Filet mignon is widely considered one of the most tender and luxurious cuts of beef, making it a top choice for special occasions and romantic dinners. this steak elevates your meal to a restaurant-quality experience right in your own home. The combination of juicy, flavorful steak and a savory, smooth sauce makes this dish perfect for impressing your guests or indulging in a decadent meal for two. This recipe keeps things simple yet elegant, with a perfect balance of richness and ease of preparation.
Ingredients:
- 2 filet mignon steaks (6 oz each)
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1/2 cup beef broth (low sodium for better control over saltiness)
- 2 tbsp unsalted butter (cut into small cubes)
- 1 shallot, finely chopped
- 1 tsp fresh thyme, chopped (or substitute with dried thyme if unavailable)
Preparation:
Step 1: Preheat the Oven
- Set your oven to 400°F (200°C) to ensure it’s ready to finish cooking the steaks after searing them on the stove.
Step 2: Season the Steaks
- Generously season both sides of the filet mignon steaks with salt and freshly ground black pepper. This helps to form a nice crust during searing, locking in the steak’s juices.
Step 3: Sear the Steaks
- Heat 1 tablespoon of olive oil in an oven-safe skillet (cast iron works best) over medium-high heat. Once the oil is shimmering, carefully place the steaks into the pan.
- Sear the steaks for 2-3 minutes on each side. You’re looking for a deep brown crust, which adds flavor and texture to the filet mignon. Avoid overcrowding the pan, so the steaks sear rather than steam.
Step 4: Transfer to the Oven
- After searing, transfer the entire skillet with the steaks into the preheated oven. Bake for 5-7 minutes for medium-rare doneness. If you prefer a different level of doneness, adjust the cooking time:
- 3-4 minutes for rare
- 6-8 minutes for medium
- 8-10 minutes for medium-well
- Use a meat thermometer for precision (125°F for rare, 135°F for medium-rare, and 145°F for medium).
Step 5: Rest the Steaks
- Remove the steaks from the skillet and place them on a cutting board or plate. Loosely tent with foil and allow them to rest for at least 5 minutes. This step is crucial to let the juices redistribute within the steak, ensuring a tender and flavorful bite.
Step 6: Finish the Sauce
- Lower the heat to low and stir in the 2 tablespoons of butter, one cube at a time, to create a glossy, velvety sauce. Finally, stir in the freshly chopped thyme for an herbaceous finish. Once the sauce is smooth and thickened, remove it from the heat.
Cooking Notes:
- Pan Selection: Use a heavy-bottomed, oven-safe skillet like cast iron to ensure even heat distribution during the searing process.
- Resting Time: Allowing the steaks to rest for a few minutes after cooking is key. It lets the juices redistribute, ensuring a juicy and tender steak.
Serving Suggestions:
This filet mignon pairs beautifully with:
- Mashed potatoes: Creamy mashed potatoes balance the richness of the steak.
- Steamed asparagus: Light and fresh, asparagus is a classic side that complements the dish without overpowering it.
- Roasted vegetables: Carrots, Brussels sprouts, or even sweet potatoes work well with the flavors of the dish.
- Garlic bread: A slice of garlic bread can add a nice crunchy texture to contrast the tenderness of the filet.
Tips:
- Butter Basting: During the last minute of searing, you can add a tablespoon of butter to the pan and baste the steaks for extra flavor.
- Steak Doneness: For a more accurate cooking process, use a meat thermometer to ensure your steaks reach the perfect level of doneness.
- Shallots Substitute: If shallots aren’t available, use finely minced red onions as a substitute. Shallots are milder, but red onions offer a similar flavor.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Nutritional Information (Per Serving):
- Calories: 500 kcal
- Protein: 38g
- Sodium: 700mg (depending on seasoning and broth used)
FAQs:
- Can I use a different cut of steak?
Yes, while filet mignon is incredibly tender, other cuts like ribeye or sirloin can also be used. However, cooking times may vary, and the texture may be slightly different. - How do I know when the steak is perfectly cooked?
Using a meat thermometer is the best way to ensure perfect doneness. Medium-rare should register at 130-135°F. Remember that the steak will continue to cook slightly while it rests.
Conclusion:
This filet mignon is the ultimate showstopper for a dinner party or an intimate meal for two. The tender, buttery filet. Whether it’s for a special occasion or a weeknight indulgence, this recipe ensures you enjoy a perfectly cooked, flavorful steak. The addition of simple sides like mashed potatoes or asparagus elevates the meal, making it balanced and restaurant-quality. Treat yourself and your guests to this luxurious experience!
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Tender Filet Mignon
- Total Time: 25 minutes
Ingredients
Scale
Ingredients:
- 2 filet mignon steaks (6 oz each)
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1/2 cup beef broth (low sodium for better control over saltiness)
- 2 tbsp unsalted butter (cut into small cubes)
- 1 shallot, finely chopped
- 1 tsp fresh thyme, chopped (or substitute with dried thyme if unavailable)
Instructions
Preparation:
Step 1: Preheat the Oven
- Set your oven to 400°F (200°C) to ensure it’s ready to finish cooking the steaks after searing them on the stove.
Step 2: Season the Steaks
- Generously season both sides of the filet mignon steaks with salt and freshly ground black pepper. This helps to form a nice crust during searing, locking in the steak’s juices.
Step 3: Sear the Steaks
- Heat 1 tablespoon of olive oil in an oven-safe skillet (cast iron works best) over medium-high heat. Once the oil is shimmering, carefully place the steaks into the pan.
- Sear the steaks for 2-3 minutes on each side. You’re looking for a deep brown crust, which adds flavor and texture to the filet mignon. Avoid overcrowding the pan, so the steaks sear rather than steam.
Step 4: Transfer to the Oven
- After searing, transfer the entire skillet with the steaks into the preheated oven. Bake for 5-7 minutes for medium-rare doneness. If you prefer a different level of doneness, adjust the cooking time:
- 3-4 minutes for rare
- 6-8 minutes for medium
- 8-10 minutes for medium-well
- Use a meat thermometer for precision (125°F for rare, 135°F for medium-rare, and 145°F for medium).
Step 5: Rest the Steaks
- Remove the steaks from the skillet and place them on a cutting board or plate. Loosely tent with foil and allow them to rest for at least 5 minutes. This step is crucial to let the juices redistribute within the steak, ensuring a tender and flavorful bite.
Step 6: Finish the Sauce
- Lower the heat to low and stir in the 2 tablespoons of butter, one cube at a time, to create a glossy, velvety sauce. Finally, stir in the freshly chopped thyme for an herbaceous finish. Once the sauce is smooth and thickened, remove it from the heat.
Notes
Cooking Notes:
- Pan Selection: Use a heavy-bottomed, oven-safe skillet like cast iron to ensure even heat distribution during the searing process.
- Resting Time: Allowing the steaks to rest for a few minutes after cooking is key. It lets the juices redistribute, ensuring a juicy and tender steak.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 500 kcal
- Sodium: 700mg
- Protein: 38g