Master the Art of Crossing Cut Filet Mignon: A Delightful Culinary Journey

filet mignon

This is an article for real steak lovers as few cuts of meat reign as supreme as the exquisite filet mignon.

Well known for its incredible tenderness, this cut is a symbol of luxury on the plate. 

Let’s delve into the secrets of preparing a Crossing Cut Filet Mignon, worthy of the most expensive restaurants. 

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The Beauty of Crossing Cut Filet Mignon

Top restaurants’ menus consistently feature a variety of gourmet steak recipes, and among their most delicious offerings is, undoubtedly, filet mignon. The crossing cut filet mignon is distinguished for showcasing the harmony of precision and taste. 

This dish is the most tender cut of beef available and is often associated with luxury. It is cut from the small end of the tenderloin, which is a long, narrow muscle that runs along the lower part of the cow’s spine. The tenderloin is very lean, and since it has almost no marbling (the fat that gives beef its flavor), the meat is less fatty-flavored but tender as butter. 

This cooking technique is not exactly the same as other steak cooking methods: a properly cooked cut has to be buttery and juicy, not robust or heavily textured.

filet mignon

Typically, the cuts are thick but small, and although they are tasty on their own, they are often accompanied by different sauces and seasonings. 

Step-by-Step Guide to Preparing and Seasoning Your Crossing Cut Filet Mignon

preparing filet mignon, seasoning steak, grilling techniques, marinade for filet mignon

Knowing the proper way to prepare your filet mignon is key to reaching its full potential. Therefore, we’ll provide you with a thorough guide to make sure you have all the necessary to achieve the perfect dish:

Cooking Techniques

This is a common way of preparing filet mignon:

  1. Remove it from the refrigerator and let it sit at room temperature for 30 minutes. This will help the steak cook more evenly.
  2. Pat the steak dry with a paper towel to remove excess moisture. This will help the steak brown more evenly.
  3. Season the filet with salt and pepper (you can also add other herbs and spices, if desired). 
  4. Heat a skillet over high heat. Add a tablespoon of oil to the skillet and let it heat until it’s almost smoking.
  5. Place the steak in the skillet and sear it for 2-3 minutes per side, or until it is golden brown on both sides.
  6. Transfer the skillet to a preheated oven at 400°F for about 5 minutes, or until the steak reaches the desired doneness.
  7. Remove the steak from the oven and let it rest for at least 5 minutes before slicing and serving. This will allow the juices to redistribute throughout the steak, resulting in a more juicy steak.

You can also grill it:

  1. Preheat your grill to high heat.
  2. Season the filet with salt and pepper. 
  3. Place the steak on the grill and cook for 2-3 minutes on the first side, then flip and cook for another 2-3 minutes. This initial searing will create a flavorful crust.
  4. Reduce the heat to medium. Continue cooking for an additional 5-7 minutes per side, or until the meat reaches your desired doneness.
  5. Remove the steak from the grill and let it rest for 5 minutes before slicing and serving. The resting period allows the juices to redistribute, ensuring a juicy and tender result.

There are other common grilling techniques you might consider:

  • Reverse Sear Method: This method involves slowly cooking the steak in the oven until it’s almost cooked to your desired doneness, and then searing it on the grill for a few minutes to get a crust. This method can result in a more even doneness from edge to center. 
  • Two-Zone Method: In this technique, you set up your grill with two heat zones: one hot zone and one cool zone (that is one side with direct heat and the other side with lower or no heat at all). You sear the steak on the high heat side for a few minutes on each side, and then move it to the cool zone to finish cooking. This method offers more control over the cooking process. 

Elevating Flavor

Marinating filet mignon is not necessary, as it’s already a tender cut. However, marinating can add flavor and moisture to the steak. 

If you’d like a marinade for filet mignon, choose one that complements the delicate flavors of filet mignon. A simple blend of olive oil, garlic, rosemary, and black pepper can work wonderfully. Here is a simple marinade recipe:


  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon black pepper


  • In a small bowl, whisk together all of the ingredients.
  • Place the filet mignon in a sealable bag or glass dish.
  • Pour the marinade over the meat and seal the bag or dish.
  • Refrigerate for at least 1 hour, or up to overnight.
  • Remove the steak from the marinade and discard the marinade.
  • Cook the steak according to your desired method.

The Perfect Cooking Temperatures for a Tender and Juicy Crossing Cut Filet Mignon

cooking temperatures for steak, medium-rare filet mignon, meat doneness levels

Mastering the art of cooking temperatures for a filet mignon is very important for achieving the ideal balance of tenderness, juiciness, and flavor. Each degree on the thermometer determines the outcome on your plate.

Understanding Meat Doneness Levels

  1. Rare (120-125°F): A rare filet mignon has a cool red center and a soft, juicy texture. 
  2. Medium-Rare (130-135°F): A medium-rare filet mignon has a warm red center and a slightly springy texture. 
  3. Medium (140-145°F): A medium doneness steak is warm pink in the center and has a firm texture. 
  4. Medium-Well (150°F): A medium-well steak is for those who prefer their meat with a touch of pink and less moisture. 
  5. Well-Done (160°F): A well-done filet mignon is cooked through with no pink center. The meat is dryer and has a firm texture.

