How to Cook Filet Mignon Medium Rare: A Comprehensive Guide

Table of Contents

1. Introduction
2. Understanding Filet Mignon
3. Preparing Filet Mignon
4. Cooking Methods for Filet Mignon
5. Expert Tips for Perfect Filet Mignon
6. Conclusion
7. FAQ

Introduction

Imagine sinking your teeth into a perfectly cooked filet mignon, its tender, buttery texture melting in your mouth. For many culinary enthusiasts, achieving the ideal medium-rare steak is a quintessential skill that elevates their cooking repertoire. Whether it’s a special occasion or a casual dinner at home, knowing how to cook filet mignon medium rare can make all the difference in delivering a memorable meal.

The filet mignon, cut from the tenderloin, is one of the most sought-after cuts of beef due to its exquisite tenderness and rich flavor. However, cooking it to the proper doneness requires precision and technique. With just the right methods, you can transform this premium cut into a culinary masterpiece, ensuring it remains juicy and full of flavor.

In this blog post, you’ll learn everything you need to know about cooking filet mignon to medium rare, including preparation tips, cooking methods, and expert advice. We will cover various techniques, from pan-searing and grilling to sous vide, ensuring you can choose the method that best suits your kitchen setup and preferences. By the end of this guide, you'll be equipped with the knowledge to impress your friends and family with perfectly cooked filet mignon every time.

Understanding Filet Mignon

What is Filet Mignon?

Filet mignon is a cut of beef taken from the smaller end of the tenderloin. Known for its tenderness, it is often considered the most luxurious cut of steak. The name "filet mignon" is French, meaning "dainty fillet," and it is prized for its delicate flavor and melt-in-your-mouth texture.

Characteristics of Filet Mignon

• Tenderness: Since this cut is taken from a muscle that does little work, it is incredibly tender.
• Flavor: While it may not be as flavorful as some other cuts like ribeye or sirloin, its mild flavor allows for various seasoning and preparation techniques.
• Thickness: Filet mignon is typically cut into thick steaks, usually between 1.5 to 2 inches, which helps retain moisture during cooking.

Selecting the Perfect Filet Mignon

When shopping for filet mignon, consider the following factors to ensure you choose a high-quality cut:

• Color: Look for a deep red color, indicating freshness. Avoid steaks with any browning or slimy texture.
• Marbling: While filet mignon is lean, a bit of marbling (fat running through the meat) can enhance flavor and moisture.
• Thickness: Aim for steaks that are at least 1.5 inches thick for even cooking.

For the freshest and highest-quality filet mignon, consider sourcing your meat from local suppliers, such as Land and Sea Delivery, which offers premium beef cuts delivered directly to your door.

Preparing Filet Mignon

Dry Brining

One of the best ways to enhance the flavor and texture of your filet mignon is through dry brining. This method involves seasoning the steak with salt and allowing it to rest uncovered in the refrigerator for several hours or overnight.

Benefits of Dry Brining:

• Enhanced Flavor: Salting the steak helps to penetrate the meat, resulting in a more flavorful dish.
• Improved Texture: Dry brining draws moisture to the surface, which then gets reabsorbed, making the steak juicier.

How to Dry Brine:

1. Season the filet mignon liberally with kosher salt on all sides.
2. Place it on a wire rack over a baking sheet to allow air circulation.
3. Refrigerate uncovered for at least 1-2 hours or overnight for best results.

Bringing to Room Temperature

Before cooking, it's essential to bring your filet mignon to room temperature. This step ensures even cooking and helps achieve the desired doneness without overcooking the exterior. Remove the steak from the refrigerator about 30-45 minutes before cooking.

Seasoning

While salt is crucial during dry brining, additional seasoning can enhance the flavor of your filet mignon. A simple mix of freshly cracked black pepper and a drizzle of olive oil is often sufficient. Alternatively, consider using garlic, fresh herbs like rosemary or thyme, or even a compound butter for added richness.

Cooking Methods for Filet Mignon

1. Pan-Searing

Pan-searing is a reliable method to achieve a beautifully browned crust while keeping the interior juicy.

Steps to Pan-Sear Filet Mignon:

1. Preheat the Skillet: Heat a cast iron skillet over medium-high heat until it is hot. Add a tablespoon of high smoke point oil (like canola or avocado oil).
2. Sear the Steak: Place the filet mignon in the skillet, allowing it to sear undisturbed for about 5 minutes. Flip and sear the other side for an additional 5 minutes for medium-rare.
3. Check Temperature: Use an instant-read thermometer to check the internal temperature. For medium-rare, you want it to reach 125°F to 130°F.
4. Add Butter: For extra flavor, add a tablespoon of butter to the skillet during the last few minutes of cooking, spooning the melted butter over the steak.
5. Resting: Remove from heat and let the steak rest for 5-10 minutes before slicing. This allows juices to redistribute.

