🥩 Filet Mignon
Filet Mignon is a premium cut of beef from the tenderloin, known for being extremely tender, lean, and mild in flavor. It’s often served in high-end restaurants and is prized for its buttery texture.
🥄 Key Details
- Cut: Center of the beef tenderloin
- Texture: Very tender, almost melt-in-your-mouth
- Flavor: Mild compared to other steaks, often enhanced with seasoning, sauces, or butter
- Size: Typically 6–8 oz per serving; 1–2 inches thick
👨🍳 Cooking Methods
- Pan-Seared Filet Mignon
- Season with salt and pepper.
- Sear in hot butter or oil 2–3 minutes per side for medium-rare.
- Finish in the oven if thick-cut.
- Grilled Filet Mignon
- Preheat grill to high.
- Cook 4–5 minutes per side for medium-rare.
- Rest before serving to retain juices.
- Sous-Vide Filet Mignon
- Cook at 130°F (54°C) for 1–2 hours.
- Sear quickly afterward for a caramelized crust.
🍽️ Serving Suggestions
- With Red Wine Sauce, Mushroom Sauce, or Compound Butter
- Alongside Asparagus, Mashed Potatoes, or Roasted Vegetables
- Often served in high-end steak dinners with minimal seasoning to highlight natural beef flavor
💡 Tips
- Let filet mignon rest 5–10 minutes after cooking to retain juices.
- Use a meat thermometer for perfect doneness:
- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Don’t overcook; filet mignon is best when medium-rare to medium.
I can also provide a step-by-step guide for pan-seared filet mignon with garlic butter that’s restaurant-quality if you want.
