How to Make Filet Mignon from a Whole Beef Tenderloin

Trim off all the silver skin and fat from the beef tenderloin using a good boning knife.

Remove the chain muscle from the tenderloin and set it aside for grinding.

Continue trimming off any remaining silver skin and fat from the tenderloin.

Cut off the tail end of the tenderloin, as it is too small for a steak, and add it to the grinding pile.

Cut the tenderloin into steaks about 2 inches thick, based on personal preference.

Season the steaks with olive oil, kosher salt, and black pepper.

Place the seasoned steaks on a cooling rack and put them in the oven at 250 degrees Fahrenheit.

Use a cookie sheet under the cooling rack to catch drippings and avoid a messy oven.

Monitor the steaks with a wireless thermometer until they reach an internal temperature of around 110 degrees Fahrenheit.

Remove the steaks from the oven and heat a skillet on high heat with a drizzle of olive oil, 2 tablespoons of butter, and 2 cloves of garlic.

Sear the steaks in the skillet for about 2 minutes per side to develop a crust and raise the internal temperature.

Let the steaks rest for a few minutes after cooking before cutting into them.

Equipment Needed

Spice Level: