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Perfect Filet Mignon

A petite filet of beef is typically between 4 and 6 oz. of steak cut from the center of the tenderloin. Many people consider it to be the most tender cut of steak, and the petite portion makes it a more waistline-friendly red meat option. To get the best out of this rather expensive cut, make sure you are seasoning and cooking the meat properly, as undercooked beef can be a health hazard and overcooked beef can be dry and tasteless.

Preheat your oven to 350 degrees F.

3 tbsp. olive oil

McCormick Grill Mates Montreal Steak

2 tbsp Vegetable oil

Season beef on both sides with seasoning.

Heat the oil in a heavy skillet over medium high heat.

Place filet in pan to sear, each side will take three to four minutes. Use your tongs to turn the steaks.

Transfer the steaks a baking dish and bake in the oven to desired temperature, turning them halfway through. Check temperature with a meat thermometer. Cook to 145 degrees for medium rare and to 160 degrees for medium, according to the USDA.

Remove steaks from oven. Wrap them in foil and let them rest for five minutes. This allows the beef to absorb all of its own juices before being cut.

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