Ahh, the mouthwatering filet Mignon. It’s our most popular product, and with good reason.
The tenderloin filet— often called filet Mignon — is an extremely tender cut of meat with a juicy, buttery flavor. It’s the perfect answer for those looking for a smaller portion size and an exceptional eating experience — and when quality counts over quantity.
And guess what? You don’t need a stuffy steakhouse to cook one for you. Keep reading for our top tips for at-home preparation!
What temperature should a filet be?
The answer is totally up to your preference! That said, for such a fine cut of meat, getting it well done is a bit counterproductive.
- Medium rare: 130-135° (warm red center)
- Medium: 135-145° (warm pink center)
- Medium well: 145-155 (slightly pink center)
What’s the best filet: USDA, Grass-fed, or Wagyu?
Each of these three beef classifications will leave you happily patting your belly after dinnertime. That said, there are a few key differences between the labels.
- USDA Prime cuts feature “abundant” marbling. Only about 5-6% of all beef earns this rating.
- Grass-fed beef (at least, 100% grass-fed and grass-finished) has never received grain, which results in a leaner, more flavor-packed cut of meat.
- Wagyu has intense marbling and a distinctly buttery flavor. Our Imperial American Wagyu has an in-house marbling grade of Classic or higher, equivalent to USDA Prime or better. Learn more about Wagyu here.
How do I get that crispy outer edge on a filet?
The key to the crisp is making sure you let your surface properly heat before you add your meat, and then finishing in the oven. More on that below!
What’s the best way to cook a filet?
Gotta go with a cast iron skillet for this preparation. The best way to cook a filet is to start on the stovetop and finish briefly in the oven, so an oven-safe pan is key. (So if you don’t have a cast iron skillet, just use an oven-safe pan!) Get full, step-by-step cooking instructions down below.
How to cook the perfect filet mignon:
INGREDIENTS
2 tbsp. extra-virgin olive oil
High-quality filet mignon
Kosher salt
Freshly ground black pepper
4 tbsp. butter
STEP 1: Preheat the oven to 400°F.
STEP 2: Heat your olive oil in a large cast iron skillet over medium-high heat.
STEP 3: While everything is heating up, season steak with salt and pepper on both sides.
STEP 4: When the oil is just about to smoke (but isn’t yet!), add the steak to the pan. Cook it until seared, which is about 2.5 to 5 minutes on the first side.
STEP 5: Next, flip it over and add butter. Baste with butter (meaning continuously douse the meat with the melted butter in the pan) and cook for another 2.5 to 5 minutes.
STEP 6: Transfer the skillet to the oven and finish the steak there, cooking to your desired doneness. (This will be about 5 minutes for medium, a little less for medium-rare.) If you can, check the temperature of your steak before you transfer it to see how far you are from your desired doneness. If you’re already within 10 degrees, you may need even less time. Don’t overcook! Keep checking on it.
STEP 7: Remove the pan from the oven, then place the steak on a separate cutting board or plate. Let it fully rest for 5 minutes before slicing into it. This step is critical in getting the juices evenly distributed throughout so that each bite is divine.
STEP 8: Cut into your steak and enjoy!
PRO TIP: Here’s how to properly cut your steak, according to experts.
Ready to put your skills to the test?
