How Long to Cook Filet Mignon: A Definitive Guide to Perfecting Your Steak

Filet mignon, often called the “king of steaks,” is prized for its tenderness and delicate flavor. However, achieving perfectly cooked filet mignon can seem daunting. The question of “how long does it take to cook filet mignon?” is not straightforward. It depends on several factors, including the steak’s thickness, your preferred level of doneness, and the cooking method you choose. This comprehensive guide will walk you through everything you need to know to consistently cook filet mignon to juicy, melt-in-your-mouth perfection.

Understanding the Fundamentals of Filet Mignon

Before diving into cooking times, let’s establish a foundation. Filet mignon is cut from the tenderloin, a muscle that sees very little use, resulting in its signature tenderness. Unlike other cuts with more marbling, filet mignon is lean, which means it’s prone to drying out if overcooked. Understanding this leanness is crucial for successful cooking.

The Importance of Steak Thickness

The thickness of your filet mignon directly impacts cooking time. A thinner steak will cook much faster than a thicker one. Always measure the thickness of your steak before you begin cooking. A standard filet mignon typically ranges from 1 to 2 inches thick.

Choosing Your Preferred Doneness

Doneness is a personal preference, ranging from rare to well-done. Each level corresponds to a specific internal temperature, which is the most reliable indicator of doneness. A meat thermometer is your best friend when cooking filet mignon.

Here’s a general guide to internal temperatures:

• Rare: 125-130°F (52-54°C)
• Medium-Rare: 130-135°F (54-57°C)
• Medium: 135-145°F (57-63°C)
• Medium-Well: 145-155°F (63-68°C)
• Well-Done: 155°F+ (68°C+)

Remember that the internal temperature will continue to rise slightly after you remove the steak from the heat (carryover cooking).

Mastering Different Cooking Methods

There are several ways to cook filet mignon, each with its own advantages and disadvantages. We’ll explore the most popular methods and their corresponding cooking times.

Pan-Searing: The Classic Technique

Pan-searing involves cooking the steak in a hot skillet, typically cast iron, to create a beautiful crust.

Preparing for Pan-Searing:

Pat the steak dry with paper towels. This is essential for achieving a good sear. Season generously with salt and freshly ground black pepper. Consider adding other seasonings like garlic powder, onion powder, or herbs. Preheat a heavy-bottomed skillet, preferably cast iron, over medium-high heat. Add a high-smoke-point oil, such as avocado oil or canola oil.

Pan-Searing Cooking Time:

The cooking time for pan-searing depends on the thickness of the steak and your desired level of doneness. Here’s a general guideline for a 1.5-inch thick filet mignon:

• Rare: 2-3 minutes per side
• Medium-Rare: 3-4 minutes per side
• Medium: 4-5 minutes per side
• Medium-Well: 5-6 minutes per side
• Well-Done: 6-7 minutes per side

Use a meat thermometer to ensure accuracy. After searing, you can add butter, herbs (like thyme and rosemary), and garlic to the pan for extra flavor. Tilt the pan and spoon the melted butter over the steak for a few minutes.

Resting After Pan-Searing:

Rest the steak for at least 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Oven-Roasting: For Even Cooking

Oven-roasting is a great way to cook filet mignon evenly, especially thicker cuts.

Preparing for Oven-Roasting:

Preheat your oven to 400°F (200°C). Season the steak generously with salt, pepper, and your preferred herbs and spices. You can sear the steak in a hot skillet before oven-roasting to develop a crust, or skip the searing step for a more hands-off approach.

Oven-Roasting Cooking Time:

Place the steak on a baking sheet or in an oven-safe skillet. For a 1.5-inch thick filet mignon:

• Rare: 6-8 minutes
• Medium-Rare: 8-10 minutes
• Medium: 10-12 minutes
• Medium-Well: 12-14 minutes
• Well-Done: 14-16 minutes

Again, use a meat thermometer to monitor the internal temperature.

