Filet Mignon

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Filet mignon is a cut of beef taken from the smaller end of the tenderloin, which is a long, cylindrical muscle that runs along the spine of the animal. Because this muscle is not weight-bearing, it is extremely tender, with a fine texture and delicate flavor. Filet mignon is typically cut into small, thick steaks that are cooked quickly over high heat. Because of its tenderness and mild flavor, it is often considered the most desirable cut of beef.

Additionally, because it is a lean cut, it’s lower in fat and calories compared to other cuts like ribeye or porterhouse. It could be also cooked in a number of ways, like grilling, pan-searing, broiling and it’s also great for stews and chilis.Filet Pro Tip – Season and leave uncovered in the fridge overnight for the best sear! #filetmignon #steak #filet


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  • 4 filet mignon steaks, each about 1 1/2 inches thick
  • Salt and freshly ground black pepper
  • 2 tablespoons vegetable oil or other neutral oil


  1. Remove the steaks from the refrigerator and allow them to come to room temperature for about 30 minutes before cooking.
  2. Preheat the oven to 400°F (200°C).
  3. Season the steaks on both sides with salt and pepper.
  4. Heat a cast iron skillet over high heat until it is very hot.
  5. Add the vegetable oil to the skillet and swirl to coat the bottom of the pan.
  6. Place the steaks in the skillet and cook for about 3-4 minutes per side for medium-rare, or until they reach your desired level of doneness.
  7. Transfer the skillet to the preheated oven and cook for an additional 3-4 minutes, if desired.
  8. Take the skillet out of the oven, remove the steak and let rest for about 5 minutes before serving.

Note that the cooking time will depend on the thickness of the steak and desired doneness. You can use an instant-read thermometer to check for doneness.

Also, you can add some aromatics like garlic, thyme, or rosemary during the last minutes of cooking to give a more complex flavor.

Enjoy your favorite sides!