Buzz
Filet mignon, renowned for its rich, buttery flavor, stands as one of the most sought-after—and pricey—steaks available. The conventional, time-honored method of seasoning filet mignon involves simply using salt and pepper. However, if you're seeking a different approach, consider seasoning your filet mignon with fresh herbs, garlic, and lemon zest. Alternatively, for a third option, grill the filets after seasoning them with rosemary, pepper, and mustard powder.
Ingredients
Seasoning with Salt and Pepper
- 2 Filet mignon steaks
- 1/8 tsp (0.5 g) of pepper per steak
- 1/8 tsp (0.5 g) of salt per steak
- 1 tablespoon (15 mL) of extra-virgin olive oil
Yields 2 portions
Enhancing with Fresh Herbs
- 2 Filet mignon steaks
- 1 tsp (4 g) of Kosher salt
- 1 tsp (4 g) of pepper
- 1 stick of butter
- 2 garlic cloves
- 1 tbsp (13 g) of chopped parsley
- 1 tbsp (13 g) of chopped thyme
- 1 tsp (4 g) of lemon zest
- 1 tablespoon (15 mL) of olive oil
Yields 2 portions
Preparing with Rosemary and Pepper
- 4 filet mignon steaks
- 2 tsp (8 g) of dried peppercorns
- 1/4 tsp (1 g) of dried rosemary
-
1 tsp (3 g) of dried mustard powder
- 3/4 tsp (2 g) of salt
- 1/2 tsp (1.5 g) of garlic powder
- Cooking spray (optional)
Yields 4 servings
Steps
Seasoning with Salt and Pepper
Let the steak sit at room temperature for 30 minutes before seasoning. Place it on the countertop or another spot in your kitchen away from disturbances. Allowing the steak to warm up for half an hour enables the seasonings to adhere to the meat properly.
- Avoid freezing the filet mignon. It should only be kept in the refrigerator.
Preheat your oven to 425 °F (218 °C). Your oven will need about 10 minutes to reach this temperature, so start preheating it just before you begin seasoning your steaks.
Season both sides of the filet with pepper. Sprinkle approximately 1/16 tsp (0.25 g) of pepper onto one side of each steak. Then, flip the steaks over and sprinkle the same amount of pepper onto the other side. Season to taste, ensuring not to over-season. The pepper should enhance the natural flavor of the filet without overwhelming it.
- Avoid seasoning the sides of the steak.
Add salt to both sides of the steak. Season the steaks with salt in the same manner as you did with pepper. Sprinkle roughly 1/16 tsp (0.25 g) of salt onto each side of the steaks. You can apply both pepper and salt simultaneously or apply pepper first followed by salt.
- Similar to the pepper, refrain from applying salt to the sides of the filet.
Gently press the seasonings onto the top of the steak using your fingers. Lightly pat the salt and pepper into the top of the steak using three or four fingers. This helps the seasonings adhere to the steak's surface and prevents them from falling off during cooking.
- Be careful not to press too hard, as this may flatten the filet.
Heat 1 tablespoon (15 mL) of olive oil in a hot skillet. Warm the skillet over medium-high heat on your stovetop until the oil begins to sizzle.
- Cooking the steaks over medium-high heat ensures a nicely seared exterior and a juicy, flavorful interior.
Add your steaks to the skillet and cook for 4 minutes. Ensure the steaks are spaced apart in the skillet to prevent them from touching. Let them cook undisturbed for 4 minutes. Afterward, use tongs to flip each steak over.
- Avoid moving the steaks while cooking to retain their juices.
Transfer the skillet to the oven and bake for 5–8 minutes. The duration depends on your desired level of doneness: 5–6 minutes for rare, 6–7 minutes for medium-rare, or 7–8 minutes for medium-cooked steaks.
- When moving the skillet, keep it level to prevent the steaks from shifting.
Tent the steaks with foil on a clean plate for 5–7 minutes. Remove the skillet from the oven and use a spatula to transfer the steaks to a clean plate. Fold a 6-inch (15 cm) piece of aluminum foil in half and loosely cover the steaks. Let them rest for 5–7 minutes before serving.
- This method, known as 'tenting,' allows the foil to trap the heat without touching the meat directly.
Adding Flavor with Fresh Herbs
Finely chop fresh basil, thyme, and garlic. Chop 1 tbsp (13 g) each of parsley and thyme, and mince 2 cloves of garlic into small pieces, no larger than 1⁄16 inch (0.16 cm). Use a sharp knife for precision. Transfer the chopped ingredients to a bowl or keep them on the cutting board.
