How to Cook Filet Mignon

Filet mignon is a delicacy in many fine-dining restaurants. How to bake filet mignon at home? Learn the recipe for a tasty dish at half the price.

When you go into a restaurant, you may notice, that filet mignon is one of the most expensive dishes on the menu. This is because filet mignon belongs to a class of its own and originally from France. This prime cut of beef is so soft and tender it can be cut with a fork. The word "filet" means "thick slice" and "mignon" means "dainty" in French. The tender meat of the filet mignon is from the small end of the tenderloin not toughened by exercise. For most people, the Filet Mignon may be too expensive to be ordered at a restaurant. However, you too can learn to make this delicacy in the comfort of your home, and give your family and yourself a treat.

How to Cook Filet Mignon: Simple and Tasty

If you wish to sample the juicy softness of filet mignon at home, simply try out the recipes mentioned below.

1. Filet Mignon with Balsamic Syrup and Goat Cheese

Cooking Time: 28 minutes


  • 6 (5 to 6-ounce) filet mignon steaks (each about 1-inch thick)
  • 2 ounces soft fresh goat cheese
  • 1 1/2 cups balsamic vinegar
  • 2 tablespoons butter
  • 3 tablespoons sugar
  • Salt and freshly ground black pepper


To make the balsamic syrup, reduce balsamic vinegar and sugar, to 1/3 cup by cooking it in a heavy pan, stirring continuously for approximately 18 minutes. Cook the syrup under medium heat. Preheat broiler. Season the steaks with salt and pepper. Melt butter in a heavy, large skillet under medium heat. Cook the steaks according to preference (3 minutes per-side if medium rare). Remove the steaks once done to a baking sheet. Crumble the fresh, goat cheese over the steaks. Broil the steak and cheese for 1 minute until cheese has melted. Transfer to plates and serve with drizzled balsamic sauce. Bon Appetite!

2. Perfect Char-grilled Filet Mignon

Cooking Time: 3 hrs 25 minutes

Serving Size: 2


  • 2 beef tenderloin fillets, 1 1/2 -2 inches thick
  • 2 slices bacon
  • 1 (8-ounce) bottle zesty Italian salad dressing
  • 2 tablespoons steak sauce (recommended: Lea and Perrins Steak Sauce)
  • 2 teaspoons water


First, marinate the steak with salad dressing, in a shallow pan, for 3 to 4 hours. Prepare the grill during this time. Wrap a strip of bacon around each steak. A tooth pick or twine may be required for keeping the bacon in place. Grill the steaks over the grill (approximately 5 minutes per side for rare). Baste with steak sauce and water mixture. Serve hot and enjoy with a glass of red wine!

3. Filet Mignon with Rosemary and Mushroom Gravy

Cooking Time: 47 minutes

Serves: 4



  • 2 (8-ounce) filet mignon steaks
  • Kosher salt and freshly ground black pepper
  • Vegetable oil cooking spray
  • 3 tablespoons olive oil


  • 2 tablespoons olive oil
  • 2 large or 4 small shallots, minced
  • 2 cups (about 5 ounces) assorted mushrooms, such as cremini, shiitake and button, coarsely chopped
  • Kosher salt and freshly ground black pepper
  • 1/2 cup dry Marsala wine
  • 1 1/2 cups low-sodium beef broth
  • 1 1/2 tablespoons chopped fresh rosemary leaves
  • 1 1/2 tablespoons all-purpose flour
  • 3 tablespoons unsalted butter, at room temperature


Steak: Preheat oven to 400 degrees F. Place oven rack in the center of the oven. Spray a small baking sheet with vegetable oil cooking spray. Set aside. Season the steaks with salt and pepper. Heat the oil, in a large skillet, over medium-high heat. Add the steaks and brown on all sides, about 4 minutes. Transfer to the prepared baking sheet and bake for 10 minutes for medium-rare steaks. Let the steaks rest for 5 minutes on a cutting board.

Gravy: To make the accompanying gravy, heat 2 tablespoons of oil in medium-high heat in the same skillet. Add the shallots, mushrooms and season with salt and pepper. Cook until the shallots go tender. Add the wine and scrape up the residue at the bottom of the pan with a wooden spoon. Cook for approximately 2 minutes, until most of the liquid has evaporated. Stir in the beef broth and rosemary. Whisk in the flour until smooth. Bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until half of the liquid has evaporated and the sauce has thickened slightly. This will take roughly 10 minutes. Remove the pan from the heat and stir in the butter until smooth. Season the gravy with salt and pepper to taste.

Cutting across the grain, slice the steak into 1/4-inch thick slices and arrange on a platter. Pour the sauce into a serving bowl and serve alongside the meat.

4. Blue Cheese Crusted Filet Mignon with Port Wine Sauce

Serves: 4


  • 1 tbsp butter
  • 1/2 cup port wine
  • 1/2 minced white onion
  • 1 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 4 filet mignon steaks (11/2' thick)
  • 1 tbsp chopped, fresh thyme
  • 3/4 cup crumbled blue cheese
  • 3/4 cup low-sodium beef broth
  • 1/4 cup panko bread crumbs


Melt butter in a skillet over medium heat. Add onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan.Stir in the port wine. Bring to a boil, and cook until the mixture has reduced to 1/2 cup. Set aside.

Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.

Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.

Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.

5. Smothered Filet Mignon

Serves: 4


  • 4 (6 ounce) filet mignon steaks
  • seasoned salt to taste
  • cracked black pepper to taste
  • 1/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon butter
  • 2 cups onion slices
  • 1 teaspoon white sugar
  • 4 ounces blue cheese, crumbled
  • 2 teaspoons dried rosemary


Season steaks with seasoned salt and black pepper, and arrange in a single layer in a large baking dish. In a bowl, whisk together olive oil, balsamic vinegar, mustard, and rosemary. Pour mixture over filets, and turn to coat. Marinate for up to 30 minutes.

While you are marinating the meat, melt the butter in a skillet over medium heat. Cook onion slices in butter until soft, then stir in sugar. Continue cooking until onions are caramelized. Set aside.

Preheat grill for high heat on one side, and medium heat on the other side.

Lightly oil the grill grate. Place steaks on the hot side of the grill, and cook for 10 minutes, turning once. When the steaks are almost done, move to the cooler side of the grill. Top each filet with a quarter of the caramelized onions and blue cheese. Close the lid, and continue cooking until the cheese is melted.

How to cook filet mignon? Hope this article provides inspirational cooking ideas and a great taste for your pallet.

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