FILET MIGNON
SPECIAL:
$14.99/LB
Notes
Filet mignon size: Fillet steaks/filet mignons are a little different depending on the continent you’re on.
In Europe, they are cut from one specific end of the beef tenderloin and weigh about 3-4 ounces each. In the US, they are often cut from the whole center tenderloin and are cut in much larger portions, around 6-8 ounces per steak.
If you want to use a European cut in the US, look for “Petite Filet Mignon”.
I used “regular American” steaks cut from the middle of a beef tenderloin, about 6 ounces each.
No matter what you use, there is no difference in the cooking method, just in the cooking time. Petite filet mignons cook even quicker than larger ones, so you need to watch them carefully.
Thermometer: I highly recommend working with a meat thermometer, preferably one where you can stick the probe into your meat and then connect to the thermometer through an oven-safe wire. You leave the thermometer in your fillet and close the oven door, then you can pull it at exactly the right time!
I recommend inserting the thermometer through the side, not the top. Makes for a cleaner presentation and it’s easier.
Air fryer instructions: If you have an air fryer, you can finish the steak in the air fryer for absolutely perfect results. Pre-heat the air fryer for 5 minutes on its highest setting while you're searing the meat. Air fry your Filet Mignons for 2-3 minutes at 360°F, then leave them in the air fryer basket with the air fryer switched off and the basket almost closed until they reach your desired internal temperature, about 1-3 more minutes.
For the pan sauce, just place the butter, garlic cloves and rosemary into the skillet with the juices from searing. Place on the stove over medium-high heat for 2-3 minutes and serve with your fillet steaks.
Slicing: Always slice against the grain, not with the grain. It’s easier, looks neater and according to my non-scientifically-proven opinion… also tastes better.
Here are the internal temperature recommendations for different levels of doneness:
Rare: 125°F (red with red juices)
Medium Rare: 130°F (deep pink with reddish juices)
Medium: 140°F (light pink with clearer juices)
Medium well: 150°F (slightly pink center with clear juices)
Well done: 160°F (fully cooked through, no longer pink at all)
The USDA recommends an internal temperature of at least 145°F for beef, for safe consumption, followed by a 3 minute rest.
