How to Cook Bone-In Filet Mignon: The Best Ways to Prepare Your Steak

Imagine sinking your teeth into a juicy, tender, and perfectly cooked bone-in filet mignon. If your mouth is already watering at that mere thought, then buckle up because we’re about to dive into the delectable world of preparing this exquisite cut of steak! Whether you’re a seasoned chef looking to hone your steak-cooking skills or a culinary novice eager to impress your dinner guests, learning how to cook bone-in filet mignon is a valuable addition to your cooking repertoire. In this blog post, we’ll explore the best ways to prepare this luxurious steak, allowing you to elevate your at-home dining experience to a whole new level. So, break out your finest cutlery, and let’s get started on our journey to steak perfection!

Introduction To Bone-in Filet Mignon

Bone-In Filet Mignon is a luxurious and decadent cut of meat that boasts rich flavors, tenderness, and juiciness. This exquisite steak is a favorite among food enthusiasts and is often hailed as the most tender cut of beef available. Its fame may intimidate some home cooks, but with a few helpful tips and techniques, anyone can expertly prepare a mouthwatering Bone-In Filet Mignon in the comfort of their own kitchen.

The filet mignon is cut from the cattle’s tenderloin, a small and lean strip of meat that accounts for its prized tenderness and flavor. While filet mignon is already a delectable treat on its own, adding the bone enhances the dish’s taste and presentation. The bone provides a richer flavor, and the marrow that melts during the cooking process also imparts an incredible depth to the steak.

Introduction To Bone-in Filet Mignon

There are several methods of cooking Bone-In Filet Mignon, each designed to achieve a perfectly prepared steak with a crispy sear on the outside and a succulent, tender center. One popular and foolproof approach is sous vide cooking, where the steak is vacuum-sealed and slowly cooked to the desired doneness in a temperature-controlled water bath.

Another popular method is using the reverse sear technique: first, the steak is cooked slowly in the oven or using indirect heat on the grill before being seared in a smoking hot cast iron skillet to achieve the perfect crust. This technique ensures even cooking and locks in the flavors and juices of the steak, creating a delectable dining experience.

No matter which method you choose to cook your Bone-In Filet Mignon, it is crucial to season the steak generously with salt and pat it dry before searing to create a perfect crust. By lovingly preparing this fine cut of meat, you’ll delight in a gourmet, restaurant-quality dinner right in your own home. [1]

Sous Vide Cooking Method For Bone-in Filet Mignon

One of the most popular methods for cooking bone-in filet mignon is sous vide, a precise cooking technique that delivers perfectly cooked steaks every time. With sous vide, the steak is vacuum-sealed in a plastic bag and immersed in a temperature-controlled water bath, ensuring even cooking from edge to edge. This method offers unparalleled control over the level of doneness and increased flexibility in cooking schedules.

To begin the sous vide process for bone-in filet mignon, first, select a quality steak with ideal thickness to achieve the perfect contrast between the exterior and interior. Then, determine the desired level of doneness and consult a cooking temperature guide to set the water bath at the appropriate temperature. This will be crucial in achieving the perfect results for your steak.

Place the steak in a vacuum-sealed bag and completely remove any air before sealing, ensuring even cooking and preventing the bag from floating. Once the water bath reaches the desired temperature, place the bag in the bath and monitor the cooking time. Depending on the thickness and the doneness level, the steak may take anywhere from one to several hours to cook.

After the steak reaches the desired temperature, it’s time to sear it for a flavorful crust and textural contrast. Remove the steak from the vacuum-sealed bag and pat it dry to prepare for searing. In a high-heat-resistant pan or on the grill, sear the steak for about one minute per side to develop a rich, caramelized crust.

