Filet mignon is a fancy cut of beef known for being super tender and delicious. It has a buttery texture that simply melts in your mouth, making it a special treat for any meal.
Cooking filet mignon feels like a celebration. It’s perfect for impressing guests or just treating yourself. I love pairing it with some roasted veggies for a fancy dinner at home! 🍽️
Key Ingredients & Substitutions
Filet Mignon: This is the star of the dish! It’s known for its tenderness. If you’re looking for a more affordable option, consider using sirloin or ribeye, though they won’t be as tender.
Olive Oil: I recommend using extra virgin olive oil for a fruity flavor. If you need an alternative, avocado oil or canola oil will work too, allowing higher smoke points.
Butter: Unsalted butter adds richness. If dairy is a concern, try ghee or a plant-based butter substitute.
Vegetables: Asparagus, cherry tomatoes, and baby potatoes are great choices! Feel free to switch them out with seasonal veggies like zucchini, bell peppers, or Brussels sprouts.
How Do I Achieve the Perfect Sear on Filet Mignon?
Searing your filet mignon locks in flavor and gives a wonderful crust. Here’s how to do it right:
- Start with the steaks at room temperature to ensure even cooking.
- Make sure your skillet is very hot before adding the oil and the steaks.
- Don’t move the steaks around while they cook. Letting them sit creates that golden crust.
- Use the butter-basting technique for added flavor; it enhances moisture and richness.
By following these steps, you’ll have beautifully seared filet mignon every time! Enjoy your cooking adventure!
Perfectly Seared Filet Mignon with Roasted Vegetables
Ingredients:
For the Filet Mignon:
- 3 filet mignon steaks (about 6 oz each, 1.5-2 inches thick)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil (plus more for vegetables)
- 2 tablespoons unsalted butter
- 3 cloves garlic, smashed
- Fresh thyme or rosemary sprigs (optional)
For the Roasted Vegetables:
- 1 cup asparagus spears, trimmed
- 1 cup baby potatoes, halved
- 1/2 cup cherry tomatoes
- Salt and pepper for vegetables
- Fresh parsley, chopped, for garnish
Time Needed:
This delicious meal will take about 10 minutes of prep time, 25-30 minutes of cooking, and an additional 5-10 minutes for resting the steaks. In total, plan around 45-55 minutes for this impressive and tasty dish.
Step-by-Step Instructions:
1. Prepare the Vegetables:
Toss asparagus, baby potatoes, and cherry tomatoes with olive oil, salt, and pepper on a baking sheet. Spread them out evenly and roast in a preheated oven at 425°F (220°C) for about 20-25 minutes, or until they are tender and lightly browned. Stir them halfway through for even cooking.
2. Prep the Steaks:
While the vegetables are roasting, bring the filet mignon steaks to room temperature, which takes about 30 minutes. Pat the steaks dry with paper towels to ensure a good sear. Then, generously season both sides of each steak with salt and pepper.
3. Preheat Your Skillet:
Heat a heavy, oven-safe skillet (like cast iron) over high heat until it’s very hot. This step is crucial for a great sear.
4. Sear the Steaks:
Once the skillet is hot, add a splash of olive oil. Carefully place the steaks in the pan, making sure not to overcrowd it. Sear without moving for about 2-3 minutes until a deep brown crust forms. Flip the steaks and sear the other side for another 2 minutes.
5. Add Aromatics and Finish Cooking:
Reduce the heat to medium. Add the butter, smashed garlic, and fresh thyme or rosemary (if using) to the pan. Tilt the pan slightly and continuously spoon the melted butter over the steaks for about 2-3 minutes. This adds rich flavor and moisture.
6. Check Doneness:
For a medium-rare finish (about 130°F or 54°C), check with an instant-read thermometer. If the steaks need more cooking, transfer the skillet to a preheated oven set at 400°F (204°C) for 3-5 minutes to finish cooking. Adjust cooking time for preferred doneness.
7. Rest the Steaks:
Once the steaks are done, remove them from the skillet and let them rest on a cutting board for 5-10 minutes. This allows the juices to redistribute, making for a more tender bite.
8. Plate and Garnish:
To serve, slice one steak to reveal its beautiful pink center. Arrange the sliced steak alongside the roasted vegetables on a plate. Finish by sprinkling freshly chopped parsley, and add extra coarse salt and cracked black pepper, if desired.
Enjoy your elegant, tender filet mignon with the delicious roasted vegetables on the side—perfect for any special occasion!
Can I Use Frozen Filet Mignon?
Yes, but it’s important to thaw it completely before cooking. The best way to thaw is to place the steak in the refrigerator overnight. If you’re short on time, you can also submerge the wrapped steak in cold water for faster thawing.
What’s the Best Way to Cook Filet Mignon for Different Levels of Doneness?
Use a meat thermometer for accuracy! Aim for 120°F (49°C) for rare, 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 160°F (71°C) for well-done. Adjust cooking time as needed, especially if transferring to the oven to finish cooking.
Can I Make This Recipe Without a Skillet?
If you don’t have a skillet, you can also grill the filet mignon! Preheat your grill, then sear the steaks for about 5-6 minutes per side, depending on the thickness and desired doneness.
How Do I Store Leftover Filet Mignon?
To store leftovers, let the steak cool completely, then wrap it in plastic wrap or foil and place it in an airtight container. It will keep in the fridge for up to 3 days. Reheat gently in the microwave or a skillet to avoid drying it out.
