Filet mignon
Filet mignon is a steak cut from the beef tenderloin, the psoas major muscle in the loin. Shear-force research ranks the psoas major as one of the two most tender beef muscles, and America's Test Kitchen calls the tenderloin the most tender cut of the cow. It is best grilled or pan-seared.
Where does filet mignon come from?
Filet mignon is cut from the beef tenderloin. Its muscle is the psoas major, the muscle of the tenderloin, which runs through the loin.
How tender is filet mignon?
Very. Shear-force research, which measures the force it takes to cut through a cooked sample, ranks the psoas major as one of the two most tender beef muscles. America's Test Kitchen calls the tenderloin the most tender cut of the cow. Slice it across the grain.
How should you cook filet mignon?
It is best cooked with dry heat: grilling or pan-searing. Steaks thinner than about 1 to 1½ inches cook through in about the time it takes to sear, so a hot pan or grill is enough. A thicker filet does better with a reverse sear or sous vide and a quick sear. Try your exact steak in the planner below.
Plan your filet mignon
Step 1 of 5
Ready to cook
Salt the steak at least 40 to 45 minutes ahead, or up to overnight uncovered in the fridge, then pat it dry. A wet surface steams before it browns.
- Pull at
- 120 to 125°F
- Final center
- 130°F
- Rest
- 5 to 10 min
About 8 to 14 minutes in the pan for a 1½″ steak (America's Test Kitchen, Serious Eats).
Stoves and grills vary, so cook to temperature: insert an instant-read thermometer from the side into the center of the thickest part.
Common questions
Is filet mignon the same as tenderloin?
Filet mignon is a steak cut from the beef tenderloin. Its muscle is the psoas major, which runs through the loin.
Is filet mignon the most tender steak?
It is at or near the top. Shear-force research ranks the psoas major as one of the two most tender beef muscles, and America's Test Kitchen calls the tenderloin the most tender cut of the cow.
What is the best way to cook filet mignon?
Grill it or pan-sear it. A thick filet does well with a reverse sear: a low oven first, then a hard sear. Go by an instant-read thermometer, not the clock.
Sources
Every fact on this page is checked against at least two independent sources. How we check facts.
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