Filet mignon is a luxurious cut of beef known for its tenderness. Cooking it perfectly can elevate any meal to restaurant quality. This guide provides a clear path to mastering the timing for a juicy filet mignon.
The cooking time depends on the steak’s thickness and your preferred doneness. Whether you’re searing, grilling, or oven-cooking, precision is key. A filet mignon cooking time chart simplifies the process for consistent results.
With simple steps and tools, anyone can cook this premium cut like a pro. This article covers preparation, cooking methods, and tips for success. Let’s dive into creating a delicious filet mignon at home.
Why Timing Matters for Filet Mignon
Filet mignon is lean and tender, so overcooking can make it dry. Timing ensures the steak stays juicy with the right doneness. Medium-rare, at 130–135°F (54–57°C), is a popular choice.
The thickness of the steak affects cooking time significantly. A 1-inch filet cooks faster than a 2-inch one. Using a thermometer prevents guesswork and ensures perfection.
Different cooking methods, like pan-searing or grilling, vary in timing. Each method requires attention to heat and doneness. Proper timing delivers a tender, flavorful steak every time.
Tools You’ll Need
A meat thermometer is essential for checking the internal temperature. It ensures your filet mignon reaches the desired doneness. A digital thermometer is fast and accurate.
You’ll need a heavy skillet, grill, or oven-safe pan, depending on the method. Tongs help flip the steak safely. A timer tracks cooking time precisely.
Optional tools include a basting brush for butter or oil. A wire rack is useful for resting the steak. These tools make cooking straightforward and effective.
Preparing Your Filet Mignon
Take the filet mignon out of the fridge 30–60 minutes before cooking. This brings it to room temperature for even cooking. Pat it dry with paper towels to ensure a good sear.
Season generously with salt and pepper on all sides. You can add garlic powder or fresh herbs for extra flavor. Tie the steak with kitchen twine to maintain its round shape.
If the filet has a fat cap, trim it to about ¼ inch. This enhances flavor without overwhelming the meat. Proper prep sets the stage for a perfect cook.
Filet Mignon Cooking Time Chart
The filet mignon cooking time chart below shows times for a 1–2 inch thick steak. Times are based on pan-searing or grilling over medium-high heat (400–450°F). Always check the internal temperature for accuracy.
| Thickness | Rare (120–125°F) | Medium-Rare (130–135°F) |
|---|---|---|
| 1 inch | 2–3 min/side | 3–4 min/side |
| 1.5 inches | 3–4 min/side | 4–5 min/side |
| 2 inches | 4–5 min/side | 5–6 min/side |
For oven-finishing, add 4–8 minutes at 400°F after searing. Below are the steps to cook a perfect filet mignon.
Step 1: Preheat Your Cooking Surface
Heat a skillet or grill to medium-high (400–450°F). For pan-searing, the pan should be smoking hot with a high smoke point oil. Avocado or grapeseed oil works well.
If using an oven, preheat to 400°F (204°C). A hot surface ensures a flavorful crust. Allow 5–10 minutes for preheating.
Step 2: Sear the Steak
Place the filet mignon in the hot skillet or on the grill. Sear for the time listed in the chart based on thickness and doneness. For a 1.5-inch steak, sear 4–5 minutes per side for medium-rare.
Avoid moving the steak during searing to form a crust. Flip once using tongs. A good sear locks in juices and adds flavor.
Step 3: Finish in the Oven (Optional)
For thicker steaks (1.5–2 inches), finish in a 400°F oven after searing. Cook for 4–8 minutes, depending on thickness. This ensures even cooking for larger cuts.
Check the internal temperature during this step. Remove when it’s 5°F below your target. The steak will continue cooking while resting.
Step 4: Check the Temperature
Insert a meat thermometer into the center of the steak. Aim for 130–135°F (54–57°C) for medium-rare. Check after the minimum cooking time to avoid overcooking.
If the temperature is too low, cook for 1–2 minutes more and recheck. Precision is crucial for a tender filet mignon. Remove from heat once the target is reached.
Step 5: Rest the Steak
Place the steak on a plate or wire rack and tent loosely with foil. Let it rest for 5–10 minutes. This allows juices to redistribute, keeping the meat moist.
