Filet Mignon 101: Everything You Need to Know
We have discussed what type of wagyu makes it the ‘crown jewel’ of beef, now we will discuss the cut that makes it the ‘king’ of steaks. Filet mignon sits on top of the pinnacle of steak cuts and is often revered as the most tender and luxurious cuts of beef available.
Even the name itself reflects the quality, derived from French words of “filet’ meaning thread or strip and “mignon” meaning small and pretty. Coming from the tenderloin (a muscle located inside the rib cage of the cow that doesn’t bear weight), the meat of a filet mignon is extremely tender that it can be easily cut with a fork and gives a melt-in-your-mouth texture.
Filet mignon has a mild, sweet flavor compared to other cuts, with a buttery, luscious texture. Its delicate taste pairs well with rich sauces like Béarnaise or compound butters. When it comes to cooking the mignon, the method varies from grilling to broiling, roasting and pan-frying. The key to cooking it is to apply high heat initially to sear the outside and then finish it over lower heat to reach the desired doneness without overcooking.
How to Cook Filet Mignon
Filet mignon might look fancy and intimidating, but cooking it perfectly at home is totally doable — it just takes a bit of care and the right technique. Here are some simple yet important tips and cooking methods to help you bring out the best in this tender cut:
1. Start at Room Temperature
Before you do anything, take your filet mignon out of the fridge and let it sit for about 30 minutes. This helps the meat cook evenly from edge to center. If you toss it straight from the fridge into a hot pan, the outside will overcook before the inside even warms up.
2. Keep It Juicy with Bacon or Lard
Because filet mignon is a very lean cut, it can dry out easily. Wrapping it with bacon or brushing it with a bit of melted butter or lard helps lock in moisture — and adds a delicious, savory flavor. Bacon-wrapped filet mignon is a classic for a reason!
3. Choose the Right Cooking Method
Filet mignon shines best when cooked with high, dry heat, which helps create that beautiful seared crust. Here are a few popular ways to do it:
- Pan-Searing (with Oven Finish)
Start by searing your filet in a hot, oven-safe skillet (like cast iron) with a bit of oil or butter for about 2–3 minutes per side until golden brown. Then, transfer the pan to a preheated oven (around 200°C / 400°F) for another 5–7 minutes depending on thickness and desired doneness. This gives you a crisp outside and a tender, juicy center. - Grilling
Preheat your grill to high heat. Sear each side of the filet for 2–3 minutes to get those perfect grill marks, then move it to indirect heat to finish cooking slowly. This method adds a smoky touch and a slightly charred edge. - Broiling
Broiling is like upside-down grilling. Place your filet on a broiler pan and set it a few inches below the heat source. Broil each side for 4–6 minutes depending on thickness. The direct heat from above caramelizes the surface beautifully. - Sous Vide (for precision lovers)
If you want foolproof doneness, cook your filet in a sous vide bath at 54°C (130°F) for about an hour, then quickly sear it in a hot pan for a golden crust. This method ensures your steak is perfectly cooked edge-to-edge.
4. Aim for Medium-Rare Perfection
Filet mignon tastes best when cooked to medium-rare (about 48–52°C / 118–125°F internal temperature). At this stage, it’s soft, juicy, and full of flavor. Overcooking it can make the texture a bit dry and chewy which would be a shame for such a premium cut!
5. Rest Before Cutting
Once you’ve cooked your filet, don’t slice into it right away! Let it rest for about 5 minutes on a warm plate, loosely covered with foil. This allows the juices to settle back into the meat instead of spilling out — keeping every bite tender and flavorful.
How to Serve Filet Mignon
Filet mignon has a delicate flavor and a buttery-soft texture, which makes it the perfect canvas for rich, bold pairings. To take it from simple to sensational, try serving it with one (or a few!) of these ideas:
1. Add a Flavor Boost
- Bacon-Wrapped: A classic choice that adds smoky, salty goodness while keeping the steak juicy.
- Peppercorn Crust: Coat the filet with freshly cracked black pepper before searing for a gentle kick of spice.
- Fresh Herbs: A sprinkle of chopped parsley, thyme, or rosemary brightens up the dish and adds aroma.
- Earthy Touch: Top it with sautéed mushrooms or thin shavings of truffle for a luxurious twist.
2. Pair It with a Rich Sauce
Because filet mignon is so lean, it pairs beautifully with buttery or creamy sauces that add depth. Some favorites include:
- Béarnaise Sauce: A silky, egg-based sauce flavored with vinegar, tarragon, and a hint of butter.
- Creamy Mustard Sauce: Made with shallots, cognac, cream, and Dijon mustard for a rich and tangy balance.
- Herb Compound Butter: Mix softened butter with minced herbs, shallots, and a touch of lemon juice or vinegar. Roll it into a log, chill, and slice a pat on top of the hot steak before serving.
3. Don’t Forget the Sides
Filet mignon pairs wonderfully with roasted potatoes, creamy mashed potatoes, or grilled asparagus. A glass of full-bodied red wine completes the experience perfectly.
Flavors Based on The Breeds!
The flavors of filet mignon can vary based on the breed of the cattles and how they’re raised. Cattle can be raised on different diets, with grass-fed beef offering a firmer texture and leaner taste, while grain-fed beef provides a fattier, more flavorful experience.
The popular breeds are the Black Angus (known for good marbling and rich flavor), Wagyu (famous for its exceptional marbling and melt-in-your-mouth texture) and Charolais (French breed with a rich flavor, and popular among chefs).
Now that we’ve learned everything we need to know about filet mignon, why not experience all the goodness we’ve listed about it firsthand by ordering Wagyu MB5 Filet Mignon at Lawry’s The Prime Rib Jakarta? Explore the diverse offerings on Lawry’s menu, and taste the reason why our restaurant is where fine dining in Jakarta reaches its highest peak. Reserve your seat now!
FAQ
1. What makes filet mignon special?
Filet mignon is incredibly tender with a buttery texture and mild, sweet flavor, sourced from the tenderloin muscle that sees minimal movement.
2. What is the best way to cook filet mignon?
Use high-heat methods like grilling or broiling, then cook to medium-rare (48°C) for the best texture and flavor.
3. Does the cattle breed affect the taste of filet mignon?
Yes, Wagyu offers exceptional marbling, Black Angus is rich in flavor, and Charolais provides a strong, bold taste.
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