Tricks For Cooking A Perfect Filet Mignon Every Single Time

The first step to cooking a perfect filet every time starts in the supermarket or butcher shop. Filets are usually 6 to 8 ounces. If you prefer your steak well done, selecting a thinner filet is a better choice so it cooks through easily. A thicker one is more likely to end up with the redness you prefer. 

If you aren't used to selecting filet mignon, it can be overwhelming at first. The USDA grades beef according to Prime, Choice, and Select. Prime beef has a lot of marbling (the white fat you see throughout a steak), giving your meat plenty of flavor and tenderness. Choice beef has less marbling but is still a high-quality cut. Select is uniform in quality, leaner than other grades, and tends to lack flavor and juiciness because of its leanness. Regardless of grade, prioritize steaks with a light cherry or deep pink color. If the meat is deep red, it may be an indicator that the beef came from a dairy cow, and you'll be chewing a tough, bland steak (via Weber). 

If you're serving filet mignon to a large party, consider buying a whole tenderloin. First remove the silverskin, which is that grayish membrane that covers part of the tenderloin. It's tough to chew and needs to go. Next, cut the tenderloin into four to eight steaks (filets), skipping the tapered ends (you can use them in stew or other dishes). 

Whether you've defrosted the filets or are pulling them out of the refrigerator, you need to allow time to bring the meat to room temperature. The reason why you shouldn't cook steak straight from the fridge or freezer is to ensure uniformity in cooking. If you throw a cold meat on the skillet, some areas will cook quicker than others and you may end up with a raw center and overcooked exterior. Plus, if you plan on cooking a filet to rare or medium rare, it may not have a chance to warm up even though it looks done. 

To keep meat safe when bringing it to room temperature, leave it out for as short a time as possible. Bacteria grows rapidly and can make you sick, so two hours is the max. If the room is 90 F or more, leave the meat out for no more than one hour (via USDA). If the filet looks gray in color, feels slimy, or has a foul odor, throw it away.

Searing involves the same principle of quick scorching — it's high heat and fast cooking. Turning and basting the filet will give it just enough of a sear so that the outside looks beautiful rather than gray and unappealing. Not only does the resulting crust provide flavor and texture, but it also seals in the meat's juices. That being said, the goal isn't to turn out a black, deeply charred piece of meat.

Gordon Ramsay's ultimate tip for searing the perfect steak is to generously season the meat with salt and pepper. Sear your steak in oil or butter for about five minutes per side. That's it. If you have the pleasure of searing a bacon-wrapped filet, the grease from the bacon will take your sear to another level, giving it an extra crispy crust. Keep the heat at a temperature that allows the meat to sear quickly, but also allows the butter or oil not to burn, usually around a medium-high flame on a gas stove. Once your filet is seared on the outside, it's time to get it in the oven to cook on the inside.

Allowing your meat to rest five to seven minutes after cooking will result in a perfectly cooked, juicy filet mignon. Take your steak out of the oven at about 115 F for a medium-rare steak. It will continue to cook to the right temperature as it rests. Chef Angie Mar tells Martha Stewart, "When meat is hot, the juices are more liquid. When you cut into a very hot piece of meat, all of the liquid is going to come out. If you rest it, it allows everything to relax and redistribute the juices, which creates a more tender, juicier cut." 

To check the temperature of your filet, insert the thermometer through the side and make sure the tip is in the center of the meat. While your filet rests, it's time to make a sauce if you desire one. One of the biggest mistakes people make with steaks is not taking advantage of all the useful drippings in the skillet. Butter, herbs, salt and pepper, and anything else you chose to add have all melded together into a glorious, bubbly, concoction. Continue the simmer of this liquid gold and add a bit more butter (because why not) to the mix. For a rich, decadent sauce, a little red wine or cognac will reduce beautifully. Last, finish it up with heavy cream. Add a little at a time until you get the color and texture you want. 

When it comes to steak, there simply isn't a finer beverage pairing than red wine. With so many options though, how do you choose? Cabernet Sauvignon is typically the go-to when it comes to wine and steak. There's good reason for the pairing: just like steak, cabs are big and bold. For filet mignon, however, there are options you should consider. "Softer cuts of steak like filet mignon or porterhouse are best with wines like malbec," Anna Maria Kambourakis, a certified sommelier and wine blogger at Unraveling Wine, told Tasting Table. The fruity palate of the malbec, along with its richness and tannins, partner with a filet without overwhelming it. 

Another red wine that pairs well with leaner cuts such as filet mignon is Touriga, which comes from the Touriga Nacional grape in Portugal. "The fruit character on it is dark-fruited, with some serious plushy tannin," Michele Gargiulo, Certified Sommelier, Certified Specialist of Wine, Executive Bourbon Steward, and Certified Sake Advisor, told Tasting Table. It is structurally like Merlot but more earth-driven."  In the end, you can try wine recommendations, but be sure to always drink what tastes best to you.

Looking for a simple trick to get a better filet mignon? Just add butter. Filet mignon is famous for being lusciously tender and is often described as cutting into a piece of butter. This stems from the fact that it's cut from an area where there's very little muscle, so it doesn't get tough. Still, the meat can dry out when cooking because of its lack of fat. Enter, butter. 

Once the cast iron skillet is nice and hot, add enough butter to the pan to allow for basting the filet while it sears. This will help it remain moist and give your filet additional flavor that only butter can give. You may use oil, as some cooks prefer, to sear the steak, but then add butter as it sears for basting and decadent richness. You can also add herbs and spices for a boost of flavor — garlic, onion, and rosemary are popular options.