Filet mignon steak recipe is a beef steak recipe. Filet mignon is a French word for “tender fillet”. When cooking filet mignon steaks, there’s no reason to be intimidated. For me, a perfect filet mignon has a salty and crispy texture outside but juicy and tender inside. Personally, I like my filet mignon steaks to be medium well inside because it is tenderloin, it is quite lean and that means it has less fat. But I do understand that some of you like it less or well done.
We do know that with steaks, fat gives a lot of flavors and because filet mignon steaks are lean, the closer you get to well done, fat will melt away and the meat will just get dry. When buying a filet mignon steak, choose tenderloin for recipe that is 2-3 inches thick and should be a single muscle.
When you season beef with salt, be generous. Unlike pork, it does not absorb too much salt. However, you don’t need to rub the salt on the meat. When cooking the filet mignon steak recipe, cook at a high temperature so you can get a great sear on the outside, tasty, crispy and a great looking filet. In cooking a filet mignon steak, temperature of pan and steak itself is very important. Cook steak in room temperature. Do not cook the filet mignon steak coming from the freezer. It should be room temperature. Served with Filet Mignon Red Wine Reduction Sauce.
(see Filet mignon red wine reduction sauce recipe for reference)
Try our Filet mignon steak recipe now and enjoy the goodness of this dish.
FILET MIGNON STEAK RECIPE
Preparation Time: 5 MINS.
Cooking Time: 10-15 MINS.
- 1 portion beef tenderloin
- 4 cloves Garlic
- 1 Tbsp. Butter
- 2 Tbsp. Olive oil
- 2 tsp Thyme
- 2 tsp Rosemary
- Marsala Wine
- Drizzle beef with olive oil and season with salt, pepper, thyme and rosemary.
- Heat pan with oil.
- Put beef in pan. Add butter and crushed garlic.
- Pan roast for 3 minutes on one side then flip. Another 3 minutes on the other side. On the last minute, flambé the beef with Marsala wine. Serve.
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