Chef notes
Next to a burger, steak is my favorite red meat. I love it perfectly seasoned and coated with a rub. This is the perfect preparation.
Technique tip: Cast iron pans hold heat well and create a perfect crust on the steak. Remove the steaks from the refrigerator 20 minutes before cooking.
Swap option: You can use rib-eye steak instead of filet mignon.
Preparation
For the glaze:
Whisk together the mustard, honey, horseradish in a medium bowl, season with salt and pepper and fold in the mint. Let sit at room temperature while you prepare the steaks to allow the flavors to meld.
For the filet mignon:
Combine the black pepper and ancho powder in a small bowl. Brush the steaks on both sides with canola oil, season on both sides liberally with kosher salt.
Season the top of each steak with the chili and pepper mixture and gently press in to adhere. Heat a few tablespoons of oil in a 12-inch cast iron pan until it begins to shimmer.
Put the steaks in the pan, rub-side down and cook until a crust forms, about 3 minutes. Turn the steaks over, lower heat a bit and continue cooking until medium-rare doneness, about 4 minutes longer.
Remove to a cutting board and let rest 5 minutes before slicing. Serve slices, lightly drizzled with some of the sauce and more sauce on the side.
FAQs
For the filet mignon:
Heat a few tablespoons of oil in a 12-inch cast iron pan until it begins to shimmer. Put the steaks in the pan, rub-side down and cook until a crust forms, about 3 minutes. Turn the steaks over, lower heat a bit and continue cooking until medium-rare doneness, about 4 minutes longer.
How do you get a good filet mignon cooked? ›
A hot skillet delivers the best sear. Add some butter or a high smoke point oil such as avocado oil, canola oil, or grapeseed oil and sear steaks for 1–2 minutes on each side. The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium.
Why do people like filet mignon so much? ›
This cut of meat is prized for its tenderness, flavor, and overall quality. The filet mignon cut was originally only eaten by the upper class, as it was quite expensive.
Should I cook filet mignon in butter or oil? ›
The vegetable oil has a higher smoke point. You can add that great butter for flavor at the end! Check the temperature of your meat before you transfer the skillet to the oven. If the filet mignon is within about 5-10 degrees of your desired temperature, you may need even less than 3 minutes in the oven.
Do you cook filet mignon fast or slow? ›
Slow roast.
Bake until an instant-read thermometer inserted in the center of a steak registers about 115°F for medium rare, 20 to 30 minutes (start checking at 20 minutes). If you'd like the steak more rare or more well-cooked, add or subtract 10 degrees for each level of doneness.
Is it better to grill or pan fry filet mignon? ›
After testing, I've found that the best way to cook filet mignon is to pan sear it in a hot cast iron skillet. Some recipes have you get a good sear on the stovetop and then finish in the oven but I don't find that to be the best method.
How long should filet mignon sit out before cooking? ›
As a rule of thumb, we recommend you let your meat sit out for 60 minutes before cooking. Once the resting steak is safely covered, all is good. This room temperature resting is also the perfect opportunity to season the steak , pat the surface dry with a paper towel and season your steak with Kosher Salt.
Should I cover filet mignon when cooking? ›
Grill filet mignon, covered, over indirect medium heat for the amount of time determined by steak thickness and desired doneness. For a 1-inch cut, grill 16 to 20 minutes for medium-rare (145°F) or 20 to 24 minutes for medium (160°F).
Is it better to broil or bake filet mignon? ›
Broiling steak gives it a quick sear that baking does not. However, if cooking past medium-rare, broiling could crisp the outside of filet mignon too much while not cooking the inside enough.
How long to cook filet mignon in oven before searing? ›
To reverse sear a one-inch filet mignon, set your oven to 200-250 degrees. Cook the filet for about 45 minutes until its temperature reaches about 120 degrees. Then, sear in a preheated pan for 1-3 minutes on each side. Finally, let rest at room temperature for 5-10 minutes before serving.
1 ½ to 2-inch thick cuts may need between 15 and 20 minutes, while thinner cuts will need between 10 and 15 minutes. The best cook for a filet mignon is, generally, medium-rare, which will give them a light pinkness in the center.
Why don t Jews eat filet mignon? ›
Technically, filet mignon is as kosher as any other cut of meat. The problem with filet mignon and other cuts from the rear is that they are located near the sciatic nerve and fatty deposits known in Hebrew as chelev, which are Biblically forbidden.
Is there a better steak than filet mignon? ›
These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.
Why is filet mignon so tasteless? ›
Because filet is super lean, it lacks the necessary intramuscular fat that imbues a truly delectable steak with its signature rich flavor. Without that gorgeous (and flavorful!) marbling, filet can become dry if it's cooked past medium, and it also needs a little help to achieve a distinctive flavor.
How does Bobby Flay cook a steak in the oven? ›
Place steaks in pan, rub-side down, and sear for 35 to 40 seconds. Salt the non-rub side while the steaks are searing. Turn steaks over, and place pan in oven until steaks are medium rare, 8 to 10 minutes, brushing with glaze during last 2 minutes. Remove steaks from oven, and brush again with glaze.
