Cooking a whole filet mignon might seem intimidating, but with the right steps, you can create a tender, flavorful masterpiece that will impress everyone at your table. This guide will walk you through everything you need to know-from preparation to serving-so you can enjoy a melt-in-your-mouth filet mignon cooked perfectly at home.
What Is a Whole Filet Mignon?
Filet mignon is the most tender cut of beef, taken from the small end of the tenderloin. When cooking a whole filet mignon, you’re working with a large, tied beef tenderloin roast, usually around 5 pounds, which you slice into portions after cooking. It’s prized for its buttery texture and mild flavor.
Preparing Your Whole Filet Mignon
Before cooking, preparation is key to ensuring even cooking and maximum flavor.
– Bring to Room Temperature: Remove the tenderloin from the fridge about 30 minutes before cooking. This helps it cook more evenly throughout.
– Trim Excess Fat: If your tenderloin has any large fat deposits or silver skin, trim them off to avoid burning during cooking.
– Season Generously: Rub the meat with oil, then season with kosher salt, freshly ground black pepper, and minced garlic for a simple but flavorful crust.
How to Cook a Whole Filet Mignon: Step-by-Step
1. Preheat Your Oven
Set your oven to 425°F (220°C). This high temperature is perfect for roasting the tenderloin to a beautiful medium-rare inside while developing a nice crust on the outside.
2. Prepare the Roasting Pan
Lightly oil a roasting pan with canola or another high-heat oil. Place the seasoned whole filet mignon in the pan and rub it with the remaining oil and garlic. This helps the seasoning stick and adds flavor.
3. Roast the Tenderloin
Place the roasting pan in the oven and roast the filet mignon for about 45 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Use a meat thermometer for accuracy-this is the best way to ensure perfect doneness.
4. Rest the Meat
Once out of the oven, transfer the filet mignon to a cutting board and let it rest loosely covered with foil for 10 minutes. Resting allows the juices to redistribute, making the meat juicier and easier to slice.
5. Slice and Serve
After resting, remove the twine used to tie the tenderloin. Slice the meat crosswise into half-inch thick medallions. Serve with your favorite accompaniments like horseradish sauce or a garlic herb butter for an extra touch of richness.
Tips for Perfect Filet Mignon Every Time
– Use a Meat Thermometer: This is your best tool for perfect doneness. For medium-rare, aim for 135°F; medium is about 140°F.
– Don’t Skip Resting: Resting the meat is crucial for juicy, tender slices.
– Sear Before Roasting (Optional): For added flavor, you can sear the tenderloin in a hot pan with butter and herbs before roasting. This step creates a caramelized crust that enhances the taste.
– Season Simply: Filet mignon’s delicate flavor shines best with just salt, pepper, and garlic. Over-seasoning can mask its natural taste.
Serving Suggestions
Filet mignon pairs beautifully with classic sides like roasted vegetables, mashed potatoes, or a fresh green salad. For sauces, consider horseradish cream, garlic herb butter, or a red wine reduction to complement the meat’s tenderness.
Cooking a whole filet mignon at home is easier than you think. With simple seasoning, careful roasting, and a little patience, you can enjoy a restaurant-quality steak dinner that’s juicy, tender, and full of flavor. Enjoy your culinary success!