Best Cooking Time

Filet Mignon Cooking Time

Filet mignon cooking time is an important consideration because of the price of this succulent piece of meat. This is a very tender cut, but it is not the most flavorful so it is often served with a sauce. Filet mignon comes from the small end of the tenderloin.

We recommend that this meat be cooked no more than medium rare so that it does not become dry. A thermometer is the best way to determine when any steak has finished cooking. Next best is to cut into it for a peek. Click here for a table of the finish temperature for beef.

After cooking many steaks you can get an idea of the doneness by pressing on the steak to see how springy it is. You can practice this method, but it is not as precise as your instant read thermometer.

Cooking Time 1 inch Filet Mignon
Filet Mignon
1 inch thick

Grill or Pan Fry

COOK

TO MEAT INTERNAL TEMPERATURE

Very Rare Medium Heat 2 - 2.5 min per side< 120
Rare Medium Heat 2.5 - 3 min per side to 123 F.
Medium Rare Medium Heat 3 - 4 min per side to 130 F.
Medium Medium Heat 3.5 - 5 min per side to 137 F.
Medium-Well Medium Heat 5 - 6 min per side to 150 F.
Well Medium Heat 6 - 8 min per side to 160 F.

Cooking Time 1 1/2 inch Filet Mignon
Filet Mignon
1 1/2 inch thick

Grill or Pan Fry

COOK

TO MEAT INTERNAL TEMPERATURE

Very Rare Medium Heat 2.5 - 3 min per side < 120
Rare Medium Heat 3.5 - 4 min per side to 123 F.
Medium Rare Medium Heat 4 - 5 min per side to 130 F.
Medium Medium Heat 5 - 7.5 min per side to 137 F.
Medium-Well Medium Heat 7.5 - 9.5 min per side to 150 F.
Well Medium Heat 9.5 - 11 min per side to 160 F.

Filet Mignon Cooking Methods

Cooking Method Dry: grill, broil, pan broil, oven roast

Filet mignon is usually cooked by a dry heat method, often at a high temperature, so that it is seared on the outside while remaining juicy and tender on the inside.
Use a skillet and begin frying the filet in olive oil or clarified butter. You can finish cooking the steak in the skillet using the table above. Alternatively, you can begin frying it in the skillet to form a crust, then move it to the oven to reach the final temperature. When cooked in this manner, bacon is sometimes wrapped around the edge of the filet mignon and fastened to it with either a toothpick or with butchers twine.
Another cooking method that produces an evenly cooked filet mignon is to oven roast a whole tenderloin, then slice it into individual steaks. With this method the filet mignon does not have a seared crust. CLICK HERE for tips and techniques that help to cook all PREMIUM steaks.
Tenderloins can also be cooked using a wet method recipe such as in Boeuf a la Ficelle (Beef on a String.) With this recipe the tenderloin is poached in a pot of root vegetables and liquid for 15 to 20 minutes. The reason for the string was to hold the tenderloin in the middle of the pot while cooking and for retrieving it when the cooking was done. It really doesn't matter if you drop the tenderloin to the bottom of the pot and fish it out with tongs when it is done.

Flavors That Go

 

Flavors That Go

salt and pepper (esp. coarsely ground black pepper)
bacon
garlic
mushroom
onion
shallot
oil (olive)
butter
wine (port, red)
broth and stocks
vinegar
Worcestershire sauce
Bearnaise sauce

rosemary
thyme

 

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