How to Cook a Perfect Filet Mignon Steak (and what to avoid at all cost!)

A Filet Mignon steak is a steak cut from the beef tenderloin. In my opinion, it constitutes the most exquisite part of the beef.

Over the years I have experimented with it and learned how to prepare it as a whole (the entire tenderloin) or in steaks. It took me quite some time to get to this point but I hope that the following tips will help you prepare the "perfect filet mignon steak" without having to go through all the mishaps I went through. :)

I normally prepare it medium rare, which is perfect for filet mignon because the meat is very tender and juicy, and has no fat at all. If you do not like rare, medium rare or medium cooked meat, stay away from filet mignon. :) A well-done filet mignon is a waste of a good piece of meat and money! :) Other meat types are more forgiving when cooking them well-done, filet mignon is definitely not.

So, here's the list of tips, including cooking times to help you the next time you decide to cook filet mignon steaks:

• Take the meat out of the fridge a few hours before cooking it and make sure the meat has reached room temperature before cooking it. Two negative things will happen if the meat is not room temperature: 1) When you cook it medium rare it will be cold inside; 2) It will cool down the pan and the meat won't seal properly.
• Although olive oil is healthier, filet mignon really is more flavorful if cooked in butter. :) 1 tbs of butter will do for 4 steaks cooked at the same time. If you need to cook several batches, keep adding 1 tbs of butter before each batch.
• Make sure the pan is VERY VERY hot before you put the steaks in it. This is critical. The idea is that the meat is sealed as soon as it touches the pan so that it turns a medium to dark brown color. If the pan is not hot enough two bad things will happen: 1) The meat will become dry and lose its juiciness; 2) You will never achieve the nice medium to dark brown color on the outside but rather that grayish shade of light brown that you see when the meat was not pan-seared but rather cooked in its own juice (that was lost because it wasn't sealed).
• NEVER turn the steaks using a fork!!! It will break the seal and the juices will flow out leaving you with a dry piece of meat. Do not poke the meat with anything, instead use a spatula.
• ALWAYS let the meat rest for 5-10 minutes before cutting it. This will allow the juices to redistribute in the meat. This actually applies to all meat. If you cut meat as soon as you finish cooking it or too early, the juices will flow out and the meat will become dry, no matter how well you cooked it.
• To check the doneness of the meat, there is one more trick that you can use. And this time, you are allowed to use a fork! :) But not to poke the meat!! The fork will be used to lightly press on the meat and determine, depending on the resistance you get, the doneness of the steak.

Cooking times and heat levels, will depend on several factors: your stove, the thickness of the steak, etc. and it's a trial and error process to establish the right cooking times. These are the exact times I use on my stove for an average size filet mignon steak. And when I say exact, I mean it. 30 seconds more than necessary and the steak could be overcooked. And always remember to start with a very very hot pan. :)

Rare
Heat: High
Cooking time: 1 minute per side
When you press the top with a fork, it gives way easily

Medium Rare
Heat: High
Cooking time: 2 minutes per side
When you press the top with a fork, it gives way

Medium
Heat: First High, then Medium
Cooking time: Start with 1 minute on high per side to seal the meat, then cook 3 additional minutes per side.
When you press the top with a fork, it doesn't give way easily

If you press the meat with a fork and it feels firm or very firm, the meat is well-done. :) Which for filet mignon means, overcooked.

I hope these tips are helpful! Enjoy!