Filet Mignon

Filet Mignon

Some people know how to cook a good steak and for others, it is terrifying. I am here to show you how to cook a simple and delicious filet mignon. This method of cooking this filet mignon requires no special cooking tools and no special ingredients. This comes out tender, perfectly medium rare, really flavorful and delicious.

What you will need for this Filet Mignon is:

• Filet Mignon
• Montreal Steak Seasoning
• Butter
• Olive Oil
• Any kind of skillet

Montreal Steak Seasoning

I love using Montreal Steak Seasoning for this recipe. I like using the one from McCormick. It is called McCormick Grill Mates. You can find this in any grocery store, but any brand will do. I have also bought a good one from Aldi. This seasoning adds some crunch to the crust of this filet mignon. It has a garlic, onion and pepper flavor. I use this on lots of food including chicken and pork.

Room Temperature

Some people will panic at the thought of leaving this steak to come to room temperature. I learned this method in a restaurant I worked at. This allows the steak to come to cook evenly. It is impossible to cook a steak properly straight from the fridge as it will not cook evenly and it will dry out. You are cooking this steak to a proper temperature to kill any bacteria.

Butter And Olive Oil

You are never supposed to cook food at a high heat with olive oil. Oils have something called a smoke point which when they reach, become toxic and bitter and burnt tasting. Olive Oil has low smoke point usually and when you are searing a steak, it gets too hot too fast and can make your steak not only taste bad, but also can be toxic. I love the flavor of olive oil with steak therefore I use olive oil that I found with a higher smoke point (it will say so on the label) and butter. The butter helps regulate the temperature and gives the steak a great flavor. You can use just another oil with a high smoke point if you like or just butter. Totally up to you.

Fifteen Minute Rule

I use the fifteen minute rule when cooking filet mignon. Most filets are cut about the same size and thickness. Mine were about 3 to 4 inches around and about 1 inch thick. If your steaks are thinner or thicker, then obviously the time will either decrease or increase. I let the steaks cook for 5 minutes on each side and then at the end I hold them upright on all sides and turn them so the sides all get a light sear to them. Every stove is different so you may have to adjust the heat on your stove up or down while you are cooking them. I include this step in the full, printable recipe below. When I am at our home in Michigan, we have electric cooking so I have to sometimes even move the pan OFF the burner when making steak while I allow the burner to cool down, since this takes some time.

Just pay attention to the smoke coming off the pan. Obviously if you see smoke, you know it’s time to reduce the heat. The final step is letting the steaks rest under foil, this is what allows the steaks to get tender after being cooked at such a high heat.

Medium Rare

This method produces a medium rare filet. If you like your steak more rare, then cook for less time on each side. If you like your steaks cooked more well done, the add a minute or two to each side, as well as rest time.

The Sides

A great side to go with these steaks is my Mini Mac and Cheese. I also have a great recipe for Fondant Potatoes which are SO good with steak. You can find that recipe HERE. There is also the classic Mashed Potato side. I have some great steps for making basic, simply delicious Mashed Potatoes. You can find that recipe by CLICKING HERE.

Full, Printable Recipe

Filet Mignon

Print

An easy way to make filet mignon in a regular pan. Simple steps yield a wonderful and perfectly cooked, cut of meat.

Ingredients

• 2 Filet Mignon, approximately 1.2 pound each and cut to 1 inch thickness
• 2 tablespoons of butter
• 2 tablespoons of olive oil, or any oil of your choice
• Montreal Steak Seasoning

Instructions

1. Remove your steaks from the package, if there is a lot of excess liquid, you can pat the filets dry with a paper towel.\
2. Season the filets on all sides with the Montreal Steak Seasoning. I use quite a bit. (picture provided in blog post) Press the seasoning into the filets. I also press the filets into the seasoning on the sides as well.
3. Leave the filets to sit on your counter for at least 15 minutes to bring them to room temperature. This helps with even cooking.
4. Add the olive oil and the butter to a skillet and have the heat at a medium high heat. Using olive oil alone is a no no, as the olive oil gets too hot. At this high heat the oil turns acrid and in some instances, can become toxic. using the butter tempers the oil and allows you to cook with the oil at a higher heat.
5. After your steaks have come to room temperature and your pan is hot where your steaks will sizzle but the oil and butter are not smoking, add your steaks to the skillet.
6. I use the 15 minute rule for cooking these steaks Medium Rare. Five minutes on each side, a couple fo seconds to cook the edges and 5 minutes resting under foil.
7. Once you add the filets, let them cook for 5 minutes without touching them. If you notice the filets are smoking a lot, turn the heat down slightly. Use a timer. You may notice the oil and butter turning a little dark, this is ok. At the five minute mark, turn the steaks. If you reduced the heat you may need to increase it for a minute or two, in order to get the steaks to sear. You will know if you need to do this if when you flip the steak over, it doesn't make the sizzle sound. Once again, cook this side for 5 minutes. If it is again getting to smokey, you may reduce the heat.
8. After the five minutes, using tongs, turn the steaks on their sides, hold the filets upright to slightly cook/sear all the sides, turn them a little at a time. Do this for just a few second on each side. I usually do this in the area of the pan where the butter and oil have gathered.
9. Remove the filets from the pan, put on a plate and loosely cover with foil for 5 more minutes. Then your filets are ready to serve.
10. Another way to gauge your filets is to press on the center of the steaks when they are raw so you can see how they feel. When they are cooked, press on the center again, and you will see how they are slightly more dense. As you cook steak more and more you will be able to tell when they are to your desired doneness by pressing on the steaks so you will know how they feel.
11. *Please note that the thickness of your filets will change the cook time. These were a little bit more than an inch thick. If your steak is thinner or thicker, this will change cook time. Also, if you are using an electric stove, and your heat is high, reduce the heat but also temporarily slide your pan OFF the burner while the burner cools down. The pan will still be hot and the filet will still be cooking. Then when the burner cools down a bit, you can place your pan back on the burner.