Filet Mignon

Filet mignon is considered the king of steaks because of its tender, melt in the mouth texture. A prime filet mignon can literally be cut with a fork. This beef cut can be quite expensive when dining out, but much more reasonable to make at home, especially if you purchase a whole tenderloin.

Filet mignon is French, with filet meaning "thick slice" and mignon meaning "dainty." Filet mignon is cut from the tenderloin, a term which applies to the entire strip of tenderloin meat. Filet mignon slices (steaks) found in the market are generally 1 to 2 inches thick and 2 to 3 inches in diameter, but true mignons are no more than 1 inch in diameter and are taken from the tail end of the tenderloin. See Trimming a Beef Tenderloin. Oftentimes, stores sell such portions pre-wrapped with bacon. The reason for this is that file mignon does not contain as much fat marbling as bone-in steak cuts generally do; the bacon, then, substitutes for the missing fat.

Beef tenderloin is so tender that it should never be cooked beyond a medium-rare stage. The longer you cook it, the less tender and more dry it becomes. Use a dry, high heat method such as broiling, roasting, pan-frying or grilling for this tender cut.

Cutting into the meat to check doneness lets precious juice escape. Instead, use the touch method. Press the meat. If it feels soft and mushy and leaves an imprint, it is rare. If it is soft, but slightly resiliant, it is medium-rare. The minute it begins to feel firm, it is overdone.

Steakhouse Seared Filet Mignon
from Cuisine at Home

4 8-oz. filet mignon steaks
2 Tbsp. olive or vegetable oil
Kosher salt & fresh ground pepper

Preheat oven to 425° F. with a rack in the center.

Season filets with salt and pepper. Heat an ovenproof pan, such as a cast iron frying pan, over medium-high heat for about 5 minutes. The pan should be hot enough to create a sear on the filets. If searing more than 4 filets, use two pans.

With the pan off the heat (to avoid a fire), add the oil and return to the burner. Turn on the exhaust fan, and sear the steaks in the oil for 4 - 5 minutes. Resist the urge to move the steaks, as constant contact with the pan creates the crust. Turn the steaks over, then finish them in the oven. Roast 5 minutes for rare, 7 minutes for medium-rare, and 9 minutes for medium. Allow filets to rest 5 minutes before serving.

Cuisine at Home suggests serving your steaks with Béarnaise Sauce and Boursin Creamed Spinach, a twist on the classic steakhouse side dish, Creamed Spinach.

Also see Classic Steakhouse Side Dishes