Now that your bone-in filet mignon is cooked to perfection, it’s time to enjoy it with a nice side dish and a glass of wine. With the sous vide cooking method, you can ensure a delicious, perfectly cooked steak every time. [2]

Seasoning Tips For Bone-in Filet Mignon

Seasoning is an essential aspect of preparing bone-in filet mignon, regardless of the cooking method used, as it brings out rich flavors and enhances the tenderness of the steak. One of the most highly recommended options for seasoning bone-in filet mignon is the Kansas City Steak Original Steak Seasoning. It adds an extra layer of flavor that pairs perfectly with the steak’s natural texture and juiciness.

Before seasoning, bringing the steak to room temperature by taking it out of the refrigerator 30-40 minutes before cooking is important. This will ensure even cooking throughout and prevent the outside of the steak from overcooking while the inside remains raw. When applying to season, be generous but even, covering both sides of the steak and pressing gently to help it adhere.

In addition to the Kansas City Steak Original Steak Seasoning, other seasoning options include simple salt and pepper, or a combination of herbs, spices, and aromatics such as garlic, thyme, and rosemary. Some people also opt for a pre-made seasoning blend, like Montreal seasoning, to save time and effort. Remember that salt is the key ingredient for seasoning any cut of meat and should be the base for any seasoning mix.

For a unique twist on traditional seasoning, consider marinating the bone-in filet mignon in a flavorful liquid mixture for a few hours or overnight. This can help to tenderize the meat and infuse it with even more flavor. Marinade options could include red wine, balsamic vinegar, Worcestershire sauce combined with olive oil and herbs, and spices of your choice. Regardless of the seasoning or marinating method chosen, the result should be a delicious, tender, and flavorful bone-in filet mignon that will impress. [3]

Pan-seared Cooking Method For Bone-in Filet Mignon

Preparing the Steak
To begin your pan-seared bone-in filet mignon journey, it’s essential to prepare the steak first. Start by completely thawing the steak and allowing it to reach room temperature. Take it out of the refrigerator 30-40 minutes before you start cooking. This will help ensure even cooking and tenderness. Once the steak has reached the desired temperature, pat it dry with a paper towel and season with your favorite spices or marinades.

Choosing the Right Pan
Selecting the right pan for pan-searing your filet mignon is crucial for achieving that perfect Sear and juicy interior. Choose a heavy-bottomed, oven-safe skillet, ideally a cast-iron one. Cast iron pans are excellent at retaining heat, ensuring even cooking, and helping to create a beautiful crust on the steak.

Preheating the Pan and Oven
Preheat your oven to 415°F. Place your skillet on the stovetop and heat it over high heat. Allow it to become very hot before adding the steak. This will ensure that your filet mignon achieves a nice, caramelized crust.

Searing the Steak
Once your pan is hot, add a tablespoon of butter or oil to the skillet. Carefully place the bone-in filet mignon in the pan, making sure not to overcrowd it. Sear the steak for 2 minutes on each side until a golden-brown crust forms. Be sure to use tongs to carefully flip the steak to avoid puncturing the meat and releasing its juices.

Finishing in the Oven
Immediately after searing, transfer the skillet with the filet mignon from the stovetop into the oven. Cook the steak at 415°F for approximately 5-6 minutes for medium-rare. Adjust the cooking time based on your preferred level of doneness, and use a meat thermometer to ensure accuracy.

Resting and Serving
Once your filet mignon has reached the desired internal temperature, carefully remove the skillet from the oven and let the steak rest for 5-7 minutes before cutting into it. This resting period allows the juices to distribute evenly throughout the meat evenly, ensuring a moist and flavorful steak. Finally, serve up your delicious pan-seared bone-in filet mignon and enjoy the mouthwatering meal you’ve just prepared. [4]

Achieving The Perfect Sear For Bone-in Filet Mignon

Preparing Your Steak
Before you even consider searing your bone-in filet mignon, ensure the steak is prepared properly. First, purchase a high-quality cut with a thickness of approximately 1½ to 2 inches. Proper thickness ensures that your steak maintains its juiciness and avoids overcooking when searing. Once you have your ideal steak, let it completely thaw, if frozen, and bring it to room temperature by removing it from the refrigerator about 30 to 40 minutes before you start cooking.

