How to Cook a Filet Mignon

September 4, 2024 By Snake River Farms

How to Cook a Filet Mignon

Experience the pinnacle of tenderness with our filet mignon, sourced from the loin and featuring the unparalleled quality of American Wagyu. Recognized as the most tender of steaks, our Wagyu filet mignon boasts a buttery texture and exquisite marbling. Also known as tenderloin steak, it cuts like a dream with a fork. Elevate the flavor by seasoning with fresh cracked pepper and finishing salt, or indulge in classic French sauces like au poivre and bearnaise. Perfect for special occasions or a luxurious meal at home, these American Wagyu steaks redefine the art of fine dining.

5 Ways to Cook Filet Mignon

Five foolproof methods to master the perfect filet mignon

1. Steakhouse Method

How to cook filet mignon in the oven:

Season - Heat a heavy skillet over medium-high heat until hot. Add a light coat of vegetable oil to the skillet. Season steaks with salt and pepper.
Sear - Place steaks in hot skillet and sear for 4 minutes, turning once. If a steak sticks to the skillet, it’s not ready to turn. Wait until it releases on its own.
Cook - Place skillet in a 350°F degree oven for 10 to 20 minutes depending on desired doneness. Turn once halfway through the cooking time. Remove from oven when preferred internal temperature is reached. See chart below for suggested temperatures.
Rest - Remove steaks from a skillet and cover loosely with aluminum foil. Let stand 5 to 10 minutes. The steaks will continue to cook and the temperature will rise about 5 degrees.

2. Searing

How to cook filet mignon on the stove:

Season - Heat a heavy skillet (cast iron is ideal) over medium heat until hot. Add a light coat of vegetable oil to the skillet. Season top side of tenderloin steaks with salt and pepper.
Sear - Place filet mignon steaks, seasoned side down, in skillet and sear 4 to 5 minutes until nicely browned. Season the top side of the steak with salt and pepper. If the steak sticks to the skillet, it’s not ready to turn. Wait until it releases on its own.
Flip - Turn steaks over and allow to cook for an additional 3 to 5 minutes. After 2 to 3 minutes, use a thermometer to test the thickest part of the steak. When the temperature reaches the desired level, remove from the skillet. See chart below for temperature guidelines. Remove steaks from a skillet and serve.
Rest - Remove steaks from a skillet and cover loosely with aluminum foil. Let stand 5 to 10 minutes. The steaks will continue to cook and the temperature will rise about 5 degrees.

3. Reverse Sear

How to reverse sear filet mignon:

Season - Heat oven to 275°F degrees. Season tenderloin steak with salt and pepper. Cover a baking sheet with foil and place a metal rack in the middle. The idea is to elevate the steak from the pan.
Cook - Place the pan, grill and filet mignon in the oven. Bake until the steak reaches the temperature that matches your preference. See the chart for exact temperatures. For medium-rare, cook until 120°F degrees. This can take up to 60 minutes, but begin checking the internal temperature at 30 minutes. See chart below for temperature guidelines.
Rest - Remove steak from oven, loosely cover with foil and allow to rest for 10 to 15 minutes.
Sear - Add a light coating of vegetable oil to a heavy skillet and heat over high heat until hot. Sear filet mignon on each side for 60 to 90 seconds to form a beautiful crust. Serve.

4. Grilling

How to grill a filet mignon:

Season - Turn on grill to medium heat. Season grill with a light coat of vegetable oil. Season steaks with salt and pepper or your favorite rub.
Sear - Place steak on hot grill, close lid and allow to cook for 2 minutes. Lift steak off the grill, turn 45 degrees and place back on the grill. Allow to cook 2 more minutes.
Flip - Turn steak over and cook for 2 minutes. Lift steak off the grill, turn 45 degrees and place back on the grill. Allow to cook for 2 more minutes. For medium-rare, the total cook time is 8 minutes. Check the temperature of the thickest part of the steak to determine when it is done to your preference. See chart below for temperature guidelines.
Rest - Remove steaks from the skillet and cover loosely with aluminum foil. Let stand 5 minutes. The steaks continue to cook the temperature will rise about 5 degrees. Finish with a pinch of flaked salt. Serve.

4. Sous Vide

How to sous vide a filet mignon:

Heat Water - Place your immersion circulator in a container with water and set the temperature. See the chart below to determine the best temperature to achieve the result you desire. See the chart to determine the best temperature to achieve the result you desire.
Season - Use a generous amount of salt and pepper on both sides of the steak.
Package & Seal - Use a vacuum sealer to seal the steak in a bag. You can also use a self-sealing plastic bag by placing the bag in a container of water, being careful to keep the lid above the waterline. The water pressure will displace the air as the steak drops deeper into the water. Seal the bag when all or most of the air has been pushed out of the bag..
Cook - Place the sealed bag into the water. We recommend cooking your steak a minimum of one hour and no longer than two hours.
Heat Skillet - Add a light coat of vegetable oil to a heavy skillet. Place on a burner set to medium-high heat.
Sear - Remove the steak from the sealed bag. Pat the steak dry and place in the hot pan. Cook about 1 to 2 minutes per side to create a brown, crisp crust. Steaks cooked sous vide do not require resting so you can serve immediately.

Steak Temperature Guide

Here are the magic numbers you’ll need to determine when your Filet Mignon is cooked to the degree of doneness you most prefer. The internal temp is when the filet mignon should be removed from the heat. The steak will continue to cook, so the temperature will rise during the rest period.