Serving Suggestions and Complementary Flavors to Enhance Your Crossed Cut Filet Mignon Experience

sides for filet mignon, wine pairing with steak, sauces for crossing cut filet mignon

Since filet mignon is such a tender cut of beef, the additional flavors should highlight its richness. So let’s explore some complementary elements that will enhance your filet mignon experience.


The perfect sides for filet mignon are simple, because we don’t want to overwhelm its delicate flavor. They should complement the flavor of the steak without competing with it:

  • Mashed Potatoes: A classic side dish that is perfect for filet mignon. The creamy texture of mashed potatoes provides a wonderful contrast to the tender steak. The mild flavor of the potatoes allows the steak’s richness to shine. You can add fresh chopped herbs such as rosemary. 
  • Grilled Asparagus: The light and earthy notes of grilled asparagus greatly complement the savory qualities of the steak, and the green color also adds a visual appeal to the plate. Always choose the larger asparagus for grilling. 
  • Roasted Vegetables: A crowd-pleaser. The natural sweetness of roasted root vegetables such as carrots, broccoli, and sweet potatoes creates a great balance against the savory steak. 

Wine Pairing

It’s well known that, when pairing with steak, red wines are the best choice. And filet mignon is no exception. Opting for red wines is fantastic to complement its delicate texture and enhance its flavors: 

  • Pinot Noir: A classic pairing for filet mignon. This is a light-bodied red wine with flavors of red berries, cherries, and sometimes earthy or floral notes, which complements the flavors of filet mignon wonderfully. 
  • Merlot: This is a medium-bodied red wine with fruity flavors and sometimes a hint of chocolate. It’s an excellent partner for a medium-rare filet mignon as its red fruit flavors accentuate the steak’s taste. 
  • Zinfandel: This is also a medium-bodied red wine with fruity flavors. With a touch of sweetness, it can provide a fruity and slightly spicy contrast to the meat.

When choosing a wine to pair with filet mignon, it’s important to consider your own personal preferences. Experiment with different options to find the perfect one for you. 


Although a good steak often doesn’t need any sauce to elevate the dish, filet mignon goes fantastic with some sauces due to its milder flavor. The best sauces for crossing cut filet mignon tend to be creamy:

  • Béarnaise: The buttery notes of béarnaise sauce provide an exquisite counterpoint to the filet mignon’s tenderness.
  • Mushroom Cream Sauce: Elevate the steak with a creamy, savory mushroom sauce. The mushrooms add a layer of depth to the dish.
  • Red Wine Reduction: Craft a red wine reduction sauce using the same wine you’ve chosen to pair with the meal and add some fresh butter to thicken. The sauce’s deep flavors enhance the steak’s taste.

Tips and Tricks to Achieve Restaurant-Quality Crossing Cut Filet Mignon at Home

tenderizing meat techniques, searing techniques for steak, resting cooked meat

In order to bring the expertise of professional chefs to your own kitchen and replicate the finesse of a restaurant-quality crossing cut filet mignon, we’ll also provide you with some helpful tips and tricks:


As this is a very tender cut of meat, you don’t need to apply any tenderizing meat techniques. However, you can:

  • Sprinkle salt over the meat’s surface and let it rest for around 30 minutes before cooking. This can enhance both tenderness and flavor by allowing the salt to penetrate the meat.
  • Pat the meat dry before cooking in order to help the meat to brown more evenly.

Filet mignon doesn’t require marinating either. If you marinate it, be cautious with acidic marinades, as prolonged exposure can break down the meat’s fibers excessively. 


The searing techniques for steak are quite simple, but if you want to achieve perfection, take into account these tips:

  • Preheat your cooking surface until it’s sizzling. It should be hot enough in order to sear the steak evenly, ensuring a crust forms quickly and locks in juices. 
  • A good quality oil will help to prevent the steak from sticking to the pan and will also help to create a nice crust.
  • Don’t overcrowd the pan since it could prevent the steak from browning evenly. 
  • Moving the steak around too much will also prevent it from browning evenly. Flip the steak only once and let it cook undisturbed for 2-3 minutes per side, or until it is browned on both sides.


Resting cooked meat is vital to allow the juices to redistribute throughout the steak and obtain a more tender and juicy steak:

  • After cooking, resist the temptation to cut into the steak immediately. Let it rest for about 5 minutes.
  • To keep the steak warm during the resting period, tent it loosely with aluminum foil. This will help retain heat without compromising the crispiness of the crust.

Practice and Patience

Like any skill, mastering the art of crossing cut filet mignon takes practice. Remember that practice makes perfect! 

Conclusion: Impress Your Guests with a Perfectly Cooked and Crossed Cut Filet Mignon Every Time!

By now, you are armed with the knowledge, techniques, and secrets to craft an unforgettable dining experience centered around the exquisite crossing cut filet mignon. 

With practice and a touch of creativity, you’ll have the power to impress your guests with the most tender, juicy, and exquisite cut of meat in the market.



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