Farm-Fresh Tips for Perfect Filet Mignon
Individually cut filets are the most tender of all steaks—delicate, buttery, and elegant enough for any occasion. Here’s how we prepare them at Fields of Athenry.
Bring to Room Temp – Let filets rest on the counter for 30 minutes before cooking for even heat.
Season Simply – A generous sprinkle of kosher salt and cracked pepper highlights their natural flavor.
Sear for a Crust – Cook over high heat (grill or cast iron) for 2–3 minutes per side to form a golden-brown crust.
Finish Gently – Move to indirect heat or a 375°F oven until the center reaches your preferred temperature.
Cook to Medium-Rare – Filets are best at 130–135°F for tenderness and flavor.
Rest Before Serving – Let them rest 5–10 minutes so the juices redistribute with every bite.
From Farm to Feast—happy cooking!