FIlet Mignon

  • Serves: 2 Servings
  • Prep Time: 10 mins
  • Cooking: 40 mins
  • Total Time: 50 min

There is something special about filet mignon that makes it the most coveted of all the meats. While I am a fan of tenderloins and ground kobe, there is something particularly special about a filet mignon cooked just below medium and having been cooked the right way. This recipe walks through how simple these steaks really are to cook and will let you present to yourself, or whomever you might be cooking for, one of the most beautiful steaks they will ever eat. Don't pay $60 for this cut of beef at a prime joint, take my recipe and make it at home for 1/4 of the price!



Start by making a marinade of soy sauce, 1/2 a can of diet cola, coriander, pepper, garlic, and thyme. It will smell amazing, and it is. Let your steaks sit in this marinade in the fridge for a few hours. I wouldn't do more than 4 though because of how corrosive the cola is. It is meant to make the meat more tender, but you don't want the meat to deteriorate.

About 30 minutes before you're ready to start cooking, take the steaks out of the marinade, add a little bit more pepper, and let them get to room temperature. The reason for this is.. well I am not sure, anybody know? All I know is that steaks cooked at room temperature outperform ones that are still cold.

When the steaks have been out and are room temperature, heat up a skillet to high heat. When searing hot, add the steaks to the pan. Let them sit on each side for about 3 minutes. You will see brown starting to creep up the sides of the steak when they are ready to be flipped. Try to only turn the steaks once, it will keep them more flavorful.

Pre-heat the oven to 375 and place the seared filets on tin foil in a pyrex dish or on a baking sheet uncovered. Try to place them in the middle of the oven and bake for 25-30 minutes depending on the thickness of your steaks. Every ten minutes, flip the steaks in the oven. You will begin to see juices forming under the steaks and flipping them every 10 minutes make them cook more evenly as well as keeps the top from drying out.

Filets are hard to determine when they are done, but if your filets are about 6-8 ounces and taller than they are wide, you will need about 15 minutes for medium-rare. For medium, make it 20 minutes. For well done, make it 30. A medium steak should barely give when firmly pressed in the middle, and a well done steak should not give at all.

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