Seasoning Your Steak
To enhance the natural flavors of your bone-in filet mignon, season your steak with salt and pepper or your preferred seasoning blend. Seasoning your steak at least 45 minutes to 1 hour before cooking is recommended. This preseason helps draw out some moisture from the steak, which ultimately contributes to a more golden crust when searing.

Choosing the Right Skillet
The perfect Sear begins with the right skillet. For optimal searing, use a cast-iron skillet if available. If not, opt for a heavy-bottomed, oven-safe pan, which retains heat well and prevents your steak from sticking. Nonstick skillets are generally not recommended for steaks or oven use. Whichever skillet you choose, be sure that it’s able to withstand high heat for an extended period.

Heating the Skillet
Once you have selected your skillet, it is important to heat it correctly. Start by preheating your oven to 400°F and heating your skillet over medium-high heat on your stovetop. To ensure that your skillet is properly heated, add enough oil to coat the bottom, and wait until the oil is almost smoking before placing your steak in the pan. A properly heated skillet is crucial to achieving the much-desired crust on your filet mignon.

Searing Your Steak
Now the moment has come: searing your bone-in filet mignon. Place your steak in the hot skillet and cook it until it has developed a deep, crusty sear, which typically takes about 3 to 5 minutes per side. Be patient and resist the urge to constantly flip or move the steak: a good sear requires uninterrupted contact with the pan. Once you have seared both sides, add butter and fresh rosemary to the skillet, then baste the steak constantly to enhance its flavor and maintain moisture.

Finishing Touches
Following proper searing, transfer your skillet to your preheated oven and cook it to your desired internal temperature. For a medium-rare bone-in filet mignon, cook for approximately 5 minutes in the oven or until a meat thermometer reads 135°F. To ensure accuracy and prevent overcooking, consider checking your steak’s temperature before placing it in the oven. Finally, let your steak rest for around 5 minutes before slicing – this allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender bite. Enjoy your perfectly seared bone-in filet mignon, prepared and cooked right in the comfort of your own home.

Resting And Serving Tips For Bone-in Filet Mignon

Resting is essential to cooking any steak, including bone-in filet mignon, as it allows the juices to redistribute within the meat, ensuring a moist and flavorful bite. To properly rest your bone-in filet mignon, follow these simple guidelines: after grilling or pan-searing, remove the steaks from heat and let them sit on a cutting board or plate for around five minutes. ICoveringthe steaks loosely with a sheet of aluminum foil are helpful as this will retain some heat without fully trapping the steam.

While your steaks are resting, it’s crucial to remember that the internal temperature of the meat will continue to rise due to carryover cooking. This means you’ll want to remove your steaks from the grill or pan slightly before they reach your desired doneness, as the residual heat will finish cooking the meat during the resting period. For example, if you’re aiming for medium-rare with an internal temperature of 135°F, take your bone-in filet mignon off the heat when it reaches around 130°F, as the temperature will rise an additional 5°F while resting.

Using a meat thermometer is an invaluable tool to ensure your bone-in filet mignon reaches the perfect degree of doneness. Insert the probe into the thickest part of the steak, being careful not to touch the bone, and check the temperature to guarantee your steaks are cooked to your liking. Remember, resting is crucial for accurate temperature readings, as cutting into the steak too soon could lead to a loss of flavorful juices.

When it’s time to serve your bone-in filet mignon, consider adding an extra layer of flavor by topping the steaks with herb butter, compound butter, or a rich pan sauce made from the steak’s drippings. To best showcase the succulent, tender meat, slice the rested steak against the grain into thick pieces and arrange them on a serving platter for a stunning presentation. Finally, enjoy your perfectly cooked, juicy, and tender bone-in filet mignon alongside your preferred side dishes, knowing you’ve mastered the art of cooking this coveted cut of meat.

