Is there anything more delicious than a perfectly 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, just like with my Classic Boeuf Bourguignon or my Steak Frites recipe.
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 overcook.
In my personal opinion, the best way to cook it is by pan searing it on the stove. Since filets 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 File
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 tilting the panhandle 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.
Recipe Chef Notes + Tips
• How to Reheat It: Add your desired portion to a small sauté or roasting pan and pour in about a ½ cup of beef stock, cover the pan in foil and cook it in the oven at 400° for 5 to 7 minutes. Reheating your steak will 100% cause it to increase in internal temperature most likely past medium and into medium-well.
• Store and Freezing: Store this in a plastic container or covered in plastic and refrigerate for up to 4 days. It can also be frozen for up to 45 days covered in plastic. See note above for reheating.
What Do You Serve with Filet Mignon
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
- Roasted Root Vegetables
Be sure to follow me on Facebook, Youtube, Instagram, and Pinterest and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
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 heat 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, which takes about 1 minute.
- 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
Natalie Forood says
The blue cheese butter is amazing! I don’t even like blue cheese and I couldn’t stop tasting it. Love all your recipes. Thank you for being generous with your time and knowledge and reaching everyone how to cook.
Judy says
I don’t understand why this recipe–and so many others–calls for unsalted butter, and then calls for salt. Unsalted butter, to my mind, is tasteless, like lard; it’s just fat on the tongue. Better, I say, to use salted butter and then reduce the salt in the recipe. The final product is the same! And I must say, this filet mignon tops the charts.
Chef Billy Parisi says
Because I want to control the salt content, not the butter company.
Maureen says
Yum. All my favorites. Thanks Chef.
Rehab says
Thanks a lot chef Billy parisi
You is best!
Rachael Yerkes says
This is perfection! So amazing!
Katerina @ diethood .com says
WOW!! This is such a fantastic filet mignon!! And that blue cheese butter is just AMAZING!! I can’t wait to try this recipe!!
Katie says
My husband is going to love this! I can’t wait to make it for him!