How Long to Cook Filet Steak: A Complete Guide to Perfectly Cooked Tenderloin

Filet steak, also known as filet mignon, is undeniably one of the most prized cuts of beef. Known for its exceptional tenderness and delicate flavor, it’s a favorite for special occasions and gourmet meals. However, achieving that perfect, melt-in-your-mouth texture can be tricky. The biggest question? How long to cook it. This comprehensive guide provides everything you need to know about cooking filet steak to your desired level of doneness, ensuring a delectable experience every time.

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Understanding Filet Steak and Doneness

Filet steak comes from the tenderloin, a long, narrow muscle located beneath the ribs. This muscle does very little work, which results in its characteristic tenderness. Because it’s so lean, filet steak can easily dry out if overcooked. Therefore, understanding the various levels of doneness is crucial for achieving the best results.

The key to perfectly cooked filet steak lies in monitoring its internal temperature. A reliable meat thermometer is your best friend here. Forget guessing; accuracy is essential.

Rare: 120-130°F (49-54°C) – The center is cool, red, and very juicy.
Medium Rare: 130-140°F (54-60°C) – The center is warm, red, and juicy. This is the most popular choice for filet.
Medium: 140-150°F (60-66°C) – The center is pink and slightly juicy.
Medium Well: 150-160°F (66-71°C) – The center is slightly pink and not very juicy.
Well Done: 160°F+ (71°C+) – The steak is cooked throughout with no pink remaining. This is generally not recommended for filet as it can become dry and tough.

Factors Affecting Cooking Time

Several factors influence how long it takes to cook a filet steak. Ignoring these variables can lead to either undercooked or overcooked steak, so it’s important to take them into consideration.

Thickness of the Steak: This is the most important factor. A thicker steak will naturally require a longer cooking time to reach the desired internal temperature. A 1-inch thick filet will cook much faster than a 2-inch thick one.

Starting Temperature: Bringing the steak to room temperature before cooking allows it to cook more evenly. This typically takes about 30-60 minutes, depending on the ambient temperature. Cold steak will take longer to cook and may result in an unevenly cooked interior.

Cooking Method: Different cooking methods, such as pan-searing, grilling, broiling, and reverse-searing, will all affect the cooking time. Some methods cook faster than others.

Stove and Oven Temperature: The actual temperature of your stove and oven can vary. It’s always a good idea to use an oven thermometer to ensure accuracy. Also, burner strength on your stove may differ.

Desired Level of Doneness: As previously mentioned, each level of doneness has a specific target internal temperature. Aiming for a higher level of doneness will require a longer cooking time.

Choosing the Right Cooking Method

The cooking method significantly impacts both the cooking time and the final flavor of your filet steak. Here’s a look at some popular methods:

Pan-Searing

Pan-searing involves cooking the steak in a hot skillet, typically cast iron, to develop a beautiful crust. This method is relatively quick and allows for precise control over the cooking process.

Heat a heavy-bottomed skillet, preferably cast iron, over medium-high heat until it’s smoking hot.
Add a high-smoke-point oil, such as avocado or canola oil.
Sear the steak for 2-3 minutes per side, until a golden-brown crust forms.
Reduce the heat to medium, add butter, herbs (such as thyme and rosemary), and garlic to the pan.
Tilt the pan and spoon the melted butter over the steak for another 2-3 minutes, or until the desired internal temperature is reached.
Rest the steak for 5-10 minutes before slicing and serving.

Grilling

Grilling imparts a smoky flavor to the steak, making it a popular choice for outdoor cooking.

Preheat your grill to medium-high heat.
Brush the grill grates with oil to prevent sticking.
Grill the steak for 3-5 minutes per side, depending on the thickness and desired level of doneness.
Use a meat thermometer to check the internal temperature.
Rest the steak for 5-10 minutes before slicing and serving.

Broiling

Broiling is a quick and easy way to cook filet steak in the oven. It uses direct heat from above to cook the steak.

