You might recognize this as the steak that’s traditionally wrapped with a strip of bacon. This is typically present to lend fat to one of the leanest cuts on the cow. While it may add flavor, this is a completely optional addition. Yes—filet mignons can overcook when cooked for too long, but with the right technique, they’re one of the easiest steaks to perfect. Using a hot cast iron gives you the most control and also offers the best potential outer crust. Heat it to smoking, sear the filet mignons for 2-5 minutes per side, then let rest for at least 10 minutes before cutting into it.
Recommended Cooking Methods:
Grilling — Searing — Sous Vide & Reverse Searing
- Heat a few tablespoons of oil in a cast iron over high heat until lightly smoking. Add salted steaks and sear just until a golden crust forms. Flip and add a few tablespoons of butter to the pan. Once melted, use a spoon to baste the top of the steak with melted butter. Remove from heat and let rest at least 10 minutes before enjoying.