Topping Suggestions For Bone-in Filet Mignon

Flavorful Herbs and Spices
A simple yet delicious way to enhance the taste of your bone-in filet mignon is by seasoning it with herbs and spices. Freshly-cracked pepper and coarse sea salt are classic choices, but you can also experiment with other flavors like garlic powder, onion powder, and paprika. Fresh herbs such as rosemary, thyme, and sage can be added during cooking to infuse the steak with its aromatic flavors.

Compound Butter
Compound butter isis an elegant and easy way to add flavor to your filet mignon. Make your compound butter by mixing softened unsalted butter with a combination of minced herbs, garlic, and shallots. Chill the mixture until it’s firm, then slice a round to top your cooked steak. As the butter melts, it imparts delicious flavors and creates a rich, silky sauce perfect for a special meal.

Blue Cheese Crumbles
FConsideradding blue cheese crumbles to your filet mignon. For a bold, savory topping TBlue cheese’s strong, tangy flavor pairs wonderfully with a tender and juicy steak. After cooking your filet mignon to your desired temperature, top it with a generous amount of blue cheese crumbles and allow the heat from the steak to melt the cheese slightly before digging in.

Sauteed Mushrooms
An earthy and luxurious topping option for your bone-in filet mignon is sautéed mushrooms. Choose a mix of wild mushrooms or stick to favorites like cremini or shiitake. Cook the mushrooms in butter with garlic, shallots, and thyme until golden brown and tender, then spoon them over your cooked filet mignon for a mouthwatering, restaurant-quality dish.

Red Wine Reduction
A red wine reduction sauce is a classic and elegant choice for topping your bone-in filet mignon. After cooking your steak, deglaze the pan with a bold red wine and simmer with shallots and a sprig of fresh thyme. Reduce the sauce until it’s thick and glossy, then finish it with a knob of butter for added richness before drizzling it over your steak.

Creamy Peppercorn Sauce
For a decadent topping, try a creamy peppercorn sauce. Combine cracked black peppercorns, white wine, beef stock, and heavy cream in a saucepan, then simmer until the sauce thickens. This luxurious sauce adds a rich, velvety touch to your bone-in filet mignon and a delightful peppery kick.

Chimichurri Sauce
Are you looking to add some South American flair to your filet mignon? Top your steak with a vibrant chimichurri sauce made from fresh parsley, cilantro, garlic, red pepper flakes, vinegar, and olive oil. This bright and herby sauce contrasts the rich and tender steak, making for a truly delightful dining experience.

Balsamic Glaze
Drizzle your cooked filet mignon with a balsamic glaze for a sweet and tangy topping option. Simply simmer balsamic vinegar with a touch of honey or brown sugar until it reduces and thickens into a syrupy glaze. The sweet-tart flavors of the balsamic glaze complement the savory, juicy steak for a delicious, well-balanced meal.

Alternative Cooking Methods For Bone-in Filet Mignon

1. Grilling for Rich Flavor and Impressive Presentation

Grilling is the best way to cook a bone-in filet mignon, providing a rich, mouthwatering flavor and impressive presentation. Before grilling, completely thaw the steak and let it come to room temperature. Season it to taste, then sear on both sides for 1-2 minutes before moving to medium heat. For a perfect medium-rare finish, grill for 8-9 minutes for a 1-inch steak or 10-12 minutes for a 1.5-inch steak.

2. Pan-Searing for a Delicious, Crispy Crust

Pan-searing is an excellent alternative to grilling your bone-in filet mignon. Preheat a cast iron or heavy-bottomed skillet until it’s smoking hot. Season your steak and sear each side for 1-2 minutes, then lower the heat and cook for the times mentioned above. This method results in a delicious, crispy crust.

3. Broiling for Maximum Tenderness

Broiling in the oven is another great method for cooking your bone-in filet mignon. For this method, be sure to completely thaw your steak and let it come to room temperature. Season as desired, then preheat your oven to broil for 10 minutes. Cook the steak in the oven and monitor closely to achieve your preferred doneness.

