How to Cook a Filet Mignon on the Stove

Filet mignon is often served as a delicacy in restaurants.

Filet mignon is the meat cut from the tenderloin of an animal, and can be either pork or beef. Since the cut is from an area next to the spine that doesn't have to carry much work or weight, it is very tender and is therefore seen as a delicacy. A filet mignon can be grilled, broiled, baked or cooked on the stove top in a pan. Commonly, it will be cooked on a stove top then finished off in the oven. Some key things to keep in mind when cooking a filet mignon on the stove is preparing the meat, understanding when the meat is to your preferred "doneness" and letting the meat sit after cooking.

Things You'll Need

• Filet mignon
• Salt and pepper
• Olive oil
• Frying pan
• Butter
• Oven
• Aluminum foil
• Platter

Instructions

1. Cut off any silver skin or fat that is around the edges of the filet with a sharp knife. For those cutting the filet mignon from the whole tenderloin, it is the smaller end of the tenderloin.

2. Season the meat by rubbing it gently with a generous amount of salt and freshly ground pepper. Rub a small amount of olive oil into the sides if desired.

3. Heat frying pan to medium on the stove. At the same time, preheat the oven to 400 degrees F. Add a pat of butter to the frying pan and let it melt until it stops foaming.

4. Put the filet into the pan on the melted butter. Do not cook more than two filets in the pan at a time. This will ensure that you will have hot spots on the pan to flip the filet for a nice even searing. Keep air circulation up with a heating fan or an open window. Keep the filet searing on the first side for about four to five minutes until it is dark brown.

5. Flip the filet over to an unused part of the pan where it will still sear the meat. Let it sit for 4 to 5 minutes for medium rare. For more than two filets, remove the first two to cook the other filets, and keep them on a foil-covered platter.

6. Turn the heat off on the stove once all the filets are seared. Place all the filets back into this pan and place it into the oven, if desired. Use a thermometer to find your ideal temperature. For example, for rare the temperature should be about 120 degrees F, for medium it should be about 140 degrees, and well done is around 160 degrees.

7. Let the steaks rest for about three minutes before serving, covered in loose foil.

References

• How To Cook Meat: Cooking Filet Mignon
• Steaks Guide Cooking Filet Mignon in the Oven