How To Cook Filet Mignon Perfectly



[Woman]- Filet mignon
is a really wonderful high quality piece of steak. It's a bit pricier than other cuts, so it can be a little intimidating. But whether you're splurging
for a special occasion or just honing in on your skills, here's a few foolproof ways to make sure you get it right and
get the most out of it. (slow jazz electric guitar) 30 minutes before you start cooking you want to take your
steak out of the fridge and let it rest at room temperature. If you grab it straight from the fridge and throw a cold steak in a hot pan, it'll bring down the pan's temperature and you won't get that great crust. Next you want to pat your
steak dry with paper towel. This will absorb any excess moisture that could keep the steak
from getting an even crust. So, then you want to really
generously season the steak with coarse salt and pepper. This might seem like an
aggressive amount of seasoning but you really need that much to get the flavor throughout the steak. And don't forget to cover every side. Next, we're going to sear the steak. For searing, you should
use a stainless steel or cast iron pan,
because they're oven safe and can maintain a high, steady heat which you need to get
a really great crust. Heat the pan over high heat
for about five minutes. You can actually feel the heat coming off the pan when it's ready. Then we're going to add a neutral oil with a high smoke point. We use grapeseed oil,
but you could also use canola, vegetable or even sunflower oil. Once you see the oil start
to shimmer like this, and it's starting to smoke, that's when you know you're
ready to start searing. Place the filet in the pan and let it sit for two to three minutes
without moving it. Seriously don't move it. That's going to allow it to form this really great crust, also known as that maillard reaction. After that crust is
formed, flip your steak. If it's sticking to the pan, that just means it's not ready yet, and you should let it keep
searing until it self-releases. If you really want to enhance
the flavor of your steak, you can baste it. To baste, you want to
add a couple tablespoons of butter along with some
herbs and garlic to the pan. Then you tilt the pan so the
butter pools on one side, and continuously spoon that herby butter over the steak for one to two minutes. This process is a really quick step to infuse your steak
with even more flavor. Trust us, you should try it. So, we're going to finish
our steak off in the oven because it's the easiest way
to guarantee an even cook. Place the pan in a pre-heated
oven of 450 degrees. Seven minutes will get
you a perfectly done medium rare filet, which
is what we'd recommend. It should be 130 degrees when
you take it out of the oven. After letting it rest, the
temperature will go up to 135. If you prefer a different cook, you can adjust the amount
of time in the oven. We prefer medium rare because well, your steak is going to stay really tender and flavorful. Then you want to let it rest at room temperature for about ten minutes to make sure it stays tender and juicy. If you slice it right away, the juices will run out, which can dry out your steak. When you let it rest the juices will absorb evenly throughout the steak, keeping it tender. The temperature will continue to rise by about five degrees while it's resting. With any steak, you want to
slice it against the grain. Filet Mignon is already a
really tender cut of steak, but this is just an extra tip to make sure it's the best it can be. And that's all it takes! Filet mignon is a really
wonderful cut of meat, but it can be pretty intimidating because of it's price point. But when you want a
splurge, give it a try! It's not fundamentally harder to cook than any other cuts of steak, the same principals apply. And with these few tips in mind, you're guaranteed to get a
restaurant-quality steak at home. (slow jazz piano) I mean you can make it for your spouse… For yourself… I've made
it for myself many times. If you're trying to woo someone. [Other Woman]- It's a good woo [Woman]- It's a good woo technique! (laughs) It's a good woo steak! (camera shutter)

37 thoughts on “How To Cook Filet Mignon Perfectly

  1. You never pat dry any steaks. That moisture helps keep tenderness. I wouldn't use grapeseed oil or an oven.

    You want to smoke a steak for several hours at low temperatures, to kind of like slow cook it but not too slow. Afterwards butter seared and bam you're done.

    Use Cherry or Hickory or a mix for the best flavors

  2. Okay I know nothing about cooking buy isn’t a filet mignon just a steak? Please do not discriminate,lol 😔

  3. Should've went with my gut and not go by this video. Cut the oven times by at least half. 7 minutes for example as suggested will give you well f***ing done. 120 degrees would be perfect maybe but 130 is well done.

  4. There's two mistakes you guy's made! The first mistake was not putting garlic in with the tyme, the second mistake was that you put too much oil in the pan. You don't want to put that much oil in the pan, because it dilutes the flavor of the butter when you baste the steak.

  5. Just watched this, and in all seriousness how have 342 down-voted this? Quite informative and I'm sure quite delicious!

  6. First time cooking a steak. I put my skillet over high heat, and added vegetable oil and it instantly started smoking and combusted. Does Kroger's vegetable oil not have a high smoke point or is my stove on steroids?

  7. Tried cooking my first filet because I got tired of paying $50 plus for one out of the house, $9 filet from wal mart and followed these instructions, better than restaurant quality even. Perfect presentation and set of instructions 👌

  8. Look at all the professional cooks in the comment section. It is so cringe worthy their people on the Internet who believe they are the best chefs in the world.

  9. Seriously, did nobody else almost catch their kitchen on fire? Just me?!! Cast iron skillet on high for 5 minutes, added grape seed oil, count to 10, and BAM: 3 foot flames. That scared the fuck out of me 💯

  10. No oven needed. After searing, just cover the pan for two minutes, flip the meat and cover for three minutes… done!

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