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Season filet mignon with salt and pepper, let it sit at room temperature for 30 minutes, then cook on high heat for desired internal temperature. Rest for 10 minutes before serving. Use marinade or other seasonings as desired. Let meat rest before cutting.
Filet mignon is considered a premium cut of meat, and as such, it’s important to cook it properly. To start, season the meat with your seasonings of your choice, then let it sit at room temperature for at least half an hour. Once the filet mignon is no longer cold, set your preferred cooking source to high heat and cook the meat to the desired internal temperature, allowing it to rest for at least 10 minutes before serving.
In general, filet mignon doesn’t require a lot of seasoning, as it’s a naturally flavorful cut of meat. To enhance its flavour, a sprinkling of coarse salt and freshly ground black pepper is sufficient. Nonetheless, you can add any appealing indulgence to your taste buds; garlic, rosemary, and supermarket steak seasoning blends can go well with filet mignon. Regardless of what you choose to use, be sure to apply them to both the top and bottom of the meat, as well as the sides if it’s a particularly thick cut. You can also use marinade to enhance the flavor of the meat: Mix your favorite marinade and let the steak sit in the marinade for at least 30 minutes and up to several hours, before cooking the filet mignon.
Once the meat is seasoned to your liking, it’s important to bring the meat to room temperature before cooking the filet mignon. Placing cold meat on a warm surface tends to stiffen the meat, dramatically changing the natural tenderness of the filet mignon. At least 30 minutes before cooking the meat, place it on the kitchen counter or table, away from a window, and let it sit until it is no longer cool to the touch.
A high-heat cooking method, such as pan-frying or broiling, is generally preferred when cooking filet mignon. Heat the grill or skillet over medium-high heat and apply a drizzle of light-colored oil to both sides of the meat—this will help keep it from sticking to the grill grates or skillet. Once your preferred cooking medium is heated, place the meat on the skillet or grill grates, making sure not to move it.
The amount of time you leave it on the first side will depend on how you like your meat cooked and the thickness of the filet mignon. For a 1-inch steak, you’ll need to flip it after five minutes for rare, six minutes for medium, and eight minutes for well done, then remove it from the pan after it’s cooked on the second side for two minutes less than the first. For example, for a rare steak, cook the filet mignon for five minutes on the first side and then three minutes on the second.
After you’ve cooked your filet mignon and removed it from the pan or grill, try to ignore the urge to cut right into the meat. Instead, let it sit for 10 to 15 minutes on a plate — this allows the juices to redistribute throughout the meat. If you cut right into the steak, all the juice will run out, leaving the steak dry and flavorless.
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