Filet Mignon Steak

(Price per steak. Average size 10oz, Minimum size 8oz)

This cut is regarded as the best of the best. It is also known as Beef Loin or Chateaubriand Filet De Boeuf. This is the most tender steak, lean yet succulent, with a fine buttery texture and deserves to be paired with your most popular red wine. My personal choice here is South African Pinotage.

Filet Mignon Steak – The Epitome of Elegance and Flavor

Filet Mignon is renowned as one of the most luxurious and tender cuts of beef. This steak is cut from the center of the beef tenderloin, a muscle that runs along the spine of the cow and gets very little exercise, making it incredibly tender. The tenderloin itself is divided into several cuts, with the filet mignon being the most prized section for its fine texture and lean profile​.

Sourcing and Trimming 

Our Filet Mignon steaks are hand-selected from the finest beef tenderloin, ensuring that you receive a cut that is both succulent and flavorful. Each steak is meticulously trimmed to remove any silver skin and excess fat, resulting in a lean piece of meat that still retains a buttery texture and rich flavor. This detailed preparation process not only enhances the eating experience but also ensures a perfect sear and presentation on your plate​​.

Cooking Tips 

To get the most out of your Filet Mignon, it’s essential to follow a few key cooking tips. First, bring your steak to room temperature before cooking to ensure even heat distribution. Pat it dry with paper towels to remove any moisture, which helps in achieving a good sear. Season the steak generously with salt and pepper to enhance its natural flavors​ ​.

Cooking Methods 

There are several excellent methods to cook a Filet Mignon:

Pan Searing and Oven Finishing

1. Preheat a cast iron skillet over high heat until smoking hot.
2. Add a tablespoon of oil with a high smoke point, such as canola or avocado oil.
3. Place the steak in the skillet and sear for 2-3 minutes on each side until a golden brown crust forms.
4. Add garlic cloves and fresh rosemary to the pan for additional flavor.
5. Transfer the skillet to an oven preheated to 400°F and cook until the internal temperature reaches 130°F for medium rare.
6. Let the steak rest for 5 minutes before serving​.

Grilling

1. Preheat your grill to high heat.
2. Lightly brush the steak with olive oil.
3. Grill the steak for 4-5 minutes per side.
4. Check the internal temperature; for medium rare, it should reach 130°F.
5. Rest the steak for 5 minutes before slicing and serving​​.

Preparation Tips 

For optimal results, allow your Filet Mignon to come to room temperature before cooking. This step ensures even cooking throughout the steak. Patting the steak dry with paper towels removes moisture, aiding in a perfect sear. Season both sides with salt and pepper generously to bring out the steak’s natural flavors​​.

FAQs

How do I know when the steak is done? 

Use a meat thermometer to check the internal temperature. For medium rare, aim for 130°F. This ensures the steak remains juicy and tender​​.

Should I marinate my Filet Mignon? 

Filet Mignon is already very tender and flavorful, so marinating is not necessary. However, seasoning with salt, pepper, and fresh herbs can enhance its natural taste​)​.

Can I cook Filet Mignon in a pan without using the oven? 

Yes, you can achieve great results by pan-searing alone. Use a hot cast iron skillet and sear each side for 3-4 minutes. Ensure the internal temperature reaches 130°F for medium rare before resting​​.

How should I store and reheat leftovers? 

Store leftover steak in an airtight container in the refrigerator. To reheat, wrap the steak in foil and heat it in a low oven until warmed through to avoid overcooking​.

What sides pair well with Filet Mignon? 

Classic sides like baked potatoes, roasted vegetables, and fresh salads complement Filet Mignon perfectly. These sides enhance the steak’s flavor without overpowering it​.