The One Trick You Need For Better Filet Mignon

Filet mignon is often considered the Cadillac of steaks. Recognized as one of the most expensive cuts of beef, filet mignon is also one of the most tender. Its meat is taken from a part of the cow that gets the least exercise, the tenderloin. According to Delishably, "filet mignon" is cut from the small circular strip attached to the tenderloin. But that's not the only way to get a filet mignon.

When you see a beef tenderloin in the store, or at the butcher, the meat cut from that tenderloin into 2-inch steaks are referred to as filet mignon (a great money-saving tip is to cut your own filets from a beef tenderloin, if you plan to cook for a large group). Once you've secured your filet mignon, how do you make that tender, juicy meat taste even better? According to Eat This, Not That!, it's all in the seasonings and basting you do during the preparation of the meat.

After you let the filet mignons come to room temperature, coat them with salt and pepper, and preheat the oven to 400 degrees Fahrenheit. Get a cast iron skillet or saute pan hot over medium/medium-high heat. Add butter, smashed garlic, and fresh thyme. When it starts to foam, drop your steaks. This first step is just to sear the steaks, so keep basting them with your butter mixture, for approximately five minutes on each side. Then pop them in your preheated oven to finish for three-five minutes (via Eat This, Not That!).

You may be accustomed to basting your Thanksgiving turkey, but basting your steak? According to The Spruce Eats, basting meats not only adds moisture, but adds flavor to the surface of meat. When you baste a steak with butter, garlic, and thyme, those luscious flavors will stay with it throughout the cooking process, and carry over to your final dish.