Feb 11, 2015

Perfect Filet Mignon for Two



As a steak lover, I can't think of a better meal to enjoy for Valentine's Day.
Since it can be pricey, I only make it on special ocassions – and Valentine's Day is the perfect occasion! Get sizzling in the kitchen for an easy, Romantic dinner for two.


Filet mignon is the most tender cut of steak you can buy, and doesn't require fancy seasonings – coarse salt and fresh cracked pepper is all you need for a delicious steak that's pan seared then finished in the oven and cooked to perfection! I like mine medium rare, but you can cook it to your taste.

It's practically foolproof if you have a meat thermometer, but you can also use the finger test just in case you don't. This starts on the stove and finishes in the oven, so you'll need a heavy oven-safe non-stick skillet, or cast iron skillet to make this. One thing you should keep in mind is you'll want to bring the meat up to room temperature, so let it sit on the counter at least 30 minutes before you're ready to cook. It's perfect with sauteed or roasted vegetables on the side, here I made a quick sauteed garlic broccolini, but you can also serve it with skinny mashed potatoes.



Perfect Filet Mignon for Two
Skinnytaste.com
Servings: 2 • Size: 1 steak • Old Points: 6 pts • Points+: 6 pts
Calories: 246 • Fat: 11 g • Carb: 0 g • Fiber: 0 g • Protein: 36 g • Sugar: 0 g
Sodium: 75 mg • Cholesterol: 101 mg

Ingredients:

  • 2 (6 oz) beef tenderloin filet mignon steaks, trimmed of fat
  • olive oil cooking spray (I used my mister)
  • kosher salt and fresh cracked pepper

Directions:

Let the steaks rest on the counter to come up to room temperature at least 30 minutes before ready to cook. Preheat the oven to 400°F. Spray the steak lightly all over with olive oil, then season both side generously with kosher salt and black pepper.

When the oven is ready, heat the skillet over high heat until the pan is very hot. When hot, add the steaks and cook, without moving for 2 1/2 minutes. Turn over and cook an additional 2 to 2-1/2 minutes. Sear the sides of the steaks for about 1 minute so it's browned all over. Place the steaks in the oven for about 4 to 5 minutes, then check them with the meat thermometer inserted into the side of the steak. Remove when the steaks read 125° F for Medium Rare, or 130° F for medium. Let them rest 5 to 10 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). 

81 comments :

  1. My wife and I were planning on doing steaks for Valentine's! We might have to give this a shot!

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    Replies
    1. Great! Valentine's Day came early for us, my husband was very happy!

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    2. Have you ever tried "reverse sear" whereby you cook in the oven at
      a lower temperature first, and then sear at the end? It's becoming a
      very popular method, and eliminates the over-cooked outside layers.

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    3. I have read about this. Can't remember where....Americas Test Kitchen?

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    4. Sounds interesting. I love this method but am always open to new ones.

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    5. Try the website "Amazing Ribs.com". It is full of great cooking ideas,
      not just ribs. All science behind their methods. And a wealth of info.

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  2. I only started cooking because of how easy and healthy your recipes are. Thank you!

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  3. Gorgeous, Gina! It looks perfect and so elegant for Valentine's Day. I posted a filet mignon today, too!

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  4. How long would you cook for medium well? -Jessica

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  5. Gina I had to smile when I saw this post. I have been cooking steaks like this for a number of years in an old cast iron fry pan. I works great for lamb chops too. I love that while the steaks rest you have a nice seasoned pan for veggies or mushrooms. I believe I shall change Friday's dinner plans.

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  6. So what is the "finger test"? :)

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    Replies
    1. It's a texture comparison method to tell how done your steak is. http://www.exploratorium.edu/cooking/meat/activity-fingertest.html

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  7. I'm sending Dave over to your house for Valentine's Day!!!

    Yummmmm!!

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  8. Love it! At our house, it's not Valentine's Day without steak. Thanks for sharing!

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  9. got to have steak on valentines day

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  10. Love it, but (sorry to be dense!) what do you mean by "sear the sides"?

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    Replies
    1. I just turn the sides and brown them. They are thick steaks.

