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Easy Filet Mignon Steak

Easy Filet Mignon Steak

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Jessica Chou

Bacon-Wrapped Filet Mignon

Filet mignon is such a tender cut of beef, you don't need to do much to make it taste amazing. This recipe just adds a bit of bacon to the mix, but it's an optional addition to a great meal.

Click here to see Beef Recipes For Any Night of the Week


Note: You can serve the steak alongside steamed carrots, zucchini butter, or some classic mashed potatoes.


  • 2 strips of bacon
  • Two 4-ounce filet mignon steaks
  • 2 Tablespoons olive oil

Nutritional Facts


Calories Per Serving519

Folate equivalent (total)12µg3%

Pat LaFrieda’s Filet Mignon Steak Sandwich Recipe

We’re very excited about renowned New York butcher Pat LaFrieda’s new cookbook, the aptly named MEAT: Everything You Need To Know. In addition to a hearty lineup of LaFrieda’s signature recipes, you’ll learn the butchery skills you need to know through stunning photos and detailed diagrams. That steak sandwich everyone waits in line for at Citi Field? Catch the game at home and make sure everyone gets one.

A substantial change in dining is happening in a very unlikely place. The days of stale pretzels and old beer are transforming into fine dining at large format sporting venues. Great leaders in this vastly improved food movement are the New York Mets and its owners, Jeff and Fred Wilpon. They have revolutionized the food experience at baseball games by partnering with Aramark to offer amazing dishes from Danny Meyer’s Shake Shack and Dave Pasternack’s Catch of the Day, among others. The Wilpons had been eating our meat at restaurants for years and were big fans of our product. In 2012, they asked my cousin Mark and me if we had something that they were missing in their lineup, namely a steak sandwich.

My dad had taught me how to make his favorite steak sandwich when I was a kid. We always made it with skirt steak, which is our favorite beef cut, but I quickly realized that I couldn’t use this meat for customers because it was too chewy. The last thing I wanted was for someone to take a bite out of our sandwich and have a big piece of meat come out and slap him or her in the chin. I needed something you could bite straight through so I got the idea of using filet mignon.

Easy Grilled Filet Mignon

If you're new to grilling steaks or just a fan of simplicity, then grilling filet mignon is the perfect dinner option when you're looking for an elegant but simple meal—quick enough for a weeknight and indulgent enough for a special occasion, too.

Filet mignon is a delicious, tender cut of beef that melts in your mouth. It happens to be ideal for grilling, as it develops a nice crust over high heat while the center becomes juicy and succulent. It cooks fairly quickly once the grill is hot, just a few minutes on each side. Just make sure you bring the meat to room temperature—this should take half an hour or so, depending on the thickness—before it hits the grill. This ensures that the steak cooks evenly.

Because filet mignon is mild in flavor, it is often served with a sauce, such as a mushroom sauce or bearnaise, or a compound butter. You can also top the steaks with sautéed onions or mushrooms. The grilled beef pairs nicely with simple sides such as smashed potatoes and steamed broccoli.

How Long Should I Cook Filet Mignon?

Sear filets 2 minutes per side on the stovetop in a cast iron skillet on high heat with real butter or oil and then immediately transfer to a preheated oven at 415° F. I typically bake filets for about 5-6 minutes for medium-rare. That’s the beauty of cast iron, you can easily transfer from stovetop to oven. If you don’t have one, I highly recommend picking one up.

Carefully timing your cook time for steak always yields consistent results. It may sound like overkill, but I use my phone to time each side on the skillet and then in the oven. If you really adhere to cook times I promise you will never overcook a steak again.

Gordon Ramsay's fillet mignon in the oven

If you prefer, there is also a recipe from Gordon Ramsay for cooking your filet steak in the oven.

  • 2 6oz fm steaks, trimmed of fat
  • Olive oil spray
  • Salt and pepper to season
  • A heavy oven-safe skillet
  • A meat thermometer
  1. As before, lay out your steaks for around 30 minutes to bring them to room temperature. While you are doing this, preheat your oven to 400°F and heat your skillet on the stove.
  2. When the steaks are ready to cook, spray them lightly with the olive oil, and season well with the salt and pepper.
  3. Put the steaks on the skillet and cook for 2 - 2 ½ minutes on each side, then sear the edges until browned. Now move the skillet from the stove to the oven, and cook for a further 4 - 5 minutes.
  4. To check if your steaks are cooked, simply insert the meat thermometer into the side of the meat and check the temperature.
  5. For medium-rare steaks, remove at 125°F, and for medium, remove at 130°F. As before, rest your steaks for 5 - 10 minutes and then cut into juicy, ¼ inch slices before serving.

So, what’s the best way to cook filet mignon? The key is 2 simple steps:

The great news is, this all takes less than 15 minutes.

