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This Filet Mignon is the best melt-in-your-mouth recipe ever! Tender, juicy, and covered with a smooth, tangy blue cheese sauce, this steak is perfect.
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Filet Mignon is by far my favorite kind of steak! I have a hard time ordering anything else at a steakhouse. The tender, juicy filet with a slightly pink center just can’t be beat! With this recipe, you can skip the high restaurant prices and make your own savory, melt-in-your-mouth steak at home.
Top this filet mignon with our rich and creamy blue cheese sauce. The sauce in this recipe rivals anything I’ve ever had at a ritzy steakhouse. Pair with some crisp veggies and a simple salad, and you have the perfect meal for any romantic or special occasion!
Filet Mignon Dry Ingredients
Combine these ingredients together to make a dry rub for your filet mignon. This is so simple to make and comes together in minutes. Simply stir together then pat onto the filet mignons.
- Garlic powder – Powdered garlic tastes sweeter and is less invasive compared to garlic cloves.
- Mustard powder – This has no flavor or taste until it is combined with a wet ingredient. It will taste amazing once cooked and have a subtle hint of tanginess.
- Chili powder – Add a little heat to the filet, but not too much that it is overpowering and you are not able to taste the beef.
- Ground cumin – Has a rich, earthy, and warm taste. It helps create depth within any dish.
- Brown sugar – Blends the ingredients together giving it the sweetness this filet needs.
- Ground paprika – This spice can range from mild, to sweet, to very hot, depending on how much and what it is being used with.
- Dried oregano – Slightly bitter spice that blends well with other herbs to help enhance its own flavors.
Grilling Filet Mignon Tips
Filet mignon is an expensive, high-quality, prime meat that is known to be the most tender cut of beef. You can’t go wrong with filet mignon. It is a great source of protein and can be cooked at any temperature. Here are a few tips to help enhance your filet mignon even more!
- I always get my filet from Costco. They’re a little pricey, but they are really good quality. If you’re unsure of what to look for, ask your local butcher at your grocery store for help in finding the perfect filets.
- Make sure the filets are at room temperature before grilling. This helps the meat not seize up during the cooking process.
- Use a good dry rub! The recipe card below gives you all the ingredients needed for the perfect blend of flavors.
- I like to use an outdoor grill to cook the filet mignon. Make sure it’s cooked over medium heat until they’re done how you like them. Please don’t overcook this steak! It tastes so much better with a pink center.
- Cook on one side for a few minutes then flip to cook on the other side.
- Use a meat thermometer to check your meat. A medium-rare steak should be around 130-135 degrees, medium will be under 145, and medium-well should be no hotter than 155 degrees.
- Keep the juices in when making filet mignon recipes! Wrap in aluminum foil and let rest for a few minutes before cutting into the filet mignon.
Best Sauce for Beef
Once your filet mignon is cooked to perfection, top it with this rich, smooth, and creamy blue cheese sauce. It’s so easy to make and really elevates this dish to restaurant quality. Combine ingredients in a small saucepan and melt on the stove. Drizzle over your filets and be prepared to be blown away by the flavors!
- Blue cheese crumbles- Add some tangy blue cheese crumbles. They’ll melt ever so slightly into the sauce, yum!
- Mayonnaise – A little bit of a sour taste with an extremely creamy texture.
- Sour cream – This has a milky-rich flavor that gives this sauce a thick texture, but also adds flavor.
- Worcestershire sauce – Vinegar is one of its main ingredients. It is a tangy, sour, and sweet liquid that will help enhance all the flavors together.
Frequently Asked Questions
Filet mignon is known to be extremely tender. It comes from a muscle called the beef tenderloin steak that cows rarely use. Filet mignon is very rare since the tenderloin only makes up for 1% of the cow’s body. Filet mignon is a popular USDA choice!
Cook your filet mignon on the stovetop on medium-high heat using an oven-safe skillet like a cast iron skillet. You can pan-sear the beef filet mignon in butter or herb butter until both sides have a nice crust. Spoon butter over top of the outside crust giving it a caramelized look and texture. This will take a couple of minutes on each side.
The final internal temperature of your steak should be between 135 degrees Fahrenheit for medium-rare and 145 degrees Fahrenheit for medium temperature.
“I love ordering filet when we go out to dinner, but I’m so glad to have found a great recipe to make it at home!”
-Jessica
Storing the Best Beef Filet Mignon
Storing meat is simple, but does take extra time to prepare. You will want the juices to stay within the meat. Place the meat in an aluminum shield wrapped around the meat. Then, place in an air-tight container or ziplock bag. This keep any juices from flowing out while sitting in the refrigerator. Store for three to five days before the beef goes bad.
What to Serve with a Steak Dinner
The filet is really the star of the show no matter what, but try some of these delectable side dishes to really make your meal special. Brussels sprouts are one of my favorite or even baked potatoes.
How to Cook Filet Mignon
Filet Mignon with Blue Cheese Sauce
Equipment
- Outdoor BBQ Grill
Ingredients
Dry Rub:
- 1 tablespoon garlic powder
- 1 tablespoon mustard powder
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon brown sugar
- 4 tablespoons ground paprika
- 1/2 teaspoon dried oregano
- freshly ground black pepper to taste
- salt to taste
Creamy Blue Cheese Sauce:
- 4 ounces blue cheese crumbled
- 1/3 cup mayonnaise
- 2/3 cup sour cream
- 1 1/2 teaspoon Worcestershire sauce
Instructions
- Let the filets rest out of the refrigerator for 30-40 minutes prior to grilling (helps keep the meat tender. If you apply heat to chilled meat it shocks it & causes it to toughen up).
- In the meantime, mix together all the dry rub ingredients. It will make more than you need and you can save the extra mix in the pantry.
- When the filets are brought to room temperature, rub the spice mixture generously onto each piece.
- Grill over medium heat to desired doneness (again, PLEASE do not overcook, it will taste best with a pink center).
- In a saucepan over low heat, combine mayonnaise, sour cream, and Worcestershire sauce. Stir until smooth and warm. Remove from heat and stir in the blue cheese crumbles. Serve over your filet mignon or on the side for dipping.
Notes
How to Store Filet Mignon
Storing meat is simple, but does take extra time to prepare. You will want the juices to stay within the meat. Place the meat in an aluminum shield wrapped around the meat. Then place in an air-tight container or ziplock bag. This will stop any juices from flowing out while sitting in the refrigerator. Store for three to five days before the beef goes bad.Nutrition Information
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I love this! You make cooking steak sound easy.:)
I love ordering filet when we go out to dinner, but I’m so glad to have found a great recipe to make it at home!
So glad I found this! My birthday is coming up, I think I will be sharing this with my husband 😉
Can also make the sauce with just heavy cream brought to temperature and then melting the blue cheese in it. Leftovers have a multitude of uses. When it cools and firms up it makes a great spread on sandwiches. Also works well over baked potatoes. I tend to use gorganzola rather that a typical blue cheese.
yummmmm! Great idea to use it as a spread. Never thought to put it on baked potatoes but now I MUST try it! That sounds amazing!
Whete are the two dipping sauces?
With this recipe, we just have the one Creamy Blue Cheese Sauce as a dipping sauce. The ingredients and directions are included in the recipe. Thanks for asking!
Came across this googling to try and find a good blue-cheese sauce for a burger. Turned out EXCELLENT. I’ll try fillet another time but thanks for publishing this…
Question: Do you have any ideas/ways that you use up the excess blue cheese sauce?
It is really good to dip fries in! 🙂