Fillet MignonTom Wood
Fillet Mignon on the stove
To cook Fillet steak on the stove, you will need:
- 2 6oz Filet Mignon steaks, with the fat trimmed
- Salt and pepper to season
- A bunch of rosemary
- A bunch of thyme
- Garlic cloves, crushed
- Olive oil
- A nob of butter
- A heavy pan
- Cooking tongs
- A spoon
For the best results, your steaks should be at room temperature when you start cooking, so remember to leave them on the counter for around 30 minutes to after you take them out of the fridge.
Follow this method:
- While you’re waiting, place a heavy pan on the stove and turn up the heat. Your pan should be at a medium heat for cooking this type of steak.
- When you’re happy the steak is at room temperature, season liberally with salt and pepper. We advise that around 35% of your seasoning will be lost in the pan, so add a little more than you think you’ll need.
- Pour some olive oil into the pan and swirl to ensure even coverage, then place your steaks into the pan, along with the garlic, rosemary and thyme.
- Filet Mignon is best cooked medium-rare or medium to fully appreciate the tenderness of the meat. If you want your steaks to be medium-rare, cook for around 3 ¼ minutes on each side and check the firmness with some tongs (or your fingers if you’re careful).
- When done, your steak should be the same consistency as the pulse point on your wrist. For rare steaks, cook for 4 ½ minutes on each side, until they are the same firmness as your chin.
- Once the steaks are seared on both sides, pick them up with your tongs and roll slowly around the pan to seal the sides. Next, add the butter, and heat until it bubbles and caramelises.
- Tilt the pan slightly so the juices, olive oil and butter pool together, then take a spoon and baste the steaks in the mixture for added flavour.
- Rest the steaks for 5 -10 minutes to allow the flavours to develop.
- When serving, cut along the grain, and make sure your slices are at least ¼ inch to keep them as succulent as possible.