How To Cook Filet Mignon Plus 4 Sauces

What is Filet Mignon?

Filet Mignon (pronounced fee-le mee-nyawn) is a lean yet incredibly tender type of beef steak that is taken from the smaller end of the tenderloin coming from a cow’s back. There are many ways to cook it such as stove-top pan searing, grilling, baking, cooking in a sous vide, or smoking. Here we use a reverse sear method which is a combination of both oven and stove-top. So what’s so great about the reverse sear method? This method cooks the steaks low and slow in an oven for maximum tenderness and even cooking, then it’s quickly seared in a smoking hot skillet for a gorgeously browned, crisp crust on the exterior. The quick searing after baking is where it get’s the name “reverse sear”, because commonly meats are seared before baking. It is a popular cooking method for filet mignon among chef’s and it’s what you’ll find in many fine dining restaurants. This method creates hands down one of the most tender steaks you’ll ever eat! You should be able to easily slice through it with a butter knife. Tender, juicy, browned, flavorful, and finished with one of your choice of four optional sauces(see below). Such an impressive yet simple entree that’s sure to get rave reviews! Just be sure with this method you have an oven safe leave-in probe thermometer, it is critical to not over-cooking the steaks. And trust me they are worth the investment! I use mine nearly every day.

Filet Mignon Cost

Filet mignon can range anywhere from $10 lb. (sale price) to upwards of $60 lb. or more from specialty shops. I’ve noticed on average at local grocery stores it’s going for $19.99 lb. I usually just purchase it from Costco where lately it’s been $13.99 lb. where I live. And it’s plenty delicious.

Steak Grades

Steak comes in three grades:

Select: Lowest quality. Avoid this type of beef, it wouldn’t be worth spending money on. Choice (regular and Angus): This is a mid grade and is usually always plenty good enough. Prime: Here we have the highest grade (and includes pricey Wagyu steaks among it), it has the ultimate “prime” texture and flavor. It will cost you but it’s is the highest quality thanks to the extra marbling of fat it contains.

Ingredients Needed to Cook Filet Mignon

You only need 4 ingredients. Then from there, pair with a sauce or just melt quickly some butter in the pan after searing steaks and add that.

Filet Mignon steaks: You’ll need 4 (8 oz) steaks. They should be 1 1/2 to 2-inches thick and all very close to the same size. Kosher salt: If you don’t have kosher salt, regular table salt will work fine. Season well. Freshly ground black pepper: I crack it fairly large for steaks and use a generous amount. Light olive oil: You need a higher smoke point oil such as this because the pan gets incredibly hot. Another oil like vegetable oil works well.

Tools You’ll Need

18 by 13-inch baking sheet Large oven safe cooling rack Oven leave-in probe thermometer (I love this one, for a cheaper option you could buy one like this) 12-inch cast iron skillet

How to Cook the Perfect Filet Mignon {Reverse Sear Method}

Note that no resting period is required after cooking with this reverse sear method because of the low heat it’s cooked at first.

Steak Doneness Temperatures

Rare: 120 – 125 degrees Medium-rare: 130 – 135 Medium: 140 – 145 Medium-well: 150 – 155 Well: 160 – 165 (not recommend highly overcooked!) Filet mignon is best cooked just to medium or medium-rare, rare is not recommended for food safety. Note that USDA recommends heating to 145 degrees.

Sauces for This Filet Mignon Recipe

Garlicky Browned Butter (pictured at top)

In a small light colored saucepan melt 6 (1 Tbsp pieces) salted butter over medium-low heat. Once melted add 1 rosemary sprig and 2 smashed garlic cloves. Let cook, stirring frequently until butter has nicely browned. Pour into a dish until ready to use so it doesn’t burn in pan. Remove rosemary and garlic before serving.

Red Wine Reduction Sauce (pictured just below)

In a medium saucepan melt 1 Tbsp butter over medium heat. Add 1/2 cup finely chopped yellow onion and saute until slightly golden brown, about 5 minutes. Add in 2 tsp minced garlic and saute 20 seconds. Reduce heat to medium-low and pour in 1 1/2 cups dry red wine, and add 1 rosemary sprig and 1 thyme sprig. Let simmer until reduced by 3/4, about 10 minutes. Stir in 3 (1 Tbsp pieces) of butter, one at a time, stirring to melt after each addition. Season sauce with salt to taste. Strain through a sieve into a liquid measuring cup, press on solids with a spatula to extract juices. Cover with foil to keep warm. If needed you can heat briefly over low heat in pan to rewarm.

Creamy Mushroom Sauce

Heat 1 Tbsp olive oil and 1 Tbsp butter in a 12-inch skillet over medium-high heat. Add 8 oz. cremini mushrooms sliced 1/4-inch thick. Saute, only stirring every few minutes, until nicely golden brown, about 9 – 12 minutes. Add in 2 tsp minced garlic and saute 30 seconds longer. Pour in 1 cup low-sodium chicken broth, reduce heat to medium and simmer 5 minutes. Whisk together 2 tsp cornstarch with 1 Tbsp broth and mix into sauce along with 1/2 cup heavy cream, cook briefly just until thickened slightly. Remove from heat, stir in 1/3 cup shredded parmesan. Season sauce with salt as needed and pepper. If desired garnish this sauce with a little minced parsley or thyme.

Chimichurri Sauce

Follow link HERE for recipe.

Helpful Tips

Let steaks rest at room temperature to take cold chill off. Season liberally with salt and pepper. These are thick steaks. Dry steaks for a beautifully browned exterior. Use a food thermometer (preferably one that monitors temperature the entire time, and only requires one poke so you don’t lose moisture from interior). Finish in a blazing hot skillet of the best browning and use a high smoke point oil. If you want it to hold a rounder shape you can tie two pieces of kitchen twine around circumference of steak (about 1/2-inch apart).

What to Serve with Filet Mignon

Potatoes – mashed, garlic mashed, scalloped or baked Roasted vegetables or steamed vegetables Risotto or creamy parmesan orzo Green salad Dinner rolls