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How To Cook Filet Mignon Perfectly
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I almost burnt my house down from this thanks
Your final cut in this video is with the grain – not against as you said. The fibers are vertical when resting on a flat side of a filet mignon cut of beef.
It was just ok, it was overdone, and sort of tough. Even with Filet Mignon, it wasn't my favorite for sure.
Need a sharp knife, a dull knife makes the steak look bad
''put the steak in the oven'' i've been living in a lie
Thank you my filet mignon turned out amazing
I just cooked my very 1st Filet Mignon following this video instruction and I'm very proud to say it turned out perfectly! I'm very impressed with myself! 😋
I tried to woo with a steak it was perfect… it didn’t work😢
Thank you for the wonderful video. I’m going to give it a shot in 30 minutes. Yup, my filet is out of the fridge now and I’m getting it ready after it warms to room temp.
What about olive oil?
Anyone else here leave their pan on high heat for five minutes and all you get is just a houseful of smoke
Somehow my steak came out super dookie cooked 😂
Why do they never suggest tallow?
450 is way too high
It sounds as if you have a sore throat.
If you’re intimidated by cooking a filet, one of two things are apparent: you’re either broke, and r you’re a sissy.
Okay, so I did this for Mother's Day, and it turned out PERFECT!!! I was absolutely terrified. I've never cooked steak before. I should have pulled it out one minute earlier (I may have nervously basted it a tiny bit too long) but when I pulled it, it was 129° and still was so good. My mom's was a little thicker so her's was more red (which she loves) and mine was exactly how I wanted it. I was so scared of using any other recipe because I didn't trust myself to time it correctly by just using the stove. Thank you for this recipe!! I will never use another one!!
I dunno but my filet came out medium well after the 7 minutes at 450 degrees.
Great video but seed oils are AWFUL for you. Cook with olive or avocado oil
Really bad oil advice, healthy oils are avocado, olive oil, possibly coconut oil, you should never use the ones she’s suggested ever for anything
I hate this chick's vocal fry…fake as Fu$&
raw meat. What's the difference between eating this and biting the ass of a cattle grazing in the pasture?
this is filet mingong recipe
Geez no seed oils
Three questions. The thickness of the cut. Time on the pan. Why the oven,?
I pan fried my fillet mignon for 4 minutes, 2 minutes on each side.
Cutting against the grain for filet mignon simply doesn't make any sense. The grain direction is vertical, any cut will be with the grain when placing the steak flat on table.
1:08 – I use Avocado oil because it has a smoke point of 500 degrees. 2:29 – Chef Jean Piere agrees with this but I've found the steak is cold after 10 minutes! I let mine rest for 5 minutes.
Followed these exact when cooking filet mignon for the first time and it came out perfect.
Followed verbatim and they are out burnt and over done thanks for ruining a $20 steak for me
I def got the crust part….🥲
The vocal fry is too much
Followed everything and ended up burning it. 190 degrees after it came out of the oven, only left it in 7m too.
I’ve been cooking Filet Mignon steaks for my family using this method for a few years now and it’s always perfect. Thank you for teaching me how to make the perfect steak.
When ever I want to cook steak i re-watch this video👌👌
These recipes are nigh on useless. Nothing ever looks anything like what's shown in these pictures. You need years of practice to approximate this level, by which point you don't need such videos.
I cut my filet minion as I eat it.
Just to clarify since it wasn’t mentioned. Don’t use olive oil?
Without a doubt the best and simplest way to cook fillet mignon. Comes out perfectly every time.
Let's nuke this wonderful steak with freaking seed oils… what a miss. Use grass-fed butter + olive oil instead please
Voice is too falsely cozy.
Nah no need for oven it’s good
That is not a filet mignon at all. Not even close. Yes it is a filet, yes it is tenderloin, but that part you are showing us is either from the chateaubriand or might even be the cut between the tournedos and chateaubriand.
Filet mignon is not synonymous with tenderloin. Filet mignon is the tiniest part of the tenderloin, the tail you might say. Mignon means small in french even.
So you have three parts of the tenderloin or filet if you will.
The tail, the center and the head. The filet mignon, the chateaubriand and the tournedos in french or in the language of butchers.
Pepper burns when you sear
What herbs do you use?
great video and great tips
Salt n pepper for seasoning
Summary:
– room temp for about 30min before cooking
– pat dry
– generously season with coarse salt and pepper; ALL SIDE
– stainless steel/cast iron pan, heat over high heat about 5min
– add neutral oil with high smoking point(grape seed,canola, vegetable, or sunflower seed)
– once oil is shimmering and smoke, place filet in pan for 2-3min WITHOUT MOVING IT
– flip and cook til it self releases
– add couple table spoon of butter, some herbs and garlic to the pan, till the pan so a pool is formed; continuously spoon the butter over the steak for 1-2 minutes
– place pan in preheated 450F/230C oven(7min for medium rare); internal temp 130F/55C when taking out the oven(it will rise to 135F/57C after resting)
– doness and oven cook time table at 2:25
– rest at room temp for 10min before slicing
– slice against the grains
I cant use olive oil?
I must have watched this video 5 times then followed the instructions to the letter. The filet was WAY over cooked and the instruction for salt was WAY too much!! Instead of medium rare it came out medium well! Complete waste of $50 filet mignon. Tried it again with heat for searing at medium high, 2 minutes per side. Also, at least half the salt shown. Then, in the oven at 425 degrees FOR ONLY 5 MINUTES!! Much better.
My advice to those cooking a filet mignon: DON'T WATCH THIS VIDEO!!
Gonna make this for my Dad's birthday dinner tonight!