Filet Mignon – recipes with photos. How to marinate and cook filet mignon, the degree of roasting beef steak

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One of the famous meat restaurant dishes is filet mignon (small fillet) – the most delicious, lean, soft steak. Such an exquisite treat is well served during a friendly party or a romantic dinner. It is possible to cook a minion at home, if you know some secrets.

How to cook filet mignon

You can quickly and tasty prepare filet mignon in a grill oven, in a grill pan or on the grill. As a result of rapid frying at high temperatures, a characteristic, mouth-watering pattern appears on the piece, which is so appreciated by gourmets. One of the options to bring the steak to readiness after frying is roasting at a minimum temperature in the oven. Its enveloping heat will make the fillet softer and juicier, retain all vitamins and nutrients.

To prepare the fillet, you should not use an ordinary pan – a grill is better for this. The minion should be fried, turning over with tongs – to the desired degree of frying, which can be determined by the consistency of meat and the temperature inside the piece. Beef tenderloin steak fried for 2-4 minutes on each side, then cooked in the oven.

Steak beef

The most important thing in preparing a minion is the choice of meat. Beef for steak must be purchased in specialized departments of stores. Choose the juicy, sirloin part of the carcass of young gobies no older than 1.5 years of certain breeds that ate only grain, grass or corn. This animal diet makes a tenderloin marble, with a delicate layer of fat.

An hour before cooking, beef should be removed from the refrigerator, brought to room temperature. Marinating the fillet is optional, but lubricating it with olive oil is desirable. You can salt the meat after roasting or already when serving. Please note that you can’t cook pork steak – this type of meat needs continuous cooking.

Degrees of roasting beef steak

In world cooking, it is customary to use the following degrees of roasting beef steak:

  1. Rare – the temperature inside the piece is 50 degrees, there is blood. The medallion is fried for two minutes on each side, and then “rests” under the foil for nine minutes. The meat has a bright red color, it is a little cold inside and hot outside.
  2. Medium Rare – the temperature inside the piece is 55 degrees. The medallion is lightly roasted for 2.5 minutes on each side, “resting” eight minutes. The filet is red and warm inside, it has a little blood, the surface outside is gray-brown.
  3. Medium – the temperature inside the piece is 60 degrees. The medallion is subjected to medium frying for three minutes on each side, “rests” for seven minutes. Inside the meat should remain bright red, darken from above to gray.
  4. Medium Well – the temperature inside the piece is 65 degrees. The medallion is fried for 4 minutes on each side, “resting” for six minutes. Inside the meat is completely pink, without blood.
  5. Well Done – the temperature inside the piece is 70 degrees. The medallion is fried for 4.5 minutes on each side, “rests” for four minutes. The meat is gray-brown, well, evenly fried.

Two slices of marbled beef for steaks

Filet Mignon Recipe

It may seem that making beef steaks is an easy process, but this is not entirely true – you need to know and observe many subtleties. After frying a piece of meat, he should be given a “rest”. To do this, grease the surface with melted butter, wrap in foil and leave for 10 minutes. A step-by-step recipe for a filet of a minion with a photo involves preparing an evenly fried steak with a dense, ruddy crust. The dish goes well with a variety of sauces and basil greens.

Traditional recipe for filet mignon

  • Cooking time: half an hour.
  • Servings Per Container: 4 Persons.
  • Calorie dishes: 267 kcal.
  • Purpose: for lunch.
  • Cuisine: French.
  • The complexity of the preparation: difficult.

The traditional recipe for filet mignon involves frying meat to a state of medium roast. Marinating a classic steak is not necessary. After frying, use only salt, vegetable or butter (or a mixture of both), ground black pepper. Such meat is combined with any vegetable side dish – gourmet onion sauce, slices of bell pepper and spices.


  • beef medallions – 4 pcs.;
  • sunflower oil – 20 ml;
  • sea ​​salt – 2 g;
  • black pepper – a pinch.

Cooking method:

  1. Oil the meat, let it brew for 25 minutes on a cutting board. This is necessary so that a crust appears when frying.
  2. Heat the pan, turn on the oven so that it warms up.
  3. Fry the meat for two minutes on each side, then “seal” (turn over to the sides) for 50 seconds.
  4. Bake for eight minutes in the oven, cover with foil, leave it to rest for 4 minutes.
  5. The dish can be served with green peas, any vegetable side dish.

Filet Mignon Medium Well

Filet mignon in a pan

  • Cooking time: 30 minutes.
  • Servings Per Container: 2 Persons.
  • Calorie dishes: 260 kcal.
  • Destination: for dinner.
  • Cuisine: American.
  • The complexity of the preparation: difficult.

