The 5 Best Ways To Prepare Filet Mignon

The 5 Best Ways to Prepare Filet Mignon

From that first, buttery bite, you're hooked. Filet mignon is the ultimate dish to serve at your next dinner party or special occasion. To get the same "wow" factor as the lavish steakhouses this sophisticated cut of meat is so indelibly tied to, we have done our homework and determined a list of the five best ways to prepare filet mignon. 


Filet mignon has less fat marbling than other cuts, which makes it tenderer and gives it a mild flavor. Spice up your filet with dry rubs and crusts. The tender cut of meat is well served by this dramatic burst of flavor, and your dry rub will form a wonderful crust.  

Coffee Crusted Filet Mignon with a Jalapeño Coffee Reduction

Spicy and hearty, this filet mignon recipe is sure to satisfy the steak and coffee connoisseur(s) in your life who want a little something different for dinner. — Amanda MacT

For the Coffee Crusted Filet Mignon with Jalapeño Coffee Reduction recipe, click here.

Maytag Blue Cheese-Crusted Bison Filet Mignon

This takes the traditional combination of beef filet mignon and blue cheese and gives it a spin by substituting bison. — Elyse Cromer

For the Maytag Blue Cheese-Crusted Bison Filet Mignon recipe, click here.

2. Grilled

Grilled steak is one of the most popular preparations because of the nice, flavorful char it lends the meat. Grill like a pro and enjoy a delectable, easy weeknight dinner. Bonus: Grilling means less clean-up in the kitchen. 

Bacon-Wrapped Filet

This is a throwback to old-school steakhouses that wrapped the filets in bacon to keep them tender and juicy. Be careful not to grill over high heat or the grease from the bacon will flare up and burn.

For the Bacon-Wrapped Filet Recipe, click here.

Char-Grilled Filet with Vegetable Kabobs

For an effortless, complete dinner cooked on the grill, try this recipe. It's perfect for busy weeknights and dinner parties alike.
For the Char-Grilled Filet with Vegetable Kabobs recipe, click here.

3. Pan-Seared

If you like your steak Pittsburgh-style, then this is the method for you. Pan-searing your filet is really the best way to get an even sear on the outside of the meat while keeping the center tender and juicy. Make sure your steaks are free of moisture, then season them well. Next, heat your pan until the oil ripples and is just about to smoke, about two minutes. Then, add the seasoned steaks and cook until a good sear forms on both sides, about three minutes per side. The steaks will be rare at this point. To finish, place the entire pan in a 500 degree F oven for five minutes for medium-rare. Add an additional two minutes for medium and so forth.

Steak au Poivre

Try this steakhouse classic that involves grinding roughly cracked black pepper into the meat for some extra heat and a delicious crust.

For the Steak Au Poivre recipe, click here.

Pan-Seared Filet Mignon with Sweetbread-Wild Mushroom Ragout

Pair your pan-seared steak with an equally luxurious sauce, like this ragout of wild mushrooms and rich sweetbreads.

For the Pan-Seared Filet Mignon with a Sweetbread-Wild Mushroom Ragout recipe, click here.

4. Roasted

Roasting is often the best option if you need to cook many steaks at once. Plus, roasting a filet makes it no less delicious. To achieve that perfect steakhouse taste, heat your oven to 500 degrees F and let your steaks rest at room temperature while the oven pre-heats. Season your steaks liberally and place in a heavy pan, like a cast-iron skillet. Cook the meat for 10 to 15 minutes for medium-rare, adding three minutes for medium and so forth. 

Roasted Bison Filet Mignon with Pan Gravy

Save some calories by swapping bison for beef in this simply roasted filet mignon recipe. Add even more delicious flavor with a simple pan gravy made from the drippings and some high-quality beef or chicken stock.

For the Roasted Bison Filet Mignon with Pan Gravy recipe, click here.

Filet Mignon with Roasted Pear and Garlic Sauce

Try topping your filet with complementary flavors, like in this recipe that uses the sweet roasted pear and savory garlic sauce, that give the meat a boost of flavor.

For the Filet Mignon with Roasted Pear and Garlic Sauce recipe, click here.

5. Stuffed

Stuffing a filet takes decadence to the next level, and if you're going to go big, well, go big. From pâté to seafood, the options are plentiful. To stuff the filets, first pound the meat thin (about ¼-inch), then add your desired stuffing and roll it up. Secure the filets with either butcher's twine or toothpicks. 

Lobster-Stuffed Filet

To impress your guests, revel in the drama of this dish by slicing the meat tableside for a presentation as outrageous as this surf-and-turf dish.

For the Lobster-Stuffed Filet Recipe, click here.

Porcini-Stuffed Filet Mignon

More demure than the lobster-stuffed filet, this elegant recipe is still equally as delectable. The porcini mushrooms and a subtle, earthy flavor to the meat that you will want to enjoy again and again.

For the Porcini-Stuffed Filet Mignon Recipe, click here.