Don’t skip resting, as cutting too soon releases juices. Use this time to prepare sides or sauces. Slice against the grain for serving.
Cooking Methods and Their Benefits
Pan-searing creates a rich, caramelized crust. It’s ideal for 1–1.5-inch steaks and takes 6–10 minutes total. Use a cast-iron skillet for best results.
Grilling adds a smoky flavor and attractive grill marks. It works well for all thicknesses and takes similar times to pan-searing. Keep the grill lid closed for even heat.
Oven-finishing after searing is great for thicker cuts. It ensures the center cooks evenly without burning the crust. Combine with a quick sear for optimal texture.
Reverse searing starts with low oven heat (250°F) and finishes with a high-heat sear. It’s perfect for 2-inch or thicker filets. This method takes longer but offers precise control.
Tips for a Perfect Filet Mignon
Season at least 30 minutes before cooking. This allows salt to penetrate the meat for better flavor. Don’t skimp on seasoning for a lean cut like filet mignon.
Use a high smoke point oil for searing. Add butter and herbs like thyme in the last minute for richness. Baste by spooning the melted butter over the steak.
Don’t overcrowd the pan or grill. Cook one or two steaks at a time for even heat. This ensures a proper crust and consistent cooking.
Check the temperature early to avoid overcooking. Filet mignon is lean and cooks quickly. A thermometer is your best tool for accuracy.
Common Mistakes to Avoid
Cooking a cold steak leads to uneven results. Always let it reach room temperature first. This prevents a raw center and overcooked edges.
Flipping the steak too often stops the crust from forming. Sear each side once for the best texture. Patience during searing is key.
Skipping the thermometer risks overcooking. Filet mignon is unforgiving if overdone. Always check the internal temperature for precision.
Not resting the steak is a big mistake. Cutting too soon releases juices, making the meat dry. Rest for at least 5 minutes for juiciness.
Enhancing Your Filet Mignon
Add a compound butter with garlic and herbs after cooking. Place a pat on the hot steak to melt. This adds richness and elevates flavor.
Serve with a sauce like red wine reduction or béarnaise. These complement the mild flavor of filet mignon. A drizzle of balsamic glaze works too.
Slice the steak against the grain for tenderness. Fan the slices on a plate for an elegant presentation. Garnish with fresh parsley or chives.
Pairing Ideas for Filet Mignon
Filet mignon pairs well with simple, elegant sides. Roasted asparagus or garlic mashed potatoes complement the steak’s richness. A Caesar salad adds a fresh touch.
For drinks, a bold red wine like Cabernet Sauvignon is a classic choice. A stout beer or sparkling water with lemon works too. Keep pairings light to highlight the steak.
Serve with a warm dinner roll or crusty bread. This soaks up any juices or sauce. Balance the meal with vibrant, not heavy, flavors.
Summary
Cooking filet mignon is easy with the right timing and tools. The filet mignon cooking time chart shows 3–6 minutes per side for medium-rare, depending on thickness. A thermometer ensures you hit 130–135°F for perfect doneness.
Prepare the steak, sear it well, and rest it before serving. Avoid mistakes like skipping the thermometer or not resting. With these steps, you’ll serve a tender, flavorful filet mignon every time.
FAQ
How long do I cook a 1.5-inch filet mignon for medium-rare?
Sear a 1.5-inch filet for 4–5 minutes per side on medium-high heat. Check for 130–135°F internally. Rest for 5–10 minutes before serving.
Can I cook filet mignon in the oven only?
Yes, but searing first is recommended for flavor. Roast at 400°F for 8–12 minutes after searing. Check the temperature for doneness.
Why is my filet mignon dry?
Dryness comes from overcooking or not resting. Use a thermometer to avoid going past 135°F. Rest for 5–10 minutes to retain juices.
What’s the best way to season filet mignon?
Season with salt and pepper 30 minutes before cooking. Add garlic powder or herbs like rosemary for flavor. Use a compound butter after cooking.
How do I get a good crust on filet mignon?
Pat the steak dry and sear on high heat with oil. Don’t move it during searing. Add butter and baste in the last minute.