Bone-In Filet Mignon is a unique and luxurious cut of steak that combines the tenderness of a filet mignon with the flavor-enhancing qualities of the bone. This cut is derived from the smaller end of the tenderloin, located in the loin section of the beef. The presence of the bone in this cut is what sets the bone-in filet mignon apart from the traditional filet mignon, which is typically served without the bone.
The bone in filet mignon is prized for its ability to enrich the meat with deeper flavors during the cooking process. As the steak cooks, the bone conducts heat within the meat, allowing it to cook more evenly while also imparting a richer, more robust flavor. This is because the bone marrow, which contains fat and other flavor-enhancing components, melts slightly, infusing the meat with its essence.
In terms of texture, the bone-in filet mignon is incredibly tender, often described as buttery and melt-in-your-mouth. This tenderness is a characteristic feature of the filet mignon cut, attributed to the fact that this muscle does very little work, making it less tough than more active muscle areas of the cow.
When it comes to preparing and serving bone-in filet mignon, it’s essential to cook it properly to maximize its flavor and texture. This steak is best cooked using methods that allow the bone to impart its flavors, such as grilling or roasting. It’s a cut that’s well-suited for special occasions or a luxurious meal, offering a gourmet experience that combines the best of tenderness and flavor.
Overall, the bone-in filet mignon is a premium choice for steak lovers seeking an exquisite blend of taste and tenderness. Its unique combination of a tender filet and flavor-enhancing bone makes it a sought-after delicacy in the culinary world.
Remove the steaks from the refrigerator and let them sit at room temperature for about 30-40 minutes before cooking. This helps in cooking the steak evenly.
Preheat your oven to 400°F (200°C).
Seasoning
Pat the steaks dry with paper towels to remove excess moisture. This step is crucial for a good sear.
Season both sides of each steak generously with salt and freshly ground black pepper.
Pan-Searing
Heat a cast iron skillet or oven-safe pan over medium-high heat. Add olive oil.
Once the oil is hot and shimmering, add the steaks to the pan.
Sear the steaks for about 2-3 minutes on each side, or until they develop a golden-brown crust.
Add minced garlic, rosemary, thyme, and butter to the pan.
Oven Roasting
Carefully place the skillet in the preheated oven.
Roast for about 5-8 minutes for medium-rare, or longer for desired doneness. The internal temperature should read 130°F (54°C) for medium-rare.
It’s important to use a meat thermometer to check for doneness, as cooking times can vary based on the thickness of the steak.
Resting the Steak
Remove the steaks from the oven and let them rest in the pan for about 5-10 minutes before serving. This step allows the juices to redistribute throughout the steak, ensuring a juicy, flavorful bite.
Serving
Serve the bone-in filet mignon steaks on warm plates.
Optionally, you can drizzle the steak with the pan juices and cooked herbs for added flavor.
What to serve with Bone-In Filet Mignon
Garlic Mashed Potatoes: Creamy and rich, garlic mashed potatoes offer a comforting and flavorful complement to the tender filet mignon.
Grilled Asparagus: Lightly seasoned and grilled asparagus adds a fresh, slightly charred flavor, and a crunchy texture that pairs well with the softness of the steak.
Roasted Brussels Sprouts: Roasting Brussels sprouts with a bit of olive oil and seasoning brings out a nutty flavor that goes nicely with the meatiness of the filet.
Sautéed Mushrooms: Mushrooms sautéed in butter and garlic make a classic and savory side that enhances the umami flavors in the steak.
Caesar Salad: A crisp Caesar salad with its creamy dressing can provide a refreshing contrast to the rich, savory steak.
Baked Sweet Potatoes: Their natural sweetness and soft texture make baked sweet potatoes a hearty, nutritious accompaniment.
Red Wine Reduction Sauce: A rich and velvety red wine reduction sauce can be drizzled over the steak to add a depth of flavor.
Creamed Spinach: A side of creamy, rich spinach works well with the luxuriousness of the filet mignon.
Risotto: A creamy Parmesan risotto adds a luxurious and indulgent element that complements the tenderness of the filet mignon.
