When it comes to cuts of beef, filet mignon is arguably in a class all its own.
In fact, because of its melt-in-your-mouth texture, this tender cut of beef is considered by many to be the king of steaks.
If you’re looking to capture that “just as good as a restaurant” level of greatness that will do your steak justice, keep reading to find out how to cook filet mignon in the oven perfectly every time.
What is Filet Mignon?
Filet mignon is French for thread or strip (filet), and small and pretty (mignon). This cut of meat is taken from the center of the tenderloin, or short loin, that is found inside the rib cage of the cow between the tip near the shoulder and the thick steak at the rear.
The muscle where this steak is located, the psoas major, is lightly used and not weight-bearing, giving filet mignon the extreme tenderness it is coveted for.
Compared to a lot of other cuts of beef, filet mignon generally tastes milder and sweeter and has a more delicate, meaty flavor with an inherent tenderness that adds a mouthwatering buttery sensation.
Ingredients
- Circle M Meats 10 Day Dry Aged Filets
- Coarse or Kosher salt to taste
- Freshly ground black pepper to taste
- Canola oil, or any high heat cooking oil
- Cast iron skillet
Instructions
- Let the steak get to room temperature by removing it from the fridge for at least 30 minutes before cooking. This will help ensure that the meat doesn’t seize up when introduced to heat and that you get a more even cooking.
- Turn on the broiler or set the oven to 425° Fahrenheit.
- Place a cast-iron skillet on the stove over high heat.
- While the oven and skillet preheat, pat your steaks dry with a paper towel, coat lightly in oil and season with salt and pepper.
- Sear the steak by placing it in the skillet for 1 – 2 minutes on each side, or until a golden brown crust forms on both sides.
- Keep the steak in the skillet and transfer them to the preheated oven. Let it cook for 3 – 5 minutes and check with an instant-read thermometer. Once it reaches 125° F (for medium rare), remove it from the oven.
As a pro tip, never cut into the meat to check doneness. This lets precious juices escape and can result in a drier steak.
Let the steak rest for at least 8 – 10 minutes before cutting into it. This allows the steak to continue cooking a little and the juices will spread a little more evenly throughout the entire filet mignon.
Of course, there are other ways to prepare this cut of beef but when it comes to knowing how to cook filet mignon in the oven, the above tips can help you get excellent results every time.
