When it comes to cooking Filet Mignon, there are a variety of options, but we recommend you cook your Filet Mignon either on the grill, on the stovetop in a skillet, or in the oven on broil. Regardless of which method you choose, you’ll want to thaw your frozen Filet Mignon in the refrigerator for at least 24 hours prior to cooking. Next, remove your steaks from the refrigerator and allow them to come to room temperature on the counter – this will take approximately 30-40 minutes. Next, just follow our detailed Filet Mignon cooking guide for each recommended cooking method.
The Best 3 Ways to Top Filet Mignon
Of all the Filet Mignon recipe options out there, we’ve done the legwork for you and narrowed it down to the best ways to top Filet Mignon.
Filet Mignon Sauce
It’s been said that a true steak-lover will wince at the thought of steak sauce, but we’re here to tell you the right Filet Mignon sauce can actually enhance the flavor of your steak and tie the entire meal together. We recommend one of these stand-out Filet Mignon sauce recipes:
Butter, pearl onions, oyster mushrooms, beef stock, and Kitchen Bouquet make the perfect, rich sauce for your favorite filet.
Red wine, beef broth, shallots, garlic, fresh thyme, cold butter, lemon juice, wood smoking chips, salt and pepper blend to a rich, smoky Filet Mignon sauce.
Applewood Double Smoked Bacon, minced shallots, butter, dried blueberries, port, beef stock, balsamic vinegar, salt, pepper and tarragon combine for a fresh, unique and flavorful sauce fit for Filet Mignon.
Filet Mignon Compound Butters
Compound butters have long been a go-to for steak-lovers everywhere, but not all butters are equal. The best compound butters for Filet Mignon involve only a few ingredients, and are simple to whip up and serve on top of your perfectly cooked steak. Here are a few of our favorite Filet Mignon Compound Butter recipes:
Butter, lemon juice, kosher salt, chopped thyme, chopped tarragon, chopped parsley and minced garlic create a flavorful fusion of fresh herbs and rich butter. Create a batch of this Fresh Herb Compound Butter and store in the refrigerator for every filet you prepare.
Butter, crumbled blue cheese, chopped chives and kosher or sea salt work together to produce a compound butter you’ll love with every cut of steak.
Butter, salt, grated parmesan cheese, chopped garlic and chili flakes blend into one of our favorite Filet Mignon toppers to date. Create a batch of this crowd pleaser and scoop a tablespoon on your freshly cooked Filet Mignon before serving; we guarantee you’ll receive a deluge of compliments!
Filet Mignon “Surf” Toppers
You didn’t think we’d leave off the traditional crowd-pleasing “surf ‘n’ turf,” did you? Filet Mignon is perhaps the most widely served steak with seafood, and we can certainly understand why! For your dining pleasure, read on for a few of our favorite Filet Mignon recipes with seafood.
“Stuffed” may not be exactly the same as “topped,” but we’re willing to let it slide this time. Succulent lump crab meat is prepared with the perfect ingredients and stuffed into a “butterflied” Filet Mignon. Grab an extra napkin; you’ll need it.
Rich, fork-tender Filet Mignon is served with your favorite shellfish (lobster, crab, or shrimp) and topped with an explosion of flavor in the form of fresh-made shellfish butter.
White wine, celery, butter, minced shallot, minced garlic, flour, salt and whipping cream combine to create the perfect Surf ‘n’ Turf Sauce for your Filet Mignon and Cold-Water Lobster Tails.
You’re Filet Mignon ready! Order your Filet Mignon steak from the comfort of your home to ensure they arrive in time for your next cookout, then tell us your favorite Filet Mignon topping in the comments below!
You must be logged in to post a comment.