Resting After Oven-Roasting:

Rest the steak for 5-10 minutes before slicing.

Grilling: The Smoky Option

Grilling imparts a smoky flavor to filet mignon that’s hard to resist.

Preparing for Grilling:

Preheat your grill to medium-high heat. Clean and oil the grill grates. Season the steak generously with salt, pepper, and your favorite grilling spices.

Grilling Cooking Time:

Grill the steak over direct heat for 2-3 minutes per side to create sear marks. Then, move the steak to a cooler part of the grill (indirect heat) to finish cooking. For a 1.5-inch thick filet mignon:

• Rare: 6-8 minutes total (including searing)
• Medium-Rare: 8-10 minutes total (including searing)
• Medium: 10-12 minutes total (including searing)
• Medium-Well: 12-14 minutes total (including searing)
• Well-Done: 14-16 minutes total (including searing)

Use a meat thermometer to ensure accurate doneness.

Resting After Grilling:

Rest the steak for 5-10 minutes before slicing.

Sous Vide: The Ultimate Precision

Sous vide involves cooking the steak in a water bath at a precise temperature, resulting in incredibly even cooking.

Preparing for Sous Vide:

Seal the steak in a vacuum-sealed bag with butter, herbs, and seasonings. Preheat a water bath to your desired doneness temperature. For example, for medium-rare, set the water bath to 130°F (54°C).

Sous Vide Cooking Time:

Submerge the steak in the water bath and cook for 1-2 hours.

Searing After Sous Vide:

Remove the steak from the bag and pat it dry. Sear it in a hot skillet for 1-2 minutes per side to create a crust.

Resting After Searing:

Rest the steak for a few minutes before slicing. The rest period is less crucial after sous vide cooking.

Tips for Filet Mignon Perfection

• Start with high-quality steak: The better the quality of the filet mignon, the better the final result. Look for steaks that are well-trimmed and have a consistent thickness.
• Bring the steak to room temperature: Let the steak sit at room temperature for 30-60 minutes before cooking. This helps it cook more evenly.
• Use a meat thermometer: Don’t rely on guesswork. A meat thermometer is the most accurate way to determine doneness.
• Don’t overcrowd the pan: If pan-searing, cook the steaks in batches to avoid lowering the pan temperature.
• Rest the steak: Resting is essential for allowing the juices to redistribute, resulting in a more tender and flavorful steak.
• Season generously: Filet mignon is a lean cut, so don’t be afraid to season it generously. Salt and pepper are essential, but feel free to experiment with other herbs and spices.
• Consider reverse searing: For thicker steaks, consider reverse searing. This involves cooking the steak at a low temperature in the oven until it’s almost to your desired doneness, then searing it in a hot skillet to create a crust. This method results in a perfectly cooked steak with a beautiful sear.

Troubleshooting Common Filet Mignon Mistakes

• Steak is dry: Filet mignon is lean, so it’s prone to drying out if overcooked. Avoid overcooking by using a meat thermometer and cooking to your desired internal temperature. Consider using a marinade or basting the steak with butter while cooking.
• Steak is tough: Toughness is usually a result of overcooking. Also, failing to rest the steak can cause it to be less tender. Ensure you are not overcooking and always rest before slicing.
• Steak lacks flavor: Filet mignon is a mild-flavored cut, so it’s important to season it well. Don’t be afraid to experiment with different herbs, spices, and sauces.
• Sear isn’t good: Pat the steak dry before searing to remove excess moisture. Use a hot skillet and a high-smoke-point oil. Don’t overcrowd the pan.

By following these guidelines and tips, you’ll be well on your way to cooking perfectly cooked filet mignon every time. Remember to practice and experiment to find what works best for you. Enjoy the process and savor the delicious results! Bon appétit!

What internal temperature should my filet mignon be for different levels of doneness?

