can soften it a little bit. One thing I sometimes do is to put the pat of butter UNDER the steak. It will melt under there where the steak is a bit damper anyhow. You get all the flavor and you preserve the crust! Whether you go with butter or not, on top or underneath, make sure your steaks rest for 5 minutes before serving or cutting.