Preheat your broiler to high.
Place the steak on a broiler pan and position it 3-4 inches from the heat source.
Broil for 3-5 minutes per side, depending on the thickness and desired level of doneness.
Use a meat thermometer to check the internal temperature.
Rest the steak for 5-10 minutes before slicing and serving.

Reverse-Searing

Reverse-searing involves cooking the steak at a low temperature in the oven and then searing it in a hot pan to develop a crust. This method results in a more evenly cooked steak with a perfectly seared exterior.

Preheat your oven to 250°F (121°C).
Place the steak on a wire rack set over a baking sheet.
Cook in the oven until the internal temperature is about 20-30°F below your desired level of doneness. This can take anywhere from 20-40 minutes depending on thickness.
Remove the steak from the oven and let it rest for 10 minutes.
Heat a heavy-bottomed skillet over high heat until it’s smoking hot.
Add a high-smoke-point oil to the pan.
Sear the steak for 1-2 minutes per side, until a golden-brown crust forms.
Rest the steak for 5-10 minutes before slicing and serving.

Estimated Cooking Times for Filet Steak

These are general guidelines, and the actual cooking time may vary based on the factors mentioned earlier. Always use a meat thermometer to ensure accuracy. These times are for steaks that have been brought close to room temperature.

These times are approximate and should be used as a guide. Always check the internal temperature with a meat thermometer for accurate results. Remember to factor in resting time, as the steak will continue to cook slightly during this period.

Essential Tips for Cooking Perfect Filet Steak

Following these tips will help you achieve consistently delicious results:

Use a Meat Thermometer: As emphasized before, this is the most crucial tool for accurately determining the doneness of your steak.

Bring Steak to Room Temperature: Allow the steak to sit at room temperature for 30-60 minutes before cooking. This allows for more even cooking.

Season Generously: Season the steak generously with salt and pepper at least 30 minutes before cooking, or even better, an hour before. This allows the salt to penetrate the meat and enhance its flavor.

Use High Heat: For pan-searing and grilling, use high heat to create a beautiful crust.

Don’t Overcrowd the Pan: If pan-searing multiple steaks, cook them in batches to avoid overcrowding the pan, which will lower the temperature and prevent proper searing.

Add Aromatics: Enhance the flavor of your steak by adding aromatics such as garlic, thyme, and rosemary to the pan during the last few minutes of cooking.

Rest the Steak: Allow the steak to rest for 5-10 minutes after cooking before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Tent loosely with foil while resting.

Slice Against the Grain: This will shorten the muscle fibers and make the steak easier to chew.

Serving Suggestions for Filet Steak

Filet steak is a versatile dish that pairs well with a variety of sides. Here are a few suggestions:

Roasted vegetables (asparagus, Brussels sprouts, carrots)
Mashed potatoes or sweet potatoes
Creamy polenta
Sautéed mushrooms
A simple salad with vinaigrette

A rich red wine, such as Cabernet Sauvignon or Merlot, is an excellent accompaniment to filet steak.

Cooking filet steak doesn’t have to be intimidating. By understanding the factors that affect cooking time, choosing the right cooking method, and using a meat thermometer, you can consistently cook perfectly tender and flavorful filet steak. Don’t be afraid to experiment and find what works best for you. With a little practice, you’ll be a filet steak pro in no time!

What is the ideal internal temperature for filet mignon?

The ideal internal temperature for filet mignon depends on your desired level of doneness. For rare, aim for 120-130°F. Medium-rare should reach 130-140°F, medium should be 140-150°F, medium-well is 150-160°F, and well-done should be 160°F and above. Use a meat thermometer inserted into the thickest part of the steak to ensure accurate temperature readings.

Remember to account for carryover cooking, where the internal temperature will rise a few degrees after removing the steak from the heat. It’s generally recommended to remove the steak from the heat about 5 degrees below your target temperature to avoid overcooking. This carryover cooking is especially important for thicker cuts like filet mignon.