A filet mignon in a pan can be cooked quickly and simply. He will find special refinement if you flavor the meat first with cognac. This will give the steak a noble spicy caramel flavor. For average frying, 2-3 minutes of frying on each side is enough. Serving a meal on the festive table is recommended with onion-based vegetable sauce.


  • small beef medallions – 2 pcs.;
  • cognac – 20 ml;
  • butter – 20 g;
  • black pepper – 5 g.

Cooking method:

  1. Sprinkle steaks with cognac, leave at room temperature for 15 minutes.
  2. Preheat the pan.
  3. Rub meat with pepper, put in a pan, fry for two minutes on each side.
  4. Reduce the heat, fry for three minutes.
  5. Wrap with foil, wait for six minutes, season with salt, butter.
  6. Some cooks at this stage wrap meat in thin strips of bacon and bake for 4-5 minutes in the oven.

Two filet mignon steaks on a plate

Grilled filet mignon

  • Cooking time: 2 hours.
  • Servings Per Container: 4 Persons.
  • Calorie dishes: 267 kcal.
  • Destination: for dinner.
  • Cuisine: American.
  • The complexity of the preparation: difficult.

To cook grilled filet mignon, you will need a special pan and a constant source of heat. This option of treats is considered a traditional dish of Americans, they make it for any holiday or weekend. The following recipe contains instructions for making an aromatic dish. The secret lies in a special marinade of tomato juice, pepper vodka and lime juice. Add a lot of spices to the marinating mix to get a special burning taste..


  • tomato juice – 400 ml;
  • pepper vodka – 50 ml;
  • lime juice – 40 ml;
  • Worcester sauce – 20 ml;
  • grated horseradish – 20 g;
  • hot sauce – 10 ml;
  • celery salt – 5 g;
  • beef steaks – 4 pcs.;
  • olive oil – 20 ml.

Cooking method:

  1. Mix in a container all the juices, vodka, sauces, horseradish, spices. Pour steaks with a mixture, wrap with cling film and keep in the refrigerator for 1.5 hours. Remove and hold at room temperature before frying..
  2. Light the grill, oil the grill. Dry the fillets, grease with oil, season with salt. Roast over moderate heat, flip over.
  3. Put a “rest” under the foil for 10 minutes for juiciness. Garnish with asparagus or vegetables you like.

Grilled Filet Mignon Steak

Filet Mignon by Gordon Ramsay

  • Cooking time: half an hour.
  • Servings Per Container: 4 Persons.
  • Calorie dishes: 262 kcal.
  • Purpose: for lunch.
  • Cuisine: author.
  • Difficulty: medium.

The method of manufacturing filet mignon from Gordon Ramsay refers to recipes that do not require long-term marinating meat in complex sauces. A chef with great experience believes that there is no better seasoning than salt and black pepper for beef. This simple combination favorably sets off the aroma of meat, preserves the original taste and structure of the product. During frying, the fillet is supplemented with garlic, thyme. Ramsey prefers to fry meat in a mixture of oils.


  • beef steaks – 4 pcs.;
  • vegetable oil – 20 ml;
  • butter – 20 g;
  • garlic – 2 cloves;
  • thyme – 2 branches.

Cooking method:

  1. Remove the meat from the refrigerator 20 minutes before cooking (they should stand at room temperature), season with salt and pepper.
  2. Heat the pan, pour the butter, put the steaks in the center.
  3. Fry for half a minute on each side over high heat, flip over to the side. Put a clove of garlic in the center of the pan.
  4. Continue to fry to the desired degree of frying, turning the meat every minute.
  5. Add thyme, add a little butter, pour over the melted mixture.
  6. Rub the meat with garlic, turn off the stove. Let the filet “rest” for six minutes under the foil.

Filet Mignon Rare Roast

Filet Mignon Steak – Cooking Secrets

Restaurant dishes are not so easy to cook at home, but there are secrets to making filet mignon steak that will help a novice cook:

  • the minion steak cannot be washed before cooking, you just need to wipe it with a dry cloth and cut off the film;
  • when cooking, it is advisable to use a special culinary thermometer;
  • if meat needs to be cut at home, then there is a rule – cut across the fibers, each piece is not thicker than 4 cm;
  • to check the temperature of the pan, drop water on it, and if it evaporates quickly, you can spread the meat;
  • It’s better to start roasting at a high temperature, gradually reducing it at the end – so the minion will evenly fry throughout the thickness and will not be hard.
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