Steaks
How to Cook a Filet Mignon
Target
Medium-rare
Pull at
120°F
Rest
10 min
Lean but beautifully marbled, which makes for a fast cook and an incredibly tender bite. Whatever method you’re using, salt your steak an hour or two before cooking, even better to salt early and leave to absorb uncovered in the fridge for a few hours. Pull it out about 30 minutes before it hits the heat so it comes up close to room temp and cooks evenly.
On the skillet
Get the oiled skillet burning hot, and sear your North 36 Farms Filet Mignon hard on both sides,* then finish it in a 400F oven and pull it at 120F. A 10-minute rest will bring it to a beautiful 130 medium-rare.
On the grill
On the grill it’s lean enough that it won’t flare, but it moves fast, so stay close. Finish it with a pat of butter mashed with thyme and garlic, melting over the top.
Reverse sear
Or reverse sear it, bringing it up in a 225F oven, grill, or smoker to 110F internal before a hard sear, for edge-to-edge pink.
*For North 36 Farms Bone-In Filet Mignon, add an extra 30 seconds per side, including the bone edge, as the insulation makes the meat closest to the bone run rare.
Shop the Filet MignonShop the Bone-In Filet
From our farm in Middle Tennessee.