Steamed Green Beans: Lightly steamed green beans with a touch of butter and almonds offer a crunchy, healthy side option.
Dinner Rolls or Artisan Bread: Fresh, warm bread is perfect for sopping up any delicious juices left on the plate.
Wine Pairing: A glass of full-bodied red wine like Cabernet Sauvignon or Merlot pairs wonderfully with the richness of the steak.
Tips and Tricks
Room Temperature Resting: Allow the steaks to sit at room temperature for about 30 to 40 minutes before cooking. This helps in achieving a more even cook throughout the steak.
Season Generously: Don’t shy away from seasoning. A generous amount of salt and freshly ground black pepper enhances the natural flavors of the filet mignon. For an extra kick, consider adding a touch of garlic powder or a small pinch of smoked paprika.
Preheat the Cooking Surface: Whether you’re grilling or pan-searing, ensure your cooking surface is hot before adding the steaks. This high heat is crucial for creating a savory crust on the outside of the steak while keeping the inside tender.
Use a Cast Iron Skillet: For pan-searing, a cast iron skillet is ideal. It retains heat well and distributes it evenly, giving your filet mignon a perfect sear.
Avoid Overcrowding: Cook the steaks one or two at a time to avoid overcrowding the pan. Overcrowding can lower the pan’s temperature, leading to uneven cooking.
Don’t Move the Steak Unnecessarily: Once you’ve placed the steak on the grill or in the pan, let it cook undisturbed for a few minutes. This allows a crust to form, adding flavor and texture.
Use a Meat Thermometer: To achieve the perfect doneness, use a meat thermometer. For a medium-rare finish, aim for an internal temperature of around 130°F (54°C).
Rest Before Serving: After cooking, let the steaks rest for about 5-10 minutes. This allows the juices to redistribute, ensuring that every bite is juicy and flavorful.
Butter Basting for Extra Flavor: In the last couple of minutes of cooking, add a knob of butter, some garlic, and fresh herbs to the pan. Spoon this mixture over the steak repeatedly to add richness and depth of flavor.
Slicing Against the Grain: If you choose to slice your filet mignon before serving, always cut against the grain. This makes each bite more tender and enjoyable.
Experiment with Marinades and Rubs: While bone-in filet mignon is excellent with just salt and pepper, don’t be afraid to try different marinades or rubs for a unique twist.
Clean Grill Grates: If grilling, ensure your grill grates are clean and oiled to prevent sticking and achieve those beautiful grill marks.
Bone-in filet mignon includes the bone attached to the cut, while regular filet mignon is served without the bone. The presence of the bone in bone-in filet mignon can enhance the flavor and moisture of the meat during cooking, providing a richer taste experience.
For optimal flavor, bone-in filet mignon should be cooked using high-heat methods like grilling or pan-searing followed by oven roasting. These methods help to create a caramelized crust on the outside while keeping the inside tender and juicy. It’s also important to allow the meat to rest before serving to redistribute the juices.
It’s not recommended to cook bone-in filet mignon from frozen, as it can lead to uneven cooking and a less desirable texture. For the best results, thaw the steak in the refrigerator for 24-48 hours before cooking.
Simple seasonings like salt, black pepper, garlic powder, and a touch of rosemary or thyme can enhance the natural flavors of bone-in filet mignon. For marinades, options like a red wine marinade, balsamic vinegar glaze, or a simple olive oil and herb mixture work well.
The best way to determine doneness is to use a meat thermometer. For medium-rare, aim for an internal temperature of 130°F (54°C). Adjust the cooking time slightly for more or less doneness, keeping in mind that the steak will continue to cook a little while resting.
Conclusion
Bone-in filet mignon is a luxurious and flavorful cut of beef, high in protein and essential nutrients like iron and Vitamin B12. While it is moderately high in fat, especially saturated fat, it remains a popular choice for a special meal due to its unmatched tenderness and rich flavor.
The nutrition profile of bone-in filet mignon reflects its status as a red meat, providing substantial protein but also necessitating moderation, particularly for those monitoring fat intake. When enjoyed as part of a balanced diet, bone-in filet mignon can be a delicious and fulfilling culinary experience, combining exquisite taste with nutritional benefits.
