How to Cook Frozen Filet Mignon

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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

Defrost filet mignon before cooking for the best flavor.

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.


Cook the Filet

Step 1

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.

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Step 2

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

Step 3

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

Step 4

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

Step 1

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

Step 2

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.


Step 3

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.


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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