Even though it is a very versatile cut and you can cook it using your grill, skillet or oven broiler, you will get the best results when using high temperature cooking, preferably using a grill. Now that you know where filet comes from, look at why it remains an expensive and desirable cut for steak lovers. Temperature will continue to rise while resting. This small but crucial step will result in a much more even cook. Medium rare – make sure your thermometer registers between 130 to 135 degrees Fahrenheit or 54 degree Celsius. Medium Rare - 6 to 8 minutes (140 to 150 degrees internal temperature). Then, very carefully place the filet in the cast iron skillet and cook for 45 seconds. Never use a steak’s appearance or touch to assume you correctly cooked it. The flesh there doesn't do much work, and is, therefore, very, very tender. The air flow around the steak will prevent the bottom crust from steaming. Lightly massage to coat the meat. So pick the internal temperature you want. To form it, the butcher makes a cross-sectional cut from the small end of the tenderloin, a long muscle with one narrow, pointed end which runs along the lower part of the cow's spine. When the meat has browned on all sides, it's time to baste. Lightly brush roasts with olive oil and season with salt and pepper. For a filet that measures 1 1/2 inches in diameter, indirect grill for 22 to 25 minutes. Rest for 15 minutes before serving. ThermoPro TP20 Wireless Remote Digital Cooking Food Meat Thermometer for Grilling with Dual Probe, ThermoPro TP03 Digital Instant-Read Thermometer, ThermoPro TP08S Digital Wireless Meat Thermometer. When your filet reaches an internal temperature of 125-130 F, remove it from the heat. Tenderloin is incredibly versatile in that you can use a portion of it for a roast while slicing filet mignon from the end or cut the full loin into other pieces of steak. Five minutes later, check the temperature at the center of the meat. In French, mignon means dainty or cute. 145 ° F 63 ° C. Medium Well. 60ºC. Sizzle the aromatics in the butter for a few seconds, then tilt the pan towards you slightly, causing the butter to pool at the lower end. Again, these times are approximate and your best weapon is a meat thermometer. The internal temperature remains constant based on the type of doneness like medium rare. It truly is an easy dinner recipe. And if you have an instant-read meat thermometer, keep it handy. By paying attention to a few important details, learning how to cook filet mignon like you've been doing it your whole life is actually quite easy. Since filet mignon has a mild flavor, it goes with pretty much anything you'd like to serve it with. First, remove the steak from the refrigerator at least 30 minutes before cooking to bring the meat up to room temperature. Smoke the filets at 180 degrees until the internal temperature hits 120 degrees. Welcome to ThermoPro, our goal is to help you cook like a pro! That's all you really need. A Tender, Juicy Interior. Flip and place pats of your garlic herb butter on top and cook 45 seconds. It may take a couple of tries to perfect but once you get it, you wont forget it. If you wrapped your filet in bacon, add an extra 10 minutes at 350° For best results - ALWAYS check the internal temperature to assure you reach the desired doneness of your roast. Well done – for a filet mignon that has no signs of pink left, the temperature reading comes in at 160 degrees Fahrenheit or higher. A filet refers to a cut of steak, chicken, fish, pork or some other meat. Place the filet mignon roast in a large sealable plastic bag. A: Remove the roast before it reaches the desired degree of doneness. To develop a phenomenal crust on filet mignon, sear it in a very hot, heavy pan, preferably of cast iron or carbon steel. But tenderloin (or "filet mignon," if you want to be all fancy about it), the milder, more tender cut from the other side of the rib cage, has a lot of good things going for it, too. While people use tenderloin and filet interchangeably, think of filet mignon as a subset. Preheat the oven to 250º F. Dry your steak thoroughly with paper toweling, then season with salt, pepper and granulated garlic. Slightly pink center. Adjust temp on the smoker up to 450+ and continue cooking the filets until the internal temperature hits 130 degrees. Ideally beef tenderloin should be cooked at 135 to 140 degrees for perfect flavor and temperature. 160 ° F 71 ° C. Grilling, Braising or Broiling Steaks and Burgers. Because doneness always equates to a specific temperature range, use a ThermoPro Meat Thermometer as below, along with the doneness guide, and cook your filet mignon like a professional each time. To me, the perfect final internal temperature for beef tenderloin is around 135º–140º F, which is a nice medium rare. With experience you will begin to cook your meat perfectly simply by touch, taste and smell. We recommend cooking all beef roast at lower temperatures except for tenderloin roast. Recommended internal temperature. Lightly brush roast with olive oil and season with salt and pepper. Your food thermometer should read 140 to 145 degrees Fahrenheit. Grill a 1-inch cut for around 10 to 12 minutes. This round and petite filet usually measures less than two inches in diameter. Repeat and sear on the other side. Internal temperatures: Remove the filet mignon steaks from the oven when internal temperature is about 5°F below your desired doneness: Remove filet mignon from refrigerator one hour prior to cooking. There are many ways you can go about cooking a filet mignon but the method in this post is tried and tested and very simple. That’s because, if it’s cooked much further, this cut loses its buttery texture. If you have a wire rack, set the steak on it to rest. If the filet sports a deep brown sear on the bottom, it's time to flip it. Use the below doneness guidelines: Tip: Typically, you rest a cut for about five minutes before serving. Related Video. Most connoisseurs of the almighty filet mignon would agree that it’s sacrilege to let the meat cook beyond medium rare ( 130°F [54°C]). Mix with an emulsifying whisk. For one thing, it's by far the most tender cut on the steer. Leave it alone for another minute and it will self-release (trust the process!). Rest the filet for about 10 minutes. Set aside. 150 ° F 66 ° C. Well Done. After you’ve cooked your filet mignon to an internal temperature of 120º Fahrenheit, remove the steak from the oven and let sit while you preheat your cast-iron skillet over high heat for those 5 minutes. Associated Press articles: Copyright © 2016 The Associated Press. To ensure you cook filet medium temp, follow the below based on preparation. When indirect grilling for a medium-rare filet mignon, follow the below times to reach the needed internal temperature of 130 to 135 degrees Fahrenheit: Grill a 1-inch cut for around 16 to 20 minutes. 160 – 20 °F. Warm pink center. Copyright © 2019 Salon.com, LLC. Extra rare or blue – your reading ranges from 80 to 100 degrees Fahrenheit. Then, use your food thermometer to ensure you achieved a temperature of around 140 to 145 degrees Fahrenheit. Do not move the meat for 2-3 minutes, then take a peek. Make your life easier with delicious recipes and cooking tips. Seal the bag and remove as much air as possible. ------------------------------------------. Cool red center. Step 3 - Cook in oven + Enjoy the aromas Follow this chart for cooking times and meat temperatures of whole beef tenderloin (filet). If the meat sticks at all, it's not quite done searing. Filet mignon is a choice steak, indeed. Reviews . These are easy to prepare. Removing extra surface moisture will enable a nice, aggressive sear with plenty of delicious Maillard reaction for a flavorful crust. However, that recommendation is higher than what many chefs and steak enthusiasts suggest. When grilling to a medium rare filet temp, use the below timings to reach at least 130 to 135 degrees Fahrenheit: When indirect grilling for a medium-rare filet mignon, follow the below times to reach the needed internal temperature of 130 to 135 degrees Fahrenheit: Food safety guidelines and how chefs recommend a steak preparation do not always align. Reproduction of material from any Salon pages without written permission is strictly prohibited. The baste and roll takes a little effort, but finishing steak in the oven is super-easy. SALON ® is registered in the U.S. Patent and Trademark Office as a trademark of Salon.com, LLC. Remember, based on the cooking method, the only variables that change are the cooking time and doneness. 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