How to Cook 8 Oz Filet Mignon

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The first step in cooking 8 oz filet mignon is to select a cooking method. The various cooking methods are Pan searing, Broiling, Baking, and Resting. Once you have selected your preferred method, you can start cooking your filet. However, if you prefer to cook the filet in the oven, you can follow the steps below. You can find more information about each cooking method below.

Pan searing

If you are looking to pan-sear 8-ounce filet mignon, there are a few steps you should follow. The first step is to season the filet mignon generously with kosher salt. This will help the steak develop a nice seared crust. The second step involves using vegetable oil with a high smoke point. It is important to add butter to the finished steak if desired. The total cooking time will depend on its thickness and size.

Next, prepare your pan. If you have a large pan, use a heavy-duty metal one. You will need about 3 inches of space. Make sure to leave some space between the pan and the filet mignon. Once you have placed it in the pan, use a spatula to flip it over. Depending on the size of your pan, you may need to use two skillets.

Next, prepare the skillet. Heat it on a high heat. Add a tablespoon of oil to the pan and swirl it to make it melt. Add the filet mignon to the pan. Allow it to sear for about two minutes per side. Then, transfer the steak to the oven to finish cooking. Alternatively, you can pan-sear the steak in the oven. If you do not have a skillet, you can place it on a rack in the refrigerator and let it sit for 24 hours.


If you haven’t prepared your steak for broiling before, it might be wise to enclose it with bacon before it goes on the grill. The steak should be cooked to an internal temperature of 130-135 degrees for medium-rare. For well-done steak, you should aim for an internal temperature of 140-145 degrees. While cooking, cover the filets with tin foil to prevent the juices from running out. Serve the steaks with a butter sauce, if desired.

To achieve the ideal medium-rare texture, select USDA-approved beef. Generally, beef tenderloins are of poor quality. Select grade beef and filets without ratings are generally not considered prime. A good rule of thumb is to choose a USDA-approved filet mignon. It should be about one to one-and-a-half inches thick. Lastly, select beef tends to be lean and lack marbling. The good news is that filet mignon is relatively inexpensive and a great choice.

For the perfect medium-rare filet mignon, you can use a thermometer to check the temperature of the meat. The center of the filet should read 135 degrees F. You should turn it over occasionally to release any juices. Continue this process for at least two more minutes or until the meat reaches a safe temperature of 140 degrees F. Keep an eye on it closely so that it doesn’t burn!


If you are wondering how to bake 8 oz filet mmignon, you have come to the right place. First, let’s talk about the temperature. It’s a good idea to pre-heat your oven to 350 degrees. You can even bake your filet mignon in a rimmed baking sheet. To make this easy, simply place a rack in the middle of your oven.

First, you’ll need to heat a medium cast iron skillet to 360 degrees. You’ll want to heat it for a couple of minutes to ensure that it’s hot. Next, add some oil. A neutral cooking oil like butter or lard will work best, since olive oil has a very high smoke point and will burn quickly on your meat. Once the pan is hot, carefully place the filet mignon. You can cook it for about three minutes on each side, depending on how rare you want it to be.

Next, season the steak with kosher salt and pepper. Unlike the larger filet mignon, the petite filet mignon will cook faster, so you’ll need to watch the temperature closely. Make sure to season the steak just before cooking it. It will cook much faster if it’s seared. After that, you can add some other ingredients. If you want to make it more special, you can top it with a sliced onion or a few sprigs of fresh rosemary.


When it comes to cooking steaks, resting the 8-ounce Filet Mignon is vital for flavor and moisture. The heat of the grill or oven draws the meat’s juices toward the surface, but allowing it to rest will allow the juices to sink back into the steak. A meat thermometer can be used to determine whether a Filet Mignon is cooked to a rare or medium-rare level.

An 8-ounce filet mignon is a perfect serving size. Its tender interior and flavorful exterior are the hallmark of a delicious steak, and careful preparation will ensure that yours is perfectly cooked. While most connoisseurs agree that you should never cook a Filet Mignon past medium-rare, doing so will diminish its buttery texture. Resting it before serving will keep the meat moist and tender for several hours.

A filet is the most buttery and tender steak you can buy. It comes from the tenderloin, which is an area of the cow that gets very little use. Because of its lean nature, it remains tender and delicious even when cooked past medium-rare. To get the best texture and taste, you should rest the 8-ounce Filet Mignon for at least 30 minutes. If it is overcooked, it may be too tough for your taste.

Butter basting

A butter basting is a good way to enhance the taste of an 8 oz filet mignon. This marinade is made of butter and other ingredients like kosher salt. Add some rosemary or thyme and peppercorns if you prefer. You can also add a few garlic cloves. The finished result is an excellent way to finish off the steak.

Before you begin cooking, you should let the meat come to room temperature. Season generously with salt and pepper. Place the filet in a hot pan and cook for 2 to 3 minutes. Flip the filet over and continue to cook until the other side is browned. Transfer the steak to a plate, cover with foil, and let it rest for 3 minutes before serving. It is best to use a heavy pan to cook the steak in, as it will create a nice crust.

For a butter-baste, start by sprinkling kosher salt and coarse salt over the filet mignon. Then, rub liberally with butter. Do not forget to add fresh herbs. Butter goes a long way, so it is a good choice for this recipe. After the second side has been seared, add butter to the pan. While this step will only take about 10 minutes, make sure the filet mignon is at room temperature before cooking.

Using a timer

Using a timer to cook 8-ounce filet mignon is an excellent way to ensure that the steak is cooked to your desired level of doneness. When cooking filets, things happen quickly, and within a few minutes, your filets will be overcooked or undercooked. We have included pictures of an 8-ounce filet mignon cooked in 6 minutes, and we suggest that you follow the same steps.

Once the steak reaches an internal temperature of 125 to 130 degrees, it is time to place it on a wire rack. The rack allows air to circulate around the steak, preventing the bottom crust from steaming and maintaining the seared crust. This step is necessary because the steak will continue to cook and its internal temperature will rise. For best results, allow the steak to rest for at least 10 minutes after it’s been cooked.

When cooking a filet mignon, you should season it on both sides with 1/8 teaspoon of salt and pepper. Preheat an oven-safe saute pan with olive oil. Place the filet mignon in the pan and cook it until it reaches an internal temperature of 145 degrees. Do not move it during the cooking process, as this can cause it to appear to be burning.

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