Cut from the heart of only the finest tenderloin, Filet Mignon is both the leanest and the most tender steak. We choose our prime Filet Mignon from the most flavorful, grain-fed Midwestern beef. Naturally aged to perfection. 3BROS delivers the freshest, finest USDA Prime Filet Mignon in the world to your door. Steaks ship in our special temp-safe cooler boxes, so they always arrive super fresh. This selection includes 2 expertly trimmed Prime 8oz. Filet steaks paired with a delicious Char Crust Dry Rub.

• How to Cook Filet Mignon Perfectly Every Time
  
  When considering methods of how to cook Filet Mignon, methods that use quick, high heat are best. These sear the outside of the steak and lock in the juices for a tender, tasty meat.
  
  General Tips
  No matter which method you choose to cook Filet Mignon, most chefs recommend cooking it rare or medium. Never cook it to the well done stage. Filet Mignon tends to have the least amount of fat among the various steak cuts, and cooking it too long dries it out, making the meat tough and tasteless. A digital meat thermometer can help you assess whether or not the meat is at the desired level of doneness.
  
  Preparing the Filet
  
  Many chefs recommend adding some fat to Filet Mignon prior to cooking. This can be done by simply brushing the meat with olive oil and patting or rubbing it into the meat before placing it on the grill. A simple marinade can also impart juiciness and a delicate flavor. Some purists cringe at the thought of using a marinade on a Filet Mignon, but others prefer the added taste and moisture. Try it for yourself to see if you like it or not! Mix together a quarter cup of soy sauce, one tablespoon of vinegar, a quarter cup of olive oil, and half a cup (or less, depending on the desired flavor) of water in a measuring cup. Pour over steaks and marinate 24 hours, turning every twelve hours. You can add onion strips and spices such as rosemary and oregano to the marinade for added flavor. Allow the steaks to come to room temperature before grilling, and discard marinade after removing steaks. Always marinate meat in a glass or ceramic container. Never use metal, as it can impart off flavors to the food.
  
  Grilling or Broiling
  
  Filet Mignon can be grilled on an outdoor barbecue grill or broiled in the oven. Start with high heat and set your oven to broil or heat the barbecue grill on high. Grill or broil each side approximately 5 minutes or more, depending on the cut. Check the temperature using a meat thermometer to avoid over or under cooking.
  
  Pan Searing
  
  Pan searing is a stove top cooking method in which the steaks are seared, or cooked on very high heat, then allowed to rest so that the juices disperse through the meat. To pan sear a Filet Mignon, you'll need a good cut of Filet Mignon, about 2 tablespoons of olive oil, and a heavy cast iron skillet. Heat the cast iron skillet and olive oil over medium-high heat, then add the steaks. Cook for about 5 minutes each side, flipped the steaks over and moving them around a bit in the piping hot oil so they don't stick to the pan. Be very careful when adding the steaks; moisture can make the oil pop and sizzle, which can burn you if you are not careful. When the steaks are charred on the outside, remove them to the cutting board, but do not slice into them. Let them rest for an additional five to six minutes. They will continue cooking and the juices will disperse nicely through the meat. When the allotted time is up, gently slice the meat and serve.
  
  Oven Searing
  
  Filet Mignon can also be seared and then roasted in the oven. Heat the oven to 500 degrees. Place an oven-proof skillet, such as a cast iron skillet, into the hot oven and let it sit there for several minutes. Very carefully remove the heated pan from the oven and place it on the stove top. Place the steaks in the hot pan and cook 1-2 minutes on each side, then slide the whole pan with steaks included back into the oven. Cook for 3 to 5 minutes in the 500 degree oven, using a meat thermometer to determine when the meat is cooked. Allow the meat to rest for at least 5 minutes after removing it from the oven; it will continue to cook even when it's taken out of the oven.
  
  

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