How To Cook a Filet Mignon

Known as the king of steaks, filet mignon can be cut with a fork when it's cooked right and this recipe shows you how to cook filet mignon that's as good as what you'd eat in a five-star restaurant. Dress your filet mignon with an easy bearnaise sauce and add simple side-dishes and dinner is not only served, it's served in royal fashion.
-Hey everyone. I'm Judith with And today, I'm gonna be showing you how to make the finest cutup beef. That's right. I'm gonna be showing you how to make a filet mignon. So what you'll need is 1 stick of butter which we've melted. We have 2 minced shallots. We have the yolks of 3 eggs. We have 3 tablespoons of fresh Tarragon leaves. We have a 1/4 cup of dry white wine. We have 1/4 cup of champagne vinegar, black pepper and salt to taste, and assortment of dried herbs including sage, rosemary, and thyme. And of course, we've got some olive oil to cook with there too. And last but not least of course, we have a 3-pound cut of beef tenderloin. Now usually if you order a filet mignon in a restaurant, you might see kind of a small round piece. Well, this is where it's come from. This is the whole piece entirely. And that's what we're cooking. So, let's get our large skillet to a medium-high heat and we'll get that nice and hot. We've also preheated our oven to 400 degrees Fahrenheit. So, first things first, we just wanna cover our beef tenderloin with some oil right here and we'll just spread it all over with our hands. Be nice and generous with that. We'll get it all covered up. Okay. Then let's get our salt and pepper and we're gonna just season that all over on all sides with it there like so. And let's get our black pepper and our other herbs on there to. So, we'll just sprinkle all of that on there. So, that's getting hot. So we'll put a little bit of oil in there. So, and we're gonna sear our tenderloin on all sides. So we place it in there. What you can do is you can get your tongs and fork and you can just turn it all over on all sides and we just wanna get it nice and seared. Great. So the idea is not to cook our filet mignon. It's just to be able to sear it and get a nice brown color on all sides. So we've seared it on all sides as you can see. And now it's time to transfer it to the oven. So we're gonna take our skillet, put it in the oven for about 15 to 17 minutes. And then that will give us a nice medium rare. If you wanted medium, put it in again for an extra 3 minutes. So, we'll put that in the oven and we'll come back. So, as we have the filet mignon in our oven, we're gonna make up our Burnett's sauce. So first of all, we're gonna put in our wine and champagne vinegar. and we're gonna add all our shallots to the pan, to a small saucepan. Here we go. And we're also gonna add in half of our fresh Tarragon leaves. So wonderful, wonderful herb. Give that a little stir and we're gonna let that simmer and reduce to half. So now that our Burnett's reduction is done, we're gonna get our blender and we're gonna add our 3 egg yolks. Get all that in. And then we'll also gonna add our Burnett's reduction to that. And we're gonna blend that on a low speed. So once that's all combined together, were just gonna lift our lid here. We're gonna pour in a third of our melted butter on a medium speed. But once the mixture is emulsified, we're gonna add in the remaining butter in a slow stream on high. Okay. And then last but not least, we'll add in our remaining Tarragon and salt and pepper to taste. There we go. Pinch of each. And we're gonna give that a good pause. Okay. So that should be all blended together nicely. and we're gonna transfer it to a dish and keep it in a nice warm spot. So there it is. You have this lovely creamy Burnett's sauce which is gonna pair really great with our filet mignon. So make sure to keep that now in a nice warm spot, perhaps by the stove, you can cover it up and keep it there until it's ready to serve. So, we take in our filet mignon out of the oven and it just looks and smells gorgeous. So we're gonna transfer that now onto our cutting board and we're gonna tend that with foil and let it rest for 10 minutes before we slice it up and serve it with our beautiful Burnett's sauce that we just made and its' gonna be great. That's how you make your finest filet mignon. Well, thanks for watching everyone. For more great recipes and savings, go to

What You'll Need

  • 1   large end piece of beef tenderloin (about 3 pounds), tied and trimmed

  •  Extra-virgin olive oil

  •  Kosher salt and freshly ground black pepper

  •  Assorted fresh herbs (such as thyme, sage, and rosemary)

  •  Hydroponic watercress (optional)

  • Blender Bearnaise
  • 1/4  cup champagne vinegar

  • 1/4  cup dry white wine

  • 2   shallots, minced

  • 3   tablespoons fresh tarragon leaves

  • 3   egg yolks

  • 1   stick unsalted butter, melted

  •  Kosher salt and freshly ground black pepper to taste

Step By Step

Preheat oven to 400 degrees F. Drizzle the tenderloin with oil. Season well with plenty of salt and pepper. Sprinkle with assorted fresh herbs. Allow the tenderloin to come to room temperature before cooking. Place a large cast-iron skillet over medium-high heat and sear tenderloin on all sides (add additional oil, if necessary). Place the skillet in the preheated oven and roast the tenderloin for about 15 to 17 minutes. (At this point, a meat thermometer inserted into the thickest part of the meat should read 135 degrees F for medium rare; for medium, roast for 3 minutes more.) Remove from the oven. Tent tenderloin with foil; allow to rest for 10 minutes before slicing. Serve with Blender Bearnaise (see below). If you like, garnish with watercress.
To make the reduction for the bearnaise sauce, combine vinegar, wine, shallot, and half of the tarragon in a small saucepan and place over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool. Blend yolks and bearnaise reduction together in a blender on low speed until combined. With the blender running on medium speed, add one-third of the butter in a slow, steady stream. Once the mixture emulsifies (it will become thick and satiny), turn the blender speed up to high and add the remaining butter. Add the remaining tarragon, season with salt and pepper, and pulse in the blender. Transfer to a dish; hold in a warm spot until ready to serve.

Once you've learned how to cook filet mignon that is tender and juicy, you can serve a restaurant-quality meal any time you want right in your own home. A tenderloin is a pricey cut of beef, but there's little to no waste and nothing says "I love you" more than a perfectly cooked filet mignon, so it's a great choice for special occasions.
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