How to Cook Frozen Filet Mignon


The filet mignon cut, which comes from the spine area of cattle, offers a juicy and tender cut of meat for steak lovers. Grilled, broiled or roasted, this cut of meat provides a maximum of flavor with a minimal amount of fat content. A fresh filet mignon has the best taste, but it is possible to cook this cut of meat frozen or thawed. Dab a small amount of blue cheese butter on top of your cooked filet to mask any unwanted flavor.

Things You'll Need

  • Plastic container
  • Salt
  • Pepper
  • Rosemary
  • Spoon measurement
  • Butter
  • Sauté pan
  • Meat thermometer
  • Unsalted butter
  • Blue cheese
  • Port
  • Mixing bowl
  • Spoon
  • Baking sheet
  • Wax paper
  • Sharp knife

Cook the Filet

  • Defrost the filet. Place a wrapped frozen filet mignon in a plastic container and store in the fridge for 3 to 4 hours until completely thawed.

  • Season the meat. Sprinkle salt, pepper and rosemary on each side of the steak.

  • Melt 2 tbsp. of butter in a saute pan over low heat. Turn the heat up high and then add the filet.

  • Place the steak in the pan and sear meat. Cook until it reaches an internal temperature of 120 degrees; 120 to 125 will make your filet rare, 140 to 150 medium, and 160 and beyond will make it well. Flip the meat over with a spatula to brown all sides of the meat.

Prepare the Butter

  • Warm 1 stick or 1/2 cup of unsalted butter to room temperature.

  • Mix together 1 cup of blue cheese, 1/2 cup of butter and 2 tbsp. of port together with a spoon in a mixing bowl. Mash the ingredients against the sides of the bowl to thoroughly blend.

  • Line a baking sheet with wax paper. Shape the butter mixture into small balls and place on the sheet. Refrigerate until hardened for several hours. Place a portion of butter on each cooked filet mignon before serving.

Tips & Warnings

  • The butter in the pan will smoke due to the high heat. Turn on a stove fan or open a window to disperse smoke.
  • Cut the filet 3/4 of the way through with a sharp knife to butterfly before cooking it. This will allow the meat to cook faster.
  • Use caution when working with heat.

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