filet mignon help please.

ok.. i 'm making an 8 pound filet mignon on Christmas day. i made it last year and it came out perfect but now i can't remember how i cooked it or for how long... can anyone help me?? TIA

Re: filet mignon help please.

that is definitely something to look up on foodtv's website. Look for alton brown 'good eats'. he's the most analytical, and will give you the best advice for cooking temps and timing....

Re: filet mignon help please.

DH makes this every year. First he sears it in a super hot cast iron pan to make a crust on it. Then he finishes it in the oven - I forget the temp, maybe 375? He puts a digital thermometer in it and when its at temperature for rare he takes it out (so its medium rare by the time we cut it). I can get more details from him if you need them.

Re: filet mignon help please.

DH is a restaurant chef. He says for filet mignon, he always uses a thermometer to check the internal temperature cause they don't want to ruin an expensive cut of meat. And that this cut can get tough fast.

I'll ask him about the temperature.

Re: filet mignon help please.

depending on the temp, at 350, a med filet usually takes around 15-20 for about 10 oz. I was raised on beef so I've master how to cook perfect meat.

Re: filet mignon help please.

ok one butcher says 350 for 1 hour and 20 minutes

the other butcher says 500 for 15 minutes and then 275 for 1 hour and 45 minutes..

i'd like to go with the first one since i have to cook my side dishes too.. what do you think?? any chefs out there?

Re: filet mignon help please.

Hi! DH says there are longer methods in the oven that are probably fine. But in a restaurant, they don't have time, so the longer methods aren't used. DH says this is his restaurant method:

- Set the oven to 400F.
- On the stovetop, in a hot pan (smoking hot) at high-medium heat, sear the filet for less than 1 minute per side, until brown. He uses a dry pan (based on experience, he is able to tell when to stop the searing), but says you can use a little oil to help.
- Put the filet in the oven at 400F. In about 12-13 minutes, begin checking the internal temp of the filet with a thermometer. He says to check for 140F for medium rare. Should get that within 15 minutes. The juices will still be red, but don't worry, the filet will continue to cook when it is out of the oven. If you want rare, go for a lower internal temp.
- Remove the filet from the oven. It will continue to cook out of the oven.

I checked with DH on the size of your filet and he said this method will work for that size filet.