Filet Mignon with Blueberry Glaze Recipe (2024)

FAQs

Should you marinate filet mignon before grilling? ›

Marinate steak for at least 1-2 hours in the refrigerator. However, for best results, use a steak marinade for several hours or overnight. The extra time allows the steak fibers to break down and tenderize before cooking.

They are very tender but you need to season them well. My favorite way to season a filet mignon steak is with Fleur De Sel sea salt and fresh ground Tellicherry black peppercorns. For a little extra flavor, I'll smear bacon fat on them instead of brushing them with oil.

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.

Pour the marinade over the filets, seal the bag and refrigerate for at least 2 hours or overnight. Thoroughly combine the butter, worcestershire sauce and mustard. Set aside until the steaks are cooked.

A typical marinade is made up of three essential components: an acid (such as vinegar, wine, or citrus), an oil (such as olive oil or sesame oil), and a flavouring agent (such as herbs and spices). These elements work together to transform the taste and texture of your dish in different ways.

I like to use a combination of oil and butter for cooking the steak. Make sure you use a high-smoke point oil. I like to use Avocado Oil, Grapeseed Oil, or Olive Oil. Extra virgin olive oil does not have that high of a smoke point so I do not suggest using it.

Season the filet mignon liberally with sea salt and black pepper on all sides.

When deciding how to season Filet Mignon, salt and pepper are all you really need for this cut of beef. But beyond that, it's a matter of personal preference. Fresh rosemary and cracked black pepper are a popular flavor combination for this steak, as are garlic-based mixtures and those that feature thyme and marjoram.

Filet mignon cooks for about five minutes on each side for medium-rare. Then, cook over low heat for a few more minutes.

How to cook perfect filet mignon on grill? ›

Grilling Filet Mignon Medium-Rare (recommended)

Grill for 7–8 minutes for a 1-inch steak, and 9–11 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.

Limited Availability and High Demand

This cut is extracted from the tenderloin area of the animal, a relatively small muscle that produces only a small portion of meat per animal. As a result, there is a limited supply of filet mignon available compared to other cuts, which increases its overall value.

The best method for how to cook filet mignon is quickly with direct heat. Opt for cooking methods such as broiling, grilling, and pan-frying. Long, slow cooking (or any overcooking) will dry out this cut of steak, robbing it of its flavor and tenderness.

By definition, a filet is really any boneless cut of meat. But Filet Mignon is the beef tenderloin. There's quite a difference in taste and in price. The steak from the convenience store only cost $2.49, so that's the first sign that it's not Filet Mignon.

Prep Meat: Remove your steaks from the fridge about an hour before you want to put them on the grill. Pat the surface dry with a paper towel. Then season the room temperature steaks liberally with kosher salt and freshly cracked black pepper.