Filet Mignon With a Mushroom Mustard and Sauce Recipe (2024)

FAQs

Why do people put mustard on steak before cooking? ›

I've found that the vinegar component in Dijon mustard is intense enough to work as an excellent marinade for steaks—it tenderizes the proteins, which is great for tougher cuts, and imbues the meat with a nice tanginess.

Season with salt & pepper.

Generously season both sides of the filet mignon with kosher salt and freshly ground black pepper. The salt helps to enhance the meat's natural flavors, while pepper adds just a bit of kick.

Grill filet mignon, covered, over indirect medium heat for the amount of time determined by steak thickness and desired doneness. For a 1-inch cut, grill 16 to 20 minutes for medium-rare (145°F) or 20 to 24 minutes for medium (160°F).

For the filet mignon:

Heat a few tablespoons of oil in a 12-inch cast iron pan until it begins to shimmer. Put the steaks in the pan, rub-side down and cook until a crust forms, about 3 minutes. Turn the steaks over, lower heat a bit and continue cooking until medium-rare doneness, about 4 minutes longer.

for Filet Mignon

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.

No steak-loving condiment list would be complete without a mustard and our pick is this classic French Dijon. It's a traditional mustard made with Burgundian white wine instead of wine vinegar and mustard seeds grown in Burgundy, which give it a tang and spiciness that goes so well with steak.

The acids in Dijon mustard and champagne vinegar have a tenderizing effect on the meat. Rosemary marries well with the pungency of the mustard and the intense char from the grill.

The mustard actually works to tenderize the meat and you will notice little more than a thin crust of it over the surface of the meat. In fact, mustard can help to produce the crust that is so sought after in traditional barbecue.

When deciding how to season Filet Mignon, salt and pepper are all you really need for this cut of beef. But beyond that, it's a matter of personal preference. Fresh rosemary and cracked black pepper are a popular flavor combination for this steak, as are garlic-based mixtures and those that feature thyme and marjoram.

Sear the steaks in vegetable oil (rather than butter or olive oil), because the vegetable oil has a higher smoke point. You can add that great butter for flavor at the end! The total cooking time will vary depending on the size, thickness, and temperature of your filet mignon when you cook it.

How long should filet mignon be out before cooking? ›

Just as in the grilling method, be sure your Filet Mignon is completely thawed before cooking. We recommend thawing in the refrigerator for at least 24 hours. Once thawed, remove your steak from the refrigerator approximately 30–40 minutes before cooking to allow the steak to come to room temperature.

Sear the Filet Mignon

Allow the steak to sear for about 2-3 minutes on each side, without moving it, to achieve a beautiful caramelized crust. For a perfect medium-rare doneness, aim for an internal temperature of around 130°F (55°C). Use a meat thermometer for accuracy.

After testing, I've found that the best way to cook filet mignon is to pan sear it in a hot cast iron skillet. Some recipes have you get a good sear on the stovetop and then finish in the oven but I don't find that to be the best method.

Use the following timing recommendations to learn how long to rest steak so that the flavorful juices have time to distribute through your meat: Rest meat for 5 minutes per inch of thickness. Rest meat for 10 minutes per pound. Rest meat for 1 minute for every 100 grams.

Grilling Filet Mignon Medium-Rare (recommended)

Grill for 7–8 minutes for a 1-inch steak, and 9–11 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.

Now that you know you'll get a better-tasting steak, how often should you turn it over? Our Dallas steakhouse chefs do so about every 30 seconds, but as you're probably not grilling with a stopwatch, flip them as much as you want.