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Filet Mignon
Filet Mignon
Photo coming soon
Why It's the Splurge Cut
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Filet is the most expensive steak at virtually every butcher and restaurant.
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The tenderloin is a small muscle, so there's less of it per animal, and it's universally in demand.
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If you're cooking this, it's for a date night, a special occasion, or because you want to treat yourself.
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Don't waste this cut on a random Tuesday.
How to Cook It
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Filets are thick — usually 1.5 to 2 inches — so the reverse sear method works well.
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Start in a low oven (275°F) until the internal temp hits about 115°F, then finish in a ripping hot cast iron for a hard sear on all sides.
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Or go traditional — sear first in the cast iron with high smoke point oil, then finish in the oven at 400°F until it hits 130°F.
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Either way, a thermometer is critical.
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This is not the steak to guess on.
Flavor Comes From Outside
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Since filet is mild on its own, the sear and any finishing elements matter more.
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Get an aggressive crust — that Maillard reaction is doing most of the flavor work.
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Many people finish filet with a compound butter (herb butter melting on top), a pan sauce, or a peppercorn crust.
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This is one of the few steaks where adding flavor after cooking is encouraged rather than masking.
Quick Tips
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Bring to room temperature — even more important with thick cuts
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Reverse sear (oven then pan) gives the most even cook on thick filets
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A compound butter or pan sauce adds the richness that the lean meat lacks
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Don't go past medium rare — there's not enough fat to keep it moist at higher temps
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