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How to Cook
COOKING FILET MIGNON IN THE OVEN
The Chef's Technique for Cooking Thick-Cut Filet Mignon
Have you ever wondered how restaurants prepare extra-thick filet mignon steaks, like our Crown Filet Mignon®? Perhaps you've ordered one and marveled over its intensely flavorful, crispy exterior and succulent, supremely tender interior.
Well, professional chefs use a particular method to get those irresistible results – and so can you! The best way to cook filet mignon when it is cut into steaks over 2 inches thick is surprisingly simple. All you need is an ovenproof, heavy-bottomed or cast-iron skillet and an oven.
Just follow the instructions below. We've also included a chart that will tell you how long to cook filet mignon in the oven and to what internal temperature (be sure to use a meat thermometer for the best results). Soon you'll be able to impress guests with your own restaurant-worthy, thick-cut filet mignon steaks.
How to Cook Filet Mignon in the Oven Using the Chef's Technique
- Be sure your steak is completely thawed.
- Preheat your oven to 350°F.
- Bring the meat to room temperature. Remove your steak from the refrigerator 30-40 minutes before cooking.
- Heat a heavy skillet or cast-iron skillet on your stovetop over high heat until very hot, about 5 minutes. A hot skillet delivers the best sear.
- Add a 1-2 tablespoons of vegetable oil to skillet (enough to coat the bottom). Sear the steaks on one side for about 2 minutes, then turn steaks and place skillet on the middle rack of the oven.
- Cook steaks, uncovered, until internal temperature reaches 5°F lower than the desired final temperature, according to the chart below.
- For the perfect medium-rare, 2.5-inch thick filet mignon, cook in oven for 13-14 minutes. A meat thermometer should read 130°F.
- Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise for as much as 5°F during this time (this is called "carryover cooking"). The final temperature should match the temperature of your desired level of doneness, as listed in the chart below.
- Resting is especially important for thick-cut filet mignon because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
Cooking Timesfor Filet Mignon
Remember to fully thaw your steaks. Sear on high heat for 2 minutes on one side, then turn and move to indirect heat. Turn them 1 minute before the halfway point of the cooking time. For perfect doneness, we recommend you use a meat thermometer and use the Measuring Doneness chart below.
|Rare1 3/4 inches
2 1/2 inches
|Medium-Rare1 3/4 inches
2 1/2 inches
|Medium1 3/4 inches
2 1/2 inches
|Medium-Well1 3/4 inches
2 1/2 inches
125°F - Center is bright red; pinkish towards the outside
135°F - Center is very pink; slightly brown towards the outside
145°F - Center is light pink; outer portion is brown
155°F - Center is slightly pink; outer portion is brown
165°F - Uniformly brown throughout
Remove when your steaks are 5 degrees less than the temperatures listed. The centers will continue to warm as they rest.