The ideal internal temperature for a perfectly cooked filet mignon varies depending on your desired level of doneness. For rare, aim for 120-130°F (49-54°C); medium-rare should reach 130-140°F (54-60°C); medium falls between 140-150°F (60-66°C); medium-well is 150-160°F (66-71°C); and well-done should reach 160°F (71°C) and above. Remember to use a reliable meat thermometer to ensure accuracy.

Keep in mind that the internal temperature will continue to rise slightly after you remove the filet mignon from the heat, a process known as carryover cooking. Account for this by removing the steak from the heat when it is about 5°F (3°C) below your target temperature. This will prevent overcooking and ensure your filet mignon reaches its ideal doneness.

How long should I sear my filet mignon for the best crust?

Searing your filet mignon is crucial for developing a flavorful crust. A good rule of thumb is to sear each side of the filet mignon for 2-3 minutes over high heat in a hot skillet, preferably cast iron, with a high smoke point oil like avocado or canola. Ensure the skillet is properly preheated before adding the steak.

The goal is to achieve a deep, rich brown color on the surface without overcooking the inside. After searing both sides, you can then reduce the heat and continue cooking the steak to your desired internal temperature. Basting with butter, herbs, and garlic during the final stages of cooking can further enhance the flavor.

Does the thickness of the filet mignon affect cooking time?

Absolutely, the thickness of the filet mignon significantly affects the cooking time. Thicker steaks will require longer cooking times than thinner steaks to reach the same internal temperature. For example, a 1-inch thick filet mignon will cook much faster than a 2-inch thick one.

Therefore, it’s essential to adjust the cooking time accordingly. Use a meat thermometer to monitor the internal temperature and prevent overcooking. A thicker filet mignon may also benefit from a reverse sear method, where it is slowly cooked in a low-temperature oven before searing.

What is the best cooking method for filet mignon?

There isn’t necessarily a single “best” method, as the ideal approach often depends on personal preference and equipment availability. However, the sear-and-roast method is widely considered a reliable and effective technique for achieving a perfectly cooked filet mignon. This involves searing the steak in a hot skillet to develop a flavorful crust, followed by finishing it in the oven to reach the desired internal temperature.

Another popular method is grilling, which imparts a smoky flavor. Some people also prefer cooking filet mignon entirely in a skillet, using a combination of searing and basting. Sous vide cooking is also a great option, as it allows for precise temperature control, resulting in consistently perfect results.

How long should I rest my filet mignon after cooking?

Resting your filet mignon after cooking is a critical step that should not be skipped. Allow the steak to rest for at least 5-10 minutes before slicing and serving. This allows the muscle fibers to relax and reabsorb the juices, resulting in a more tender and flavorful steak.

Cover the steak loosely with foil while it rests to keep it warm without steaming it. Avoid cutting into the steak immediately after cooking, as this will cause the juices to run out, leading to a drier result. Patience during the resting period will significantly improve the overall quality of your filet mignon.

What type of pan is best for searing filet mignon?

A heavy-bottomed skillet that retains heat well is ideal for searing filet mignon. Cast iron skillets are particularly popular due to their excellent heat retention and even heat distribution, which are essential for achieving a beautiful sear. Stainless steel skillets are also a good option, but they may not retain heat as effectively as cast iron.

Avoid using non-stick pans for searing, as they typically don’t get hot enough to create a good crust and can release harmful chemicals at high temperatures. Make sure the pan is large enough to accommodate the filet mignon without overcrowding it, as overcrowding can lower the pan temperature and prevent proper searing.

Should I season my filet mignon before or after cooking?

Seasoning filet mignon before cooking, especially with salt, is generally recommended. Salting the steak in advance, ideally at least 30 minutes before cooking, allows the salt to penetrate the meat and enhance its flavor. This process also helps to draw out moisture, which can then evaporate during cooking, leading to a better sear.

While salt is best applied beforehand, you can add other seasonings, such as pepper, garlic powder, or herbs, closer to the cooking time to prevent them from burning. Some chefs also prefer to season with herbs and butter during the basting process in the final stages of cooking, which imparts additional flavor.