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  11. We normally don't do anything special for Valentine's Day, but my husband loves steak and we have a great local farm that sells awesome steaks. Steaks normally scare me, but so many of your recipes have been awesome I'm willing to risk it. Thank you again!

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  12. Love a good steak every once and a while and so does the hubby! We're in for a huge storm so plans to go out might not happen anyway so dinner at home is looking good and this sounds delicious!

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  13. Love it! Random thought... Aldi is selling Filet Mignon for 9.99/lb as their meat special this week. I picked up two filets for $10! Go quick though, they always sell out fast!

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  14. What if you don't have a cast iron pan. Is there an alternative?

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    Replies
    1. Any non-stick pan that is safe for 400 degree oven use would work.
      A well-seasoned cast iron pan evenly holds the heat, will give the fillets a very nice sear, and is naturally non-stick if well cared for. The Lodge brand of cast iron cookware is reliable, and quite affordable, and they last for generations. The Le Creuset brand is wonderful, but more expensive. Either would work.

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  15. Did you place the steaks in the oven in the hot skillet (assuming cast iron) or on a different, room tempurature dish/sheet?

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    Replies
    1. The whole skillet goes in the oven. Be sure to have some good pot holders on hand!

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  16. I may have to make this with my boyfriend tomorrow night!

    http://www.simplyhsquared.com

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  17. I have a question about cooking temp's. Med Rare is 125. Do you take out of the oven at 115-120 degrees because of the rest time that will take it 125 degrees?

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    Replies
    1. Take it out 125, then it will increase a few degrees as it rests.

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    2. I always take mine out at 120° for both steak and roast beef. Perfect every time. My oven is an electric one. So maybe different for a gas oven. And ours must be med. rare.

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  18. 6 oz each steak or 6 oz for the two steaks together?
    Thanks!

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  19. Using a "finger test" is not a good way to ensure a steak is properly cooked. Digital thermometers are the best and safest way to go.

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    Replies
    1. Yes but stabbing meat before it has finished resting can let juices flow out. It is the safest way to go but it's better if you just know by touching or timing it.

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    2. It's perfectly safe very and easy once you've mastered the technique. No fine restaurant is poking holes in your steak prior to serving. If you are concerned about the small risk of food poisoning, just cook it until it feels like a brick when you poke it with your finger.

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  20. I was planning on filets for my husband and I for valentines day, but I can never seem to cook them right... I don't have a cast iron skillet- what could I use? Just the whole pan goes in the oven?

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    Replies
    1. I used my calphalon non stick skillet

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  21. I just ran to the grocery to pick up two filets to make this tonight and of course, they were out :( so I grabbed two top sirloins instead. Obviously the flavor will be different but can I use the same cooking technique? They are about 6 oz.

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  22. Yum! I actually just made filet mignon last night with broccoli- just delish! Happy Valentine's Day!

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  23. Looks excellent! I love this cut of beef!

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  24. If you liked it really , really rare, would you just sear it and not put it in the oven?

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    Replies
    1. Sear it and put it in the oven 2 minutes. Or you can sear it longer and skip the oven!

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  25. This was delicious. I made it for my husband tonight and he said it was the best home-cooked meal he ever had! The filet was pricey, but totally worth it! Thanks Gina!

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  26. Awesome! I have filet mignon in the freezer and this is the perfect meal for tomorrow!! Thanks for posting!

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  27. Once you have heated the pan do you cook steaks on stove top at all or cook totally in oven?

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    Replies
    1. Yes you cook them 2 to 2 1/2 minutes on each side.

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  28. We had filet tonight too! I agree that it's a great V-day meal

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  29. Thanks for a great recipe. We made these last night, and they were perfect!

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  30. I've done the opposite before: oven bake, then sear on each side stovetop.

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  31. This was amazing! Sandwiched it with fondue for the perfect V-day dinner!!!!

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  32. If want a heavenly and delectable dish, this is for you. It really melts in the mouth and this definitely one of the best recipe for your special someone.

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  33. Just made this steak recipe for my girl friend in Valentine's day! She is very surprised! This is first time i make food for my girl friend!

