How To Cook Filet Mignon In Oven: If you’re looking to make a restaurant-quality filet mignon at home, cooking it in the oven is one of the easiest and most effective ways. This tender, buttery cut of beef is perfect for special occasions or when you simply want to treat yourself to a gourmet meal. Here’s a comprehensive guide on how to cook filet mignon in the oven, ensuring a perfectly cooked steak every time.
Why Choose Filet Mignon?
Filet mignon is known for its tenderness and rich flavor, making it a favorite for steak lovers. It’s cut from the smaller end of the beef tenderloin, a muscle that does minimal work, resulting in its soft texture. While filet mignon may not have as much marbling as a ribeye, it’s prized for its melt-in-your-mouth quality. Cooking it in the oven allows you to achieve the perfect balance between a flavorful sear and the desired internal doneness.
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Step-by-Step Instructions for Cooking Filet Mignon in the Oven
Ingredients:
- 2 filet mignon steaks (1 ½ to 2 inches thick)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Fresh rosemary or thyme (optional)
- 3-4 garlic cloves, smashed (optional)
Equipment:
- Cast-iron skillet or oven-safe pan
- Tongs
- Meat thermometer
Step 1: Bring the Steaks to Room Temperature
Take your filet mignon steaks out of the fridge about 30-40 minutes before cooking. Allowing them to reach room temperature ensures even cooking throughout the steak.
Step 2: Preheat the Oven
Preheat your oven to 400°F (200°C). A high temperature will help you achieve a great sear on the outside while keeping the center tender.
Step 3: Season the Steaks
Generously season both sides of the filet mignon with salt and freshly ground black pepper. For additional flavor, you can also rub the steaks with garlic or herbs like rosemary or thyme.
Step 4: Sear the Steaks
Heat a cast-iron skillet over medium-high heat and add the olive oil. Once the oil is hot and shimmering, place the filet mignon steaks in the pan. Sear each side for about 2-3 minutes until a golden-brown crust forms. Don’t forget to sear the sides of the steak as well for maximum flavor.
Step 5: Add Butter and Aromatics
After searing, lower the heat slightly and add the unsalted butter, garlic, and herbs (if using). Baste the filet mignon by tilting the pan and spooning the melted butter over the steaks. This step enhances the flavor of the steak, making it even more succulent.
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Step 6: Transfer to the Oven
Place the entire skillet into the preheated oven. Depending on how thick your filet mignon is and your desired doneness, cook for 5-10 minutes. For reference, here are some general internal temperatures for filet mignon:
- Rare: 120°F (49°C)
- Medium-rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Medium-well: 150°F (65°C)
- Well-done: 160°F (71°C)
Use a meat thermometer to check the temperature by inserting it into the thickest part of the steak.
Step 7: Rest the Steaks
Once your filet mignon reaches your desired doneness, remove it from the oven and let it rest on a cutting board for about 5 minutes. Resting allows the juices to redistribute throughout the meat, keeping the steak tender and juicy.
Step 8: Serve
After the resting period, your perfectly cooked filet mignon is ready to be served! Pair it with roasted vegetables, mashed potatoes, or a light salad for a complete meal.
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Tips for Perfect Filet Mignon:
- Use a Meat Thermometer: This is crucial to ensure the steak is cooked to your desired doneness. It’s especially important for filet mignon due to its thickness.
- Avoid Overcooking: Filet mignon is best when cooked medium-rare to medium. Overcooking can make the steak lose its tenderness.
- Don’t Skip the Resting Period: It might be tempting to dig in right away, but letting your steak rest for a few minutes ensures a more flavorful and juicy result.
- Baste for Extra Flavor: Basting with butter and aromatics while searing is an excellent way to add extra richness to your filet mignon.
FAQ
Q1: What is the best thickness for filet mignon?
Filet mignon steaks are typically 1.5 to 2 inches thick. This thickness helps ensure that the inside remains tender while achieving a nice crust on the outside.
Q2: How do I know when my filet mignon is done?
The best way to check doneness is by using a meat thermometer. For medium-rare, aim for an internal temperature of 130°F (54°C); for medium, 140°F (60°C); and for medium-well, 150°F (65°C).
Q3: Can I cook filet mignon without searing it first?
While you can cook filet mignon directly in the oven, searing it first enhances the flavor and creates a delicious crust. It’s highly recommended for the best results.
Q4: What sides pair well with filet mignon?
Filet mignon pairs beautifully with sides like roasted vegetables, creamy mashed potatoes, sautéed asparagus, or a light salad. Consider serving with a rich sauce or compound butter for added flavor.
Q5: Is it necessary to let the steak rest after cooking?
Yes, resting the steak for about 5 minutes after cooking allows the juices to redistribute, making the steak more tender and flavorful when you cut into it.
Q6: Can I marinate filet mignon?
While filet mignon is naturally tender and flavorful, you can marinate it for a few hours to add extra flavor. Just avoid marinating for too long, as it can alter the texture of the meat.
Q7: How can I store leftover filet mignon?
Store leftover cooked filet mignon in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to maintain its tenderness.
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