Perfectly Cooked Filet Mignon Prepared Two Ways

Whenever it comes to cooking steaks, most of us would die to have one of the best meat cuts out of the tenderloin. You don’t have to look for the steakhouses offering the perfect meaty cuisine at reasonable rates now. Go to the supermarket, buy your stuff, and get started. Well, we agree it is expensive, and that’s why no home chef would want to ruin it or even compromise it.

Don’t forget to grab savory sauces to add to the natural flavors, giving your dinner tablemates another chance to show gratitude for filling their tummies with the best home-cooked filet mignon ever.

Which Part of the Cut Filet Mignon Comes?

Filet Mignon comes from the most tender part of the tenderloin, and because of its valued texture, it is amongst the costliest steak cuts, accounting for just around 3 percent of the whole animal. The butcher cuts it crosswise from the smallest end of the tenderloin. Tenderloin is the cut that runs along the lower backbone.

This is usually the most delicate and lean of the cuts. Because fillet mignon has a lighter aroma than other beef cuts, it is often topped with sauce or wrapped in bacon. Filet mignon is the most expensive cut of meat because only a limited amount can be taken from each animal.

Baking the Filet: A Good Idea?

There are many ways to prepare filet mignon. But we suggest first frying it briefly in a skillet with a bit of butter, then removing it from the stovetop. Baking it in the oven will ensure tenderness throughout the cut. On the other hand, cooking in the pan for a longer time will lead to charring and a super-hard crust, and will also burn flavorful spices, giving it quite an unpleasant taste.

Baking is always a great idea to avoid if you want to keep all the delicious taste. Cooking in the pan will also work well; you have to follow some valuable steps that will not only impart unmatched taste to your buds but also make you crave more. Try the baste, flip, and roll method to finish your filet mignon in the pan. Turn the fillet on its side and move it carefully around the pan when the top and bottom of your steak have been properly browned. It’s time to marinate the meat once it’s evenly browned on both sides.

Add a tablespoon or two of butter, a garlic clove or two, thyme, and rosemary to the pan. Allow the butter’s flavors to sizzle, then tilt the pan gently toward you to collect the butter at the bottom. Pour the sizzling melted butter all over the meat with a spoon. Aim for an inner temperature of 125°F (51°C) for ideal medium-rare.

Cooking Time

First things first, place the filet in the heat source, whether in the pan, oven, or grill. Keep a food thermometer handy and check the internal temperature; it will gradually reach the desired level of 125°F (51°C). It is essential to give it some rest for about 5 to 10 minutes away from the stove.

Afterward, please place it in the cooker and allow it to reach the above-mentioned temperature once again.

The only purpose of resting time is to allow the flavors and juices to flow throughout the steak. Rest time is of paramount importance when cooking, and all expert chefs recommend it to give your cooking expertise an extra boost.

Internal Temp Chart

Below are the temperatures, listed correctly to make it simple for home chefs and beginners to gauge internal temperatures while cooking and identify five different doneness levels.

Tips for Getting the Greatest Outcomes

To have the best steak cooking experience with filet mignon, one must not overlook a few tips and tricks. Before getting started, take the filet out of the refrigerator about 50 minutes earlier and let it reach room temperature.

Besides, use a skillet appropriate to the filet size and preheat it by brushing it with butter or a cooking oil containing good fats. Once the steak is almost at room temperature, let it meet the pan. This applies to any cooking mode, whether in the oven, on the stovetop, or on the grill.

After putting the steak into the pan, constantly keep an eye on the burner to avoid overcooking. Add more butter, keeping the heat on medium or low. This will prevent both contents in the skillet from burning. At regular intervals, check the internal temperature with food thermometers.

Food Thermometer to Cook Perfect Steaks

All great chefs, whether they work as master chefs in one of the world’s most prominent restaurants or run their own kitchen, must have a fully functioning thermometer during cooking. Keeping a functional digital thermometer on hand as critical kitchen equipment is always a wise and necessary habit.

Having a good kitchenware set not only helps you present your dishes to the family at the dinner table beautifully, but also helps you save money. It also enhances the cook’s confidence. To determine the precise interior temperature of the meat, several food thermometers are available. Advanced thermomètres also decide whether food is safe to eat and whether it is fully cooked or still raw. When making your food, it’s also critical to stick to the recommended temperature range. The temperature of the cooked item indicates if it has attained the required level of doneness.

Most home chefs underappreciate using food thermometers and instead rely on traditional methods to check internal temperatures.