The Chef's Technique for how to cook extra thick Crown Filet Mignon(r) (2024)

FAQs

What's the best way to cook a 2in thick filet mignon? ›

For medium rare filet mignon that is 2 inches thick, I sear it for 2 minutes per side on the stove to brown, then bake in the oven for 5-6 minutes, until the internal temperature reaches 130 degrees F.

for Filet Mignon

Sear on high heat for 2 minutes on one side, then turn and move to indirect heat. Turn them 1 minute before the halfway point of the cooking time. For perfect doneness, we recommend you use a meat thermometer and use the Measuring Doneness chart below.

The best way to cook Filet Mignon is on the grill, but pan-seared Filet Mignon is also excellent. You can also broil Filet Mignon in the oven for an exceptional flavor. No matter which method or Filet Mignon recipe you choose, our cooking instructions and video will help you cook the tender and juicy steak you crave.

The vegetable oil has a higher smoke point. You can add that great butter for flavor at the end! Check the temperature of your meat before you transfer the skillet to the oven. If the filet mignon is within about 5-10 degrees of your desired temperature, you may need even less than 3 minutes in the oven.

For the filet mignon:

Heat a few tablespoons of oil in a 12-inch cast iron pan until it begins to shimmer. Put the steaks in the pan, rub-side down and cook until a crust forms, about 3 minutes. Turn the steaks over, lower heat a bit and continue cooking until medium-rare doneness, about 4 minutes longer.

STEP 1: Thaw filet mignon, pat dry, lightly oil, and season. Once seasoned, allow your steaks to come to room temperature before cooking. This allows the meat to cook more evenly from edge to center. STEP 2: Cook your filet mignon low and slow in the oven or on the grill until it's 10° below your desired doneness.

Place the filets on the grill over direct heat. Allow to sear for 4-5 minutes until a rich, golden-brown crust forms. Then, flip the filets over to the other side to sear for another 4-5 minutes. Using tongs, hold the filets on their sides, rotating them occasionally to sear all sides of the filets.

Filet mignon is best cooked rare or medium-rare, as this will ensure that it remains soft and moist. Remove the meat from the refrigerator 30 minutes before cooking so that it has time to come to room temperature. Starting with steak at room temperature ensures more even cooking.

Remove the filet mignon steaks from the fridge 30-60 minutes before cooking so they can come closer to room temperature. Season with salt and pepper on all sides. Preheat oven to 425°F. Heat a cast iron skillet or other oven-safe pan over high heat until very hot.

Filet Mignon Temperature Tip: Aim for an internal temperature of 130-135ºF, after resting, for medium-rare. Remember, there isn't much fat in the lean filet. Higher heat quickly denatures the protein strands, making them tough and chewy.

How much does a 2 inch thick filet mignon weigh? ›

A standard filet mignon cut of meat measures about 8 ounces and is generally between 1.5 and 2 inches thick. That thickness is ideal for achieving a well-seared steak without overcooking the interior. You may also see larger cuts, such as a 12-ounce filet, especially in a steakhouse.

To cook a 2-inch-thick steak, use direct heat. When grill is medium (you can hold your hand at grill level only 4 to 5 seconds), follow directions below; cook steak 20 to 25 minutes for rare, 27 to 30 for medium. To cook a 3-inch-thick steak, use indirect heat.

Broiling Filet Mignon FAQs

A typical 1-2 inch thick filet mignon takes about 4-7 minutes on each side for medium rare. However, that cook time varies based on how done you prefer your steak and how thick the filet mignon is. For medium and medium-well filet mignon, expect to broil closer to 6-10 minutes on each side.

Heat a heavy-based frying pan until very hot but not smoking. Drizzle some oil into the pan and leave for a moment. Add the steak, a knob of butter, some garlic and robust herbs, if you want. Sear evenly on each side for our recommended time, turning every minute for the best caramelised crust.

After testing, I've found that the best way to cook filet mignon is to pan sear it in a hot cast iron skillet. Some recipes have you get a good sear on the stovetop and then finish in the oven but I don't find that to be the best method.