Filet Mignon Recipe

Filet Mignon is a classic steakhouse favorite, renowned for its tender, juicy texture and rich flavor. This recipe outlines easy methods for grilling or pan-searing with oven finishing to achieve the perfect doneness every time. With a buttery herb-infused crust and an optional Parmesan topping, this dish combines gourmet flair with straightforward preparation. Perfect for special occasions or a restaurant-quality dinner at home, this guide ensures a flawless steak with tips on achieving the ideal temperature and seasoning.

Ingredients

• 4 Filet Mignon Steaks (about 8 oz. each)
• 1 Tablespoon steak rub

For Pan Searing/Oven Method:

• 2 Tablespoons olive oil
• 4 Tablespoons butter
• 4 cloves garlic, smashed
• 4 sprigs fresh rosemary or thyme

Optional Parmesan Crusted Topping:

• ¾ cup Parmesan cheese, shredded
• ¾ cup Provolone cheese, cut into squares
• 6 Tablespoons Ranch salad dressing
• 5 Tablespoons butter
• 2 teaspoons garlic powder
• 1 cup panko breadcrumbs

Instructions

Grilling Method:

1. Preheat the grill to high heat and close the lid. Allow about 10 minutes for it to fully heat.
2. Place the filets on the grill and cook undisturbed according to the following time guidelines:
   • Rare: 4 minutes per side
   • Medium Rare: 5 minutes per side
   • Medium: 6-7 minutes per side
   • Medium Well: 8-9 minutes per side
   • Well Done: 10 minutes per side
   • Tip: Use the “touch test” to check doneness.
3. For added browning, use kitchen tongs to prop the steak on its side and cook for 1-2 additional minutes, rotating every 30 seconds.
4. Let the steaks rest for 5-7 minutes before serving.

Pan Searing/Oven Method:

1. Preheat oven to 425°F.
2. Heat olive oil in a cast iron or oven-safe skillet over medium-high heat.
3. Add the filets to the skillet, ensuring there is space around each. Sear each side for 2 minutes until a crust forms. For additional browning, use tongs to sear the sides for 1 minute.
4. Remove from heat and add butter. Allow it to melt and baste the steaks with butter. Add smashed garlic and rosemary/thyme.
5. Insert a meat thermometer into the thickest part of a filet. Transfer the skillet to the oven and bake for 5-6 minutes, or until the thermometer reads 125°F for medium-rare. (The temperature will rise 3-4 degrees while resting.)
6. Let the steaks rest for 5-7 minutes before serving.

Optional Parmesan Crusted Topping:

1. If adding the topping, slightly undercook the steaks to account for additional cooking during broiling.
2. Combine Parmesan, Provolone, Ranch dressing, butter, and garlic powder in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until melted.
3. Mix in ½ cup of panko breadcrumbs, adding the remaining ½ cup if desired.
4. Spread the topping evenly over each steak. Broil at 450°F until the topping is melted and slightly browned.

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Why You’ll Love This Recipe

• Versatile Preparation: Choose between grilling or a stovetop-to-oven method for perfect results every time.
• Elegant Flavors: A rich butter baste with rosemary and garlic elevates the natural taste of filet mignon.
• Optional Topping: Parmesan-crusted topping adds a decadent, cheesy layer for an extra special touch.

Tips

• Let steaks come to room temperature before cooking to ensure even cooking.
• Use a meat thermometer to check doneness for precise results.
• Always allow steaks to rest before serving to retain juices.
• For the best crust, pat steaks dry before searing and avoid overcrowding the skillet.

Variations and Substitutions

• Cheese Topping: Swap Parmesan and Provolone with Gruyere or blue cheese for a unique twist.
• Herbs: Experiment with thyme, tarragon, or a mix of fresh herbs for the butter baste.
• Cooking Fat: Use ghee or avocado oil in place of olive oil for higher smoke points.
• Add-ons: Serve with a side of garlic mashed potatoes or grilled asparagus for a complete meal.

FAQs

How do I know when my steak is done?

• Use a meat thermometer:
  • Rare: 120°F
  • Medium Rare: 125°F
  • Medium: 135°F
  • Medium Well: 145°F
  • Well Done: 155°F

Can I make the topping ahead of time?

• Yes, prepare and refrigerate the topping in an airtight container. Reheat gently before spreading on the steaks.

What if I don’t have a cast iron skillet?

• Use any oven-safe skillet or transfer the steaks to a baking dish after searing.

Serving

• Serve Filet Mignon hot with sides like roasted vegetables, a crisp green salad, or creamy mashed potatoes.
• Garnish with a sprig of rosemary or a sprinkle of flaky sea salt for added presentation.

Suggestions

• Pair with a bold red wine like Cabernet Sauvignon or a lighter Pinot Noir.
• For a steakhouse-style experience, serve with a wedge salad or baked potato.
• Drizzle with a balsamic glaze or compound butter for a flavor boost.