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Filet Mignon: Baking Time And Temperature
Cooking filet mignon is a delicate process that requires precision and attention to detail. The first step is to preheat the oven to 400°F and let the steaks come to room temperature, which is crucial for achieving the desired internal temperature later on. The steaks are then seasoned with salt and pepper, and sometimes other herbs like rosemary or thyme. Next, they are seared in a hot cast-iron skillet for a few minutes on each side to create a golden crust. This step is essential for locking in the juices and creating a tasty Maillard reaction. After searing, the steaks are transferred to the oven and baked for 4-10 minutes for a medium-rare finish. The ideal internal temperature for a medium-rare steak is 130°F, and it's important to use a meat thermometer to ensure doneness without overcooking. Finally, the steaks are removed from the oven and allowed to rest for a few minutes, as this helps retain juices and ensures a tender, moist texture. Characteristics ValuesOven temperature 400°F (200°C) or 425°F Bake time 4 to 10 minutes for medium-rare to well-done Bake time range 3 to 15 minutes Internal temperature 115°F to 160°F for rare to well-done Rest time 5 minutes Explore related products
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To achieve a perfect filet mignon, it is important to follow a few key steps. Firstly, ensure your steaks are at room temperature before cooking, this will help to create a juicy steak. Secondly, season the steaks generously with salt and pepper, a good seasoning is key to a great steak. Thirdly, sear the steaks in a hot pan, this will create a nice crust on the outside of the steak and seal in the flavour. Finally, bake the steaks in the oven for 4-10 minutes, depending on your desired level of doneness. For a rare steak, remove it from the oven when it reaches an internal temperature of 115°F, this will increase to 120°F-125°F while resting. For a medium-rare steak, remove at 120°F, this will increase to 125°F-130°F. A medium steak should be removed at 130°F and will increase to 135°F-140°F, while a medium-well steak should be removed at 140°F and will increase to 145°F-150°F. Finally, for a well-done steak, remove it from the oven at 150°F, and it will increase to 155°F-160°F while resting. It is important to note that the cooking time may vary depending on the thickness of your steaks and your desired level of doneness. Always use a meat thermometer to check the internal temperature of your steaks to ensure they are cooked to your liking.
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To achieve a perfect sear-and-bake filet mignon, you'll need to follow a few simple steps. First, preheat your oven to 400°F. Next, season your filet mignon with salt and pepper, or your desired seasoning. Heat up a cast-iron skillet with some butter, and sear the filet for 2 minutes on each side until a golden-brown crust forms. Then, transfer the skillet to the oven and bake for 5-7 minutes for a medium-rare finish. The total cooking time for this method is around 9-11 minutes, including the searing and baking time. It's important to note that the baking time may vary depending on the thickness of your filet mignon and your desired doneness. For a rare finish, aim for an internal temperature of 125°F-130°F, while medium-rare should be 130°F-135°F, and medium is 140°F-150°F. After removing the filet mignon from the oven, let it rest for 5-8 minutes before serving. This resting period is crucial, as it allows the juices to redistribute and ensures a juicy, tender steak. With these simple steps, you can achieve a restaurant-quality filet mignon with a delicious crust and a perfectly pink and tender centre.
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Broiling is a great way to cook filet mignon without the need for a pan. The broiler acts like an indoor grill, giving your steak a nice, crisp crust. To broil filet mignon, first, preheat your broiler for at least 15 minutes. Brush the filets with olive oil and season with salt, pepper, and your choice of seasonings. Place the steaks in an oven-safe pan or cast-iron skillet and put them under the broiler. Turn the steaks halfway through the cooking process to ensure they brown evenly on both sides. The total cooking time will be between 8 and 14 minutes, depending on the thickness of your filets. For a 1-inch thick filet, cooked to a medium-rare temperature of 130°F-135°F, you'll want to broil for around 9-11 minutes. If you prefer your steak rare, aim for an internal temperature of 125°F-130°F and broil for 8-9 minutes. For a medium steak, cook to an internal temperature of 140°F-145°F for 11-13 minutes. It's important to note that the cooking time may vary depending on your oven and the thickness of your steaks, so it's always a good idea to use a meat thermometer to check the internal temperature of your filets.
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To achieve a perfect sear and bake for your filet mignon, follow these steps: Firstly, prep your steaks by removing them from the fridge 30-40 minutes before cooking. This will allow them to reach room temperature. During this time, season all sides of the steaks generously with salt and pepper. You can also opt for dry brining, which involves seasoning the steaks liberally with salt and pepper, then placing them in the fridge uncovered for at least an hour or preferably overnight. This technique enhances flavour and locks in juices. Next, heat your pan on the stove over high heat. A cast iron pan is ideal, but if you don't have one, use an oven-safe stainless steel pan. Once the pan is very hot, add oil and wait for it to shimmer. Then, add your steaks and sear for exactly 2 minutes on one side until a nice golden crust forms. Roll the steaks on their sides for an additional minute to brown the edges. Now, it's time to add the butter baste. Flip the steaks onto their final side and add butter, garlic, and rosemary to the pan. Quickly butter baste the steaks with a spoon for 1 minute. After basting, it's ready to be baked. Transfer the hot pan to the oven and bake at 400°F (200°C) for 15-20 minutes, depending on your desired level of doneness. For a medium-rare steak, bake for 15-16 minutes, and for a medium steak, bake for the full 20 minutes. Finally, remove the steaks from the oven and let them rest for 5-10 minutes before serving. This resting period is crucial, as it ensures the steaks are cooked through to the proper serving temperature and allows the juices to evenly distribute throughout the meat. Enjoy your perfectly cooked filet mignon!
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Resting your filet mignon for 5-10 minutes after cooking is an essential step in the cooking process. This is because the meat will continue to cook and reach its final serving temperature during this period. The juices will also be evenly distributed throughout the meat, resulting in a perfect bite every time. The temperature of the meat will rise by 5-10 degrees after resting, so it is important to remove the meat from the oven when it is about 5 degrees below your desired temperature. For example, for a medium-rare steak, you would remove the meat from the oven at 130°F and expect the temperature to rise to 135°F as it rests. If you are aiming for a medium steak, remove the meat from the oven when it reaches 135-140°F, and for medium-well, remove it at 145-150°F. It is recommended that you do not cook filet mignon above 155°F. The resting period is also a great opportunity to top your steak with a slice of garlic and herb butter, or to serve it with a side of melting potatoes, cacio e pepe Brussels sprouts, or air fryer carrots.
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What temperature should I cook filet mignon in the oven?
Set your oven to 400°F to 425°F.
How long does it take to cook filet mignon in the oven?
The cooking time depends on the thickness of the filet and your desired level of doneness. For a 1-inch thick, medium-rare filet, cook for 4 minutes on the stovetop and 5 to 7 minutes in the oven. For a 1 1/2-inch thick, medium filet, cook for 4 minutes on the stovetop and 8 to 10 minutes in the oven.
What temperature is considered medium-rare for filet mignon?
The internal temperature of the filet should reach 130°F to 135°F for medium-rare.
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