4. Sous Vide for Perfect Temperature Control

Sous vide I a modern cooking technique that delivers perfectly cooked steak every time. The process involves vacuum-sealing the steak and then cooking it in a water bath at a precise temperature. This method ensures the filet mignon reaches the perfect level of doneness without overcooking.

5. Reverse Sear for a Gently Cooked Center

Reverse searing is a cooking method where the steak is slowly cooked at a low temperature before being seared at high heat. This method results in a gently cooked center with a perfectly browned crust. To reverse sear a bone-in filet mignon, cook it in a low-temperature oven until it reaches your desired doneness, and then sear both sides in a hot skillet.

6. Smoking for a Flavorful, Smokey Finish

Smoking your bone-in filet mignon imparts a rich, smoky flavor that’s difficult to achieve with other cooking methods. Season the steak and smoke it low and slow on a smoker or charcoal grill with wood chips until it reaches your desired level of doneness.

7. Slow-Roasting for an Evenly-Cooked Steak

Slow-roasting is an excellent method for cooking larger cuts of filet mignon or when cooking for a crowd. Preheat your oven to a low temperature, season the steak, and cook until it reaches your desired doneness. Rest the steak for a few minutes before slicing and serving.

8. Poaching for a Tender, Moist Finish

Although unconventional, poaching is an alternative way to cook bone-in filet mignon. Cook the steak in a flavorful liquid like beef broth, wine, or a mixture of both until it reaches your desired level of doneness. This method results in a tender, moist finish.

9. Instant Pot Pressure Cooking for a Quick, Tender Steak

Cook your bone-in filet mignon using an Instant Pot or other electric pressure cooker for a quick, tender result. Season the steak and sear it using the sauté function, then cook on high pressure for a few minutes until the steak reaches your desired level of doneness. Release the pressure, let the steak rest, and enjoy.

Food Safety Precautions For Cooking Bone-in Filet Mignon

When it comes to cooking bone-in filet mignon, it’s essential to follow several food safety precautions to ensure a delicious and safe meal. These precautions will protect the steak’s flavor and tenderness and help prevent any potential foodborne illnesses.

Before cooking bone-in filet mignon, one crucial step is to ensure the steak is properly thawed. It’s best to thaw the meat in the refrigerator for at least 24 hours. Cooking a frozen or partially frozen filet mignon can result in an unevenly cooked steak, with the outer parts being overcooked while the center remains undercooked.

Another important aspect of food safety is handling raw meat with clean hands and utensils. Be sure to wash your hands thoroughly before and after handling the steak. In addition, place the filet mignon on a clean plate or cutting board to avoid any cross-contamination with other food items.

Food Safety Precautions For Cooking Bone-in Filet Mignon

Temperature control is also an fn preparing a safe and perfect bone-in filet mignon. Remove the steak from the refrigerator 30-40 minutes before cooking to allow it to come to room temperature. This will help achieve a more consistent cooking process, ensuring the steak is cooked evenly. To check the appropriate doneness of your steak, use a meat thermometer. For a medium-rare filet mignon, it should read 130°F. After resting for a few minutes, the final temperature will be around 135°F.

Lastly, it’s important to remember the importance of proper resting time for the steak. After cooking, let the steak rest for around 5 minutes, lightly covered with foil. This allows the juices to redistribute through the meat, ensuring a moist and flavorful final result. By following these food safety precautions, you can confidently cook and enjoy the perfect bone-in filet mignon.


Q: What is the best way to cook bone-in filet mignon?
A: Bone-in filet mignon is a tender and flavorful cut of steak that can be cooked using a variety of methods. Grilling is the most popular way to cook this steak, offering a rich and mouthwatering flavor. Pan-searing is another excellent option, as is broiling in the oven. No matter which method you choose, use a meat thermometer to avoid overcooking and ensure the perfect doneness.

