A dish from the 90s, Filet Mignon features tenderloin, the softest and most desirable cut of meat. A lip-smacking Filet Mignon is just four ingredients and half an hour away.
My mother cooks the perfect Filet Mignon. She serves Mignon to us twice a week, along with other delicacies. She adds magic to the dish. Filet Mignon will always be my favorite piece of meat.
When my mother shared the recipe for Filet Mignon with me, I overcooked it. Then, I noticed that the temperature was too high. Always ensure you check the temperature before putting meat into the oven. If you are within 10 degrees of the desired temperature, then it will be cooked in the minimum time.
If you can cook yummy and mouth-watering Filet Mignon in much less time using a few ingredients, what’s the need to go to a steakhouse?
Filet Mignon at home, no doubt, is one of the best delicacies to be served at your dining table.
Expert Tips That I Recommend
- You need to season the steak thoroughly before cooking so the spices penetrate deeply.
- Add the steak to the oil only when it is shimmering.Â
- Let the steak remain undisturbed for some time so that it develops a golden brown crust. Once the crust forms, then flip it.
- Make sure you baste continuously, as it helps add better flavor. All you need to do is tilt the skillet slightly and spoon the butter over continuously.
- Do not overcook the steak; remove it as soon as it seems cooked.
Recipe Variation for Different Diets
- Low Sodium Version: You can use unsalted butter instead of regular butter and omit salt entirely.Â
Nutritional Information of Filet Mignon Recipe
| Calories | 185 |
| Proteins | 23 g |
| Saturated Fats | 4 g |
| Fats | 9 G |
| Niacin | 6.2 mg |
| Vitamin B6 | 0.5 mg |
| Vitamin B12 | 1.4 mcg |
| Phosphorus | 180 mg |
| Zinc | 4.2 mg |
| Selenium | 25.2 mcg |
Storing And Reheating This Recipe
Storing
- Allow the steak to cool down completely. Then wrap it in foil, place it in an airtight container, and refrigerate. Make sure you consume it within 3-4 days.
- For longer storage, you can also freeze it. All you need to do is add the steak to a freezer-safe container and freeze it for up to 2 to 3 months.
Reheating
- Oven: First, preheat the oven to 300°F. Then add the steak to an oven-safe dish and cover it lightly with foil. Now heat for 15-20 minutes.
- Stovetop: Take a skillet, add the steak along with some broth. Then gently warm for 5-8 minutes. But you need to keep checking in between to prevent it from overheating, as it can affect the texture and turn the steak dry.
What To Serve With This Recipe
The Fillet Mignon serves well with garlic butter vegetables or roasted vegetables. You can serve it with creamed spinach or roasted asparagus too. Well, you can add charred bell peppers or grilled zucchini to keep it fresh and satisfying. There are various other exotic spices that you can explore and add to the fillet.
Printable Version
Filet Mignon Recipe
Ingredients
Equipment
Method
- Take a large skillet. Heat oil in it over medium-high heat.
- Sprinkle salt and pepper over both sides of the steak.
- Add steak to the pan when the oil is hot enough to smoke.
- Let it cook till it gets seared. After flipping it, butter and rosemary should be added.
- Beat in butter and let it cook for 5 more minutes.
- Now, place the skillet in the preheated oven and cook for 4-5 minutes.
- Don't overcook.
- Take out the steak and leave it undisturbed for about 5 minutes.
- Slice and serve.
Tried this recipe?
Let us know how it was!FAQs About Fillet Mignon
How do I prevent steak from turning dry?
The best way to prevent steak from turning dry is to avoid overcooking it and to let it rest before slicing. You can check the internal temperature of the steak to confirm its doneness.
Why should I dry the steak?
It is very important to dry the steak, as it helps the steak cook better and ensures the seasoning sticks well. A well-dried steak helps with proper browning.
Why does the steak stick to the skillet?
The steak usually sticks to the skillet if the skillet is not preheated or if you move it too early. It is advisable to let the crust form, then flip it.
What should I do if the steak is browning way too quickly?
You need to reduce the heat slightly before adding the butter. This way you can prevent the crust and butter from burning, and the center will cook properly.9
More Recipes That You Can Try
Hearty Jamie Oliver Fish Pie RecipeÂ
Easy Blackened Swordfish RecipeÂ
Delicious Red Lobster Flounder RecipeÂ
Cracker Barrel Meatloaf Copycat RecipeÂ
Conclusion
The Filet Mignon is an exotic dish, all about tender cuts, prepared with herbs and spices. With just three ingredients- salt, pepper, and rosemary your flavourful steak is ready to be devoured with your favorite side dishes. So prepare this easy recipe and serve it to your loved ones.