What is the best cooking method for filet mignon?

There are several excellent cooking methods for filet mignon, each offering slightly different results. Pan-searing followed by oven-finishing is a popular choice for its ability to create a beautiful sear while ensuring even cooking throughout. Grilling is another great option, providing a smoky flavor and appealing grill marks, especially during warmer months. Sous vide is also gaining popularity due to its precision, resulting in consistently cooked steak.

The “best” method often comes down to personal preference and available equipment. Pan-searing offers speed and control, grilling offers smoky flavor, and sous vide offers unmatched precision. Regardless of your chosen method, be sure to properly prepare the steak beforehand by patting it dry and seasoning it generously.

How long should I sear a filet mignon?

The searing time for filet mignon depends on the thickness of the steak and the heat of your pan. Generally, you should aim to sear each side for 2-3 minutes to achieve a rich, brown crust. Ensure your pan is screaming hot before adding the steak, using a high-smoke point oil like avocado or grapeseed oil. Press down on the steak with tongs to ensure even contact with the pan.

Do not overcrowd the pan, as this will lower the temperature and prevent proper searing. If you are cooking multiple steaks, sear them in batches. Once the steak has developed a deep brown crust, you can move it to a cooler part of the pan or into the oven to finish cooking to your desired internal temperature.

What is the best way to check if my filet mignon is cooked properly?

The most accurate way to check the doneness of your filet mignon is to use a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding any bone. Make sure the thermometer isn’t touching the pan as that can affect the reading. Check the temperature against the desired doneness levels (rare, medium-rare, medium, etc.) outlined earlier.

While you can use the “touch” method (pressing the steak to gauge its firmness), this requires experience and is not as reliable as a thermometer, especially for thicker cuts. If you don’t have a thermometer, you can make a small incision into the center of the steak to visually assess the color. However, this will release juices and may slightly dry out the steak.

How important is it to rest filet mignon after cooking?

Resting your filet mignon after cooking is crucial for achieving a juicy and tender result. During cooking, the muscle fibers in the steak contract and push moisture to the center. Resting allows these fibers to relax and reabsorb the juices, resulting in a more evenly moist steak. This prevents all the juices from running out when you cut into it.

Allow the steak to rest for at least 5-10 minutes after cooking, loosely tented with foil to keep it warm. The resting time will depend on the thickness of the steak; larger steaks require longer resting periods. Don’t skip this step – it’s the key to unlocking the full potential of your filet mignon!

What temperature should my oven be when finishing a pan-seared filet mignon?

When finishing a pan-seared filet mignon in the oven, a moderate temperature is generally recommended. 350°F (175°C) is a good starting point, allowing the steak to cook evenly without burning the exterior. Lower oven temperatures promote more consistent cooking throughout the steak and prevent the outside from overcooking before the inside reaches the desired doneness.

The total oven time will vary depending on the thickness of the filet and your desired level of doneness. Use a meat thermometer to monitor the internal temperature and remove the steak from the oven when it’s about 5 degrees below your target temperature to account for carryover cooking. Remember, resting after cooking is still essential!

How do I prevent filet mignon from drying out while cooking?

Preventing filet mignon from drying out during cooking requires a few key techniques. First, avoid overcooking the steak. Use a meat thermometer and remove it from the heat when it reaches the lower end of your desired temperature range. Ensure that the pan you are searing the steak in is hot enough so that you are getting a good sear without overcooking the middle. Overcooking will squeeze the moisture from the steak.

Second, consider basting the steak with butter or oil during the cooking process, especially when pan-searing. This adds flavor and helps to keep the steak moist. Third, ensure you have enough fat content either naturally in the steak or adding during cooking. Last and most important, always rest the steak after cooking. The resting period allows the meat to reabsorb its juices, resulting in a juicier and more tender steak.