Q: How do I prepare bone-in filet mignon for grilling?
A: First, completely thaw your steak and let it come to room temperature by removing it from the refrigerator for bout 30-40 minutes before grilling. Season the steak according to your preference using Kansas City Steak Original Steak Seasoning or your desired spices. Preheat your grill on high, then sear both sides for 1-2 minutes before reducing the heat and continuing to cook for the recommended duration. For a medium-rare finish, aim for 8-9 minutes on a 1-inch steak or 10-12 minutes on a 1½-inch steak.

Q: How do I cook bone-in filet mignon in the oven?
A: To cook the steak in the oven, begin by thawing it in the refrigerator for at least 24 hours. Remove the steak from the fridge about 30-40 minutes before cooking to allow it to come to room temperature. Season as desired, then set your oven to broil and preheat for 10 minutes. Place the steak in an oven-safe pan or a cast iron skillet and broil for 8-14 minutes, turning halfway through to ensure even browning.

Q: What are the different cooking methods for filet mignon in the oven?
A: There are two primary methods for cooking filet mignon in the oven: broiling and sear-and-bake. Broiling involves preheating the oven’s broiler and then cooking the steak on a higher rack for a shorter amount of time, typically 8-14 minutes, turning halfway through. The sear-and-bake method involves seasoning the steak, searing it in a hot skillet for 2-3 minutes on each side, and then transferring the skillet to a preheated oven to finish cooking.

Q: How long should I cook filet mignon to achieve the desired doneness?
A: Cooking times depend on the thickness of the steak and the method used. For the grill, cook a medium-rare 1-inch steak for 8-9 minutes or a 1½-inch steak for 10-12 minutes. In the oven, broil for a total of 8-14 minutes or sear-and-bake for 15-20 minutes for thicker cuts and 10-15 minutes for thinner cuts. Use a meat thermometer to ensure accuracy: 130°F for medium-rare, 120°F for rare, and 140°F for medium. Always let the steak rest for about 10 minutes after cooking, covered loosely with foil, to allow the juices to redistribute. [5]

Conclusion And Final Thoughts On Cooking Bone-in Filet Mignon

In conclusion, cooking a bone-in filet mignon can be an enjoyable and rewarding culinary journey. With numerous methods available to prepare this exquisite cut of steak, it’s important to choose the one that best suits your personal preferences and the occasion at hand. Whether grilling, broiling, or using an oven, the key is to follow the right techniques and cook times to achieve perfect results every time.

Grilling bone-in filet mignon is famous, allowing you to delight in its rich, mouthwatering flavor. Ensure the steak is thoroughly thawed, and remove it from the refrigerator about 30-40 minutes before cooking to bring it to room temperature. Season to taste and sear each side for 1-2 minutes before reducing heat and cooking over medium ash-covered coals or a gas grill. The ideal cook time for a medium-rare steak is 8-9 minutes for a 1-inch thickness and 10-12 minutes for an 11½-inch thickness.

Broiling bone-in filet mignon is another excellent option, especially for those who prefer to avoid pan-searing. Preheat your broiler for 10 minutes, and make sure your steaks are appropriately seasoned. Cook under the broiler for 8-14 minutes, turning halfway through the cooking time to achieve even browning on both sides.

Lastly, the sear-and-bake method provides a delightful alternative for cooking filet mignon in the oven. Preheat the oven to 425 degrees Fahrenheit, season the steaks, and sear them in a cast iron skillet before transferring the entire pan to the oven. A 1½ to 2-inch thick steak should cook for 15-20 minutes, while thinner cuts need 10-15 minutes.

Remember, the key to a perfect bone-in filet mignon is allowing the steak to rest properly for about 10 minutes after cooking. This will help the juices redistribute, ensuring moist and flavorful meat. No matter which method you choose, by following these guidelines, you’ll certainly impress your guests with your delicious and tender bone-in filet mignon.

Leave a Comment