2. Grilling

Grilling impart a smoky flavor to your filet mignon, perfect for outdoor cooking enthusiasts.

Steps to Grill Filet Mignon:

1. Preheat the Grill: Heat your grill to high (around 450°F).
2. Prepare the Steak: Rub the filet mignon with olive oil and season with salt and pepper.
3. Sear the Steak: Place the steak over the hottest part of the grill. Sear for about 3-4 minutes on each side.
4. Move to Indirect Heat: If your steak is thick, move it to a cooler part of the grill to continue cooking until it reaches the desired temperature.
5. Check Temperature: Again, aim for an internal temperature of 125°F to 130°F for medium-rare.
6. Resting: Allow the steak to rest for 5-10 minutes before serving.

3. Sous Vide

Sous vide is a precise cooking method that guarantees perfect doneness throughout the steak.

Steps for Sous Vide Filet Mignon:

1. Prepare the Water Bath: Fill a sous vide container with water and set the temperature to 129°F for medium-rare.
2. Season and Seal: Season the filet mignon and place it in a vacuum-sealed bag. Remove as much air as possible.
3. Cook: Submerge the bag in the water bath and cook for 1-4 hours, depending on the thickness of the steak.
4. Sear After Cooking: Once done, remove from the bag and pat dry. Quickly sear in a hot skillet for 1-2 minutes on each side to develop a crust.
5. Resting: Let the steak rest briefly before serving.

4. Oven Cooking

Using an oven can also provide excellent results, especially for thicker cuts.

Steps to Cook Filet Mignon in the Oven:

1. Preheat Oven: Set your oven to 415°F.
2. Sear First: Start by searing the filet mignon in a hot skillet for about 2-3 minutes on each side.
3. Transfer to Oven: Move the skillet to the preheated oven and cook until the internal temperature reaches 125°F to 130°F.
4. Resting: Let the steak rest for 5-10 minutes before slicing.

Cooking Temperature Chart

Doneness	Internal Temperature	Cooking Time (approx.)
Rare	120°F - 125°F	4-5 minutes per side
Medium Rare	125°F - 130°F	5-6 minutes per side
Medium	135°F - 140°F	6-7 minutes per side
Medium Well	145°F - 150°F	8-9 minutes per side
Well Done	160°F and above	10+ minutes per side

Expert Tips for Perfect Filet Mignon

1. Use a Meat Thermometer: This tool is essential for accurate readings. Insert it into the thickest part of the steak for the best results.
2. Resting is Key: Always allow your steak to rest after cooking. This step ensures that the juices redistribute throughout the meat.
3. Experiment with Flavors: Don’t hesitate to try different seasoning blends or marinades to find what you enjoy most.
4. Choose Quality Meat: Sourcing high-quality filet mignon from a trusted supplier, such as Land and Sea Delivery, will yield the best results.

Conclusion

Learning how to cook filet mignon medium rare is a rewarding endeavor that can elevate your culinary skills and impress your guests. By understanding the characteristics of this exquisite cut, mastering preparation techniques, and exploring various cooking methods, you can create a delightful dining experience every time.

Whether you choose to pan-sear, grill, sous vide, or oven-cook your filet mignon, the key is to focus on the details—selecting the right cut, seasoning wisely, and ensuring proper cooking times. With practice and patience, you will become adept at producing perfectly cooked filet mignon that is tender, juicy, and bursting with flavor.

Now, roll up your sleeves, grab that high-quality filet mignon from Land and Sea Delivery, and start your journey towards mastering the art of cooking the perfect medium-rare steak.

FAQ

1. What is the best way to season filet mignon?

Seasoning can be simple, with just salt and pepper, or more complex with garlic, herbs, and marinades. The key is to enhance the natural flavors without overpowering them.

2. How long should I let my filet mignon rest after cooking?

A resting period of 5-10 minutes is recommended to allow the juices to redistribute, ensuring a moist and flavorful steak.

3. Can I cook filet mignon in advance?

While it's best enjoyed freshly cooked, you can prepare it in advance and reheat it gently. Just be careful not to overcook it during reheating.

4. What side dishes pair well with filet mignon?

Classic sides include roasted vegetables, creamy mashed potatoes, or a fresh salad. The richness of filet mignon complements various flavors, so feel free to get creative!

5. How do I know when my filet mignon is done cooking?

Using a meat thermometer is the most reliable way to check doneness. For medium-rare, aim for an internal temperature of 125°F to 130°F.

By following the tips and methods outlined in this post, you're well on your way to enjoying the perfect filet mignon cooked to medium rare. Happy cooking!