How to Cook Filet Mignon - Medium Rare
The Ultimate Stovetop Filet Mignon
Achieve a perfect, restaurant-quality medium-rare filet mignon at home. This tutorial guides you through the stovetop searing and butter-basting technique.
The Art of the Tenderloin
Filet mignon, the most tender cut of beef from the tenderloin, deserves to be cooked with care. This video demystifies the process, showing you how to get a deep, flavorful crust on the outside while keeping the inside juicy and perfectly medium-rare. No fancy equipment needed—just a good pan and the right technique.
From seasoning generously to the final butter baste, every step is crucial for developing maximum flavor. Learn the timings, temperature control, and the importance of letting the steak rest to lock in all the delicious juices.
Tips for Filet Perfection
- Room Temperature: Let your steak sit out for 20-30 minutes before cooking for a more even cook.
- Pat it Dry: A dry surface is essential for getting a good sear. Pat the filet thoroughly with paper towels.
- Hot Pan, High-Smoke Oil: Get your pan very hot before adding the steak. Use an oil like sunflower or canola oil that can handle the heat.
- Rest is Best: Always let your cooked steak rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat.
Essential Equipment
- Heavy-Bottomed Skillet (Cast Iron or Stainless Steel)
- Tongs
- A Large Spoon (for basting)
Classic Pairings
Serve your filet with:
- Creamy Mashed Potatoes
- Roasted Asparagus
- A Red Wine Pan Sauce
- Garlic Herb Butter