🥩 Filet Mignon (What it is + how to cook it perfectly)
🍽️ What is filet mignon?
Filet mignon is a tender cut of beef taken from the small end of the tenderloin. It’s known for being:
- Extremely tender (almost buttery texture)
- Lean (very little fat or marbling)
- Mild in flavor compared to fattier cuts
Because it’s so soft, it’s often considered one of the most premium steak cuts.
🔥 How to cook filet mignon (pan-seared method)
🧾 Ingredients
- 1–2 filet mignon steaks
- Salt and black pepper
- 1–2 tbsp oil (for searing)
- 1–2 tbsp butter
- 2 garlic cloves (optional)
- Fresh thyme or rosemary (optional)
🍳 Instructions
- Bring to room temperature
- Let steak sit out 20–30 minutes before cooking
- Season well
- Salt and pepper both sides generously
- Sear
- Heat pan until very hot
- Add oil, then steak
- Cook 2–4 minutes per side until browned
- Add flavor
- Add butter, garlic, and herbs
- Spoon melted butter over steak while cooking
- Finish cooking
- For medium-rare: internal temp ~52–55°C (125–130°F)
- Rest 5–10 minutes before cutting
🍽️ Serving ideas
- Mashed potatoes 🥔
- Roasted vegetables 🥕
- Creamy mushroom sauce 🍄
- Red wine reduction 🍷
💡 Tip
Because filet mignon is lean, don’t overcook it—it stays best when medium-rare to medium.
If you want, I can also give:
- restaurant-style filet mignon with sauce
- grill method version
- or garlic butter “steakhouse” upgrade 🥩
