Is there anything more delicious than a perfect cooked steak? This filet mignon’s got all the goods and is served up with some roasted mushrooms and a crazy good blue cheese butter.
As a guy, there’s nothing I look forward to more when going out to eat then a well-prepared steak. The incredible flavor, the juiciness, tenderness and the overall satisfaction it brings me. I think it’s more because I don’t eat it all the time, so when I do it’s a real treat.
WHAT CUT OF BEEF DOES IT COME FROM
Filet mignon pronounced “fil-ay min-yon,” is an individual single slice serving from the beef tenderloin cut of the cow. It can range from 2 ounces all to way up to 24 ounces, I don’t think I’ve seen bigger than that before.
COST PER POUND
It’s a super lean, tender cut of beef and can range from around $13.99 per pound all the way past $49.99, depending on the grade of beef, per pound.
COOKING METHODS
There are quite a few different ways to cook a filet depending on your cooking method preference and availability to equipment, like sous vide, but to me grilling and pan searing are the most popular.
Grilling is an incredibly popular way to cook steak and to me should be done at high heat and quickly so that it doesn’t over cook.
In my personal opinion the best way to cook it is by pan searing it on the stove. Since filet’s are pretty lean, I like to be able to incorporate as much fat as possible, so cooking it with butter dramatically ups the flavor.
HOW DO YOU COOK A FILET
We’ll follow the exact same method of pan searing as my perfectly cooked chicken breast recipe.
- Start by adding some cold oil to a cast iron skillet, or your favorite frying pan, set to medium high heat until it begins to lightly smoke. The smoke that comes from the oil, also known as the smoking point, lets you know that it’s time to start pan searing.
- Add in your seasoned with salt and pepper steaks followed up by immediately turning the heat down to medium, which will ensure you don’t burn your filet.
- The next thing to do is to start pumping some flavor into the pan by adding in some garlic cloves, fresh thyme sprigs and of course some unsalted butter. All of these ingredients are going to deliver a seriously tasty steak.
- I personally prefer a rare to medium rare internal temperature so cooking an 8-ounce filet mignon using this exact method will take about 3 to 3 ½ minutes per side of cooking.
- Once you flip the steak over, begin to baste it with a large spoon by tiling the pan handle towards you and scooping up the hot butter/oil mixture and pour it over top of the filet mignons. Also, feel free to get some garlic and thyme in your spoon as you baste it.
- The last thing you need to do, and it’s so important, is to let it rest for 3 to 5 minutes on a plate once you remove it from the pan. Doing this will allow the juices to soak back in making it extremely tender and flavorful.
BLUE CHEESE BUTTER
Not only is this extremely easy to make, but it’s also fantastic when served over top chicken or pork in addition to this recipe. Simply whisk together some softened unsalted butter with blue cheese crumbles, lemon juice, salt and pepper until it’s combined.
The only thing I ask is that you pick out a good creamy cheese like Point Reyes or Maytag, try to avoid the crumble’s out of a plastic container. Keep the butter cool in the refrigerator until it’s ready to use or you can actually freeze it for up to 3 months.
WHAT DO YOU SERVE FILET MIGNON WITH
Here are some great side dishes to serve this up with:
- Chive and Horseradish Mashed Red Potatoes
- Sweet Potatoes Au Gratin
- Garlic and Parmesan Roasted Potatoes
- Lemon Prosciutto Wrapped Asparagus
Be sure to check out my step by step how to video below. Recipes can sometimes be tricky to follow so being able to see how I do it should help you perfect this. Be sure to follow me on Youtube, Facebook, Instagram and Pinterest for my latest updates.
Video
Filet Mignon Recipe with Blue Cheese Butter
Ingredients
FOR THE BLUE CHEESE BUTTER:
- 2 sticks softened unsalted butter
- ½ cup good crumbled blue cheese
- juice of ½ lemon
- sea salt and fresh cracked pepper to taste
FOR THE STEAK:
- 3 8- ounce filet mignons
- 3 tablespoons olive oil
- 5-6 garlic cloves
- 8-10 sprigs of fresh thyme
- 3 tablespoons unsalted butter
- sea salt and fresh cracked pepper to taste
FOR THE MUSHROOMS
- 2 cups each prepared and sliced oyster shiitake and cremini mushrooms
- 1 peeled small diced shallot
- 2 finely minced cloves of garlic
- 1 teaspoon unsalted butter
- 1/3 cup cabernet sauvignon
- ½ cup beef stock
- sea salt and fresh cracked pepper to taste
Instructions
- Blue Cheese Butter: Simply combine all ingredients together in a bowl and mix until combined and smooth with small blue cheese chunks. Chill in the refrigerator until it is ready to use.
- Steak: Season the filet mignons on both sides with salt and pepper.
- Add the oil to a large frying pan or cast-iron skillet over medium high heat until it begins to lightly smoke.
- Add the steak, turn the head down to medium and then add in the garlic cloves, thyme and butter as well.
- After 3 to 3 1/2 minutes flip the steak over and begin to baste them with the hot butter and oil from the pan. Cook for a further 3 to 3 ½ minutes to achieve a rare to medium rare internal temperature.
- Take the steaks out of the pan and let them rest on a plate for 5 minutes.
- Mushrooms: Discard the thyme leaves and garlic cloves from the saute pan and turn the heat to high. Add in the mushrooms and saute for 3 to 4 minutes.
- Once they begin to turn brown scoot them to the top of the pan and place the shallots, garlic and butter on the other side of the pan where no mushrooms are at and quickly saute them until lightly browned, about 1 minutes.
- Combine all of the ingredients and then deglaze with red wine and cook for 1 minute before adding in the beef stock.
- Finish with salt and pepper.
- Serve the filets with the mushrooms and blue cheese butter
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