Rating: 3.75 stars
53 Ratings
  • 5 star values: 16
  • 4 star values: 17
  • 3 star values: 12
  • 2 star values: 7
  • 1 star values: 1

Filet mignon is best cooked rare to medium rare and the pepper enhances the meat's flavor.

Everyday Food, January/February 2006

Gallery

Recipe Summary test

prep:
15 mins
total:
15 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly.

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  • Heat oil in a small skillet over medium-high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare.

  • Remove strings from filets, and serve with Red Wine Sauce, if desired.

Cook's Notes

Filet mignons are often sold with a string tied around them to help keep their shape while cooking. Otherwise, tie them loosely with cotton kitchen twine yourself. (Be sure to remove strings before serving.)

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Reviews (5)

53 Ratings
  • 5 star values: 16
  • 4 star values: 17
  • 3 star values: 12
  • 2 star values: 7
  • 1 star values: 1
Rating: Unrated
03/25/2015
Re:"Haricot Vert", what's with that? Must everyone always self-aggrandize themselves by adding foreign language to their comments? come On! Green beans are green beans, they don't need to be called Haricot vert! Get a life!
Rating: Unrated
02/11/2009
Has anyone tried this on a Foreman Grill? What were your results?
Rating: Unrated
02/21/2008
Simply excellent and simply simple. Use a grill pan, get it *very* hot, brush with the oil and sear each side. Give each side a quarter rotation for a nice grill pattern. Goes great with the slow roasted roma tomatoes. Try with steamed haricots vertes drizzled with a little bleu cheese vinaigrette.
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Rating: Unrated
02/14/2008
Who knew it this easy to cook a filet on the stove that tastes just as great as the $40 steakhouse version? Use Montreal steak seasoning instead of plain salt and pepper, then drizzle both sides of the filets (not the pan) with olive oil before putting them on to cook. For a nice sear and credible grill marks, use a ridged grill pan instead of a skillet. The secret is to make sure the pan is very hot before dropping the filets on it, then don't touch them until it's time to turn them.
Rating: Unrated
02/12/2008
This has become a favorite dinner. It is so easy to make yet looks so gorgeous. It also tastes just perfect every single time. Highly recommend this for a romantic dinner for 2.