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  34. Made this for my husband on the weekend. Absolutely delicious and so simple! Thank you!

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  35. This is great! We don't have a grill so we are always trying to find the best way to make steak. Thanks!

    xo Jennifer

    http://seekingstyleblog.wordpress.com

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  36. I've always done my filets like this, they turn out wonderful. For a less skinny but also SUPER tasty variation, wrap a strip of bacon around the filet before you start the searing process, and leave it there while your steak cooks in the oven.

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  37. I made filets using your technique and they were perfectly splendid! Thank you!

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  38. Oh my goodness, that looks amazing. I love steak but I've always been a bit nervous to make it by myself for fear of over cooking.

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  39. I love searing steaks in my cast iron skillet. I also make steak-frites for special occasions. I sear rib-eyes or tenderloin in a hot cast iron skillet with a few sprigs of fresh thyme. The potatoes are twice fried--parfried then drained and set aside until the steaks are almost ready. Then you pop the frites back into hot oil and cook until golden brown. To serve the steak, I sprinkle the top with more thyme leaves, and make a pan sauce from the drippings, beef broth, and red wine. I can also sauté mushrooms in the pan with Madeira wine if I want. I just heard about a T-Fal deep fryer that only uses a tablespoon of oil. I really want to check that out. I normally use my Le Creuset dutch oven and a probe thermometer to deep fry. I love cast iron skillet seared steaks and pork chops. The crust you get is so good.

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  40. i've never been good at cooking steaks but your method produced the best steak i've ever had!! there are no words to describe how perfect this filet was. it was such a treat! i even melted cheddar cheese all over it while it was in the oven because i am a genius haha just insanely delicious.

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  41. If I don't have an oven proof pan, can I sear and then finish it in the oven with a hot baking pan? If not, how long should I sear on both sides for medium rare if cooking on the stove the entire time. Thanks so much!

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  42. Yum! And to have this at a steakhouse would cost probably $60-80 just for the steaks alone - no sides! What a great way to save some money and still have a great meal!

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  43. You can never go wrong with some Filet Mignon! Love that you kept the seasonings simple with a bright side dish.

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  44. i've never been good at cooking steaks but your method produced the best steak i've ever had!!

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  45. I'd love some more lower carb side dish ideas!!

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  46. Love it! Looks so good, great advice on cooking, making my mouth water, going to share this post!

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  47. The best way to cook a filet I've ever eaten! Served these on NYE with the neighbors and they were still talking about it at the Super Bowl Party. Delicious! Plan to serve again on Valentine's Day. Stay in, no crowds, dinner party of 2!

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  48. 6 oz total or 6 oz per steak? I have an idea, but don't want to assume. Thanks!

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  49. It is 6 oz per steak. I made this last year and it was fantastic!

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  50. If I am cooking 4 or 6 fillets, does the cooking time change?

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  51. Love this recipe. My husband loves steak but notoriously undercooks or burns them on the grill. I've made this recipe several times - so easy and delicious - and tonight my husband claimed I should open a steakhouse. Thank you!

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  52. Delicious! First time I have cooked a steal that didn't end up though and over cooked. Only thing, things got pretty smoky in the house (steak was fine- just the rest of the pan). Does yours do that?

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  53. Delicious! First time I have cooked a steal that didn't end up though and over cooked. Only thing, things got pretty smoky in the house (steak was fine- just the rest of the pan). Does yours do that?

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  54. My husband thinks he cooks good steaks...NOT. I asked him to cook our steaks this way and OMG, it was like eating at a steakhouse. From now on this is the way our steaks will be cooked.

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  55. This was fantastic! I ended up overcooking the steaks just a smidge for my taste, but that was my fault. I made the Garlic Broccolini with it along with some mashed potatoes. My husband loved it!

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  56. This filet mignon looks cooked to perfection! I'll have to give it a try. I'm thinking of doing one sous vide too after I saw this recipe: http://bit.ly/1Bfiletmignonrecipe. It looks like it could be pretty good. Anyone have any thoughts?

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  57. How would you do this with blue cheese?

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