- If you don't have these fresh ingredients, you can purchase them from a local grocery store.
Grate 1 tsp (4 g) of fresh lemon zest. Use a lemon zester tool, available at kitchen supply stores, to grate the lemon zest. Press the lemon against the zester and scrape back and forth. Be cautious to avoid cutting your fingers.
- Combine the lemon zest with the chopped herbs and garlic.
Melt 1/2 stick of butter in the microwave. Cut 1 stick of butter in half and place one piece in a microwave-safe bowl. Microwave for 30 seconds. If the butter isn't melted, continue microwaving in 15-second intervals until it liquifies.
- The butter wrapper usually has measurements marked to help you find the halfway point. Half a stick of butter equals 4 tbsp (57 g).
Combine the herbs and butter, then refrigerate. Add the chopped thyme, parsley, garlic, and lemon zest to the melted butter. Stir until the herbs are evenly mixed. Refrigerate the mixture until it solidifies, typically about 4 hours.
- You can occasionally check the butter's temperature by touching it with your finger.
Preheat your oven to 400 °F (204 °C). While you'll start cooking the steaks on the stovetop, they'll finish in the oven. The oven heat will also help melt the herb butter mixture over the steaks.
- Turn on the oven 15 minutes before cooking the steaks.
Sprinkle 1/2 tsp (2 g) each of salt and pepper onto the steaks. Use Kosher salt for best results. Season both sides of each steak with salt and pepper. Since the steaks are symmetrical, either side can be considered the top.
- You can adjust the amount of salt and pepper to your taste preference.
Pan-sear the filets using the remaining ½ stick of butter. Place the butter in a skillet and add 1 tablespoon (15 mL) of olive oil. Turn the heat to high and wait until the butter and oil melt. Add the steaks and cook for 2–3 minutes on each side. Avoid moving the steaks around while cooking.
- While cooking, spoon butter from the pan's edges over the steaks.
Transfer the skillet to the preheated oven for 6–8 minutes. After searing the steaks for 4–6 minutes, place the skillet directly on a shelf in the 400 °F (204 °C) oven. Close the oven door and let the steaks finish cooking in the heat.
- The cooking time in the oven varies based on steak thickness. Thicker steaks need 8 minutes, while thinner ones require 6.
Top the steaks with a spoonful of the chilled butter mixture. With 1 minute left to cook, take a generous amount of the chilled butter and herb mixture from the fridge. Place a dollop on each steak and close the oven for the final minute.
- The melting butter enhances the steak with a rich herbal taste.
Cook the steaks until they reach 135 °F (57 °C) internally. After 6-8 minutes, insert a meat thermometer into the center of each steak. If it reads 135 °F (57 °C), the steaks are done. Remove them from the oven and plate immediately.
- You can also check doneness by lightly pressing the steaks. A cooked steak will gently spring back when touched.
Cooking with Rosemary and Pepper
Prepare your charcoal grill. Add enough charcoal to the grill for high heat. Use 25-30 charcoal pieces. If worried about sticking, spray the grill surface with cooking spray.
- A small amount of lighter fluid is okay for ignition. Avoid excess fluid to prevent a chemical taste.
Grind peppercorns and dried rosemary in a coffee grinder. Place 2 tsp (8 g) of peppercorns and 1/4 tsp (1 g) of rosemary into a handheld coffee grinder. Pulse until coarse powder forms.
- If you don’t have a coffee grinder, buy one at a nearby kitchen-supply store.
Combine the pepper mixture with other dry ingredients. Pour ground pepper and rosemary into a bowl. Add 1 tsp (3 g) of mustard powder, 3/4 tsp (2 g) of salt, and 1/2 tsp (1.5 g) of garlic powder. Stir with a fork until fully blended.
- Avoid touching your eyes while mixing to prevent irritation from mustard powder.
Rub seasoning mix evenly over both sides of 4 steaks. Use fingers to apply approximately 1/8 of the mix on top of each steak. Flip and repeat for bottom sides. Ensure steaks are cold, not frozen, during seasoning.
Grill steaks for 3 minutes per side. Place steaks on the grill for 3 minutes without moving. After 3 minutes, flip with tongs and grill for another 3 minutes. Remove from grill and serve immediately after 6 minutes total cooking time.
- Avoid sliding steaks while cooking to retain juices.
Helpful Pointers
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Because filet mignon is a lean steak, there's typically no need to trim any fat before seasoning the meat.
