The Most Tender Cut of Steak You Can Buy
If there’s one thing I’ve learned from my kitchen adventures, it’s that not all steaks are created equal. Some cuts are a battle to chew through, while others practically melt in your mouth. If you’re all about that buttery, tender texture, filet mignon is where it’s at.
The first time I tried filet mignon, I didn’t get what the hype was about—until I had one cooked perfectly. It was life-changing. Now, it’s my go-to when I want to impress guests or treat myself and my husband. Let me share what makes filet mignon special, how to choose the best one, and tips to nail it every time.
Why Filet Mignon Stands Out
Filet mignon comes from the tenderloin, a muscle that runs along the backbone of the cow. Here’s the magic: this muscle doesn’t get much use, so it stays super tender. There’s almost no connective tissue to toughen it up, which is why it’s known for that melt-in-your-mouth quality.
The filet mignon itself is cut from the narrow, tapered end of the tenderloin. It’s lean but delicate, making it perfect for people (like me) who value tenderness over marbling. This is the steak you want when you’re aiming for elegance—it’s rich without being overwhelming and so soft you don’t even need a steak knife.
How to Choose the Best Filet Mignon
Finding the right filet mignon isn’t just about picking the prettiest one in the fridge. Here’s what I look for:
- USDA Grades Are Your Friend
Filet mignon comes with USDA grades: Select, Choice, and Prime. Even Select is tender, but Prime is the real treat—it’s got the most marbling, which means more juiciness and flavor. If you’re splurging, Prime is the way to go. - Look at the Beef Variety
If you’ve got options like Angus or Wagyu, you’re in for a treat. Angus offers great marbling and flavor, while Wagyu is on another level with its luxurious fat content. My first time trying Wagyu filet mignon felt like eating steak-flavored butter, in the best way possible. - Even Thickness Is Key
A good filet mignon should be evenly thick all the way through. This helps it cook evenly, so you don’t end up with one overcooked edge while the center stays raw. Avoid cuts with a lot of silver skin (that shiny, tough membrane)—it’s a pain to deal with and can make the steak less enjoyable.
Cooking Filet Mignon the Right Way
Filet mignon is so tender and flavorful that you don’t need to overthink it. Here’s how I like to cook mine:
- Keep It Simple
This steak doesn’t need a fancy marinade. A good sprinkle of kosher salt and freshly cracked black pepper is all you need. Trust me, the meat speaks for itself. - Add Some Fat
Filet mignon is lean, so wrapping it in bacon before cooking is a classic move. It adds just the right amount of richness and makes it feel even more indulgent. - Choose Your Method
- Pan-Searing: My personal favorite. A hot skillet gives you a gorgeous, caramelized crust while keeping the inside tender.
- Sous Vide: If you want perfect, edge-to-edge doneness, this is your method. Just sear it quickly after.
- Broiling: Great for a hands-off approach, but keep an eye on it—it can overcook quickly.
- Grilling: While possible, grilling isn’t ideal for filet mignon. The direct heat can create uneven marks and doesn’t sear as evenly as a pan.
- Get the Temperature Right
Filet mignon shines when it’s cooked rare to medium rare. Use a meat thermometer to hit the sweet spot:- Blue Rare: 108°F
- Rare: 115°F
- Medium Rare: 125°F
Pull the steak off the heat a few degrees below your target—carryover cooking will take care of the rest. Let it rest for about 5 minutes to lock in those juices.
Why Filet Mignon Is Worth It
Filet mignon isn’t cheap, but it’s one of those things where you really get what you pay for. It’s perfect for special occasions, dinner parties, or just those nights when you feel like treating yourself.
For me, filet mignon is a reminder to slow down and enjoy the little luxuries in life. Whether I’m sharing it with friends or savoring it solo, it always feels like an event. And with these tips, you’ll be able to cook it like a pro, every single time.
