How to Cook Filet Mignon in the OvenFilet mignon, a.k.a. beef tenderloin, is a cut of meat typically reserved for special occasions because it's expensive, so if you've made the investment, it's a good idea to know how to cook filet mignon in the oven properly.
Filet mignon steaks are cut from the tenderloin, which runs along both sides of the cow's spine. It's one of the most expensive cuts of beef because of its tenderness and small yield per cow.
Before filet mignon makes its way into the oven, it's a good idea to sear the meat on the stovetop over high heat in oil or butter. This jumpstarts the cooking process and creates a crust, which provides even more flavor. It's important to season the meat well with salt and pepper--and in this case, herbs--prior to cooking.
Preheat the oven well in advance so the seared filet mignon continues to cook at high heat. An oven-friendly digital probe thermometer is a worthwhile investment because the oven can stay closed until the desired temperature is reached. For a medium-rare steak, the temperature should read 135 degrees F; allow a few more minutes for medium, or 145 degrees F. And no matter what, let the meat rest once it comes out of the oven, so the juices can redistribute!
-Hey everyone, I'm Judith, well today, we'll be making a juicy and tender filet mignon. So, this is what you will need for this: 1 large end of piece of beef tender loin 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 and hydroponic [unk] is optional. Now, for our blender Bearnaise, we're gonna need a 1/4 cup of champagne vinegar; 1/4 cup of dry white wine; 2 shallots minced; 3 tablespoons of fresh tarragon leaves; 3 egg yolks; 1 stick of unsalted butter melted; and kosher salt and freshly ground black pepper to taste. Alright, so right here, we have our beautiful beef tenderloin, trimmed and tied for you right there. Make sure you let it get to room temperature before you're putting it on your hot pan. Let it rest. Okay, to that, we're gonna add our oil. We're just gonna really season up our beef tenderloin here, and this is gonna make beef filet mignon. Filet mignon is actually the expensive cut of meat beef you can have. So, treat your beef very well. We're gonna salt and pepper that, both sides, and to that after salt and pepper, we're gonna add in those fresh, lovely aromatic herbs, and they just smell gorgeous, thyme, sage rosemary, which just go great with the filet mignon. Let's just get that covered on there. Smells good already. Alright, so we got that lovely seasoned up. Now, next to us, we have our large cast iron skillet. We got it a little bit of cooking spray, and usually, if you got enough oil on your beef, you don't need to, but adding a little bit more just in case. Now, that, make sure that gets nice and hot, and what we're gonna do is sear our beef tenderloin on all sides. So, searing means you just wanna get a nice golden brown crust on the edge. It's obviously not cooking it through, and that's why we finish off in the oven. We're gonna sear it, get it nice golden brown, and then get it in the oven, and when it gets brown on 1 side, we're just gonna turn over and let it get brown on all other sides. Alright, so, our beef tenderloin is looking and smelling fantastic, seared on all sides, lovely golden brown. Now, that cast iron skillet is gonna go into the oven. We preheated our oven to 400 degrees Fahrenheit. So, we're gonna put it in there for about 15 to 17 minutes, take it out, check it with the thermometer. It should read about 135 degrees Fahrenheit for medium rare. Put it back into 3 minutes more, take it out, let it rest 10 minutes, at least 10 minutes before you cut into it, but we'll see it after 20 minutes time. So, while our filet mignon is in the oven, let's prepare our blender Bearnaise, really quick and easy to do. So, in a small saucepan here, we got it to a medium heat, and we're gonna add in our white wine, our champagne vinegar, our shallots, and half of our tarragon, in there goes. Now, we're gonna let that simmer until it's reduced by half. So, just it a good stir, just do this. Put it on to simmer, and we're gonna let that get nice and thick and reduced by half. So, our mixture has reduced by half now, so take that off the heat, and let that cool before we add it into our blender. Alright, so once our reduction is cool, not it's time to make our Bearnaise sauce. So, in the blender, we're gonna add in our egg yolks. Get all those yolks in there and our reduction. Perfect, and we're gonna blend that on a low speed. So, as this is running, we're gonna add in 1/3 of our melted butter mixture, and we're gonna take it to the medium speed. We'll then gonna add in the remaining butter, and then we're just gonna put that on high, and all of those ingredients have emulsified together, should be nice creamy chutney and last but the not least, let's add in or tarragon and our salt and pepper. On there goes, we'll give it a quick blend and that should be done. Good, alright, so that's it, well transfer that into a dish right here and that's gonna be a great sauce to serve up with her Filet Mignon, and make sure to keep that in a warm place so you can serve it up with your beef. So, our beef tenderloin has been in the oven for about 20 minutes. We've let it rest for 10 minutes and that is done. So, all you need to do now is slice it along and serve it up with your Bearnaise sauce. There you go, how fantastic is that, great impressive dinner. That is how you make Fillet Mignon.
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.