Filet Mignon

On the stove

Cast iron on very high heat, preheated 4–5 minutes — this cut needs intense searing for a short time. Sear 2 minutes per side with no movement. Consider wrapping in bacon before cooking for added fat and flavor on this lean cut.

On induction

Cast iron at level 9, preheated 3 minutes. The brief high-heat sear benefits from induction's quick temperature response. Drop to level 4 to finish. Use a thermometer — this lean cut goes from perfect to overcooked very rapidly. Target: 52°C for medium-rare.

Over an open fire

Best over charcoal at very high heat. Sear directly over coals for 2 minutes per side. Because of the very low fat content, keep a close watch — filet has no fat to protect it from the fire. Move off direct heat the moment searing is complete.

🫒 Olive oil, garlic & herbs

Light touch — don't drown a delicate cut.

2 – 8 h

Ingredients

• • 4 tbsp extra-virgin olive oil
• • 1 large clove garlic, crushed
• • 2 tsp fresh rosemary, chopped
• • 2 tsp fresh thyme, chopped
• • ½ tsp coarse salt

Method

1. Combine ingredients and gently coat the filets.
2. Refrigerate 2–8 hours — no longer, since acid would damage the texture.
3. Bring to room temperature 30 minutes before cooking.
4. Sear hard, then finish with herb butter (recipe below).

🧈 Dijon-Worcestershire herb butter

A compound butter to spoon over once cooked.

Finishing — make ahead

Ingredients

• • 4 tbsp room-temperature butter
• • 1 tsp Worcestershire sauce
• • 1 tsp Dijon mustard
• • 1 tsp finely chopped parsley
• • Pinch of salt

Method

1. Mash all ingredients with a fork until smooth.
2. Roll into a log in plastic wrap; chill until firm (at least 30 min).
3. Place a slice on each rested filet — it melts into a sauce.