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 • Points+: 6 pts • Smart Points: 5
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).

Pint It To Save For Later!

Perfect Filet Mignon for Two – an easy, fool-proof date night recipe sure to please! Smart Points: 5  Calories: 246

56 comments :

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

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

    ReplyDelete
  3. 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.

    ReplyDelete
  4. So what is the "finger test"? :)

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

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

    ReplyDelete
  6. got to have steak on valentines day

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

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

      Delete
  8. 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!

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

    ReplyDelete
    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.

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

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

      Delete
  11. 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?

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

      Delete
    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.

      Delete
  12. 6 oz each steak or 6 oz for the two steaks together?
    Thanks!

    ReplyDelete
  13. 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?

    ReplyDelete
    Replies
    1. I used my calphalon non stick skillet

      Delete
  14. 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.

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

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

      Delete
  16. 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!

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

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

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

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

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

    ReplyDelete
  21. 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.

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

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

    ReplyDelete
  24. 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.

    ReplyDelete
  25. 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!

    ReplyDelete
    Replies
    1. this is my question. can you use a hot baking pan to finish?

      Delete
  26. 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!

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

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

    ReplyDelete
  29. 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!

    ReplyDelete
  30. 6 oz total or 6 oz per steak? I have an idea, but don't want to assume. Thanks!

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

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

    ReplyDelete
  33. 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!

    ReplyDelete
  34. 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?

    ReplyDelete
  35. 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?

    ReplyDelete
  36. 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.

    ReplyDelete
  37. 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!

    ReplyDelete
  38. How would you do this with blue cheese?

    ReplyDelete
  39. Thanks i suggest u add a video tutorial on this post i think it helps to learn easily, example: "how to cook filet Mignon indoors"

    ReplyDelete
  40. is there a link to your side veggies?

    ReplyDelete

If you really like a post please share, like on FB, Stumble and give it a THUMBS UP or Pin It on Pinterest!

Comments are welcome but please keep it positive and helpful. No hyperlinks, no spam, no ads, no keywords and no personal attacks.