But if you want a perfect filet mignon recipe, read on for all my tips! But first, that story…

How to cook filet mignon

  • Pat filets dry with paper towels and season generously with salt and pepper. Protip: You do NOT need to bring your steak to room temperature before cooking “for even cooking.” This is kitchen mythology. Ignore it.
  • Set a 12-inch cast iron pan over high heat on the stovetop, and leave it alone for five minutes or so to get nice and hot.
  • Swirl (or spread with a spatula) a very thin coating of oil into the pan. About a teaspoon will do for well-seasoned cast iron. Use a neutral-tasting oil with a very high smoke point. We like to use refined organic safflower oil, which has among the highest smoke points.
  • Add filets to the pan and cook undisturbed for about 3 minutes on the first side, until a nice brown crust forms. Flip once and brown on the underside, about 2 minutes. If your filet is thick, you can also brown the edges if you like. To be honest we don’t always do this.
  • Transfer the whole skillet to the center of a 400°F oven and cook until an instant read thermometer reaches 125°F (or juuuust shy of that temperature) when inserted into the center. The meat will continue to cook after you pull it out of the oven, so this method will yield perfect, true medium-rare filet.
  • See the recipe below for more detailed instructions.

How To Make the Perfect Filet Mignon:

  • It’s practically foolproof if you have a meat thermometer, but you can also use the finger test just in case you don’t.
  • This starts on the stove in a hot pan and finishes in the oven, so you’ll need a heavy oven-safe skillet or cast iron skillet to make this.
  • Preheat your oven before starting because it takes just a few minutes in the oven to finish.
  • You’ll want to bring the meat up to room temperature, so let it sit on the counter at least 30 minutes before you’re ready to cook.

Filet Mignon Marinade for Grilling/Roasting

Check out the following marinade recipes for filet mignon and try each of them out to discover how versatile you can get with that steak. One word of caution though – do not marinate the filet mignon for more than 10-15 minutes if you are using citrus or acidic ingredients in your marinade as this might make the texture of the steak unappealingly mushy.

Citrus Filet Mignon Marinade


  • Lime Juice – 2 tablespoonfuls
  • Wine Vinegar – 2 tablespoonfuls
  • Canned Chipotle Chilies – 4-6 finely chopped
  • Oregano – 4 teaspoonfuls
  • Garlic – 4-6 cloves finely chopped
  • Ground Cumin – 1 teaspoonful
  • Orange Juice – 1 cup
  • Salt – 1 teaspoonful
  • Pepper – 1 teaspoonful

Method of Preparation

  • Mix all the above ingredients together and cover the steak with it.
  • Let the marinated steak stand for about 15 minutes to allow the seasonings release their flavor and aroma under the influence of the citrus juices and vinegar and get seeped into the meat.
  • Prepare the grill and roast away to glory!

Wine ‘n’ Vinegar Marinade


  • Red Wine – ½ cup
  • Worcestershire Sauce – 3-5 tablespoonfuls
  • Balsamic Vinegar – 2-4 tablespoonfuls
  • Garlic – 4-6 cloves finely chopped
  • Salt – 1 teaspoonful
  • Pepper – ½ teaspoonful

Method of Preparation

  • Mix all ingredients together and soak the tenderloin in this marinade.
  • Put the entire preparation into the refrigerator as the marinade wine content may turn sour or acrid if kept in room temperature, ruining the flavor of the meat.
  • Turn the filet mignon over in the marinade and allow each side to soak for 15 minutes.
  • Grill and serve hot alongside baked potatoes!

Red Wine ‘n’ Herbs Marinade for Filet Mignon


  • Red Wine – 750 ml
  • Onion – 1, finely chopped
  • Carrot – 1, finely chopped
  • Parsley – 4-6 springs
  • Thyme – 4-6 springs
  • Whole Black Peppercorns – 1 teaspoonful
  • Bay Leaf – 1

Method of Preparation

  • Add all the above ingredients to a saucepan made of a neutral or non reactive material.
  • Bring to boil on a high flame and continue boiling for 4-6 minutes.
  • Remove from flame and allow it to cool.
  • Immerse the filet mignon in the marinade and let the mixture stand for about 30 minutes.
  • Pan grill for best results.

Use these marinade recipes for filet mignon to cook up some of the most delectable filet mignon dishes. If you know how to cook filet mignon , then you must be well aware of the importance of a good marinade in the entire preparation process. A sinful intimacy between a fine tenderloin steak and a provocative marinade only results in the most tongue tempting seduction of a dish when this relationship passes through the fire of the grill and lands on your plate. The best tribute you can pay this evergreen gustatory love story is to attack it with all your steak-and-potatoes instinct!

How to Make Roasted Garlic Sauce :

  • Put the roasted garlic and , roasted tomato in food processor and process until form a smooth paste
  • Heat up the olive oil in a sauce pan, saute the roasted garlic sauce paste until fragrance
  • Add the liquid from cooking the pasta, season with salt, pepper, thyme, and oregano, bring to boil
  • Simmer and reduce the sauce until thicken
  • Serve the roasted garlic sauce with the grilled tenderloin steak

Garnish: Crispy Deep Fried Ginger, Chopped Garlic Chives, Cherry Tomato Confit, Indian pennywort leaves ( Centella asiatica Sp)


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