This perfectly Pan-Seared Filet Mignon with Espresso Sea Salt is super tender and cooked to perfection. I love making this filet mignon recipe on special occasions like Mother’s Day, Father’s Day, or birthdays!
What Is Filet Mignon, Exactly?
Steak – especially as tender of steak like filet mignon — is the ideal protein for special occasions. I especially love preparing it on Mother’s Day!
This cut of beef is considered one of the most succulent and literally translates to “dainty fillet” from French. The steaks are beautifully marbled, tender, and super flavorful. And they require minimum seasoning — only olive oil, espresso-flavored sea salt, freshly cracked black pepper — as to let that beautiful beef flavor shine through. The trick is in how you cook it, making sure to get a nice crust on the outside while keeping the inside pink and delicate. They’re traditionally portioned into 1-inch steaks and sliced across the grain of the meat. And there you have it! The best filet mignon steaks.
Why Is Filet Mignon So Expensive?
Unsurprisingly, knowing all of this about filet mignon steak, it’s also one of the most expensive cuts of beef. But why? (It’s so small compared to larger T-bones!)
Simply put, the filet mignon comes from a part of the cow called the tenderloin that doesn’t get much exercise. This muscle it is cut from a non-weight-bearing muscle and contains only a small amount of connective tissues, which is makes it so tender. Additionally, there’s only two tenderloins per steer or heifer, so they’re in limited supply.
You’ve probably heard that filet mignon is the gold standard of steaks, and you haven’t heard wrong! Typically priced around $20-30 per pound, this tender cut of beef is a favorite among professional chefs and home cooks alike.
You only need four ingredients to make this incredible homemade filet mignon:
- Two American Kobe Ribeye Filets (weighing 6 ounces each)
- Extra virgin olive oil
- Espresso-flavored sea salt (I like using this brand.)
- A good amount of freshly cracked black pepper
It’s crucial to use high-quality beef when preparing steak, especially filet mignon, which is why I prefer Kobe beef. This is in the class of Wagyu beef that typically comes from Japanese black cattle, but there are domestic American breeds, as well. There’s just nothing like it! Delicious beefy flavor while remaining tender and well-marbled.
How To Cook Filet Mignon
- First, preheat your oven to 400 degrees.
- Meanwhile, bring the steaks to room temperature. (This is crucial for ensuring the center comes to an even temperature.)
- Season each side of each steak generously with espresso sea salt and black pepper. Let them sit for a minute so the seasonings can stick well.
- Next, add olive oil to an oven-safe pan, like cast iron.
- When the skillet is nice and hot, and the oil has a nice shine to it, add the steaks to the hot pan.
- Sear for 4 minutes on each side to develop a nice crust before finishing them off in the preheated oven. Cook until your desired temperature is achieved, typically about 5-10 minutes. For medium steaks, the steaks’ internal temperature should be 130 degrees. (I highly recommend investing in a meat thermometer!)
- Serve these Pan-Seared Filet Mignon steaks warm from the oven with side dishes like a side salad, roasted veggies, and mashed potatoes. Enjoy!
Tips for Cooking the Perfect Steak
- Bring to room temperature: I always like to bring my steak to room temperature before cooking. This allows the steak to cook more evenly.
- Give your steak time to rest: After cooking allow the steak to rest on a cutting board for at least 5 minutes. This will help the steak retain moisture and juices.
- Flipping your steak: If you try to turn your steak and it sticks to the pan then the steak is not ready to flip yet. Wait until the steak releases on it’s on.
What To Serve with Filet Mignon
- Colcannon Potatoes
- Air Fryer Vegetables
- Roasted Broccoli
- Watermelon Feta Salad
- Roasted Cauliflower
- Grilled Sweet Potato Wedges
- Pesto Risotto
- Grilled Vegetable Panzanella Salad
I actually do no recommend storing these filet mignon steaks simply because this recipe only yields two servings and they’re best enjoyed fresh! Technically, you could store them in an airtight container in the fridge for up to 4 days, but truthfully you’ll run the risk of turning them chewy when reheating. So, indulge when you first cook them and enjoy every bite!
More Steak Recipes To Try
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Pan-Seared Ribeye Filets with Espresso Sea Salt
- 2 American Kobe Ribeye Filets 6 ounces each
- 1 tablespoon extra virgin olive oil
- sprinkle of Espresso Brava Sea Salt
- sprinkle of pepper
- Preheat oven to 400 degrees.
- Meanwhile, bring the steaks to room temperature. Season with espresso sea salt and pepper.
- Add olive oil to an oven safe pan. (Cast iron would work well for this.)
- When the pan is nice and hot add in the steaks. Sear for 4 minutes on each side and then place in the oven.
- Cook until your desired temperature 5-10 minutes. For medium you want your steak to be an internal temperature of 130 degrees.